Pot Of Gold Recipes

POT OF GOLD CAKE

Steps:

• To make the cake layers:
• Preheat the oven to 350°F (176°C). Line the bottom of four 8-inch (20cm) cake pans with parchment paper and grease the sides.
• . Combine the flour, baking soda and salt in a medium sized bowl. Set aside.
• . Cream the butter and sugar together until light in color and fluffy, about 3-4 minutes.
• . Add the eggs one at a time, beating until combined after each addition.
• . Combine the cocoa, vanilla extract and water. Stir until combined, then add to cake batter and mix until well combined.
• . Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix well. Add the milk and mix well, scraping down the sides as needed. Add the remaining flour mixture and mix until smooth.
• . Add black gel icing color to turn the cake batter black. Keep in mind that the color will darken when the cakes bake. If the batter has a slightly grey-ish look, it'll likely darken just fine when it bakes. No need to add even more color at that point.
• . Divide the batter evenly between the cake pans. Bake for 20 minutes, or until a toothpick inserted comes out with a few crumbs.
• . Remove cakes from the oven and allow to cool for 2-3 minutes, then remove from pans to a cooling rack to finish cooling. To make the frosting:
• p id="instruction-step-11″>10. Beat together the butter, shortening and salt until well combined and smooth.
• 1. Slowly add 4 cups (460g) of powdered sugar and mix until well combined and smooth.
• 2. Add the vanilla extract and half of the water or milk and mix until well combined.
• 3. Add the other 5 cups (575g) of powdered sugar and mix until well combined and smooth.
• 4. Add the cocoa and mix until well combined and smooth.
• 5. Add the remaining water or milk until the frosting is the right consistency. To build the cake:
• p id="instruction-step-17″>16. To build the cake, you'll need something to be able to cut through the cake layers with. I used a 3 inch biscuit cutter, but a round cookie cutter, something similar, or a sharp knife would be fine too. Use your cutter to cut a hole all the way through two of the cake layers. You want the hole to be in the center of the cake. Leave the other two layers as-is. 17
• Place one of the full cake layers onto a cake plate or cardboard cake circle and spread about a cup of frosting in an even layer on top of the cake. 18
• Place the next cake layer on top - one with a full hole removed - then add another layer of frosting (about 1/2 a cup) just on the part of the cake layer that remains. 19. Ad
• the second layer of cake that has a hole removed and another layer of frosting. Spread a thin layer of frosting around the inside of the hole. 20. Fi
• l the cake with your choice of gold candies and treats. I used gold coins, rolos, gold confetti and Ferrero Rocher You should fill the hole so that nothing sticks up above the sides of the hole, but reaches to the top so that there's something there for the top layer of cake to rest on. 21. Ad
• the final layer of cake on top, then frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake. To add the ganache drip:
• instruction-step-23″>22. To make the ganache, add the white chocolate chips to a medium sized bowl. 23. Ad
• the heavy whipping cream to a microwave-safe measuring cup and microwave until it just begins to boil. 24. Po
• r the hot cream mixture over the white chocolate chips and let it sit for 2-3 minutes, then whisk until smooth. If it doesn't melt really well, pop it back in the microwave for about 10 seconds, then whisk until smooth. 25. Dr
• zzle the white chocolate ganache around the edges of the cake, then fill in the center/top of the cake. See my tips on making a chocolate drip cake. 26. To
• paint the drip gold, add some gold luster dust to a plate along with a little vodka or clear extract, such as almond. Use a food paint brush to mix a small amount of the liquid with the luster dust to create a paint and paint the drip gold. To decorate the cake:
• instruction-step-28″>27. Make some additional vanilla frosting. Add the butter to a mixer bowl and beat until smooth. 28. Ad
• one cup of powdered sugar and mix until well combined and smooth. 29. Ad
• the vanilla extract and 1-2 tablespoons of cream and mix until well combined. 30. Ad
• the remaining powdered sugar and mix until well combined and smooth. 31. Ad
• additional cream, as needed to get the right consistency frosting. 32. Pi
• e a ring of frosting around the outer edge of the cake, about an inch in from the edge. 33. Us
• the ring of frosting to stick more candies and sprinkles to the top of the cake. I added the candies first, then filled in the gaps with the gold confetti sprinkles. 34. Co
• or the remaining frosting with green and use the grass icing tip to add grass around the bottom edge of the cake. 35. St
• re the cake in an air tight container. Cake is best if eaten within 2-3 days. The cake should be fine at room temperature for about a day, but any longer and it should be refrigerated.

POT OF GOLD CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray; line the bottoms with parchment paper. Coat the parchment with cooking spray and dust the bottom and side of each pan with flour, tapping out the excess. Whisk the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Reduce the speed to low; add the egg yolks one at a time, making sure each is incorporated before adding the next. Beat in the vanilla. Beat in the flour mixture in 3 batches, alternating with the milk in 2 batches, until just incorporated. (It's OK if the batter looks curdled.) Increase the speed to medium and beat 1 more minute.
• Divide the batter between the prepared pans and spread evenly. Bake, rotating the pans halfway through, until the tops are golden and spring back when lightly pressed, about 40 minutes. Let cool 15 minutes in the pans, then run a knife around the sides of the pans to loosen. Turn out onto a rack to cool completely; discard the parchment.
• Make the frosting: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, sugar and golden syrup in the bowl of a stand mixer. Set the bowl over the saucepan; cook, whisking, until the sugar dissolves, the egg whites become frothy and the mixture is warm, about 5 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until stiff glossy peaks form. Switch to the paddle attachment. Beat in the vanilla, then beat in the butter a few pieces at a time until smooth. (It's OK if the frosting looks separated; keep beating.)
• Cut a 3 1/2-inch hole from the center of one cake layer with a paring knife; set the cake layer and the cutout aside. Score a 3 1/2-inch circle in the center of the other cake layer, then scoop out the middle without going all the way to the bottom; carefully transfer the cake to a serving plate. Spread the top of the scooped-out cake (but not inside the hole) with 1 cup frosting. Top with the other cake layer and pour the M&M's into the hole. Slicing horizontally, cut off the top 1/2 inch from the reserved cutout to make a thin round; place on top of the candies to form a lid.
• Frost the top and sides of the cake with the remaining frosting. Refrigerate until just firm, about 20 minutes. Dip a small dry brush in luster dust; tap and brush all over the cake.