Celebrating Elvis

Elvis Presley Cake

Elvis Presley Cake, Elvis’s Favorite Cake

  • 1 box Duncan Hines cake mix (golden butter)
  • 1 large can crushed pineapple
  • 1 ½ cups sugar
  • 1 lb. confectioners’ sugar
  • 1 (8 oz.) cream cheese
  • ½ stick butter
  • 1 teaspoon vanilla
  • 1 cup chopped pecans or almonds

Cook pineapple and sugar on medium heat while mixing cake as directed on box. Bake cake in 9 x 9 inch cake pan lined with tin foil. Remove pineapple mixture from heat when placing cake in oven.

Icing: Mix confectioners’ sugar, cream cheese, melted butter, vanilla flavoring and nuts.

Let cake cool. Punch holes in cake with a straw and pour pineapple mixture over cake. Spread with icing.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

School For Some, Everybody Drive Safely

school bus cake

 

School Bus Cake

Ingredients

  • 2 package yellow cake mix
  • 1 cup butter, softened
  • 1 cup shortening
  • 8 to 9 cups confectioners’ sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 teaspoons black paste or gel food coloring
  • 1/2 to 3/4 teaspoons yellow paste or liquid food coloring
  • 4 cream filled chocolate sandwich cookies
  • 2 yellow gumdrops
  • 6 red gumdrops

Prepare cake mix according to package directions. Pour batter into two greased 8 inches x 4 inches x 2 inches loaf pans. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.

Place cakes end to end on 22 inches x 8 inches covered board; level if needed. From top of one end, form front of bus by cutting out a section 1 inch deep and 3 inches long; discard removed piece.

For frosting, in a large bowl, beat butter and shortening until fluffy. Add 6 cups confectioners’ sugar, milk, vanilla and salt; beat until smooth. Add enough remaining confectioners’ sugar until desired consistency is reached.

Tint 3/4 cup frosting with black food coloring; set aside. Tint remaining frosting yellow. Frost top and sides of cake with yellow frosting. Frost cut edge of cookies with yellow frosting to form wheel wells; place two cookies on each side of bus.

Cut a small hole in the corner of a pastry or plastic bag; insert a #5 round tip. Fill the bag with black frosting. Outline windows on both sides of bus; pipe strips under windows. Pipe windshield and back window; fill in with black frosting. Pipe lines on front of bus to form grill. Place yellow gumdrops on grill for headlights; place red gumdrops on front and back for lights.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

http://www.thasc.com

 

Christmas In July

Aunt Linda's Christmas Cake

 

Aunt Linda’s Christmas Cake

 Ingredients:

  • 3 cups flour
  • 2 cups sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 3 eggs, beaten
  • 1 ½ cups, vegetable oil
  • 1 (8 oz.) can crushed pineapple, undrained
  • 1 ½ tsp. vanilla
  • 2 cups bananas, mashed
  • 2 cups pecans, chopped

 Method:

Preheat oven to 350 degrees F. Combine flour, sugar, salt, baking soda and cinnamon in large mixing bowl. Add eggs and oil, stirring until mixture is well moistened. (Do not beat.) Stir in pineapple, vanilla, banana and 1 cup pecans. Spoon batter into three well-greased and floured 9 inch round pans. Bake for 25 to 30 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely. Spread your favorite cream cheese frosting between layers and on top and sides. Sprinkle with remaining pecans.

Yield: 12 to 15 servings

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Christmas In July

Texas Sheet Cake

A BIG THANK YOU to our Facebook friend Linda in Chiefland, FL for sharing this recipe.

 Texas Sheet Cake

 Ingredients:

  • 1 cup unsalted butter
  • ½ cup lightly packed premium unsweetened natural cocoa
  • 3 tbsp. canola oil
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp. baking soda
  • ½ tsp. fine sea salt
  • 2 eggs
  • ½ cup buttermilk
  • 2 tsp. pure vanilla extract

 Frosting:

  • ½ cup unsalted butter
  • ¼ cup lightly packed premium unsweetened natural cocoa
  • ½ cup whole milk
  • 2 tsp. pure vanilla extract
  • 3 cups sifted confectioners’ sugar
  • ½ cup toasted nuts

 Method:

Grease a 15 x 10 x 2 inch baking pan. Center an oven rack and preheat oven to 375 degrees F.

To make the cake, melt the butter in a large saucepan over medium heat. Whisk in the cocoa. Add the oil and water and bring to a rolling boil for 30 seconds. Remove the pan from the heat and set it aside to cool slightly. Meanwhile, sift together the flour, sugar, baking soda and salt in a large bowl, then whisk the ingredients by hand to ensure they are well mixed. Pour the warm cocoa mixture into the sifted ingredients and whisk until just combined. In a small bowl, whisk together the eggs, buttermilk and vanilla. With a rubber spatula, stir the buttermilk mixture into the batter. Pour the batter into the greased pan and place in the center of the oven. Bake until the top is firm and a wooden skewer inserted in the middle of the cake comes out with moist crumbs, 22 to 25 minutes.

While the cake is in the oven, make the frosting: melt the butter in a saucepan over medium heat. Whisk in the cocoa and bring the mixture to a rolling boil: boil for 30 seconds. Remove from heat and whisk in the milk and vanilla. Add the confectioners’ sugar 1 cup at a time while whisking continuously. Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with the nuts. Try not to jiggle the cake before it sets or you’ll leave waves in the frosting. Allow to cool before cutting into squares.

Well wrapped and stored at room temperature, this cake keeps for up to 5 days.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Celebrating 40 Years!

THASC 40th Anniversary

THASC Is Proud To Be Celebrating 40 Years In Business

 We thank all of our customers, employees, colleagues and friends.

Striped Vanilla Bundt Cake - Blog

Striped Vanilla Bundt Cake

 Ingredients:

  • 1 ½ cups cake flour
  • ¼ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup unsalted butter, softened
  • 1 ¼ cup granulated sugar
  • 2 large eggs
  • 1 egg yolk
  • 2 tsp. vanilla extract
  • ½ cup plus 2 ½ tbsp. whole milk, divided
  • 3 cups confectioners’ sugar
  • Green paste food coloring
  • Yellow paste food coloring
  • Pink paste food coloring

 Method:

Preheat oven to 350 degrees F. Spray a 6-cup Bundt pan with baking spray with flour. In a medium bowl, combine cake flour, baking powder, baking soda and salt, whisking well. In a large mixing bowl, combine butter and granulated sugar. Beat at high speed with a mixer until light and fluffy, approximately 3 minutes. Add eggs and egg yolk, one at a time, beating well after each addition. Add vanilla extract, beating until blended. Add flour mixture to butter mixture in thirds, alternately with ½ cup milk, beginning and ending with flour mixture. Pour batter into prepared pan, and tap on countertop to settle batter and reduce air bubbles. Bake until a wooden pick inserted in the center of cake comes out clean, approximately 40 minutes. Let cake cool in pan for 10 minutes. Turn cake out onto a wire cooling rack, and turn cake right side up. Let cool completely. In a large bowl, combine confectioners’ sugar and remaining 2 ½ tablespoons milk, whisking until smooth. Divide mixture into 3 bowls. Using food coloring, tint a portion green, a portion yellow, and a portion pink. Place each color in a piping bag fitted with a medium round piping tip. Pipe glazes onto cake in stripes. Store cake in an airtight container at room temperature until serving time, up to 3 days.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

 

Getting Ready for the Fourth of July

The Start Of The Big Bang

The Start Of The Big Bang

 What You Will Need:

  • Round Cutters: 1½, 2¼, 3¼, 3¾ and 4¼ inch
  • 12 x 16 inch rectangular cake board
  • Wooden skewers

 Cake:

  • 2 – 14½ ounce packets double unfilled sponge cake slabs
  • 2 – 14½ ounce tube vanilla frosting
  • Red and blue gel food coloring

 Decorations:

  • 4½ ounce packet popping toppings
  • 76 White mini M&Ms
  • 56 Red mini M&Ms
  • 68 Blue mini M&Ms
  • 4¾ inch black licorice strap

 Method:

Cut 3 x 4¼ inch, 2 x 3¾ inch and 3 x 3¼ inch rounds from cakes using cutters. Use the 1½ inch cutter to cut centers from two of the 3¼ inch rounds and one of the 3¾ inch rounds. Use the 2¼ inch cutter to cut centers from two of the 4¼ inch rounds. Split one of each center through the middle to make two rounds. Stack the same-sized rounds on top of each other, securing with a little frosting. Secure to the cake board with a little frosting. Pour popping toppings into center of each cake. Top each cake with one of the cut-out rounds to fill each cake hole. Discard remaining cake pieces. Secure all three stacks with skewers, trimming skewers as required. Divide frosting into three bowls. Tint one bowl blue and one red. Using picture as guide, spread frostings over cakes. Secure M&Ms around cakes. Using scissors, cut licorice into three 1¼ inch thin strips. Position on top of cakes as wicks.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Happy Father’s Day

Worlds Best Cake

World’s Best Cake for the World’s Best Father

 Ingredients:

  • 10 ½ tbsp. (1 stick plus 2 ½ tbsp.) butter, softened
  • 1 2/3 cups granulated sugar
  • 1 1/3 cup unbleached all-purpose flour
  • 1 tsp. baking powder
  • 5 large eggs, separated
  • 1/3 cup whole milk
  • ¼ cup sliced almonds
  • 1 cup heavy cream
  • ½ vanilla bean

 Method:

Preheat the oven to 350 degrees F with a rack in the middle position. Line an 8 x 12 inch baking pan with parchment paper. Beat the butter and 2/3 cup of the sugar in a large bowl with an electric mixer until light and creamy, about 3 minutes. Add the flour and baking powder and mix well on low speed. Mix in the egg yolks and milk. Scrape the batter into the baking pan. In a large clean bowl, beat the egg whites and the remaining 1 cup sugar to soft peaks. Spread on top of the cake layer. Sprinkle with the almond slices. Bake for 30 minutes, or until the meringue is golden brown and puffed. Cool on a wire rack in the pan. Transfer to a cutting board. When the cake is cool, put the cream in a medium bowl and scrape in the vanilla seeds. Discard the vanilla pod. Beat to soft peaks with an electric mixer, about 3 minutes. Cut the cake in half crosswise with a serrated knife. Place one half of the cake on a serving tray and cover with the cream. Place the other half, meringue side up, on top. Let the cake sit for 1 hour in the fridge before serving.

Serves 8

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Chocolate Angel Cake

Chocolate Angel Cake

 Ingredients:

  • 1 ¼ cups superfine sugar
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • ½ tsp. baking powder
  • 10 egg whites
  • ½ tsp. cream of tartar
  • A pinch of salt
  • 1 tsp. pure vanilla extract
  • 1/3 cup dark bittersweet chocolate, coarsely grated
  • Confectioners’ sugar, to dust

 Method:

Grease and flour a 10 x 3 inch bundt pan. Preheat the oven to 350 degrees F. Sift half the sugar together with the flour, cocoa and baking powder onto a sheet of baking parchment. Tip the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and salt, and whisk on medium speed until the egg white will hold a firm but not dry peak. Gradually add the remaining sugar, 1 tbsp. at a time, whisking well between each addition. Add the vanilla extract and continue to whisk until the mixture is stiff and glossy. At this stage you may find it easier to tip the mixture into a larger mixing bowl if you have one. Add the sifted dry ingredients and the grated chocolate, then using a large metal spoon, fold into the egg whites using a figure 8 action, until the batter is smooth and the dry ingredients are thoroughly incorporated. Spoon the mixture into the cake pan, run a knife through the batter and sharply tap the pan on the work surface to knock out any large air bubbles. Bake in the middle of the preheated oven for 35 minutes, until well risen, springy and a skewer comes out of the cake clean. Turn the cake pan upside down onto a cooling rack and leave to cool in the inverted pan for 1 hour or until completely cool. Loosen the edges of the cake with a small palette knife and then turn the cake out of the pan onto the cooling rack. Dust the cake with confectioners’ sugar.

Makes 12 servings

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Happy Mother’s Day

Happy Mother's Day

Tres Leches Cream Cake

 Ingredients:

  • Butter, for greasing
  • 4 eggs
  • ¾ cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1/3 cup milk
  • 1 tsp. vanilla extract
  • 2 egg whites
  • 1 ½ cups evaporated milk
  • 1 ½ cups sweetened condensed milk
  • ¼ cup heavy cream
  • Chopped candied cherries, to decorate

 Topping:

  • 2 ½ cups heavy cream
  • 3 tbsp. sugar

 Method:

Preheat oven to 350 degrees F. Grease a 9-inch round cake pan. Put the eggs and sugar into a large bowl and beat together until doubled in volume. Slowly add the flour, baking powder and salt, mixing well with a wooden spoon. Stir in the milk and the vanilla extract. Beat the egg whites until they hold stiff peaks, then gently fold into the mixture. Pour the batter into the prepared pan, smoothing the surface. Bake in the preheated oven for 30 minutes. Remove the cake from the oven, prick all over with a fork, then transfer to a wire rack to cool. Thoroughly mix together the evaporated milk, condensed milk and cream. Gradually pour the mixture over the top of the cooled cake, pausing after each addition to let it be absorbed, until the cake is completely saturated. Let stand for 30 minutes. To make the topping, whip the cream with the sugar until it holds stiff peaks. Just before serving, spread the cream over the cake, cut into 12 pieces, and decorate each piece with chopped candied cherries.

Makes 12 servings

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Still Time For Eggnog

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Eggnog Pound Cake

1 package yellow cake mix…
1 cup eggnog
3 eggs
1/2 cup butter, softened
1/2 to 1 teaspoon ground nutmeg

Custard Sauce:
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup milk
1 egg yolk, lightly beaten
1 teaspoon butter
1 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped

In a large bowl, combine cake mix, eggnog, eggs, butter and nutmeg. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into a greased and floured 10 inch fluted tube pan.

Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For sauce, in a small saucepan, combine the sugar, cornstarch and salt; gradually stir in milk. Bring to a boil over medium heat; boil for 1-2 minutes, stirring constantly. Stir a small amount of hot filling into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat; stir in butter and vanilla. Cool for 15 minutes. Fold in whipped cream. Store in the refrigerator. Serve with the cake.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
http://www.thasc.com