St. Patrick’s Day Recipe Ideas
March 5, 2018
How about one of our cake mixes – you can colour the Madeira with green food colouring and with a rice paper topper – create some delightful cupcakes like Edith did here.
Edith also produced these superb Madeira cupcakes made up with a little Guinness added to the mix and brushed with Bailey’s whilst still warm! The Ginger she also created from our mix were brushed with Jameson’s Whiskey and delightfully decorated as you can see!
More of Edith’s cakes for St. Patrick’s Day celebrations! Using our Chocolate Fudge cake mix, rice paper toppers and green Madeira cake crumbs, from her surprise inside cake that we posted earlier – great idea for using up the cake crumbs – waste not want not *!
Are we working on some hidden inside surprise cakes. Let me make this Wright easy for you! Cut pretty little shamrock shapes to complete your St. Patrick’s Day celebrations, based on an idea by Edith last year. I do know of many who use frozen shapes before placing in with our mix but I have never found this necessary.
Create your Madeira cake mix with 200ml water, 60ml vegetable oil and add a full teaspoon of green food colouring, then mix until evenly coloured. Bake at 160-165ºC (320-330ºF) Gas Mark 4-41/2 for around 50-55 minutes until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. When cool, cut the cake into 4cm slices. Using a 5cm cutter, stamp out the Shamrock shapes (save any remaining cake for a trifle or another treat*).
Repeat the above to create a second Madeira cake mix batter – you won’t have to add any food colour in this batch. Pour 3/4 of the mixture into a loaf tin then push the bottoms of the shamrocks into the batter in a tightly packed row. Spoon over the remaining cake mixture, covering as much of the green shapes as possible. Bake as above until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely. Appreciate a real wow factor when cutting the cake for others to enjoy!
Indulge your passion for breads this St. Patrick’s Day, with our lovely light Ciabatta and create this perfectly tasty Potato & Herb Focaccia. High on the GI with its potato topping! We were all intrigued with the delicious flavour of the cooked potatoes & have used the cheaper tinned version for quickness in other successful bakes using this recipe.
One for the boys, surely, a lovely Guinness and Walnut Loaf made with our Malty bread mix, a crunchy texture of malted wheat flakes and added walnuts along with a faint taint of Guinness to complement. Get them guessing what bread they are eating with their sandwiches on St. Patrick’s Night! Super with smoked salmon and cheeses.
You can really show off your skills with our clever Chocolate Fudge Cake Mix here – keep everyone guessing how you achieved such a richness in the topping of this gorgeous Guinness cake this St. Patrick’s Day!
Deb the Bread