Growing up in the 80’s, money cakes were a regular birthday occurrence for us. We both have such wonderful memories of cabbage patch themed cakes with real soothers in them and so many quarters wrapped in tinfoil baked throughout just waiting for us to find them. It’s seriously such a nostalgic thing for us, but we have never attempted to make our own. Until now with this St. Patrick’s Day Cake! We honestly couldn’t think of a better reason for our first attempt at baking money into a cake than St. Patrick’s Day.
If you want to add a little nostalgia and a bit of cash to your next cake, here’s what you should do:
- Wash your coins thoroughly with a disinfectant dish soap and then wrap them securely in tin foil.
- Once your cake pans are filled with batter, randomly drop the money in the batter. Your coins will sink to the bottom during the baking process.
- Once baked and cooled, stack your cakes one on top of the other so they end up hiding in all the perfect places.
Sprinkle Tip: Make sure to line the bottom of your pans with parchment paper, even if the recipe doesn’t call for it. The coins would make it potentially difficult to get the cakes out of the pan without the help of the parchment you can just peel away.
We iced our chocolate money cake with a classic vanilla buttercream and made it extra special by adding our End of the Rainbow Sprinkle Mix, rock candy, and a Shamrock Cake Topper.
To make your own, grab your supplies by clicking the links below :
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