What is March all about?

March 1st – Mardi Gras

Mardi Gras, or Fat Tuesday, begins on or after the Christian feasts of the Epiphany (Three Kings Day) and culminating on the day before Ash Wednesday, which is known as Shrove Tuesday. Mardi Gras is French for “Fat Tuesday”, reflecting the practice of the last night of eating rich, fatty foods before the ritual Lenten sacrifices and fasting of the Lenten season and New Orleans, LA has the most & the biggest Mardi Gras parties in the world.

Traditions: Mardi Gras Krewes, Mardi Gras Balls, beads & throws, colors of purple, emerald green & gold, masks & costumes, king cakes, floats & flambeaux’s, and staying at the Hotel Monteleone in New Orleans.

March 2nd – Ash Wednesday

Ash Wednesday is a Christian holy day of prayer and fasting. It is preceded by Shrove Tuesday and falls on the first day of Lent.

Traditions: Together with Good Friday, which marks the crucifixion of Jesus before Easter, Ash Wednesday is an obligatory day of fasting and abstinence, where only one full meal and no meat are to be consumed.

March 6th – Employee Appreciation Day



March 8th – International Women’s Day

International Women’s Day is a day devoted to celebrating and empowering women. It is observed in different ways around the world but generally focuses on promoting women’s rights, raising awareness of issues that affect women, and celebrating women’s achievements.

Traditions: As women come together to celebrate the advancement of gender equality and women’s rights on International Women’s Day, they receive ample support from men who give them flowers or other gifts. This tradition extends to educational institutes and workplaces as well. Inspiring female leaders and women with success stories in different areas of life are put in the spotlight to encourage and influence other women all over the world. 

March 13th – Daylight Savings Time

The nominal reason for daylight saving time has long been to save energy. The time change was first instituted in the U.S. during World War I, and then reinstituted again during WW II, as a part of the war effort.

Traditions: The typical tradition of DST is to set clocks forward by one hour in the spring {“spring forward”} and set clocks back by one hour in autumn {“fall back”} to return to standard time. As a result, there is one 23-hour day in late winter or early spring and one 25-hour day in autumn.

March 17th – St. Patrick’s Day

The day commemorates Saint Patrick and the arrival of Christianity in Ireland, and celebrates the heritage and culture of the Irish in general.

Traditions: SPD is the feast day of St. Patrick, a patron saint of Ireland. Originally celebrated with religious feasts and services, St. Patrick’s Day became a secular celebration of Irish culture when it reached the United States alongside Irish immigrants. Celebrations now involve public parades, feasts & festivals, céilís, and the wearing of green attire or shamrocks.

March 20th – Spring Begins

Spring is the season for new beginnings. It is the season between winter and summer when the weather becomes warmer and plants start to grow again.

Traditions: Spring has many traditions, but the top ten are planting & gardening, spring cleaning, yard sales, trout fishing, festivals, rodeos, fitness, egg decorating and Memorial Day. Memorial Day means that spring time is ending and summer time is beginning.

St. Patrick’s Day Green Velvet Layer Cake

What you will need for the cake:

2 1/2 cups of all purpose flour

2 tablespoons of unsweetened cocoa powder (not Dutch process)

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of fine salt

1 1/4 cups of buttermilk, well shaken

1 tablespoon of green liquid food coloring

2 teaspoons of pure vanilla extract

2 cups of granulated sugar

2 sticks of unsalted butter, at room temp

3 large eggs, slightly beaten

What you will need for the frosting:

1/2 cup of all purpose flour

1 1/2 cups of milk

3 sticks of unsalted butter, at room temp

1 1/2 cups of granulated sugar

4 teaspoons of pure vanilla extract

A pinch of fine salt

Green liquid food coloring & green candies for decorating (optional)


  1. For the cake: Preheat the oven to 375 degrees. Butter three 8-inch round cake pans, line with parchment and butter the parchment; set aside. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk, food coloring and vanilla in a spouted measuring cup; set aside.
  2. Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) on medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs and beat until fully incorporated. Reduce the mixer speed to the lowest speed; with it running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Divide the batter evenly among the three prepared pans. Bake until slightly puffed and a toothpick comes out clean when inserted in the center, 20 to 25 minutes. Let cool 15 minutes in the pan, then turn out to cool completely.
  3. For the frosting: Put the flour in a small saucepan. Vigorously whisk in about 1/2 cup of the milk, making sure to get the whisk into the edges of the pan, until you have a smooth, thick paste. (This step keeps the flour from clumping.) Slowly whisk in the remaining milk until fully incorporated and the mixture is smooth. Cook over medium heat, whisking continuously, until the mixture is very thick, about 5 minutes. (Toward the end of the process, the mixture will become a thick paste; it may seem to be forming lumps, but whisk vigorously and the lumps will disappear.) Scrape the frosting into a bowl, press plastic wrap onto the surface and refrigerate until cool, about 45 minutes.
  4. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter and granulated sugar on medium speed until very light and fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time and beat until smooth. Switch to the whisk attachment (or continue with the hand mixer), add the vanilla, salt and 3 to 5 drops food coloring if using and whip until very light and fluffy, like thick whipped cream, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer.
  5. To assemble: Place one layer on a cake plate, spread frosting on top and repeat with the 2 remaining layers. Frost the sides and decorate with candies and sanding sugar if using.


Cook’s Note

This recipe can instead be baked in two 9-inch layers or as 24 cupcakes.


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