Red White n Blue Contest!
- Thread starter UntamedRose
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doesn't this look amazing? if you try it, PIF it to me! lol!! (July 4th means good food at family gatherings, too!)
Memorial Day Hidden Flag Torte Cake
Ingredients:
2 bx white cake mix
1 1/2 btl red food coloring
1/2 - 1 btl blue food coloring
4 - 6 c buttercream frosting
assorted red, white & blue decorations
Supplies Needed:
2 10" round cake pans
1 6" round cake pan
2 round decorating tips
2 decorating bags
Directions:
Red Cakes:
Make 1 box cake mix according to directions on package - adding 1 bottle of red food coloring in 2 10" round cake pans.
Cool completely. Wrap with saran wrap & freeze until firm. (This will make it easier to cut into thin layers).
Red & Blue Cakes:
Make the other box cake mix according to directions on package. Reserve 3 cups (white). Add the other 1/2 bottle of red food coloring to remaining cake mix.
Color the reserved white mix with the blue food coloring.
In 1 10" round cake pan, pour 1/2 of the red cake. In the other 10" round cake pan, place a 6" round cake pan (centered). In the 6" round cake pan, pour the blue cake mix in. In the outside layer, add the red cake mix in.
Bake according to directions on package. Cool completely. Wrap with saran wrap & freeze until firm. (This will make it easier to cut into thin layers).
White Buttercream Frosting:
Make or buy your favorite buttercream frosting for about 4 - 6 cups. It's better to have too much than too little.
Slicing Layers & Assembly:
Before starting, you should have:
3 Full 10" Round Red Cake Layers
1 10" Round (Circle) Red Cake Layer
1 6" Round Blue Cake Layer
Only bring out of the freezer 1 red cake layer at a time. Cut each red cake layer in 1/2. Each layer you cut, add a thin layer of white frosting.
So you should have about 6 layers of full red cake layered with white frosting. And 2 round circle layers of red cake. DO NOT CUT BLUE CAKE!!!!!!
So you should have 8 layers of red, 7 layers of frosting & 1 full blue layer cake in center (see picture). Decorate outside of cake as desired.
Memorial Day Hidden Flag Torte Cake
Ingredients:
2 bx white cake mix
1 1/2 btl red food coloring
1/2 - 1 btl blue food coloring
4 - 6 c buttercream frosting
assorted red, white & blue decorations
Supplies Needed:
2 10" round cake pans
1 6" round cake pan
2 round decorating tips
2 decorating bags
Directions:
Red Cakes:
Make 1 box cake mix according to directions on package - adding 1 bottle of red food coloring in 2 10" round cake pans.
Cool completely. Wrap with saran wrap & freeze until firm. (This will make it easier to cut into thin layers).
Red & Blue Cakes:
Make the other box cake mix according to directions on package. Reserve 3 cups (white). Add the other 1/2 bottle of red food coloring to remaining cake mix.
Color the reserved white mix with the blue food coloring.
In 1 10" round cake pan, pour 1/2 of the red cake. In the other 10" round cake pan, place a 6" round cake pan (centered). In the 6" round cake pan, pour the blue cake mix in. In the outside layer, add the red cake mix in.
Bake according to directions on package. Cool completely. Wrap with saran wrap & freeze until firm. (This will make it easier to cut into thin layers).
White Buttercream Frosting:
Make or buy your favorite buttercream frosting for about 4 - 6 cups. It's better to have too much than too little.
Slicing Layers & Assembly:
Before starting, you should have:
3 Full 10" Round Red Cake Layers
1 10" Round (Circle) Red Cake Layer
1 6" Round Blue Cake Layer
Only bring out of the freezer 1 red cake layer at a time. Cut each red cake layer in 1/2. Each layer you cut, add a thin layer of white frosting.
So you should have about 6 layers of full red cake layered with white frosting. And 2 round circle layers of red cake. DO NOT CUT BLUE CAKE!!!!!!
So you should have 8 layers of red, 7 layers of frosting & 1 full blue layer cake in center (see picture). Decorate outside of cake as desired.
day's entry number two.. mods, sorry if it's breaking a rule.. these just looked SO good... maybe if someone doesn't want to cook them for real, they can cook up a good juice recipe for them and share! (hint hint..)
Berry Tiramisu Cake
Ingredients:
4 cups assorted fresh berries
1 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
CAKE:
1-1/2 cups all-purpose flour
1 cup plus 2 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs, separated
1/2 cup water
1/3 cup canola oil
CREAM FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 cups heavy whipping cream, whipped
Directions:
In a large bowl, combine the berries, sugar and lemon juice. Cover and refrigerate for 1 hour. Gently press berries; drain, reserving juice. Set berries aside.
In a large saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely.
In a large bowl, combine the flour, 1 cup sugar, baking powder and salt. Whisk egg yolks, water and oil; add to dry ingredients, beating until smooth.
In another bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an ungreased 9-in. springform pan.
Bake at 325° for 30-38 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pan and cool on a wire rack. Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream; set aside.
Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with a third of the filling. Top with a third of the berries; drizzle with 1/4 cup berry syrup. Repeat layers twice, drizzling with remaining syrup. Refrigerate for at least 2 hours before serving.
Berry Tiramisu Cake
Ingredients:
4 cups assorted fresh berries
1 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
CAKE:
1-1/2 cups all-purpose flour
1 cup plus 2 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs, separated
1/2 cup water
1/3 cup canola oil
CREAM FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 cups heavy whipping cream, whipped
Directions:
In a large bowl, combine the berries, sugar and lemon juice. Cover and refrigerate for 1 hour. Gently press berries; drain, reserving juice. Set berries aside.
In a large saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely.
In a large bowl, combine the flour, 1 cup sugar, baking powder and salt. Whisk egg yolks, water and oil; add to dry ingredients, beating until smooth.
In another bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an ungreased 9-in. springform pan.
Bake at 325° for 30-38 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pan and cool on a wire rack. Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream; set aside.
Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with a third of the filling. Top with a third of the berries; drizzle with 1/4 cup berry syrup. Repeat layers twice, drizzling with remaining syrup. Refrigerate for at least 2 hours before serving.
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