St. Patrick’s Day cake

Create a showstopper this St. Patrick's Day using sugarpaste in this fun cake decorating tutorial by Julie Rogerson.

St Patrick's Day cake decorated with four-leaf clover, rainbow and pot of gold Image credit: Julie Rogerson

Get your sugarpaste covered cake at the ready for a St. Patrick's Day themed design featuring four-leaf clovers, a rainbow and a pot of gold topper!

Want to make cupcakes to match? Check out Julie Rogerson's tutorial in the March 2022 issue of Cake Decoration & Sugarcraft magazine.

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You will need


  • 4in round cake, filled and covered with white sugarpaste
  • 250g white sugarpaste
  • 100g green sugarpaste (white sugarpaste coloured with ProGel Leaf Green used here)
  • 75g black sugarpaste
  • Small amounts of modelling paste in red, orange, yellow, green, blue and purple (around 5g each colour)
  • Leaf Green and Sunflower ProGels (Rainbow Dust)
  • Gold lustre dust
  • Royal icing


  • 6in white sugarpaste covered cake board
  • 12in ganache plate/cake board for working on
  • Large/small rolling pins
  • Dresden tool
  • Ball tool
  • Small sharp knife
  • 10mm circle cutter
  • 15mm circle cutter
  • Various sized small heart shaped cutters
  • FMM cloud cutters
  • Cling film (plastic wrap)
  • Paint brushes (for dusting and water)
  • 15mm green ribbon
  • Non-toxic glue stick or double-sided tape


Attach the covered cake to the covered cake board with a little royal icing. Add a green ribbon around the bottom of the cake, using a small dab of royal icing at the back of the cake. Use non-toxic glue or double-sided tape to attach the green ribbon to the edge of the cake board.
Roll some of the green sugarpaste to a thickness of approximately 2mm. Cut out heart shapes in multiples of four, making a four-leaf clover.
Use a little water to add several four-leaf clovers to the cake, with the points facing inwards towards the middle. Position in a random pattern around the sides of the cake.
For the pot of gold, roll 50g of black sugarpaste into a ball, flattening the top and bottom. Use a ball tool to slightly hollow out the top of the pot, leaving a rim around the outside edge.
Roll three small balls of black paste for the ‘feet’ of the pot, attaching to the bottom with a little water.
For the rainbow, roll the coloured modelling pastes into long thin ropes, shaping them around the 15mm circle cutter. Attach the coloured ropes together with a little water, starting with the purple colour on the inside and building outwards.
Once all the colours have been added, cut the ends of the rainbow straight.
Measure the rainbow against the pot, trimming to size, so the rainbow sits inside the pot at the left.
Roll white flower paste to approximately 1-2mm in thickness. Cut around the outside of the rainbow, with a roller cutter or sharp knife.
Trim the white paste so that it is smaller than the rainbow, then attach to the back with a little water. Set aside to firm up, preferably overnight if possible.
Once dried, attach the pot to the top of your cake, then add the rainbow, using royal icing.
Roll white sugarpaste to a thickness of 3-4mm, cover with a piece of cling film and cut out a cloud shape.
Add the cloud to the front of the rainbow, with a little water.
Roll pale orange paste to a thickness of 2-3mm, then brush gold lustre dust over the top. Cut out several 10mm circles for coins.
Add the coins to the inside of the pot, securing with a little water to keep in place.
Once these toppers are secure your celebration cake is now ready!
Last updated one year ago

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