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

 

Christmas In July

Marshmallow Ice Cream Cone Cookies2

Marshmallow Ice Cream Cone Cookies

Ingredients:

  • 1 package (about 16 oz.) refrigerated sugar cookie dough
  • 6 ice cream sugar cones, broken into pieces
  • 1 container (about 16 oz.) white frosting
  • 1 package (about 10 oz.) colored miniature marshmallows
  • Colored sprinkles

Method:

Let dough stand at room temperature 15 minutes. Preheat oven to 350 degrees F. Place sugar cones in food processor. Process using on/off pulsing action until finely ground. Combine dough and sugar cones in large bowl, beat until well blended. Shape dough into 3 equal balls. Pat each ball into 9 inch circle on lightly floured surface. Cut each circle into 6 wedges, place 2 inches apart on ungreased cookie sheets. Bake 10 to 11 minutes or until edges are lightly browned. While cookies are still warm, score crisscross pattern into cookies. Cool on cookie sheets 5 minutes. Remove cookies to wire racks, cool completely. Spread 2 inch strip of frosting at wide end of each cookie. Press marshmallows into frosting, top with sprinkles.

Makes 1 ½ dozen cookies

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

 

Getting Ready for the Fourth of July

Berry Crunch Cake

Berry Crunch Cake

 Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour, plus 1 tbsp.
  • 2 tsp. baking powder
  • ¼ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • 2 cups fresh mixed berries, such as raspberries, blueberries and blackberries
  • 1 ¼ cups crushed gingersnaps

 Method:

Preheat the oven to 350 degrees F. Grease and line the bottom of a 9-inch round springform cake pan. Sift the 1 ½ cups flour and baking powder into a large bowl and add the butter, superfine sugar, eggs and vanilla extract. Beat well until the batter is smooth. Spoon about half the mixture into the prepared pan and smooth the surface with a spatula. Spread the berries evenly over the mixture. Stir the extra tablespoon of flour into the remaining mix. Spread out the crushed cookies on a large plate. Using two spoons, coat small spoonfuls of the mix in the crushed cookies, then arrange over the cake. Sprinkle over any remaining cookie crumbs. Bake in the preheated oven for 45-55 minutes, or until risen firm, and golden brown. Let cool in the pan for 2-3 minutes then remove the sides and finish cooling on a wire rack. Best eaten on the day of making.

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

 

Getting Ready for the Fourth of July

Watermelon Slice Cookies

Watermelon Slice Cookies

 Ingredients:

  • 2 packages (about 16 ounces each) refrigerated cookie dough
  • ½ cup all-purpose flour
  • Green and red food coloring
  • Mini chocolate chips

 Let doughs stand at room temperature 15 minutes. Combine 1 package dough, ¼ cup flour and green food coloring in large bowl, beat with electric mixer at medium speed until well blended. Wrap and refrigerate 2 hours. Combine remaining package dough, remaining ¼ cup flour and red food coloring in separate large bowl, beat at medium speed until well blended. Shape into 9 inch long log. Wrap and refrigerate 2 hours. Roll out green dough between parchment paper into 9×8 inch rectangle. Place log in center of green rectangle. Fold edges up and around log; press edges to seal. Roll gently to form smooth log. Wrap and freeze 30 minutes. Preheat oven to 350 degrees F. Cut log into 3/8 inch thick slices. Cut each slice in half. Place 2 inches apart on ungreased cookie sheets. Gently reshape, if necessary. Press several mini chocolate chips into each slice for watermelon seeds. Bake 8 to 11 minutes or until set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely.

Makes about 4 dozen cookies

 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

Getting Ready for the Fourth of July

Strawberry Layer Cake

Strawberry Layer Cake

 Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour
  • 1 tbsp. baking powder
  • ¼ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • 2 tbsp. milk

 Filling:

  • ¼ cup unsalted butter, softened
  • 1 cup confectioners’ sugar, plus extra for dusting
  • ½ tsp. vanilla extract
  • 3 tbsp. strawberry jelly

 Method:

Preheat the oven to 350 degrees F. Grease two 8-inch round layer cake pans and line the bottoms with parchment paper. Sift the flour and baking powder into a large bowl and add the butter, superfine sugar, eggs and vanilla extract. Beat well until the batter is smooth, then stir in the milk. Divide the batter between the prepared pans and smooth level. Bake in the preheated oven for 25-30 minutes, or until risen, firm and golden brown. Let cool in the pans for 2-3 minutes, then turn out onto a wire rack to finish cooling. For the filling, beat together the butter, confectioners’ sugar and vanilla extract until smooth. Spread this mixture on top of one of the cakes. Spread the bottom of the other cake with the jelly and then sandwich the two cakes together to enclose the filling, pressing down lightly. Dust the cake with confectioners’ sugar before serving.

Serves 6-8 

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Getting Ready for the Fourth of July

Tutti Frutti Whoopie Pies

Tutti Frutti Whoopie Pies

 Ingredients:

  • Generous 1 ¾ cups all-purpose flour
  • 1 tsp. baking soda
  • Large pinch of salt
  • ½ cup butter, softened
  • ¾ cup superfine sugar
  • 1 large egg, beaten
  • ½ tsp. vanilla extract
  • 2/3 cup buttermilk
  • ½ cup finely chopped mixed colored candied cherries
  • 4 tbsp. multicolored sugar sprinkles

 Filling:

  • 8 oz. white marshmallows
  • 4 tbsp. milk
  • Few drops of red food coloring
  • ½ cup vegetable shortening
  • ½ cup confectioners’ sugar, sifted

 Method:

Preheat the oven to 350 degrees F. Line 2-3 large cookie sheets with parchment paper. Sift together the all-purpose flour, baking soda and salt. Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy. Beat in the egg and vanilla extract followed by half of the flour mixture and then buttermilk. Stir in the rest of the flour mixture and mix until incorporated. Stir in chopped cherries. Pipe or spoon 50 small mounds of the batter onto the prepared cookie sheets, spaced well apart to allow for spreading. Bake in the preheated oven, one sheet at a time, for 9-11 minutes, until risen and just firm to the touch. Cool for 5 minutes, then using a palette knife transfer to a cooling rack and let cool completely. For the filling, place the marshmallows, milk and food coloring in a heatproof bowl set over a pan of water. Heat until the marshmallows have melted. Remove from the heat and let cool. Place the vegetable shortening and confectioners’ sugar in a bowl and beat together until smooth and creamy. Add the creamed mixture to the marshmallow and beat for 1-2 minutes until fluffy. Spread the filling over the flat side of half the cakes. Top with the remaining cakes. Roll the edges of the pies in the sugar sprinklers.

Makes 25

 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

Angel Food Cake

Angel Food Cake

 Ingredients:

  • Oil or melted butter for greasing
  • 1 cup all-purpose flour, plus extra for dusting
  • 8 extra large egg whites
  • 1 tsp. cream of tartar
  • 1 tsp. almond extract
  • 1 ¼ cups superfine sugar

 Topping:

  • 2 ½ cups berries, such as strawberries and raspberries
  • 1 tbsp. lemon juice
  • 2 tbsp. confectioners’ sugar

 Method:

Preheat the oven to 325 degrees F. Brush the inside of a 7 ½ cup angel cake pan with oil and dust lightly with four. In a large grease free bowl, whisk the egg whites until they hold soft peaks. Add the cream of tartar and whisk again until the whites are stiff but not dry. Whisk in the almond extract then add the sugar a tablespoon at a time, whisking hard between each addition. Sift in the flour and fold in gently and evenly using a large metal spoon. Spoon the batter into the prepared angel cake pan and tap on the counter to remove any large bubbles. Bake in the preheated oven for 40-45 minutes, or until golden brown and firm to the touch. Run the tip of a small knife around the edge of the cake to loosen form the pan. Let cool in the pan for 10 minutes, then turn out the cake onto a wire rack to finish cooling. For the topping, place the berries, lemon juice and confectioners’ sugar in a saucepan and heat gently until the sugar has dissolved. Spoon on top of the cake. Slice and serve.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com