Last year I shared my Pot O’ Gold cake, but I shared it the DAY of St. Patrick’s day so I figured there was no reason to share the tutorial. But THIS year there is still time so here it is!!!
Even a year later I’m still THRILLED with how this cake came together! This and my pumpkin are easily the best holiday cakes EVER (if I do say so myself) still trying to come up with the PERFECT Christmas cake….
Start with 2 half’s of a ball pan baked and an 8 inch cheesecake. The ball pans are always a little short of creating a full circle, SO I like to use a cake, or in this case cheesecake, to give it the height. Carve the top of all three so they are perfectly flat.
To get started cut a 4 inch circle off the bottom so you’ll have a flat bottom to work with.
Frost with whipped Ganache…
Flip it over, and frost the flat top.
Place the cheesecake on top and frost the other half of the cake with the ganache
Now you have your “pot”.
I cut the flat top off, because your going to be “filling” the top with edible gold coins you could leave the top. But I decide cut it, at about 6 inches wide.
Finish frosting the cake, I left the top UNfrosted at this point so I could flip it over later, you’ll see.
Roll out the black fondant, so you don’t get ripples as you wrap the fondant around the cake keep it pretty thick, just under 1/4″. This will be heavy, that’s why I always use very DENSE cakes, similar to pound cakes.
with the cake upside down (I used a 6 inch cake circle to hold it)…
Cover it with the black fondant!
Cover a base, I used three 6 inch circles to create a nice strong base that wasn’t too big.
Frost the top and cover with the edible gold coins. Then using dabs of the ganache add more coins until your happy with it. Roll out a long “snake” of fondant, and add it around the top of the pot. I use vodka, but you can also use clear vanilla when attaching fondant to fondant.
Add some details, I made the round rings the night before and let them dry, then used fresh fondant to attach them to the sides.
AND the cheesecake center is not only tasty, but GORGEOUS as well.Don't miss out on new posts. Subscribe to Ashlee Marie by Email Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Ashlee Marie when you shop!