Pages

June 27, 2011

Fourth of July Cake

Show your patriotism this Forth of July with this delicious looking layered cake.  Make your favorite recipe and dye the layers to create this star spangled cake! Use a whipped cream frosting and fresh berries to give it that refreshing touch you need on the hot summer days!
From: White Lily Flour and The J.M. Smucker Co.
Makes: 12 servings
Ingredients:
Nonstick cooking spray
3-1/2 cups bleached all-purpose flour
2 cups sugar
1-1/2 tsps. baking powder
1-1/2 tsps. salt
1 tsp. baking soda
1-1/4 cups buttermilk
1-1/4 cups all-vegetable shortening OR 1ΓΈ sticks all-vegetable shortening sticks
5 large egg whites
1 tsp. vanilla extract
1 tsp. almond extract
1 tbl. red food coloring
1 tbl. blue food coloring
Garnish:
Fresh blueberries and strawberries, optional


Marshmallow Buttercream Frosting:
2 cups butter, softened
2-1/2 cups powdered sugar
1 tsp. almond extract
1 (13-oz.) jar marshmallow cream
Directions:
1. Heat oven to 350 degrees F. Coat three 8-inch round pans with nonstick cooking spray. Line bottom of pans with parchment paper, cut to fit. Coat paper with nonstick cooking spray.
2. Whisk together flour, sugar, baking powder, salt and baking soda in large bowl. Add buttermilk and shortening. Beat with electric mixer at medium speed for 2 minutes. Add egg whites, vanilla and almond extracts. Beat an additional 2 minutes, scraping sides of bowl as needed.
3. Pour one-third (about 2 cups) of batter into prepared pan. Divide remaining batter into 2 medium bowls. Stir in food coloring to make one red and one blue batter. Pour batter into remaining pans. Tap pans on counter several times to remove air bubbles.
4. Bake 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes before removing from pan. Remove cake and cool completely on wire rack.

5. For frosting, beat butter in a large bowl with electric mixer at medium speed until creamy. Gradually beat in sugar, 1/2 cup at a time, until fluffy. Beat in almond extract. Stir in marshmallow cream until well blended.
6. Place blue cake layer on cake plate and generously frost top. Stack white layer and generously frost top. Add red layer, frosting top and sides of entire cake. Garnish with fresh blueberries and strawberries, if desired.






source: http://unusual2tasty.blogspot.com/2010/06/cake-tuesday-red-white-and-blue.html

8 comments:

Briana Rose said...

I will definitely be making this cake for an upcoming fourth BBQ at our house! Its darling! Check out my blog for an award! :)

Just Happy... @ www.tylerandbrianastafford.blogspot.com

Ashley said...

Thanks for the blog award Briana! So sweet of you! I started following your blog, can't wait to see all the wonderful things you have to post. Enjoy the cake and your 4th of July BBQ!

Kellie said...

How do you make your blue and red so dark? I can never get my red to not be pink. Do you use a specific brand to make it look so good?

Anonymous said...

Im going to try this...but use a red velvet cake for the red layer.

Anonymous said...

Can this batter be pre-made and refrigerated for travel? Going to visit my boyfriend for holiday and have to travel 6hrs. Would prefer to transport and assemble there. :-)

Ashley said...

I don't know about freezing the batter. I'd bake the cake at home and frost it at your boyfriends house! Safe travels!

Unknown said...

How do you get the red and blue so dark?

Anonymous said...

I'm thinking she uses the "Professional" Cream stuff to color it? :)