MARBLED 4TH OF JULY 'BOX' CAKE RECIPE BY TASTY
Here's what you need: white cake mix, blue food coloring, red food coloring, hard red candy, hard blue candy, vanilla frosting, blue frosting, red frosting, wooden skewers
Provided by Katie Aubin
Categories Desserts
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚F (180˚C).
- Grease and line 3 9-inch (20 cm) round cake pans with parchment paper.
- Set aside 1 bowl of cake batter - this will be the white part of the cake. Add 2 teaspoons of red food coloring to another bowl of batter, mixing until fully incorporated. Add 2 teaspoons of blue food coloring to the last bowl of batter, mixing until fully incorporated.
- Take 1 cup (115 G) of each batter and carefully pour into each of the 3 cake pans. Repeat, alternating colors, until all of the batter is used. Gently stir to blend the colors in each pan.
- Bake according to package instructions, or until a toothpick inserted in the center of a cake comes out clean.
- Line a baking sheet with parchment paper and lay 3 wooden skewers 4 inches (10 cm) apart.
- In a small heat-proof bowl, melt the red hard candies in the microwave for 1 minute. Using a small spoon, carefully drizzle the red candy in a star pattern over the skewers. Cool for 5 minutes.
- In another small glass bowl, melt the blue hard candies in the microwave for 1 minute. Using a small spoon, carefully drizzle the blue candy in a star pattern over the red candy. Cool for 10 minutes before gently prying away from the parchment.
- Remove all the cakes from the pans and let cool completely before continuing.
- With a serrated knife, removed the domed tops from each cake layer and set aside the excess cake.
- Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer.
- Add 1 cup (115 G) of frosting on top of the cake, spreading evenly across the top and sides with a spatula.
- Dab the blue and red frosting around the sides cake, alternating from top to bottom, about 3 inches (7 cm) apart.
- Using a spatula, smear the red and blue frosting onto the sides of the cake.
- Place the firework skewers on top of the cake.
- Enjoy!
Nutrition Facts : Calories 604 calories, Carbohydrate 116 grams, Fat 16 grams, Fiber 0 grams, Protein 2 grams, Sugar 78 grams
FOURTH OF JULY SHORTCAKE
Strawberries and blueberries under a drizzle of cream has long been an Independence Day favorite, but when Jean Hewitt introduced this recipe in 1968, it was as an alternative to another Fourth of July favorite: "The first red, white and blue dessert that comes to mind is watermelon and blueberries with ice cream, but for those who prefer something a little different, there is a recipe for strawberry and blueberry shortcake with ricotta sauce. Pitchers of clear, cold iced tea are all that have to be added." The original recipe called for bran breakfast cereal, but we've adapted it with wheat bran, found in the bulk section of the grocery store, which gives this shortcake its rustic, colonial feel.
Provided by Sara Bonisteel
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat oven to 375 degrees. Butter an 11-by-7-by-1 1/2-inch baking dish. Line pan with parchment paper, allowing paper to extend 1 inch above pan.
- Stir together flour, salt and baking powder; stir in bran.
- Beat cream cheese and butter; add sugar and beat until fluffy. Beat in lemon zest, egg and lemon juice. Stir in dry ingredients.
- Spread dough in a very thin layer over bottom of pan and up sides to form a shell. Press a piece of parchment paper down into the shell. Fit close to dough at all points and let extend an inch above the pan. Fill with pie weights or dried beans or rice.
- Bake 20 minutes or until dough is set. Remove top parchment paper and weights. Reduce oven to 350 degrees and bake 15 minutes longer or until golden brown.
- Set pan on wire rack and let cool. Lift out shell. Spread interior of shell with apricot preserves.
- Make the filling: Slice strawberries, and sprinkle them and blueberries with sugar to taste. Arrange fruit in pastry shell in four segments, alternating berries.
- Make the topping: Beat ricotta with milk until smooth. Blend in sugar and vanilla. To serve, drizzle topping on each piece of shortcake.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 20 grams, Sodium 262 milligrams, Sugar 33 grams, TransFat 1 gram
GRACE'S SIMPLE 4TH OF JULY CUP CAKES
KIDS WILL LOVE THESE CUP CAKES. DON'T 4GET THEM WHEN PLANNING UR MENU FOR THE 4TH OF JULY GET TOGETHER.
Provided by Grace Camp @grace123
Categories Cakes
Number Of Ingredients 5
Steps:
- FOLLOW DIRECTIONS ON CAKE BOX. I USUALLY PUT A SMALL BOX OF PUDDING[CO-INSIDING WITH FLAVOR OF CAKE] IN MY CAKES AND CUP CAKES. AND MILK INSTEAD OF WATER. MAKE SURE UR BATTER IS NOT THIN. IF IT IS, ADD A TABLESP. CAKE FLOURTIL THICKENS UP.
- LINE CUP CAKE PAN WITH CUP CAKE PAPERS. POUR 3/4 FULL, AS CAKE WILL RISE. BAKE IN PR-HEATED OVEN FOR 10-12 MINUTES TIL A TOOTH PICK COMES OUT CLEAN. LET COOL.
- THEN FROST EVELY WITH WHITE FROSTING. AND PLACE 4TH OF JULY M & MS ON IT. AND SERVE WHEN READY.
GRACE'S 4TH OF JULY SHORT CAKES
i love strawberry short cake and peach short cake that i always made cos even the pastors daughter liked it to. but i also like this holiday short cake as well. hope u do 2
Provided by Grace Camp @grace123
Categories Cakes
Number Of Ingredients 3
Steps:
- place 1 short cake on plate. put a little frozen strawberries on it. then put a dollop of cool whip on it. then put another short cake on top of that and add a little frozen blue berries.
- top with cool whip
- then cut fresh strawberries in half long ways. ang put in center of short cake. then put 4 blue berries around strawberry slice and serve
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