Leprechaun Freakshake Cake
#EducationalDecree23

INGREDIENTS

Chocolate & Baileys Cake

350 g (121/2 oz/21/3 cups) plain (all-purpose) flour

450 g (1 lb) caster (superfine) sugar

100 g (31/2 oz) cocoa powder

1 teaspoon bicarbonate of soda (baking soda)

1 teaspoon fine salt

350 g (121/2 oz) unsalted butter, softened

4 large eggs, at room temperature

350 ml (12 fl oz) full-cream (whole) milk

100ml (1/4 cup) baileys

 

Rainbow Donuts

215g flour

1 1/2 tsp baking powder

132g sugar

180 milk

80ml baileys

60g butter

1tbsp yogurt

1 egg

1/2 tsp vanilla extract

2 drops yellow food gel

2 drops green food gel

2 drops teal food gel

2 drops blue food gel

2 drops purple food gel

2 drops pink food gel

 

Rainbow Frosting

2 batches vanilla-flavoured Swiss meringue buttercream frosting

8 drops yellow food gel

8 drops green food gel

8 drops teal food gel

8 drops blue food gel

8 drops purple food gel

8 drops pink food gel

 

Peppermint Frosting

2 batches vanilla-flavoured Swiss meringue buttercream frosting

8 drops teal food gel

2 tsp peppermint extract

 

Decorations

1 cup chocolate sauce

½ rock sugar candy

1 cup green and rainbow sprinkles, combined

2 tbsp baileys + 1 tbsp gold lustre dust

METHOD

Makes 12

Level: Troll

Rainbow Frosting

Split rhe frosting into 6 bowls. Colour each bowl of frosting in each of the 6 rainbow clours using the food gel formulations in the ingredients list. Mix using an electric hand mixer until well combined. Add each one to a separate piping bag and set aside.

 

Rainbow Donuts

Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Spray a donut cake tin with oil and set aside.

 

Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.

 

Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.

 

Add the eggs, milk, baileys, yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds.

 

Split the batter into 6 different bowls and colour each one the colour of the rainbow. Add each coloured batter into separate piping bags.

 

Pipe each coloured batter into the donut cake tin. Bake for 20 minutes. Allow to cool before turning the tin upside down and gently tapping it to release the cake donuts.

 

Cake

Please note: to make the six-layered cake in this recipe you’ll need to double the cake mixture. Two batches of the Swiss meringue frosting will be enough to cover this six-layered cake.

 

Preheat a fan-forced oven to 160°C (320°F) or a conventional oven to 180°C (350°F). Spray three 20 cm (8 in) cake tins with oil spray and line the bottoms with baking paper. Set aside.

 

Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl and mix with a hand mixer until well combined.

 

Next, add the softened butter and mix on low speed until the batter reaches a crumbly, sand-like texture.

 

Add the eggs, baileys and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or food-gel colourings to the batter.

 

Divide the cake mixture between the three tins. I find that using an ice-cream scoop makes it easy to distribute the batter evenly, ensuring that all three cakes will bake at the same rate.

 

Bake for 50–60 minutes, or until a toothpick inserted in the middle a cake comes out clean. If the toothpick is coated with wet batter, continue baking, for 10 minutes at a time, until fully baked.

 

Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the day before I decorate them.

 

To trim your chilled cakes, use a cake leveler or large serrated knife to carefully trim the crust off the top of each cake before you trim each cake in half. You’ll end up with 6 layers of cake.

 

To crumb coat your cake, add a dab of  green frosting onto an 8” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.

 

Add frosting to a piping bag and frost a ring of yellow frosting around the top of the cake. Fill the centre with more frosting. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers and coloured frostings in the order of the rainbow.

 

Use the small spatula to smoothen out the top and sides of the excess frosting on the cake, taking care to fill in any gaps in between each layer of cake.

 

Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2 hours or overnight.

 

Peppermint frosting

To prepare the peppermint striped frosting add peppermint extract to all of the frosting and mix until well combined. Split the frosting into two bowls. Colour one with the teal food gel and mix using an electric hand mixer until well combined. Leave the other bowl of frosting white. Add each one to a piping bag.

 

Pipe a ring of the green frosting around the bottom of the chilled cake then pipe a ring of white on top of that. Continue piping each coloured frosting until you reach the top.

 

Use a cake scraper to smoothen out the top and sides of the cake.

 

Add sprinkles around the bottom of the cake. Then add some of the candy rocks around the cake too. Chill in the fridge for 1 hour.

 

Add the baileys and gold lustre dust in a small mixing bowl and mix until well combined. Use a small food safe brush to paint it on the rock candy.

 

Drizzle chocolate sauce around the top edges of the cake and then pipe some on top of the cake. Use a small offset spatula to help spread the chocolate sauce evenly on top of the cake and allow the excess to drizzle over the sides of the cake.

 

Pick the best side of the cake. That will be the front of the cake. Add the rainbow donuts on top. Begin by adding half of some of the donuts at the front of the cake, then add full donuts behind those. Pipe some frosting behind those and add more donuts on the frosting. The idea is that you’ll make it appear as though there’s a heap of donuts on the cake.

 

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HELPFUL TIPS!

 

STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 1 hour before serving).

 

HOW TO PREPARE YOUR CAKE TIN: For this recipe you’ll need at least one 8” cake tin but preferably three 8” cake tins. To prepare the tin, spray with oil spray. To prepare the baking paper use a pen to trace around the bottom of the cake tin on to the baking paper. Use scissors to cut slightly inside the circle you traced. Place the traced side down onto the baking tin with oil spray.

 

HAND MIXER: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.

 

OVEN TEMPERATURE: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!

 

BUTTER: Make sure the butter is very soft for the cake mixture. There’s  two ways to do this. Microwave for 5 seconds at a time flipping the butter on each side until very soft (not melted). If you don’t have a microwave run a large bowl over hot water. Dry the bowl and place over the butter for 1 min. The heat from the bowl will create a warm enough environment to soften the butter.

 

BAKING TIME: This cake will typically bake on a lower temp and for a little longer than regular cake recipes. I find a low temperate and a slow bake results in flatter tops and caramelisation so that if the cake is coloured it doesn’t change colour and brown. After 50 minutes, stick a skewer into the centre of the cake, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.

 

TOOLS:

Large mixing bowls

Spatula

Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag

Tablespoon

Measuring spoons

8” cake tin

Ice cream scoop (optional)

Cake turn table

Cake scraper

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

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