Red White And Blue Crepe Cake Recipes

Steps:

• In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two.
• Evenly divide the batter into 6 bowls. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored.
• On a nonstick skillet over medium heat, pour ⅓ of the purple crepe batter, and tip the pan to cover the entire bottom surface. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used.
• Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer.
• Cover the crepe cake in whipped cream, so that it's fully white on the outside.
• Slice, and serve.
• Enjoy!

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line two 18-by-13-inch baking sheets with parchment.
• Add the egg whites to a CLEAN stand mixer bowl. Using the whisk attachment, whisk on high speed, adding the cream of tartar, salt and 6 to 8 generous drops of blue food coloring. Whisk until combined. Slowly add half the granulated sugar and continue to whisk on high until the meringue achieves medium-stiff peaks. Don't overmix so the meringue becomes "dry." Remove the meringue to a separate bowl; replace the mixing bowl.
• Add the egg yolks and the remaining sugar to the new mixing bowl. Beat with the whisk attachment on high speed until light and doubled in volume. Add the water, oil, vanilla extract and almond extract and mix until well combined. Sift in the cake flour and mix on low until just combined. Increase the speed to high and mix for another 2 minutes. With a rubber spatula, gently fold in the egg whites.
• Divide the batter between the prepared baking sheets and spread evenly using a large offset spatula. Give the baking sheets a gentle tap on the countertop to fill any gaps and remove air pockets. Bake until the cakes spring back when gently poked, 20 to 25 minutes. Ten minutes into the bake, rotate the sheets for even baking.
• When the cakes come out of the oven, gently run a paring knife around their edges to release them from the baking sheets. Sprinkle both with confectioners' sugar and top each with a clean kitchen towel. Place a second baking sheet on top of each cake and then flip the cakes over. Remove the parchment. While the cakes are still warm, roll them up in the towels, starting at the short ends. Let cool about 20 minutes.
• For the filling: Meanwhile, add the cream cheese and confectioners' sugar to the bowl of a stand mixer fitted with the whisk attachment. Mix on low to combine until smooth. Add the cream and vanilla extract and mix on low to combine. Increase the speed to high and whisk until stiff.
• Transfer a scant 1/2 cup of the filling to a small bowl. Fold in the strawberries and a drop of red food coloring.
• To assemble: Carefully unroll the cakes. Cut both cake sheets in half lengthwise. Spread the strawberry filling along the short edge of one strip of cake, covering about 2 to 3 inches. Spread the rest of the strip with plain filling. Cover the remaining 3 cake strips with plain filling.
• Start rolling the cake with the strawberry filling like a jellyroll, starting at the end with the strawberry filling. Once it's rolled up, move it over to the next strip of cake, lining it up with the edge. Continue rolling up the cake into an even bigger jellyroll. Continue with the remaining strips of cake. Wrap the cake in plastic wrap and transfer it to the freezer for 30 to 40 minutes to set. In the meantime, make the buttercream.
• For the Swiss meringue buttercream: In the bowl of a stand mixer, combine the egg whites, granulated sugar and salt. Place the bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water, and whisk until the sugar is completely melted and the mixture reaches 170 degrees F on an instant-read thermometer.
• Transfer the mixing bowl to the stand mixer fitted with the whisk attachment and whisk on high until the meringue holds stiff peaks and the bowl is cool to the touch. Add the vanilla and whisk to combine. Add the butter, a tablespoon at a time, counting to 10 between each addition. When the buttercream comes together, thickening and smoothing out into a spreadable consistency, continue whisking for 2 to 3 minutes more. (Makes 5 cups.)
• Place 1 1/2 cups buttercream in one bowl and add 2 drops blue food coloring; stir to combine. Add another 1 1/2 cups buttercream to a second bowl and add 2 drops of red food coloring; stir to combine. Leave the remaining buttercream plain.
• To finish the cake: Stand the cake vertically on a cake stand and remove the plastic wrap. Using a large offset spatula, spread an even layer of plain buttercream onto the top of the cake. Put the remaining plain buttercream, and the red and blue buttercream into separate pastry bags (or zip-top bags) and snip off about 1/4 inch from the tip.
• Pipe stripes of buttercream around the sides of the cake, alternating between the 3 colors. Use a hot bench scraper to smooth the sides of the cake (see Cook's Note).

Steps:

• Preheat the oven to 350˚ F. Make the cakes: Spray two 9-by-13-inch baking pans with cooking spray; line the bottoms with parchment paper and spray the parchment with cooking spray. Combine the cocoa powder and hot water in a small bowl and whisk until smooth; let cool slightly. Whisk the flour, salt and baking soda in a large bowl. Combine the vegetable oil, granulated sugar, buttermilk, eggs, vanilla and vinegar in another large bowl, then add the cocoa mixture and whisk until very smooth. Add the flour mixture and whisk until smooth.
• Divide the batter evenly between 2 medium bowls. Whisk 2 teaspoons red food coloring into one bowl until combined. Whisk 2 teaspoons blue food coloring into the other bowl until combined; add more blue food coloring, 1/4 teaspoon at a time, to make the batter royal blue.
• Evenly spread the red batter in one pan and the blue batter in the other. Bake until the cakes spring back when gently pressed and a toothpick inserted into the centers comes out clean, about 15 minutes. Transfer to racks and let the cakes cool 10 minutes in the pans; carefully turn out the cakes onto the racks to cool completely. Remove the parchment.
• Transfer one cake to a cutting board. Starting at the very edge of the cake, use a 3-inch round cutter to cut out 12 rounds. (Do not leave any space between the rounds when cutting.) Repeat to cut out 12 rounds from the other cake.
• Make the frosting: Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until well combined. Add half of the confectioners' sugar and the salt and beat on low speed to combine. Beat in the remaining confectioners' sugar, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the vanilla and beat until combined, about 30 seconds.
• Assemble the cakes: Spread about 2 heaping tablespoons frosting on the top of each cake round. Stack them in tiers of three, alternating red and blue layers (some cakes will have 2 blue layers and some will have 2 red). Top with sprinkles.

Steps:

• Mix all dry ingredients in a bowl. Add the water and milk. Beat with a whip until smooth. Add the egg, egg yolk, Calvados, and butter. Let rest 1 hour.
• Meanwhile, for the apple filling, for the Apple Filling: preheat oven to 450 degrees F.
• Toss the ingredients together in a bowl, and place in a baking dish. Bake for 30 minutes. Toss several times during cooking so the bottom does not burn. Let cool 1 hour.
• For the Burnt Almond Cream: preheat oven to 375 degrees F.
• Place the almonds on a sheet pan and cook until browned. Remove from pan immediately and place on paper towels. Let cool. Mix all ingredients in a small bowl and set aside.
• Heat a 6-inch non-stick pan. Spray with pan release and a small amount of crepe batter. Roll the pan until the bottom has a thin coat. Cook until bottom side is golden brown and flip. Cook for another few seconds and remove from pan onto paper towels.
• To assemble the gateaux, brush the bottom of a glass pie plate with a thin film of butter. Lay in one crepe best side up. Add a thin layer of almond cream. Lay the apples out on the cream. Top with another crepe. Press down to make level and repeat this until the gateaux is to the top or you have used all the ingredients. Make sure not to make the layers too thick, as the gateaux will slide when cut and served. Finish with a layer of apples and almond cream.
• Preheat oven to 375 degrees F.
• Bake for 30 minutes until bubbling and nicely browned on top. Cut into wedges and serve.

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Toss together the graham cracker crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of pan up with a large piece of foil and put in a large roasting pan.
• For the filling: Beat together the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream, and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs, by hand, 1 at time. Mix in the vanilla and lemon juice, by hand, until just combined. (Take care not to overmix, or the cheesecake will turn into a soufflé!).
• Ladle out 2 cups of cheesecake batter and divide between 2 bowls. Color 1 bowl with red food coloring and 1 with blue food coloring. Leave the remaining batter white.
• Use an ice cream scoop or large spoon, and drop scoopfuls of the batter onto the crust, alternating between the different colors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan, in 4 swipes, to marble the colors for a tie dye effect. Transfer the springform pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Unmold the cheesecake and transfer to a serving plate or cake stand.

Steps:

• To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.
• To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.
• To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
• To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.