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

 

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

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

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

 

Love Is In The Air, For The June Bride

Banana Cake With Creamy Caramel Icing

Banana Cake With Creamy Caramel Icing

 Ingredients:

  • 2 ½ cups sifted cake flour
  • 2 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¾ tsp. salt
  • ½ tsp. nutmeg
  • ½ cup vegetable shortening or butter
  • 1 ¼ cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 ½ cups mashed ripe bananas (4-5)

 Creamy Caramel Icing:

  • 2 cups sugar
  • 1 tsp. baking soda
  • ¾ cup butter
  • ½ cup buttermilk
  • 1 tablespoon light corn syrup
  • 12 large marshmallows
  • 1 tsp. vanilla

 Method:

In a bowl, combine flour, baking powder, baking soda, salt and nutmeg. Set aside. In an electric mixing bowl, beat shortening until creamy; add sugar gradually, beating until batter is fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla; then add flour mixture alternately with bananas, beating after each addition, until batter is smooth. Pour into 2 greased and floured 9 inch cake pans. Bake in preheated 375 degree F oven for about 25 minutes or until a tester comes out clean. Cool cake completely before icing. For icing, cook sugar, baking soda, butter, buttermilk and syrup in large heavy saucepan over medium low heat, stirring constantly until smooth. Stir in marshmallows, and continue cooking until candy thermometer reaches 238 degrees F. Transfer pan to counter padded with a towel. Add vanilla; beat until cloudy and of spreading consistency. This takes a little time, but is worth the effort. Immediately ice cake. Holds well 2-3 days, but rarely lasts longer.

Serves 12-15

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Maple Pecan Chiffon Cake with Brown Butter Icing

Maple Pecan Chiffron Cake with Brown Butter Icing3

 Ingredients:

  • 2 ¼ cups (9 oz.) sifted cake flour
  • 2 tsp. baking powder
  • 1 tsp. fine sea salt
  • ¼ cup (5 2/3 oz.) firmly packed dark brown sugar
  • 6 egg yolks
  • ½ cup canola oil
  • ½ cup pure maple syrup
  • ¼ cup water
  • 1 tbsp. pure vanilla extract
  • 8 egg whites, at room temperature
  • ½ tsp. cream of tartar
  • ½ cup (3 ½ oz.) granulated sugar
  • ½ cup (2 oz.) toasted finely chopped pecans

Brown Butter Icing:

  • 4 cups sifted powdered sugar
  • 1 cup unsalted butter, cut into small cubes
  • ½ cup heavy whipping cream (plus a few more tbsp. for thinning if needed)
  • 1 tbsp. vanilla extract
  • Pinch of salt

 Method:

Make the cake: Adjust a rack to the bottom third of the oven and preheat the oven to 325 degrees F. Line the bottom of a 10-inch angel food cake pan with feet with parchment paper, ungreased. In a large bowl, sift together the cake flour, baking powder and salt. Add the brown sugar and whisk the mixture by hand to combine. In a small bowl, whisk together the yolks, oil, maple syrup, water and vanilla. Add the liquid ingredients to the dry mixture and briskly stir with a rubber spatula until just smooth. Do not overmix. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the egg white on medium speed until foamy. Add the cream of tartar and whip on high speed until soft peaks form. Turn the mixer down to medium speed and gradually add the sugar in a steady stream. Kick the mixer up to high speed and whip until the whites just hold firm (not stiff) glossy peaks. Fold a third of the whites into the batter using as few strokes as possible. Add the remaining whites, folding only until evenly incorporated. Lightly fold in the pecans during the last few strokes. Gently pour the batter into the prepared pan and bake until the top springs back when touched or a toothpick inserted in the middle comes out with a few crumbs attached, 50 to 55 minutes. Remove the cake from the oven and let it cool upside down by inverting the cake pan onto its legs. To remove the cooled cake from the pan, slide a long thin knife or spatula along the sides to loosen and knock the pan sharply on a hard surface until the cake drops out. Make the Frosting: Place the sifted sugar into a large bowl. Over medium heat, melt the butter in a saucepan. Allow the butter to change from a lemon to a chestnut color. Swirl the pan to ensure even heating. Remove the pan from the heat once a nutty sort of scent emerges. Pour the melted butter into the bowl with the sugar. Add the cream, vanilla and salt. Whisk until smooth. Allow mixture to sit for 30 minutes or more until icing firms. Frost the top and sides with brown butter icing. To cut the cake, use an angel food cake cutter or a serrated knife and sawing (rather than a slicing) motion. Store in an airtight container for 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

 

Thinking About Easter

Striped Vanilla Bundt Cake

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

 

Thinking about Easter

Lemon Blueberry Cornmeal Cake

Lemon Blueberry Cornmeal Cake

Ingredients:

  • ½ cup plus 1 tbsp. unsalted butter, softened, divided
  • 1 ¼ cups plus 1 tbsp. finely ground yellow cornmeal
  • ½ cup almond meal
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • ¾ cup granulated sugar
  • 2 tbsp. fresh lemon zest
  • 2 large eggs
  • ½ cup sour cream
  • 2 tbsp. fresh lemon juice
  • 1 ¼ tsp. vanilla extract
  • ½ cup fresh blueberries
  • Garnish: fresh lemon curls

 

Candied Lemon Slices:

  • 2 cups granulated sugar
  • 2 cups water
  • 12 thin slices from large lemons

Method:

Make the Cake: Preheat oven to 350 degrees F. Butter a 9-inch round cake pan with 1 tbsp. softened butter and sprinkle with 1 tbsp. cornmeal, shaking out excess. In a medium bowl, combine remaining 1 ¼ cups cornmeal, almond meal, baking powder and salt, whisking well. In a large mixing bowl, combine remaining ½ cup butter, sugar and lemon zest, beating at medium-high speed with a mixer until light and fluffy, approximately 2 minutes. Add eggs, one at a time, beating after each addition. In a small bowl, combine sour cream, lemon juice and vanilla extract, stirring until blended. Add to butter mixture, beating at medium speed just until incorporated. Add cornmeal mixture, folding to blend. Spread cake mixture into prepared pan, smoothing top with an offset spatula to level. Bake until edges of cake are golden brown and a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let cake cool in pan for 10 minutes. Turn out cake onto a wire cooling rack, flipping cake so top is right side up. Let cool completely. Make the Candied Lemon Slices: In a medium saucepan, combine sugar and water. Bring to a boil over medium high heat, stirring until sugar dissolves. Reduce heat to low, and add lemon slices. Cook just until lemon slices become translucent. Remove pan from heat, and let lemon slices cool completely in syrup. Just before using, remove lemon slices from syrup, reserving slices and syrup. Place cooled cake on a cake plate. Arrange candied lemon slices on top of cake, overlapping slightly. Toss blueberries in reserved lemon syrup form candied lemon slices, and place in center of cake. Garnish with fresh lemon curls, if desired.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Coconut Layer Cake

Coconut Layer Cake

Cake:

  • 1 box French vanilla cake mix
  • Ingredients listed on cake mix package for preparing batter
  • ½ teaspoon vanilla extract
  • ¼ teaspoon coconut extract

Filling:

  • 2 cups sugar
  • 2 cups sour cream
  • 1 bag (14 ounces) sweetened flaked coconut (about 5 1/3 cups), such as Baker’s Angel Flake

Frosting:

  • 4 sticks (1 lb.) unsalted butter, at room temperature
  • 5 to 6 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut extract
  • 1 bag (7 oz.) sweetened flaked coconut (about 2 ½ cups)

Method:

For the cake: Grease and flour two 8-inch cake pans. Prepare the mix according to package directions, adding the vanilla and coconut extracts to the batter. Bake as directed. Cool the layers to room temperature and then split them in half horizontally with a large serrated knife to make a total of 4 layers. For the filling: In a large bowl, stir together the sugar, sour cream and coconut. Place one cake layer on a cake plate or pedestal. Cover with one-third of the filling. Repeat twice more, ending with a cake layer that is bare on top. For the frosting: In a large bowl, with an electric mixer on high speed, beat the butter until smooth and light, about 3 minutes. Add 4 cups of the powdered sugar, 1 cup at a time, beating until smooth after each addition. Quickly beat in the vanilla and coconut extracts. The frosting will be soft. Cover the top and sides of the cake with a thin, even layer of the frosting. This thin layer is called a crumb coat and helps prevent cake crumbs from mixing into the final layer of frosting. Beat in enough of the remaining 1 to 2 cups powdered sugar to make a stiff frosting. Spread over the top and sides of the cake. Sprinkle the coconut over the top and sides of the cake, pressing lightly to help it adhere. Let sit at room temperature until the frosting sets up a bit. Place the cake in an airtight carrier or cover with foil, taking care not dislodge the coconut. Refrigerate at least 2 days, preferably 4 days, before 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

Citrus Mousse Cake

Citrus Mousse Cake
A great dessert for a special occasion or just to share.

 

Ingredients:

  • Oil or melted butter, for greasing
  • ¾ cup butter
  • ¾ cup superfine sugar
  • 4 eggs, lightly beaten
  • 1 ¾ cups self-rising flour
  • 1 tbsp. unsweetened cocoa
  • 1 ¾ oz. orange flavored semisweet chocolate, melted
  • Peeled orange segments, to decorate

Filling & topping:

  • 2 eggs, separated
  • 4 tbsp. superfine sugar
  • ¾ cup freshly squeezed orange juice
  • 2 tsp. gelatin
  • 3 tbsp. water
  • 1 ¼ cups heavy cream

Method:

Preheat oven to 350 degrees F. Grease an 8-inch round springform cake pan and line the bottom with parchment paper. Beat the butter and sugar in a bowl until light and fluffy. Add the eggs, beating in well. Sift together the flour and cocoa and then fold into the creamed mixture. Fold in the melted chocolate. Pour into the prepared pan and smooth level. Bake in the preheated oven for 40 minutes, or until springy to the touch. Let cool 5 minutes in the pan, then turn out onto a wire rack and let cool completely. Cut into two layers. For the filling, beat the egg yolks and sugar until pale, then beat in the orange juice. Sprinkle the gelatin over the water in a small heatproof bowl and let it go spongy, then place over a saucepan of hot water and stir until dissolved. Stir into the egg yolk mixture. Whip the cream until holding its shape. Reserve a little for decoration and fold the remainder into the mousse. Beat the egg whites until standing in soft peaks, then fold in. Let stand in a cool place until starting to set, stirring occasionally. Place one half of the cake in the cake pan. Pour in the mousse and press the second cake half on top. Chill until set. Transfer to a plate, pipe cream on the top, and decorate with orange segments.

Serves 12

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com