Cakes of Interest: Four Saint Patrick’s Day Mini Cakes

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I made Saint Patrick’s Day themed mini cakes a year ago, but I never officially wrote about them. It’s that time of the year again, and Saint Patrick’s Day memorabilia is filling up markets and bakeries.

Even though I’m very African American, I have a lot of memories of enjoying Saint Patrick’s Day with my Irish friends since I went to a primarily Irish Catholic school. During our school’s Culture Day, we exchanged a lot of Sweet Potato Pie and Irish Soda Bread. I felt very welcomed in that environment, and Irish Soda Bread was integrated into my diet.

So, I had a lot of fun making these Saint Patrick’s Day themed cakes at my bakery. I designed four jazzed up cakes. As always, I had to make ten of each one. They sold out quickly!

Short Tutorial Below:

Pot of Gold Cake

Pot of Gold

  • Carve out the top of the cake to create a rounded shape.
  • Ice the cake with black frosting and smooth it down using a cake scraper.
  • Using a #8 tip, pipe a straight border around the bottom of the cake, and on the top of the cake. Pipe two cauldron handles in a “U” shape on opposite sides of the cauldron.
  • Pipe golden yellow blobs over the top of the cauldron.
  • Lightly airbrush patches of harvest brown onto the cauldron to create dimension.
  • Finish the cake by airbrushing the entire cake in golden pearl. Top the cake with gold sequin sprinkles.

Irish Top Hat

  • Ice the cake with black frosting a smooth it down using a cake scraper.
  • Using a # 897 tip, pipe the brim of the hat in black. Using the same tip, pipe a green band over the top of the brim.
  • Using a #4 tip, pipe a golden yellow buckle over the green band.
  • Airbrush the entire cake in golden pearl and decorate the hat with Saint Patrick’s Day themed cupcake picks.

Shamrocks and Flowers

  • Ice the cake with white frosting and smooth it down using a cake scraper.
  • Drip olive green vanilla icing or cake drip along the edges of the cake.
  • Using a #17 tip, pipe a reverse-e border in white along the base of the cake.
  • Cascade leaves (#67 tip), pale green flower buds (#102 tip), and white drop flowers (#17 tip) along the sides of the cake.
  • Top the cake with pale green roses and two shamrock cupcake picks.
  • Airbrush the entire cake with pearl shimmer.

Beer Mug Mini Cakes

Frothy Beer Mug

  • Ice the cake with golden yellow frosting and smooth it down using a cake scraper.
  • Run a cake spatula vertically up the cake on each side to create grooves.
  • Using a #897 tip, pipe a green rim along the base of the cake.
  • Using a #8 tip, pipe a black line along the base of the green rim and along the top of the beer mug.
  • Using an open piping tip, pipe white froth all over the top of the cake and along the sides.
  • Place a “U” shaped chocolate piece along the edge of the mug to create a handle.
  • Airbrush patches of golden brown over the beer mug to create dimension.
  • Airbrush the entire cake with pearl shimmer.
  • Place cupcake beer bottle caps over the cake.

TOOLS USED

  • Cake Spatula
  • DecoPac Premium Gel Colors (Leaf Green, Olive Green, Black, and Golden Yellow)
  • DecoPac Premium Airbrush Colors (Gold Pearl, Harvest Brown, and Golden Brown)
  • DecoPac Saint Patrick’s Day Cupcake Toppers and Beer Caps
  • Bakery Crafts Star White Edible Glitter
  • Ateco #17 Tip, #103 Tip, #4 Tip, #8 Tip, #191 Tip, #67 Tip, and #897 Tip.
  • Vanilla Glaze (An alternative is the Roxy & Rich Chocolate Cake Drip)
  • Gold Sequin Sprinkles

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© 2022 Parker Artistry Brands LLC, All Rights Reserved.

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