Mountain Dew Shamrock Cake

March 10, 2018March 28, 2018 ~ lindy

Mountain Dew Shamrock Cake

Special Supplies:

*Deep Bread Pan, but not very wide

*Shamrock Cookie Cutter, small to medium (Check to see if it fits and is not taller than your bread pan

*Parchment Paper

*Medium size Metal Clips, optional but work well to clip parchment to pan

Ingredients:

*3 cups flour, sifted

*1 teaspoon Baking Powder

*1/4 teaspoon Sea Salt or Kosher Salt

*1 cup Butter, room temperature

*1 and 1/2 cups Sugar

*4 Eggs, room temperature

*1 teaspoon Vanilla Extract

*1 tablespoon Fresh Lemon Juice

*1 tablespoon Lime Juice

*1 tablespoon Lemon Zest, more for garnish

*1 tablespoon Lime Zest, more for garnish

**1 can Mountain Dew

Directions:

Sift together in a bowl the dry ingredients, flour, baking powder and salt. Set aside.

In a stand mixer on medium low-speed, combine the wet ingredients except for the can of Mountain Dew: Cream together the butter and sugar until light and fluffy. Then add the eggs one at a time incorporating each one before adding the next egg, vanilla, lemon juice, lime juice, lemon zest and lime zest, mixing for 3 minutes.

Slowly add the dry ingredients 1/3 at a time and mix together until incorporated about 1-2 minutes.

Remove the bowl from the stand mixer and fold in the can of Mountain Dew.

Reserve 2/3 of the batter and set side. Then color 1/3 of the batter green and pour the green batter into a parchment covered quarter baking sheet. Bake 350*F. for 25 to 30 minutes or until toothpick comes out clean, checking in the middle of the green cake.

Remove green cake from the oven and allow to cooling slightly and flash freeze for 20 minutes. Then with a medium to small shamrock cookie cutter cutout 11 to 12 shamrocks, depending on the size of bread pan you use.

In bread pan lined with parchment paper, pour a 1 inch layer of white cake batter in the bottom of bread pan.

Take the cut shamrocks and pile them up and place in bread pan with the stem end on the bottom bread pan or turned shamrocks slightly on their side. Then pour the rest of the white batter on to the top of the shamrocks, covering them as much as possible and bake in a 350*F. oven for 40 to 50 minutes or until white edges are no longer gooey, check with a toothpick.

Remove the cake from the oven and pour over the reduced Mountain Dew Glaze. Top with grated lemon and lime zest if desired.

Mountain Dew Glaze

*1 can Mountain Dew

Using a small sauce pan on medium low heat reduce the can of Mountain Dew by a little less than 1/2 and set aside, for glazing the cake after baking.

Slice cake and enjoy!

Note: This is a moist cake, also depending on the thickness of the cake slices the shamrocks might not appear well on the end pieces.

Enjoy!

Lindy

White Almond Cake or Cupcakes Recipe

October 13, 2017October 13, 2017 ~ lindy

White Almond Cake or Cupcakes Recipe

*
Supplies:

*
*Rubber Scraper

*Wooden Spoon

*Cookie or Batter Scoop (3 tablespoon)

*Large mixing Bowl

*Aluminum Cupcake pans, if making cupcakes

*3 (9 inch) Round Cake Pans) if making cake, Cooking Spray and floured

*Cupcake Liners

*Hand Mixer

*Pastry Bag

*2 D Decorating Tip

*Decorating Gold Sprinkles or balls

*More Tools as needed

*
Preheat oven 350*F.

*

White Almond Cake or Cupcakes

*
*1 cup Butter, room temperature

*1 and 1/2 cups Sugar

*2 teaspoons Almond Extract

*3 and 1/2 cups All-purpose Flour, sifted two times

*4 teaspoons Baking Powder

*1/2 teaspoon Sea Salt

*6 large Egg Whites, room temperature

*1 and 1/2 cups milk, room temperature

*
In a large mixing bowl cream together the butter and sugar using a hand mixer on medium speed until light yellow color. Stir in almond extract.

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Add to a second medium mixing bowl add the eggs and milk and whisk together until combined. Set aside

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Sift together in a third medium bowl the flour, baking powder and salt. Sift again. Set aside.

*
Add to the creamed mixture, alternating with the flour and milk and egg mixture about 1/4 of each at a time until all ingredients are combined, using the hand mixer on medium-low speed until incorporated. Use a rubber scraper to scrap down the sides and bottom of the mixing bowl until the cake mixture is mixed.

*
Scoop the cupcake batter into cupcake liners in the cupcake pans. Bake for 26 minutes or until a toothpick comes out clean.

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For cake divide cake batter into thirds and bake in 9 inch round greased and floured cake pans. Bake 25 to 35 minutes or until toothpick comes out clean.

*
Allow the cupcakes and cake to cool 3 minutes for cupcakes and 5 minutes for the cakes before removing from pans. Cool on cooling racks.

*
Frost cupcakes or cake when completely cooled.

Almond Buttercream Frosting

*
*1 and 1/2 cups Butter, room temperature

*2 teaspoons Almond Extract

*4 cups Confectioners’ Sugar

*Pinch Sea Salt

*1 tablespoon Milk, more if needed

*
In a bowl add the softened butter, almond extract, milk and salt and using a hand mixer on medium low-speed and beat together. Slowly add the powdered sugar, adding extra milk as needed. Beat together 1-2 minutes or until all ingredients are incorporated into a creamy frosting.

*

Decorating Cupcakes

*
Use a pastry bag with Decorating tip and pipe on the frosting starting about 1/4 inch from the edge of the cupcake. Pipe frosting like a coiled snake, ending in the center of the cupcake pulling up quickly with the bag. Use gold decorating sprinkles and round candy balls.

Recipe Source: The Stay at Home Chef