Celebrate everything that's Irish with our delicious Emerald Isle Cake (you are of course free to add other Irish accompaniments to get maximum effect !)

285g flour 
2 ½ tsp. baking powder 
½ tsp. salt 
285g  sugar 
115g butter 
½ pint milk 
1 tsp. vanilla 
4 egg whites 
12 tbs lemon or lime curd 
Green food colouring 
170g Green Apple Jelly Belly jelly beans 
115g Lemon Lime Jelly Belly jelly beans 
115g French Vanilla or Coconut Jelly Belly jelly beans

455g sugar 
115g butter or margarine 
5-6 tbs. milk or cream 

Preheat oven to 375 degrees F. Sift together flour, baking powder and salt. Cream butter until light and fluffy and add sugar. Combine sifted ingredients in three parts into butter, alternating with the milk. Stir in vanilla. Whip egg whites until stiff. Gently fold egg whites into batter. Pour into two greased and floured 23cm cake pans. Bake about 25 minutes. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks. 

For icing, cream butter until light and fluffy. Gradually beat in confectioner’s sugar. Beat in milk one tablespoon at a time until spreading consistency is achieved. 

To assemble, tint lime curd with a few drops of green food colouring until desired colour is achieved. Fill thoroughly cooled cake layers with lime cud. Frost top and sides of filled cake with icing. 

Using a wooden pick, lightly outline a shamrock on frosted cake; use Green Apple Jelly Belly jelly beans to outline shamrock. Fill in with additional Green Apple beans; occasionally intersperse Lemon Lime and multi-coloured beans for interest. To make border around cake bottom, gently press Green Apple alternately with Coconut or French Vanilla beans into icing around bottom of cake. Press Lemon Lime beans in a row above the border. 
Tip For cooks in a hurry use a white cake mix and prepared vanilla icing. Follow directions to assemble cake.