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

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

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.

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