Celebrate St. Patrick's Day with this festive Leprechaun Hat Cake. When you cut into this bright green hat-shaped cake you'll find shamrocks hiding inside.
Preheat oven to 350 degrees Fahrenheit.
Make one cake mix according to the instructions of the box and color it using green food coloring.
Spread the cake batter into your jelly roll pan and bake it for 12-16 minutes.
Allow the cake to cool for about 30 minutes, then put it in the freezer for an hour. You want the cake to be frozen pretty solidly.
Line two 8-inch by 3-inch round cake pans with parchment paper then spray with baking spray.
Just before the green cake is ready to come out of the freezer, make the remaining white cake mix.
Pour one cup of the white cake batter into each of the round cake pans.
Remove your green cake from the freezer and cut 40 shamrocks using a 1-inch cookie cutter. Save the cake scraps for a snack.
Arrange the small shamrock cakes, upside down (with the bottom of the stem facing up) in a circle about an inch from the edge of the pans.
Divide the remaining cake batter among the two pans, covering the shamrocks completely.
Bake the cakes in a 350-degree oven for 26-32 minutes until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for about 30 minutes before flipping them out of the pan and setting them upside down on a cooling rack to cool completely.
Flip the cakes rightside up and level each of the cakes by cutting off the domed top. Be careful not to cut off the shamrocks.
Then, flip one of the cakes over (so the shamrocks will have their stems at the bottom of the cake) and put it on a cardboard cake round.
Spread on some frosting before flipping over the other cake and doing the same.
Frost the entire cake and make it really smooth.
Roll out the green fondant and cover the cake with green fondant.
Cut out a ¼-inch thick, 10-inch circle of green fondant and place it on a 12-inch cake drum.
Set the fondant-covered cake in the center of the green hat brim.
Roll out some black fondant and cut out a 1 ½-inch wide strip that is about 18 inches long.
Lightly brush the back of the fondant strip with water then, wrap it around the base of the cake covering the cake board. Then, cut off any excess length of fondant and press the seams together.
Roll out the yellow fondant and cut it into a buckle.
If desired, spray the fondant buckle with gold food coloring spray.
Let it dry, then attach it to the black fondant band using water.
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