Love Is Sweeter The Second Time Around

Nearly Naked Wedding CakeNearly Naked Wedding Cake

White Cake:

  • ½ cup soft butter
  • ½ cup shortening
  • 2 cups sugar
  • 3 cups cake flour
  • 4 tsp. baking powder
  • ½ tsp. salt
  • 2/3 cup milk
  • 2/3 cup water
  • 2 tsp. vanilla
  • ¾ tsp. almond flavoring
  • 6 egg whites

Cherry Chocolate Cake:

  • ½ cup (1 stick) butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1 – 8 oz. bottle maraschino cherries, stemmed and drained (reserve liquid)
  • 2 – 1 oz. squares unsweetened chocolate, melted
  • 1 tbsp. lemon juice plus enough milk to equal 1 cup liquid
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking soda
  • ¼ tsp. salt

For the Frosting:

  • 2 cups butter, room temperature
  • 2 cups powdered sugar
  • ¼ teaspoon vanilla extract
  • 1 jar marshmallow crème

White cake: Cream butter and sugar. Mix together flour, baking powder and salt. Add alternately with water and milk. Stir in almond flavoring. Beat egg whites in a separate bowl. Add to dough ½ at a time. Pour into prepared 13 x 9 baking pan. Bake at 325 degrees F for 40-45 minutes. Transfer to a rack to cool.

Cherry Chocolate Cake: We doubled this recipe for our wedding cake. Place the butter or margarine, sugar, egg, cherry juice, melted chocolate, lemon-milk mixture and vanilla in the blender or food processor. Process until smooth. Add the cherries and process until finely chopped. In a large bowl, stir together the flour, baking soda and salt. Add liquid ingredients and stir to mix well. Turn the batter into two greased and floured 9 x 13 inch baking pan. Bake the cake in a 350 degrees F oven for 40-45 minutes or until it tests done with a toothpick.  Transfer to a rack to cool.

Frosting: In a large mixing bowl, beat the butter until creamy. Beat in half of the powdered sugar. Add the remaining powdered sugar and mix until light and fluffy. Add vanilla and stir in the marshmallow crème until well blended.

Place one cherry chocolate cake on a serving plate. Frost the top and top with white cake. Frost top of white cake and top with second cherry chocolate cake. Lightly frost top and sides of cake to give a “nearly naked cake” look.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Everyone’s Favorite Cake

Everyone's Favorite Cake

Ingredients:

  • 1 package yellow cake mix
  • 1 package vanilla instant pudding and pie filling mix
  • 4 eggs
  • 1 cup dairy sour cream
  • ½ cup vegetable oil
  • 2 tsp. vanilla extract
  • 2 containers (16 oz. each) chocolate frosting
  • 1 chocolate covered nougat, caramel, peanut candy bar, sliced, for garnish

Preheat oven to 350 degrees F. Grease and flour two 9 inch square pans. Combine cake mix, pudding mix, eggs, sour cream, oil and vanilla extract in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pans. Bake at 350 degrees F for 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Invert onto cooling racks. Cool completely. Place cakes on serving plates. Frost sides and top of each cake with chocolate frosting. Swirl frosting in diagonal pattern on top. Pull tip of knife through frosting 5 to 7 times to form fan shape. Garnish each cake with slices of candy bar.

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 St. Patrick’s Day

Wearing O' Green Cake
This cake can be made as a sheet cake if you don’t have the heart pans.

 

Wearing O’ Green Cake

Ingredients

  • 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, using three greased 6-inch heart shaped pans for the leaves and one 6-inch round pan for the stem (cut round cake to make stem). 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.

http://www.thasc.com