Blarney Cakes for St. Patrick's Day

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.



Frosting ingredients:


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.

To dress up my Blarneys a bit

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

Then lined one up on the opposite side

so they stuck together

sandwiching the toothpick inside.

Then just insert into the cake.

Easy, Inexpensive and Cute!

Enjoy!