Happy Easter

Petit Four Eggs

Petit Four Eggs

Ingredients:

  • 1 package yellow cake mix
  • 7 ½ cups confectioners’ sugar
  • 2/3 cup plus 2 tbsp. water
  • 2 tsp. lemon extract
  • Decorator gels

Prepare cake according to package directions. Pour into a lightly greased 15 x 10 x 1 inch baking pan. Bake at 350 degrees for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut cake into eggs (or other desired shapes) with a 2 ½ inch oval cookie cutter. In a large bowl, combine the confectioners’ sugar, water and extract; beat on low speed until sugar is moistened. Beat on high until smooth. Place petit fours on a rack with waxed paper beneath. Spoon the glaze evenly over tops and sides, letting excess drip off. Allow glaze to set; repeat with second coat if necessary. Let stand until set. Decorate with gels. Yield: about 2 dozen.

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 Easter

Easter Basket Cake

Easter Basket Cake

Ingredients:

  • 1 package cake mix of desired flavor
  • 1 container (16 oz.) chocolate frosting
  • Green food coloring
  • ½ tsp. water
  • 1 cup flaked coconut
  • Assorted Easter candies
  • 2 (12 inch) chenille stems
  • Pastel ribbon

Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans. Prepare, bake and cool cake following package directions for basic recipe. Place one cake layer on serving plate. Spread with chocolate frosting. Top with second cake layer. Frost top with thin layer of frosting. Frost sides and outer 1 inch of cake top with remaining frosting. Make basket weave pattern in frosting with fork lines. Combine several drops green food coloring and water in small bowl. Add coconut. Toss with fork until evenly tinted. Place tinted coconut on top of basket for grass. Arrange candies on top. Make handle with chenille stem ends twisted together. Wrap handle with ribbon. Insert in cake. Tie bow on side of handle.

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 St. Paddy’s Day

Wearing O'Green Cake2

Wearing O’ Green Cake

  • 1 package white cake mix
  • 2 packages lime gelatin
  • 1 cup boiling water
  • ½ cup cold water

Topping:

  • 1 cup cold milk
  • 1 package instant vanilla pudding mix
  • 1 carton frozen whipped topping, thawed
  • Green food coloring
  • Green sprinkles

Prepare and bake cake according to package directions in a 9 inch pan. Cool on a wire rack for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. With a meat fork or wooden skewer, poke holes about 2 in. apart into the cooled cake. Slowly pour the gelatin over the cake. Cover and refrigerate. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and add food coloring as desired. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Lemon Cake

Lemon Cake 

Cake:

  • Cooking spray
  • 2 tbsp. all-purpose flour
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 cup nonfat buttermilk
  • 2 tbsp. finely grated lemon rind
  • 2 tbsp. fresh lemon juice

 Frosting:

  • 3 cups powdered sugar
  • ¼ cup unsalted butter, melted
  • 1 tbsp. finely grated lemon rind
  • ¼ cup fresh lemon juice
  • Lemon rind strips (optional)

 Preheat the oven to 350 degrees F. To prepare cake, coat 2 (8 inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust each pan with 1 tbsp. flour. Combine 2 cups flour, baking powder, baking soda and salt, stirring with a whisk. Place granulated sugar and ½ cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with four mixture. Beat in 2 tbsp. lemon rind and 2 tbsp. lemon juice. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees F for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks; discard wax paper. To prepare frosting, combine powdered sugar, butter, lemon rind and lemon juice in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate, spread half of the frosting over top of cake. Top with remaining cake layer. Spread remaining half of frosting over top of cake. Garnish, if desired with lemon rind strips. Store cake loosely covered in refrigerator. Yield: 16 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

 

Make For Your Valentine

Raspberry Heart Cheesecake

Raspberry Heart Cheesecakes

Ingredients:

  • 1 ½ cups finely ground graham cracker crumbs (about 12 sheets)
  • 3 tbsp. unsalted butter, melted
  • 1 ½ cups plus 5 tbsp. sugar
  • 1 pint (6 oz.) fresh raspberries
  • 2 lbs. cream cheese, room temperature
  • Pinch of salt
  • 1 tsp. pure vanilla extract
  • 4 large eggs, room temperature

Preheat oven to 325 degrees F.  Line 32 cups of standard muffin tins with paper liners. For crumb crust, stir together graham cracker crumbs, butter and 3 tbsp. sugar; press 1 tbsp. mixture into bottom of each cup. Bake until set and beginning to color at edges, about 10 minutes. Transfer tins to wire racks to cool.

Puree raspberries in a food processor until smooth, about 30 seconds. Press through a fine sieve into a bowl; discard solids. Whisk in 2 tbsp. sugar.

With an electric mixer on medium-high speed, beat cream cheese until fluffy. Reduce speed to low; add remaining 1 ½ cups sugar in a slow stream. Mix in salt and vanilla until combined. Add eggs, 1 at a time, beating just until combined after each (do not overmix) and scraping down sides of bowl as necessary.

Spoon 3 tbsp. filling over crust in each cup; tap pans on counter to set filling. Drop 2 dots of raspberry puree about 1 inch apart on each. Drag the tip of a toothpick or wooden skewer through centers of each dot to create a heart.

To bake, set tins in roasting pans. Pour hot water to halfway up side of tins. Bake until set, about 34 minutes, rotating halfway through. Transfer tins to wire racks to cool completely. Refrigerate cheesecakes in tins (uncovered) at least 4 hours; remove from tins using an offset spatula. Cakes can be refrigerated in airtight containers 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

Make For Your Valentine

Chocolate Strawberry Mascarpone Cake

Chocolate Strawberry Mascarpone Cake

Ingredients:

  • 1 box chocolate cake mix
  • 1 cup heavy whipping cream
  • 8 oz. mascarpone cheese, room temperature
  • 1 cup white frosting
  • Red food coloring
  • 1 can chocolate frosting
  • 1 pint fresh strawberries
  • 2 drops strawberry flavor extract or oil

Preheat oven to 350 degrees F. Make cake mix according to directions. Bake in greased and floured bundt pan. Cook cake then slice horizontally, making a total of 4 pieces (for 3 layers). For filling, in mixing bowl whip heavy cream until peaks form. Add mascarpone cheese and white frosting, mix well but do not overbeat. Add red food coloring until desired color is achieved. Place bottom slice of cake onto a waxed paper-lined serving platter; frost with mascarpone mixture. Repeat layers. Add strawberry flavor to chocolate frosting, mix well. Frost sides of cake with chocolate frosting, sealing cut edges. Microwave leftover frosting to drizzle over top of cake. (Add drops of milk to loosen, if needed.) Remove wax paper; chill. Before serving add strawberries to center of cake.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Eggnog Pound Cake

Eggnog Pound Cake2

Baking the Cake:

  • 1 package yellow cake mix
  • 1 cup eggnog (we used soy eggnog which we found available out of season)
  • 3 eggs
  • ½ cup butter, softened
  • ½ to 1 teaspoon ground nutmeg

 Custard Sauce:

  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 egg yolk, lightly beaten
  • 1 teaspoon butter
  • 1 teaspoon vanilla extract
  • ½ 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 cake.

 Yield: 16-20 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

 

Getting Ready For Christmas

Mocha Chiffon Cake

 

Mocha Chiffon Cake

 Ingredients:

  • ¾ cup boiling water
  • ½ cup cocoa
  • 1 tsp. instant coffee granules
  • 1 ¾ cups cake flour
  • 1 ¾ cups sugar
  • 1 ½ tsp. baking soda
  • ½ tsp. salt
  • 8 large eggs, separated
  • ½ cup vegetable oil
  • 2 tsp. vanilla extract
  • ½ tsp. cream of tartar
  • Chocolate-Coffee Buttercream filling
  • Chocolate Fudge Frosting
  • Garnish: chocolate-covered coffee beans

 Stir together first 3 ingredients until blended; cool.

Combine flour and next 3 ingredients in a large mixing bowl. Add cocoa mixture, egg yolks, oil and vanilla, beat at medium speed with an electric mixer until smooth.

Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Fold into batter. Pour batter into 4 greased and floured 9-inch round cake pans.

Bake, 2 layers at a time, at 325 degrees F for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool on wire racks covered with plastic wrap or wax paper to prevent layers from adhering to racks.

Spread about ½ cup chocolate-coffee buttercream filling between layers. Frost with chocolate fudge frosting. Garnish, if desired. Store in refrigerator. Yield: 1 (9 inch) layer cake.

 Chocolate-coffee buttercream filling:

  • 2/3 cup butter, softened
  • 2 ½ cups powdered sugar
  • 1 tbsp. cocoa
  • ½ cup whipping cream
  • 2 tsp. instant coffee granules
  • 2 tsp. coffee liqueur

 Beat first 3 ingredients at medium speed with an electric mixer until fluffy.

Microwave whipping cream at Medium until warm (do not boil). Stir together warm cream and coffee granules until dissolved, cool. Add whipping cream mixture and liqueur to butter mixture, beating until smooth. Yield: 1 ¾ cups.

 Chocolate fudge frosting:

  • 1 cup butter, softened
  • 1/3 cup cocoa
  • 6 cups powdered sugar
  • 1/3 cup milk

 Beat butter at medium speed with an electric mixer until creamy. Add cocoa and remaining ingredients, beating until smooth. Yield: 3 ½ cups.

 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 Christmas

Six Fruit Trifle

Six Fruit Trifle

 Ingredients:

  • 1 package (9 oz.) yellow cake mix
  • 1 can (20 oz.) pineapple tidbits, drained
  • 2 medium firm bananas, sliced
  • 2 medium peaches or nectarines, peeled and sliced
  • 2 cups sliced fresh strawberries, divided
  • 2 cups cold milk
  • 1 package (3.4 oz.) instant vanilla pudding mix
  • 1 cup heavy whipping cream
  • 1 tbsp. sugar
  • ½ cup fresh blueberries
  • 2 kiwi fruit, peeled and sliced

 Method:

Prepare and bake cake according to package directions, using a 9 inch round baking pan. Cool; cut into 1 inch cubes. In a large bowl, combine the pineapple, bananas, peaches and ½ cup strawberries.

In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.

In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.

In a 3 qt. trifle bowl, layer half of the cake cubes, fruit mixture, pudding and whipped cream. Repeat layers. Top with blueberries, kiwi and remaining strawberries. Cover and refrigerate for 4 hours or overnight.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Turkey Time

Milky Way Pecan Pound Cake

Milky Way Pecan Pound Cake

Ingredients:

  • 12 ½ oz. Milky Way candy bars
  • 1 cup butter, divided
  • 1 ½ cups sugar
  • 4 large eggs
  • 2 ½ cups all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 ¼ cups buttermilk
  • 1 tsp. vanilla extract
  • 2 cups chopped pecans

Method:

Preheat the oven to 350 degrees F. Grease and flour a 10 inch tube or Bundt pan. Combine the candy bars with ½ cup butter in a saucepan and melt over low heat, stirring occasionally. While the candy is melting, cream ½ cup butter and sugar in the bowl of an electric mixer until light. Add the eggs one at a time, beating well after each addition. In a small bowl, mix the flour, baking soda and salt. Add the dry ingredients alternately with buttermilk. Mix until smooth. Add the melted candy mixture, and continue mixing. Stir in the vanilla and pecans. Pour the batter into the prepared pan. Bake 1 hour, or until a cake tester inserted in the center comes out clean. Let cool in the pan for 20 minutes. Remove from the pan and allow to cool completely. Cover and store at room temperature.

Makes 16-20 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