St. Patrick’s Day Cake

St. Patrick’s Day Cake – Candy Coated Culinista

St. Patrick’s day is almost here and I have made a stacked cake for the occasion.

Yield/Serving: 2 – 6” pans & 1 – 8” pan, serves 8-10
Prep Time: 60 min.
Cook Time: 30–45 min.
Difficulty level is: Medium, time consuming

Ingredients
Vanilla Cake

• 1 1/2 cups unsalted butter, at room temperature
• 2 cup granulated sugar
• Egg whites from 10 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp baking salt
• 1 ½ cups 2% milk
Buttercream Frosting
• 2 cups butter, at room temperature
• 6 cups confectioners’ sugar
• 8 tbsp milk, more if needed
Creamy Caramel
• ¾ cups heavy cream
• 1/3 cups unsalted butter
• 1 ½ cups granulated sugar
• ½ cup water
Decorations
• Kelly green gel frosting
• Moss green food colouring
• Shamrock sprinkles
• Caramel

Assembly
Vanilla Cake

1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of three pans.
3. Spray pans with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg whites and vanilla and continue to beat until incorporated.
6. In a large sized bowl, whisk together flour, baking powder, baking soda and salt.
7. Pour into butter mixture alternating between milk and flour mixture three times.
8. Split the batter and add food colouring into two separate batches by hand and fold in.
9. Pour into three pans, smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
10. Bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
11. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
12. Let cool completely.
Creamy Caramel
1. Place cream and butter in a small saucepan over medium heat and bring to a boil.
2. Remove from the heat and set aside.
3. Place sugar and water in a medium saucepan over high heat and cook, stirring with a metal spoon until combined.
4. Bring mixture to a boil and cook without stirring until temperature reaches 350°F using a candy thermometer and the mixture is a deep golden colour.
5. Remove from heat and working fast, add butter mixture in a thin steady stream, stirring to combine.
6. Return the pan to low heat and cook, stirring for 5 minutes or until caramel has thickened slightly.
7. Pour into a bowl and allow to cool at room temperature.
Buttercream Frosting
1. Using a stand mixer with the paddle attachment, beat butter until fluffy.
2. Add confectioner’s sugar and milk and combine until well incorporated.
Stacked Cake Assembly
1. Use a serrated knife, trim tops and even out if necessary to level out the cakes.
2. Crumb coat each cake and place in fridge and allow to firm up.
3. Frost each cake layer and smear a little frosting on the silver disc so cake doesn’t move.
4. Place first 8” vanilla layer on the bottom layer and spread some buttercream frosting over top.
5. Then place a 6” layer over and spread buttercream frosting over top.
6. Drizzle caramel over the edges of both cakes and allow to run down the sides.
7. Stack one 6” cake on top of the centre of the 8” cake and sprinkle the shamrock sprinkles over the buttercream portion.
8. Then pipe along the edges beside the caramel.
9. For the second baby tasting cake drizzle caramel along the edges and the sprinkle shamrock sprinkles and pipe along the edges.
10. Serve and enjoy.

Tips
• Buy a container of egg whites, unless you are going to have a use for all these egg yolks.
• Use caramel from a jar if desired. I had leftover caramel from my tarte tartin so I used that.

Please Enjoy

My thoughts
This was my first stacked cake and this was on my goals list. I was for the most part happy with how the cake turned out besides the application of the caramel. I found it hard to get the proper consistency and then the drizzle factor along with not melting the frosting. For a first attempt I was quite happy, so I’m not going to sweat it too much. Guests enjoyed it and were impressed that I made the cake; which was nice; but of course I saw all the flaws. It did however taste good and once the special guest of the day realized I had baked a cake, she told one of the servers to take away the rest so her and her husband could enjoy a proper slice at home. That totally flattered me.

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Salt-Free Irish Brown Bread

Salt-Free Irish Brown Bread - Candy Coated Culinista

Salt-Free Irish Brown Bread – Candy Coated Culinista

This new recipe was intended to be for St. Patrick’s Day, but then the recipe didn’t turn out and I was left very disappointed…then I said a week later I am going to try this one more time and I’m happy to say my Lemony Letdown turned into a fairly decent whole wheat bread. See my picture here apart of the Cooking Club Gallery.

Attempt #1

Yield/Serving: 14 slices
Prep Time: 5 min.
Cook Time: 1 hr. 50 min.
Difficulty level is: Should be easy, or rather looks easy

From Chatelaine

Ingredients
• 1 ½ cups warm water, divided (about 110°F)
• 1 tbsp molasses
• 8g pkg active dry yeast
• 3 ½ cups whole wheat flour
• 1 tsp salt

Assembly
1. Spray a metal loaf pan with oil.
2. Stir ½ cup water with molasses and yeast into a large bowl until combined.
3. Let stand for ten minutes.
4. Stir in flour, remaining water and salt using a wooden spoon until combined.
5. Lightly flour the clean counter and transfer the dough.
6. Knead once or twice and shape into a log.
7. Place in the prepared pan and cover with a damp towel and let rise until doubled in size, about forty-five minutes.
8. Pre-heat oven to 400°F.
9. Bake in the centre of the oven until golden brown, about forty-five to fifty minutes.
10. Let stand for five minutes and then turn out the loaf and let cool completely, about one hour.
11. Slice and serve.

Attempt #2

Yield/Serving: 8 slices
Prep Time: 5 min.
Cook Time: 1 hr. 50 min.
Difficulty level is: Medium, for me

Altered from Chatelaine

Ingredients
• 2 ½ – 3 cups warm water, divided (about 110°F)
• 8g pkg active dry yeast
• 1 tbsp molasses
• 1 tbsp honey
• 3 ½ cups whole wheat flour
• 1 tsp salt

Assembly
12. Spray a metal loaf pan with oil.
13. Stir ½ cup water with molasses, honey and yeast into a large bowl until combined.
14. Let stand for ten minutes.
15. Stir in flour, and add in the remaining water using a wooden spoon until combined. You may not need it all, but I did.
16. Lightly flour the clean counter and transfer the dough.
17. Knead once or twice and shape into a log.
18. Place in the prepared pan and cover with a damp towel and let rise until doubled in size, about forty-five minutes.
19. Pre-heat oven to 400°F.
20. Bake in the centre of the oven until golden brown, about forty-five to fifty minutes.
21. Let stand for five minutes and then turn out the loaf and let cool completely, about one hour.
22. Slice and serve.

Tips
• If the bread looks too crumbly and is not coming together, like the picture below; the dough is too dry and for some reason more water is needed.

Please Enjoy

My thoughts
Attempt #1
What a disaster! Who would think such a simple recipe would have such a disastrous outcome. When I was mixing in the flour the dough was crumbly and not coming together at all. I still kept going hoping it would still rise and turn out ok. Of course it did not and I really don’t know what went wrong as I followed the recipe precisely. Usually I try to redo a recipe again, but I’m not wasting more flour. The recipe is what it is and once it baked the crust was rock hard but the inside wasn’t absolutely terrible, but still it was bad, you’d think I didn’t put yeast in at all and I made sure the active yeast wasn’t expired and it did bloom properly.

Attempt #2
I decided to suck it up and waste more flour to give this another go. My second try turned out much better, but I added a lot more water than listed in the recipe and I really don’t know why it was needed. I just went with my instincts and it turned out better, the crust may have been a touch hard, but compared to my first try it was leaps and bounds better. I omitted the salt as I don’t see the point to adding salt to bread because I can never detect the salt in the bread I consume regularly; butter and other food going on the bread will always have salt in it. I added honey on a whim to add another layer of flavour and I was debating adding some whole oats, but then I thought that would be too much experimenting when I don’t know what the outcome would be. I’m so happy I didn’t give up; sure I was up till 11:30pm making and sampling a slice of buttered bread but it was worth it. Truth is I probably will never make homemade bread again, unless I make a gluten-free or another other type of bread as I have never liked whole wheat bread since my childhood.

Salt-Free Irish Brown Bread Attempt #2- Candy Coated Culinista

Salt-Free Irish Brown Bread Attempt #2- Candy Coated Culinista

Irish Brown Bread - Candy Coated Culinista

Irish Brown Bread – Candy Coated Culinista

Irish Brown Bread Dough - Candy Coated Culinista

Irish Brown Bread Dough – Candy Coated Culinista

Cookies & Cream Shamrock Shake

Cookies & Cream Shamrock Shake - Candy Coated Culinista

Cookies & Cream Shamrock Shake – Candy Coated Culinista

A holiday can’t pass without me trying to make something themed. It’s St. Patrick’s day so enjoy this minty, chocolately shamrock shake.

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• Chocolate syrup
• 1 scoop cookies & cream ice cream
• 3 scoops vanilla ice cream
• 1 tsp peppermint extract
• 6 drops green food colouring
• 1/3 cup 2% milk
• ½ cup heavy cream
• Shamrock sprinkles

Assembly
1. Pour chocolate syrup into a pint glass and set aside.
2. In a blender put in ice cream, peppermint extract, food colouring and milk and blend.
3. Pour milkshake into the pint glass.
4. Whip the whipping cream and put on top of the milkshake.
5. Add sprinkles and serve.

Please Enjoy

My thoughts
I made this for Mr. C. and he really enjoyed it and he like hint of mint in the milkshake.

Guinness Cake with Caramel Bailey’s Black Currant Buttercream

Guinness Cake with Caramel Bailey's Black Currant Buttercream - Candy Coated Culinista

Guinness Cake with Caramel Bailey’s Black Currant Buttercream – Candy Coated Culinista

The recipe is a year overdue. I had hopes of making this a year ago for my Irish fella (Mr. C.); but once again time got away from me and next thing you know the snow has melted and I missed St. Patrick’s Day entirely. Well that’s not happening this year, we still have tons of snow and I made my Guinness Cake. See my picture here for the cooking club.

Yield/Serving: 6-8
Prep Time: 30 min.
Cook Time: Cupcakes 15 – 20 min, Cake – 35-40 min.
Difficulty level is: Medium

Ingredients
Cake
• 1 cup all-purpose flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 4 tbsp unsalted butter
• 60g chopped good quality 70% cacao dark chocolate, chopped
• 1 cup granulated sugar
• 1 cup Guinness
• 1 tsp vanilla extract
• 1 large egg
Frosting
• 1 cup (2 sticks) unsalted butter, softened
• 3 ¼ cups confectioners’ sugar
• 4 tbsp Caramel Bailey’s
• 2 tbsp black currant jam

Assembly
Cake
1. Grease one 6” round cake pan with cooking spray and place 3 cupcake liners in a cupcake pan.
2. Preheat oven to 350°F.
1. In a microwave safe bowl, melt butter and chocolate. (Stop the microwave at 30 second intervals and stir as to not burn the chocolate).
3. Once chocolate has melted, stir in sugar and remove from heat and let cool for 5 minutes.
4. Whisk in Guinness along with vanilla extract until smooth.
5. Beat in egg until combined and then whisk in dry ingredients until smooth.
6. Pour batter into prepared pan until almost full, about ¾ of the way and bake for 10-15 min for the cupcakes and 30-40 minutes for the cake, or until a cake tester inserted in the center comes out clean.
7. Let cool in pan until completely cooled, and then transfer to cake plate and frost.

Frosting
1. Using an electric stand mixer with the whisk attachment cream butter on high until light and fluffy.
2. Add Bailey’s Caramel Cream and beat until combined.
3. Add confectioners’ sugar one cup at a time until well combined.
4. Add in the jam and combine.
5. Transfer frosting to a piping bag, and pipe along the top of the cake.
6. Serve immediately or store in an airtight container for up to 3 days.

Tips
• Remove all fruit bits from the jam before putting into the batter, or it will clog the piping bag.

Please Enjoy

Reviews
“The cake that you made is ammmaazzing! It’s rich and complex. I could taste the Bailey’s. I’ve never had Guinness so not sure if the taste came out, but the blend of everything is so nice. The icing goes perfectly.”

My thoughts
I overcooked the cupcakes by 4 minutes, but the inside was still moist. My only problem was the cupcake top pulled away from the cupcake wrapper when peeled. When I put the extra into the cupcake wrappers I totally forget that the cupcakes would be finished faster as I had no intention of making cupcakes. The cake centre was still a little sunken in the middle, but I will figure that out next time. This was the first time my cake actually rose as my cupcakes tend to stay on the flatter side unless I use the box mix and C.C. it up. The Cake came out moist and had a shiny look to it once it came out of the pan and it smelt like Guinness to me. It turned out so well I surprised myself; but that wasn’t my only goal I had to try to properly pipe a cake for the first time and that worked also…another shocker. Until this post I hadn’t actually put a piping bag together. I have one I bought and never used (made of a lined cloth, but it just didn’t seem right), so with some new supplies I quickly googled how to fastening the tips to the bag and I was off. I couldn’t believe how well this turned out. It makes my cake decorating on the pink ombre cake look like a child did it. I know it looked bad when I did it but looking at it now it really did look childish. Now I can say I am a teenager in my decorating skills and I look forward to growing up into an adult someday. I was hoping for the buttercream to have a more berry flavour, but I was afraid to keep adding the jam as this was my first buttercream frosting from scratch. Next time I will add more jam and some purple food colouring to give it the extra oomph. Bottom line this was my best cake yet. Over all I had a great experience and am so stoked to do another cake. Mr. C. & I enjoyed the cupcakes and I gave away my cake to a friend.

Guinness Cake with Caramel Bailey's Black Currant Buttercream - Candy Coated Culinista

Guinness Cake with Caramel Bailey’s Black Currant Buttercream – Candy Coated Culinista

Guinness Cake with Caramel Bailey's Black Currant Buttercream - Candy Coated Culinista

Guinness Cake with Caramel Bailey’s Black Currant Buttercream – Candy Coated Culinista

His & Her’s Guinness Whiskey Floats

His & Her’s Guinness Whiskey Floats - Candy Coated Culinista

His & Her’s Guinness Whiskey Floats – Candy Coated Culinista

Mr. C. loves a good milkshake and Guinness is his drink of choice. This may be a new match made in heaven for him and might become a St. Patrick’s Day favourite.

Yield/Serving: 1 -2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 pint glass
• 1 whisky glass
• 3 scoops of good quality vanilla bean ice cream
• 1 bottle (341 ml) Guinness Extra Stout, chilled
• 2 tsp Whisky (Canadian Club)
• A few dashes Angostura Bitters
• Whipped cream, for topping
• Rolo syrup, for topping (The chocolate candy bar)

Assembly
1. Fill pint glass with two scoops of vanilla bean ice cream.
2. Slowly pour in the Guinness along with the whisky.
3. Shake a few dashes of bitters.
4. Top with whipped cream and drizzle rolo syrup.
5. Fill whiskey glass with one scoop of vanilla bean ice cream.
6. Slowly pour the remaining Guinness along with the whisky.
7. Shake a few dashes of bitters.
8. Top with whipped cream and drizzle rolo syrup.

Tips
• Use chocolate syrup if you can’t find Rolo syrup as Rolo syrup may be a Canadian thing.

Please Enjoy

My thoughts
This was a great dessert treat and I could distinctly taste the Guinness, bitters and the Rolo. I am not used to the bitter qualities of the Guinness and was hoping for a little more sweetness; but Guinness fans will love this as Mr. C. did. I found the whisky and the bitters enhanced the Guinness flavour. “Thanks for the float hun, it was quite tasty”

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