Container of Green Sprinkle Sugar
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture (I always do this in a disposable solo cup- to avoid staining anything); mix well.
Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk and Guinness. Blend in vanilla. Add baking soda to mixture.
Pour batter into 2 or 3 (depending on how many layers you want. I went with 2)8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
There are 2 parts to the frosting and filling of this cake. To keep it lighter- I used a Bailey’s Whipped Cream for the center filling. To top it off I used the Bailey’s Buttercream.
Combine ingredients in KitchenAid or use a hand mixer in a large bowl. Be careful as you will get a splash of cream if you turn it on too high. (I wrap a dishtowel around the mixer to prevent a splash.)
**Just as a side note- if you want a less intense Bailey’s flavor, use plain whipped cream. Just leave out the Bailey’s in the above recipe.
Beat butter for a few minutes on medium speed. Add 3 cups of powdered sugar and set mixer to the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and slowly add vanilla extract, salt, cream and Bailey’s and beat for for 3 minutes.
If you need to make the frosting thinner- add more cream or Bailey’s. If you need to thicken it- add more sugar. It should be firm but, fluffy.
Spread the whipped cream filling on the top of the bottom layer, then place 2nd layer on top- rough side down.
You should have the smooth side of the cake facing up- as you don’t want crumbs to break off and muddy up your frosting skills.
Use a large scoop of the frosting- place it in the center of the cake and swirl out to the corner of the cake. Finish off with the sides.
Sprinkle green colored sugar on top of the cake from some sparkle.
**The original Buttercream recipe came from The Savory Sweet Life and was altered to create the Bailey’s Buttercream.