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Here’s a fun recipe for a Hidden Shamrock Cake which I’m planning to serve at a belated St. Paddy’s Day Dinner this week. It’s easy and fun to make but it takes four hours to freeze it once it’s assembled. So it’s easy but the freezing steps take time. Maybe with so many of us hunkering down from the corona virus, this might be a fun kid-friendly project. Please let me know if you make it.

Hidden Shamrock Cake

Shamrocks ☘️:

-1 1/2 sticks unsalted butter

-1 1/2 cups granulated sugar

-1 tsp green gel food coloring

-3/4 tsp vanilla extract

-2 large eggs, beaten

-2 1/4 cups all purpose flour

-1 1/2 tsp baking powder

-1/4 tsp fine salt

Rest of the Cake:

-1/4 cup small green sprinkles

-1/2 half gallon (2 quarts) vanilla ice cream (you actually won’t use all of it)


Special equipment: a shamrock ☘️ cookie cutter

Shamrocks ☘️:

Preheat oven to 350 degrees. Line a 15 x 10 inch baking sheet with parchment and spray with cooking spray.

In a small saucepan, melt the butter. Using a stand mixer, put the sugar in the bowl and add the butter, on low mixing to combine.

Cool to room temperature.

Beat in the green food coloring, vanilla, and eggs.

In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients, mixing just until a smooth batter is formed. The batter will be very thick.

Transfer the batter to the prepared baking sheet and spread into an even layer. I used an offset spatula to spread the batter.

Lay another sheet of parchment paper over the batter and place an inverted baking sheet over the top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes.

Cool the shamrock☘️pan slightly before inverting onto a cooking rack. Cool completely.

Cut into 12 shamrocks ☘️ using the shamrock ☘️ cookie cutter. The shamrocks should be about 1/2 inch thick. Crumble the remaining cake into coarse crumbs (I used my mini food processor.)

Rest of the Cake:

Line a loaf pan with plastic wrap leaving excess on all sides to fold over the top

In a medium bowl, combine the sprinkles with 1/2 cup of crumbs from the Shamrocks☘️ cake. Set aside.

Soften 1/2 cup ice cream and spread in an even layer on the bottom of the loaf pan. Freeze the layer of ice cream until set, about 30 minutes.

Meanwhile, place the 12 shamrocks ☘️ in a row and press them together as tightly as possible.

Soften all of the remaining ice cream until smooth and easy to spread. Remove the loaf bread pan from the freezer and spread another 1/2 cup of ice cream over the bottom. Carefully place the log of shamrocks ☘️, top of shamrocks ☘️ down against the ice cream, in the center of the pan. There should be a 1/2-inch gap between both ends of the log and the ends of the loaf pan.

Spread the remaining softened ice cream around the log, filling the loaf pan to the top. Work carefully to keep the shamrocks ☘️ pressed together tightly. Top the loaf with the crumb/sprinkle mixture in an even layer. Fold the plastic wrap over the cake. Freeze until set, about 4 hours.

Invert the pan to remove the ice cream cake. Peel off the plastic wrap discard. Slice the ice cream cake like a loaf of bread, revealing the hidden shamrock ☘️ inside.


Happy Saint Paddy’s Day!!!☘️☘️

Hidden Shamrock Cake

N.B. This recipe is adapted to one entitled “Hidden Heart Cake” on the Food Network/The Kitchen

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