Last Minute Shamrock Cakes recipe

Last Minute Shamrock Cakes recipe
If you want to make a treat for St. Patrick's day, but have very little time, the following Last Minute Shamrock Cakes can be made in about 15 minutes. Just pick up some Twinkies or Cloud cakes, a can of vanilla frosting, and some sprinkles and green food coloring. These are easy enough that older kids can make them by themselves (just make sure an adult is present when a knife is used).
Even though many celebrate St. Patrick's Day by serving green food, which is definitely not an Irish tradition (and depending on which food is usually unappetizingly disgusting), the shamrock is one green food that is acceptable, since St. Patrick used shamrocks to illustrate the Trinity and how three separate beings (separate leaves) can also be one (as they are connected in the shamrock as one leaf). It is suggested that these cakes be served with something other than green beer.

4 Servings

6 cream filled sponge cake fingers such as Hostess Twinkies
1 cup canned vanilla frosting
green gel food coloring
green sprinkles
  1. Cut each of the sponge cakes in half, and cut a small diagonal piece from each one (see picture).
  2. ””
  3. Put each together, forming a shamrock leaf.
  4. Place three of the shamrock leaves together on two plates.
  5. Press two of the extra pieces of cake together to form stems.

  6. ””
  7. Mix food coloring into the frosting until it is bright green.
  8. Frost the cakes, then top with green sprinkles.
  9. That's it!

Amount Per Serving
Calories 406 Calories from Fat 115
Percent Total Calories From:
Fat 28% Protein 2% Carb. 70%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 6 g
Cholesterol 35 mg
Sodium 253 mg
Total Carbohydrate 71 g
Dietary Fiber 0 g
Sugars 26 g
Protein 2 g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.