The smiley, happy, silly rainbows on this cake are totally inspired by those amazing frosting covered sugar cookies you get at the bakery. Or at least, at the grocery store bakery that I would frequent in my youth.

Those cookies were the only thing that made shopping trips tolerable for my mother when I was young. The promise of just one of those delectable cookies was enough to exhilarate my senses and make me… well… behave.

Its funny how sugar still triggers that emotional response in me today!

Anywho… here are some over the top, crazy, supposed to make your heart happy rainbows.


All of those rainbows are pure sugar highs… courtesy of my favorite buttercream recipe of all time.


Since this is a St. Patrick’s Day cake I actually made hundreds of gold coins for the base of the rainbows. I just made my homemade sprinkles, only bigger. But since I made them bigger they were taking forever to dry and I got impatient.

Hence, fluffy frosting clouds.

Next year I will plan better.

I mean, I probably wont, but I can pretend.


And then, because it seems to be physically impossible for me to make a cake without a surprise inside, I decided to add a shamrock.

Seriously… I made so many impulsive choices on this cake! I dont know what I was thinking.

Like instead of a bright green jolly shamrock, mine is really, really dark. I thought it would be a fun to make Nigella’s Guiness chocolate cake (beer… St. Patrick’s Day… it seemed like a good idea) and then just add a little bit of green so it wouldn’t be IN YOUR FACE green.

Like with this St. Patty’s Day cake.

I will show you what I mean.


Its dark.

And mostly resembles a shamrock.

At least it tastes fantastic!! (white cake recipe here)

This was one TOUGH cake. I really dont think a tutorial is possible because I need a full year to forget how much work it was.

Sorta like having a baby. Which I will be doing in 17 days. (scheduled C-Section)

TMI for a baking blog???

Sorry. 🙂

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Is there any chance I can get you to tell me how to do this? I’d really love to have one of these for a party.

  2. How the frick?! I love it! But I’m completely mindboggled. Did you just carve the white layers with a knife and do the same as the heart cake? Please explain this magic. I’m sure I will spend many more hours trying to figure out how you did this.

  3. I would TOTALLY LOOOOVE to know how you made the shamrock in the middle of the cake it is just awesome and I. like you, Love to surprise my family with things like this!!! PLEEEEEEEZZZZZZZZZ do tell thank you, have a glorious day!!!

  4. Hi I would sooooooooooooooooooooooooo love to know how you put the shamrock inside the cake. I have done pokie dots, hearts, but not a shamrock please show me / tell me how to do it.

    1. I would do a twice baked method. Using a cookie cutter, cut out many shamrocks from a sheet cake. Insert into cake batter and bake! 🙂

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