Because, really, what is more beautiful than these green tinted cakes? Unlike many St. Patrick's Day desserts, these aren't cheesy or horribly overplayed. The only slightly tacky thing about them are the cute little cake toppers. These fancy little trifles will make any St. Patrick's soiree a bit fancier.
Making these trifles was probably the highlight of my week. I not only got to play with my food, I really had the chance to get really creative with my shading. I felt a bit like those hair stylists you see blending colors with their perfectly manicured fingers and tattooed arms.
You want three shades of green for these trifles. And to make them really defined in the Mason jars, you want the shades to be as boldly darker/lighter as possible. This required a bit of time to get the perfect three colors, but the end result is so worth it.
See?! Aren't those shades just gorgeous? I'm almost tempted to paint my walls in these gorgeous ombre greens.
Then you bake! You have three perfectly different shades of green for your trifles. Now, before you start the mad science experiment (the tearing, crumbling and breaking), you want to make sure these are as cool as possible, mainly so you don't burn yourself.
Once they are cool, you can start the layering process. True ombre will go from a darker color to a lighter color, or vice versa.
I started the trifles with the darkest green cupcake and then worked my way to the lightest, separating each layer with a hefty dollop of frosting.
If you want some of your frosting layers to be green, start with one container of white and then separate it. I tinted one bowl green and kept the other white. You can just as easily use only green or only white, but I felt the difference was in keeping with the whole ombre experience.
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