I saw this awesome idea with pound cake and pumpkin bread mix over at She Knows. It is brilliant! Of course, being a gluten free dairy free chicky, I had to figure this out for my family, as gluten filled mixes weren’t going to work for us. Thank you, Sandra, for this awesome idea!
I used my gluten free dairy free zucchini bread for the shamrock center and a lemon version of my pound cake for the outer cake. Love! I got the smallest zucchini I could to increase the green flecks in the batter and minimize the need for coloring because that is how I roll. However, it wasn’t quite enough green for me, so I did end up adding a bit of green coloring to boost the color a bit. You can get gluten free, dairy free, natural food colorings from India Tree’s line called Nature’s Colors.
The shamrock cutter I have turned out to be too large for my zucchini bread, so I ended up using scissors to cut the shapes out. This turned out to be much easier than it sounds, trust me. 🙂 My biggest tip for this step is to be sure your zucchini bread is COMPLETELY cooled before slicing for the cleanest cuts possible. I also recommend freezing the thick slices for 20 minutes before using your shamrock cutter, again for cleaner clear shamrock slices (ya know, if your shamrock is the right size. I would use a cutter not any larger than 3″). Pop the shamrock shapes back into the freezer while you mix up the pound cake batter. The firmer zucchini bread will be easier to work with if firm.
My other tip? Put the pound cake batter into a gallon sized freezer bag, remove as much air as possible, then seal. Snip off a corner of the bag and use it to pipe the batter into the pan. It is SO much easier to pipe the batter to get it neatly into the pan, while simultaneously supporting the shamrocks using a freezer bag, especially when you only have 2 hands. If you are an octopus, maybe you won’t need this tip, but it sure helped me out… 🙂
There you go, my take on the peek-a-boo surprise pound cake concept, done gluten and dairy free. Enjoy!