St. Patrick’s Day Pie Recipe

Addresses

• Cake

  1. Passed 1
     

     Preheat oven to 350°. Line 1 cake pan (8″) and 5 cake pans (6″) with parchment; coat pans with cooking spray. In a large bowl, mix the flour, baking powder, and salt.

  2. Passed 2In another large bowl, using a hand mixer on medium-high speed, beat the granulated sugar and butter until blended. Add the oil and beat until smooth and creamy. Add the eggs, one at a time, beating well after each addition, then add the vanilla.
  3. Passed 3Add about a third of the dry ingredients and beat on medium-low speed until just a few dry streaks remain. Add the milk and beat until incorporated. Add another third of the dry ingredients and beat on medium-low speed until just a few dry streaks remain. Add sour cream and beat until incorporated. Add the remaining dry ingredients and beat until just combined.
  4. Passed 4Divide the dough into 6 bowls. Dye one bowl of dough red, one orange, one yellow, one green, one blue, and one purple.
  5. Passed 5Pour the purple batter into the prepared 8″ pan. Bake the cake until a tester inserted in the center comes out clean, 15 to 18 minutes. Let cool.
  6. Passed 6Pour remaining batters into prepared 6″ cake pans. Bake cakes until a tester inserted in center comes out clean, 30 to 35 minutes. Let cool.
  7. Passed 7do ahead: Cake layers can be baked 1 day in advance. Wrap in plastic and refrigerate, or freeze for up to 2 weeks.

• frosting and mounting

  1. Passed 1In a large bowl, using a hand mixer on medium speed, beat the powdered sugar and butter until smooth. Add cream, vanilla, and salt and beat until combined.
  2. Passed 2Trim the tops of the cooled cakes as needed. Using a 3″ round cookie cutter, cut out centers of orange, yellow, green and blue cake layers.
  3. Passed 3Place the purple layer on a cake stand or platter. Cover the top with a thin layer of buttercream. Top with a layer of blue cake. Top with more buttercream and repeat with green, yellow and orange cake layers in that order, covering the top of the orange layer with buttercream. Pour the marshmallows in the center of the cake. Top with a layer of red cake. Coat the top and outside of the cake with a thin layer of buttercream to create a crumb coat. Refrigerate until very cold, at least 30 minutes or up to 2 hours.
  4. Passed 4Scoop out about 1 1/2 cups of buttercream. Tint the rest of the buttercream green. Using an offset spatula, coat the cake with green buttercream, smoothing it out with a bench scraper.
  5. Passed 5Divide the reserved buttercream into about 1 and 1/2 cups. Tint 1 cup black and 1/2 cup yellow.
  6. Passed 6Using an offset spatula, coat a 1″ thick belt with black frosting at the base of the hat above the brim. To help create a smooth line, wrap the cake in parchment above where you are going to frost, also covering the top of the hat. hat brim with scroll.
  7. Passed 7Transfer the yellow buttercream to a pastry bag fitted with a medium round tip. Put a buckle on the belt.