4th of July Flag Cake with Berries

flagcake

flagcake

 

Ingredients
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners’ sugar, sifted
1 1/2 teaspoons pure vanilla extract

Flag made of Berries:
2 half-pints blueberries
3 half-pints raspberries

This cake can be made much quicker and easier if you use a store bought vanilla or white cake mix and just frost and decorate the top of the cake.

Directions
Heat the oven to 350 degrees F.

Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

 

Easy Strawberry Shortcake

strawberryshortcake

strawberryshortcake

Strawberries
1 1/2 lbs strawberries, stemmed and quartered
3 tablespoons sugar
Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream

Whipped Cream
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest

Directions:

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Place a metal bowl and beaters in the freezer during shortcake cooking time.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Carrot Cake

_DSC0006B_8in Carrot Cake_web

Prep Time: 20 Min
Cook Time: 40 Min

Ingredients

  • 6 egg whites
  • 1 1/3 cups white sugar
  • 1 cup applesauce
  • 1/2 cup skim milk
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 (8 ounce) can crushed pineapple with juice
  • 2 cups shredded carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
  2. In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. Pour into the prepared pan.
  3. Bake for 35 – 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.
  4. Top with whipped cream cheese frosting (Ready made), or visit our frosting recipes to make your own.

 

Banana Cake with Cream Cheese Frosting

best-banana-cake-with-cream-cheese-frosting

Preparation Time: 20 minutes

Cooking Time:  45 minutes

Ingredients

  • 1 1/2 cups bananas, mashed, ripe
  • 2 teaspoons lemon juice
  • 3 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 2 1/8 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups buttermilk

Directions

  1. Preheat oven to 275°.
  2. Grease and flour a 9 x 13 pan.
  3. In a small bowl, mix mashed banana with the lemon juice; set aside.
  4. In a medium bowl, mix flour, baking soda and salt; set aside.
  5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
  7. Beat in the flour mixture alternately with the buttermilk.
  8. Stir in banana mixture.
  9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
  10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
  11. For the frosting, cream the butter and cream cheese until smooth.
  12. Beat in 1 teaspoon vanilla.
  13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  14. Spread on cooled cake.
  15. Sprinkle chopped walnuts over top of the frosting, if desired

White Fruit Cake

white-fruit-cake

Preparation Time:  35 minutes
Cooking Time:  120 minutes

Servings: 36

Ingredients

  • 1 1/2 cups candied pineapple chunks
  • 3 cups golden raisins
  • 1 1/2 cups candied cherries
  • 1 cup dried currants
  • 2 ounces candied orange peel
  • 2 ounces candied citron peel
  • 1/2 cup orange juice
  • 2 cups butter
  • 4 cups confectioners’ sugar
  • 8 eggs, separated
  • 4 cups pecans, chopped
  • 3 cups sifted all-purpose flour

Directions

  1. Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.
  2. Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5×9 inch loaf pan and two 3×8 inch loaf pans with parchment or doubled waxed paper.
  3. In a large bowl, cream butter and confectioner’s sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.
  4. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
  5. Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.

Cranberry Upside-Down Cake

cranberry-upside-down-cake

Preparation Time:  10 minutes
Cooking Time:  25 minutes

Servings: 12

Ingredients

  • 1 (20 ounce) can pineapple tidbits
  • 1/2 cup butter or margarine, melted
  • 1 cup packed brown sugar
  • 1 cup fresh or frozen cranberries
  • 1/2 cup walnut halves
  • 1 (18.25 ounce) package yellow cake mix
  • 3 eggs
  • 1/4 cup vegetable oil

Directions

  1. Drain pineapple, reserving juice. Add water to juice to measure 1-1/4 cups; set aside.
  2. Pour butter into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with brown sugar, cranberries and walnuts. Top with pineapple.
  3. In a mixing bowl, combine dry cake mix, eggs, oil and reserved pineapple juice. Beat on medium speed for 2 minutes. Pour into prepared pan. Bake at 350 degrees F for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter (top will have an uneven appearance).