Saint Patrick's Day Shamrock Rainbow Cake

Tuesday, March 20, 2018

I hope everyone had a great Saint Patrick's Day. I realize I'm a bit late with my Shamrock Cake but I just wanted share it anyway because I love how it turned out.

For those folks who are put off by kiwifruit in the cake, let me just stop you right there. Have you tried it? Try it. You might like it. Who knows. I love the freshness and crisp it adds to the cake.

Also, I'm super excited to share the method for making rainbow meringues. It is extremely easy and very effective and I really hope you'll try it out. If you do let me know how it went

Check out the tutorial here

GREEN SPONGE CAKE LAYERS 5 eggs, separated 1 3/4 cup powdered sugar 1 3/4 cup flour 2tsp baking powder pinch of salt 1tsp vanilla extract 5tbl oil 5tbl hot water Leaf green food coloringBake at 350F, 20-30 minutes, or until toothpick inserted in the center comes out clean FILLING 2cups whipping cream/heavy cream 3/4 cup powdered sugar, use more if desired 1/2 cup sour cream or plain GREEK yogur t2tsp gelatin2tbl cold water 1tsp vanilla extract RAINBOW MERINGUES 4egg white 1cup granulated sugar 1tsp salt food colorings : purple(i used sky blue and electric pink), sky blue, leaf green, yellow, orange, red.I used Ghirardelli White Wafers to dip the meringues Bake at 175F, 3 hours or longer, turn off the oven and let cool in the oven. Store immediately after you take them out from the oven.