Recipes

• 1 cup butter, at room temperature
• 8 cups icing sugar
• ¾ cup cream
• 1 tsp vanilla extract
• Green food colour

Directions:

1. Preheat oven to 350°F. Line two 8-inch round baking pans with parchment paper.
2. In the bowl of a stand mixer combine butter and sugar. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Add eggs, one at a time, mixing well after each addition. Beat in vanilla extract.
3. In a large bowl combine baking powder, baking soda and salt. Add 1/3 of the flour mixture to the egg mixture, then add 1/3 of the milk. Continue until everything has been incorporated. Beat in yogurt. Evenly divide cake batter between five bowls. Using a few drops of food colour for each bowl, colour each bowl of batter. Scrape two bowls of batter into prepared baking pans. You will have to bake two layers off at a time. Bake for 12-14 minutes. Let cool slightly before removing from pan onto a cooling rack. Continue baking process until all five layers have been baked. Let cool completely.
4. To make the icing place butter in the bowl of a stand mixer. Add 1 cup icing sugar and beat on low to combine. Switch to high and beat well until fluffy, 1-2 minutes. Add another cup of icing sugar and a drop of cream and beat on low to combine. Then switch to high and beat for 1-2 minutes. Continue adding sugar and cream in this way until fully combined. Add vanilla extract and continue beating on high for another 2-3 minutes.
5. Remove ¼ of the icing to a bowl. Add a few drops of green food colour and mix to combine. Place one layer of cake on cake stand. Place a scoop of icing on top and spread to cover evenly. Top with another layer of cake and add another scoop of icing. Continue this process until all layers have been added. Use green icing to coat top and outside of cake. Pipe rosettes on the top (if you like) and add green candies to the top of the cake.