A favorite sweet and salty treat
eaten at St. Patricks Day...... Blarney Stones
White Cake coated with Peanuts,
Here's how I make mine:
I start with a Betty Crocker White Cake Mix
Follow the box directions with the following exception:
The box directions are to add 1 1/4 cups water
I instead add 1 cup water and 1/4 cup milk
Also 1/2 tsp. mild vanilla extract
Bake in a jelly roll pan 11 x 15 inches
When cool, cut into single serving size pieces
I first thought a bar shape like a Twinkie,
But later decided on square.
32 ounce bag powdered/confectioners sugar
1/2 - 3/4 cup milk
1 cup Crisco White Solid shortening
1/2 teaspoon Clear Imitation Vanilla
1/4 teaspoon Almond flavoring
Combine with stand mixer 'til well blended and smooth
Blend in a few drops of green food coloring, if desired
I found it was easiest to use a piping bag
with a straight or rose tip to apply frosting
Pipe around all 4 sides, then the top.
Using a large spoon, such as a soup or serving spoon,
scoop up finely ground peanuts and
press against sides and top of cake
to coat well.
Grinding the peanuts is a breeze with my Magic Bullet.
I made cupcake picks
with these foil stickers I found at a Dollar store.
There were four sheets in the package
each with larger and smaller sized shamrock stickers.
I just peeled one off and applied to a toothpick
so they stuck together
sandwiching the toothpick inside.