A year ago, one of my friends posted a Leprechaun Trap that her children made. I had no idea what a Leprechaun Trap was and thought it would be great fun to create something that would possibly woo a little Leprechaun over to our corner.
So, I thought about it and told my younger two daughters about the whole idea of a Leprechaun Trap. The older of the two broke out in giggles while the younger one said, “Let’s do it!”
Since I had two boxes of cake mix, I decided we should make a rainbow cake.
2 boxes of white cake mix
4 tsp of almond extract (optional – we love almond extract)
food coloring: Red, Orange, Yellow, Green, Blue, Indigo (blue with red), and Violet (Roy G. Biv – the colors of the rainbow)
Follow the package instructions on adding ingredients and mixing. Add the almond extract while mixing.
After mixing is complete, divide the cake into seven bowls (a scant 1 1/3 cups).
Color each of the bowls with the ROY G. BIV colors (if anyone just became confused, this was something many learned in grade school to remember the colors of the rainbow – each letter stands for the color to use).
Now, here’s something that’s interesting: Indigo. I was about to give up on Indigo because trying to get an Indigo color seemed pointless between the blue and the violet, but I was informed by my artist daughter in college that if I was going to make a rainbow cake that I should do the rainbow cake RIGHT…and, she shuttered at the thought of pink going into a rainbow cake.
Fine. I’ll figure out this whole Indigo thing.
After looking at various pictures of Indigo, I decided to create a color like denim. My artist daughter said, “A lot of blue and a little bit of red.” I managed to get it to a color between the blue and violet.
With my Indigo ready to go, the cooking could begin!
Preheat oven to 350 degrees.
Grease and flour 9 inch round pans.
Pour a color into each pan and bake for 15 minutes.
Remove pans from oven. Allow to cool for five minutes before turning out onto a rack to completely cool.
Wipe out pans with a paper towel and grease and flour again. Repeat baking process until all seven layers are completed.
While cake layers are cooling, make my butter cream frosting.
Hudson Valley Handymom’s Butter Cream Frosting
1 cup of butter (softened)
8 cups of powdered sugar
1/2 cup of Half and Half
3 tsp vanilla
1 tsp of almond extract (use another tsp of vanilla if you don’t want almond)
extra milk to thin out
In a large mixing bowl, start mixing butter and add in powdered sugar a cup at a time while alternating with the Half and Half.
Add extracts and continue to beat on medium speed until the frosting is light and fluffy. Add milk a little at a time if you need to thin it out enough to frost your cake. Be careful about thinning because a little milk can thin out the frosting more than you may have thought.
To frost the cake:
You have to work backwards with the ROY G. BIV. Think VIB G. YOR. Start with the violet, frost, add the next layer. You need to allow each layer to set or else you’ll end up with a leaning rainbow cake or maybe one that starts to collapse as you’re working with it. You can place it in the refrigerator to allow it to set for approximately 30 minutes for each layer.
Continue adding each layer until the cake is complete. Frost around the sides and over the top to finish it.
You may need more frosting than my above recipe depending on how much you used in between the layers, so keep extra supplies around.
The cake is cut, and some gold Rolos are piled up. The plan is to draw in the little Leprechaun with our gold at the end of the cake rainbow. Then, we will make it so a strainer will fall over the top to catch him in the act.
Have a fabulous St. Patrick’s Day!