Happy Labor Day

Labor Day.jpgPolka Dot Birthday Cake

Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • 2 tbsp. milk
  • Sugar-coated chocolate candies and birthday candles, to decorate

Filling & topping:

  • 5 tbsp. apricot jelly
  • 1 tbsp. lemon juice
  • 1 lb. 2 oz./500 g ready-to-roll fondant

Method

Preheat the oven to 325 F. Grease and line two 8-inch square layer cake pans. Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract. Beat well until the mixture is smooth, then stir in the milk. Divide the mixture between the prepared pans and smooth the surfaces with the spatula. 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 and finish cooling on a wire rack. Warm the apricot jelly with the lemon juice in a small pan until melted. Spread half over one cake and place the other cake on top. Brush the remaining jelly over the top and sides of the cake. Roll out the fondant and cover the cakes, smoothing with your hands, then trim the edges with a sharp knife. Decorate with candies and birthday candles.

Serves 8-10

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Love Is In The Air

Banana Cake

Groom’s Cake

Ingredients:

  • 2 ripe bananas
  • 2 eggs
  • ¾ cup vegetable oil
  • 3 tbsp. milk
  • 1 ½ cups light brown sugar
  • 1 1/3 cups self-rising flour
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger

For the Frosting:

  • 7 oz. cream cheese
  • 2/3 cup confectioners’ sugar, sifted
  • 1 tsp. lemon juice

Preheat oven to 350 degrees F. Grease an 8 inch round cake pan, then line the bottom with waxed paper. Roughly mash the bananas in a large bowl, then beat in the eggs. Stir in the oil and milk. Break up any lumps in the brown sugar, then stir it into the banana mixture until well combined. Sift the flour and spices over the mixture, then fold in. Tip the mixture into the prepared pan. Bake for 1 hour until a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. To make the frosting, beat together the cream cheese, confectioners’ sugar and lemon juice until smooth and creamy, then spread over the cooled 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

Make For Your Mother

May Day Cake

May Day Cake

Ingredients:

  • 1 package strawberry cake mix
  • 2 containers (16 oz.) cream cheese frosting
  • Fresh flowers (roses, pansies or daisies), for garnish

Preheat oven to 350 degrees F. Grease and flour two 8 inch round cake pans. Prepare, bake and cool cake following package directions for basic recipe. Fill and frost cake with cream cheese frosting. Garnish with fresh flowers just before serving. Tip: Be sure to use only non-toxic flowers. Rinse fresh flowers with cool water and dry with paper towels. Place small piece of plastic wrap under flowers that rest on 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

Chocolate Banana Cake

Chocolate Banana Cake

Ingredients:

  • 1 package Swiss Chocolate Cake Mix
  • 1 ½ cups light vanilla nonfat yogurt, divided
  • 2 medium bananas, sliced and divided
  • 1 tbsp. chopped pecans

Preheat oven to 350 degrees F. Grease and flour 10-inch tube pan. Prepare, bake and cool cake following package directions for No Cholesterol recipe. Split cake into thirds horizontally. Place bottom cake layer on serving plate. Spread ½ cup yogurt on cake. Arrange half the banana slices on yogurt. Place middle cake layer on top of bananas. Repeat with ½ cup yogurt and remaining banana slices. Place top cake layer on top of bananas. Glaze with remaining ½ cup yogurt. Sprinkle with pecans. Refrigerate until ready to 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

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

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

 

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

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

Pumpkin Cake with Cream Cheese Icing

Cake:

  • 2 cups sugar
  • 1 (15 oz.) can pure pumpkin
  • 1 cup vegetable oil
  • 4 large eggs, beaten
  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • ½ cup flaked coconut
  • ¾ cup pecans, chopped

Cream Cheese Icing

  • ½ cup butter, softened
  • 1 (8 oz.) package cream cheese, softened
  • 1 lb. powdered sugar
  • 2 tsp. vanilla extract
  • ½ cup pecans, chopped

½ cup flaked coconut

To make the cake: Preheat the oven to 350 degrees F. Grease and flour three 8-inch cake pans. Combine the sugar, pumpkin, oil and eggs in the bowl of an electric mixer. Beat at medium speed for 1 minute. In a medium bowl, combine the flour, salt, baking soda, baking powder and cinnamon. Add the flour mixture to the pumpkin mixture, and beat for 1 minute. Stir in the coconut and pecans. Divide the batter among the three cake pans. Bake 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely.

To make the icing: In a large bowl, combine the butter and cream cheese with an electric mixer. Beat in the powdered sugar and vanilla. Stir in the pecans and coconut.

To assemble: Place one cake on a plate, and spread a thin layer of icing on top. Place the second cake on top of the first, and spread another thin layer of icing. Place the third cake on top, and ice the top and sides of the cakes. Cover and refrigerate leftovers.

Makes 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