Halloween Time

Orange Ombre Cake

Orange Ombre Cake

Ingredients:

  • Parchment paper
  • 2 packages white cake mix
  • Water, vegetable oil and egg whites called for on cake mix boxes
  • ¼ cup thawed, frozen orange juice
  • 1 tbsp. orange zest
  • Orange food coloring paste
  • Sweet Orange Frosting

Method:

Preheat oven to 350 degrees F. Grease 4 (8 inch) round cake pans; line with parchment paper. Prepare double batch of cake mix according to package directions, using water, oil and egg whites and adding ¼ cup orange juice concentrate and 1 tbsp. orange zest. Divide batter evenly between 4 bowls (about 2 ½ cups per bowl).

Set 1 bowl aside. Add dash orange food coloring to second bowl, stirring until blended. Color batters in remaining 2 bowls gradually darker shades of orange. Spoon batter into prepared pans.

Bake at 350 degrees F for 22 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cakes from pans to wire racks, and cool completely (about 1 hour).

Sweet Orange Frosting: Beat 2 ¼ cups softened, salted butter at medium speed with an electric mixer until creamy; gradually add 8 cups powdered sugar, beating until blended. Beat in ½ cup frozen orange juice concentrate (thawed), ½ tsp. vanilla extract and 1 tbsp. orange zest. Beat at medium speed 2 minutes or until light and fluffy.

Set aside 1 cup Sweet Orange Frosting in a small bowl. Divide remaining 6 cups frosting evenly among 3 bowls. Add dash of orange food coloring paste to one bowl, stirring until blended. Color remaining 2 bowls of frosting gradually darker shades of orange.

Place darkest orange cake layer on a cake stand. Spread 1 cup darkest orange frosting evenly over cake. Repeat process with cake layers and frosting, layering from darkest to lightest. Spread remaining darkest tinted orange frosting on bottom third of cake sides. Spread remaining medium tinted frosting on middle third of cake sides. Spread remaining lightest tinted frosting on top third of cake sides. Spread plain frosting on top 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

Halloween Time

Halloween Poke Cake

Halloween Poke Cake

Ingredients:

  • Cooking spray
  • 1 package white cake mix with pudding
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2 tsp. orange zest
  • 1 cup boiling water
  • 1 (3 oz.) package orange flavored gelatin
  • 1 (16 oz.) container ready-to-spread dark chocolate frosting
  • 2 tbsp. orange decorator sugar crystals

Method:

Preheat oven to 350 degrees F. Coat bottom only of a 13×9 inch pan with cooking spray. Prepare cake mix according to package directions, using water, oil and egg whites and adding orange zest. Pour batter into prepared pan.

Bake at 350 degrees F for 27 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pan or wire rack 20 minutes.

Meanwhile, in small bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or long skewer halfway into cake. Pour gelatin slowly over cake, allowing gelatin to fill holes. Cool completely (about 1 hour).

Frost cake. Sprinkle with sugar crystals. Store tightly covered in refrigerator.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Halloween Time

Rainbow Layer Cake

Rainbow Layer Cake

Ingredients:

  • Parchment paper
  • 2 packages white cake mix
  • Water, vegetable oil and egg whites called for on cake mix boxes
  • Violet food coloring gel
  • Royal blue food coloring gel
  • Kelly green food coloring gel
  • Yellow food coloring gel
  • Orange food coloring gel
  • Red Food coloring gel
  • 3 (16 oz.) cans ready-to-spread vanilla frosting, divided
  • 2 ¾ cups powdered sugar, divided

Method:

Preheat oven to 350 degrees F. Grease 6 (8 inch) round cake pans; line with parchment paper. Prepare double batch cake mix according to package directions, using water, oil and egg whites. Divide batter evenly between 6 bowls. Stir 1/8 tsp. each of violet, blue, green and yellow coloring into 4 of the batters. Stir ½ to 1 tsp. orange into the fifth bowl, and ¾ to 1 tsp. red coloring into the sixth bowl. Pour batters into prepared pans.

Bake cake layers at 350 degrees F for 13 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cakes from pans to wire racks, and cool completely (about 1 hour).

Beat 2 cans frosting with 1 cup powdered sugar at medium speed with an electric mixer until light and fluffy (2 to 3 minutes). Stack cake layers with 1/3 cup frosting in between each layer. With 1 ¼ cups frosting spread a thin layer of frosting on top and sides of cake.

Add remaining can of frosting and remaining 1 ¾ cups powdered sugar to remaining frosting in bowl. Beat at medium speed with electric mixer until light and fluffy (2 to 3 minutes). Divide frosting into 3 bowls. Tint 2 bowls different shades of light blue. Frost cake with deepest blue toward the bottom and white frosting on top. Use back of spoon to blend and swirl frosting.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Easy Desserts For Any Occasion

White Cake with Raspberry Sauce

White Cake with Raspberry Sauce

Ingredients:

  • 1 package white cake mix
  • 4 oz. cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 cup heavy whipping cream, whipped
  • 1 carton (16 oz.) strawberry glaze
  • ½ cup water
  • 2 ½ cups fresh or frozen unsweetened raspberries

Method:

Prepare and bake cake according to package directions, using a 13 x 9 x 2 inch baking pan. Cool on a wire rack. In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving. Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake.

Yield: 12-15 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

Easy Desserts For Any Occasion

New York Cheesecake

New York Cheesecake

For the crust:

  • 15 full size graham crackers (1 ½ packages), crushed
  • ½ cup melted butter
  • ½ cup sugar

Filling:

  • 5 (8 oz.) packages cream cheese, softened
  • 1 ¾ cups sugar
  • 3 tbsp. all-purpose flour
  • 5 large eggs
  • 2 large egg yolks
  • ½ tsp. vanilla extract
  • Fruit topping (optional)

Method:

Mix graham crackers, butter and ½ cup sugar together well and pat into the bottom and sides of a 9-10 inch springform pan. Put into the freezer while preparing the filing. Preheat the oven to 550 degrees F.

In a large bowl, mix the cream cheese, sugar and flour until smooth and creamy. Add eggs, yolks and vanilla – one at a time. Stir well between additions, scraping the sides of the bowl often.

Pour the filling over the crust. Wrap the bottom and halfway up the sides of pan with aluminum foil to prevent water seeping into the cheesecake. Place the cheesecake pan into a baking and with sides and place into the oven. Fill the outer pan with hot water.

Bake at 550 degrees F for 10-12 minutes or until puffed. If it starts turning brown too quickly, turn the oven down immediately. Reduce the oven to 200 degrees F and bake for 1 hour or until the cake is mostly firm. The center will still jiggle slightly when the pan is shaken.

Remove from the oven and run a wet knife around edge to loosen. Cool on the countertop for 2 hours. Put in the refrigerator to cool completely overnight.

For the garnish:

Serve plain or with fruit topping drizzled over cheesecake, 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

Easy Desserts For An Occasion

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Make Ahead Lemon Bombe

Ingredients:

  • 1 package angel food cake mix
  • 2 envelopes unflavored gelatin
  • ¼ cup cold water
  • 1 cup boiling water
  • 1 can (12 oz.) frozen orange juice concentrate, thawed
  • 1 cup sugar
  • 2 tbsp. lemon juice
  • ¼ tsp. grated lemon peel
  • 1/8 tsp. salt
  • 3 cartons (8 oz. each) frozen reduced fat whipped topping, thawed divided
  • Mint leaves, maraschino cherries, lemon and orange slices, optional

Method:

Prepare and bake cake according to package directions, using an ungreased 10 inch tube pan. Cut cooled cake into 1 ½ inch cubes. Set aside.

In a large bowl, sprinkle gelatin over cold water, let stand for 1 minute. Add boiling water; water stir until gelatin is dissolved. Add the orange juice concentrate, sugar substitute, lemon juice, lemon peel and salt. Refrigerate for 30 minutes or until partially set. Fold in 2 cartons of whipped topping. Line a 5 ½ qt. bowl with two overlapping pieces of plastic wrap, letting plastic wrap hang over edge of bowl. In another large bowl, gently combine the cake cubes and whipped topping mixture. Spoon into prepared bowl, gently pushing against sides to prevent holes. Cover and refrigerate for at least 24 hours. Just before serving, uncover bombe. Invert onto a serving plate. Remove bowl and plastic wrap. Frost with remaining whipped topping; sprinkle with coconut. Garnish with mint, cherries and lemon and orange slices 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

Happy Labor Day!

Stars And Stripes Torte

Stars And Stripes Torte

Ingredients:

  • 1 package white cake mix
  • 1 ½ cups cold milk
  • 1 package (3.3 oz.) instant white chocolate pudding mix
  • ½ tsp. almond extract
  • 1 cup heavy whipping cream, whipped
  • 1 2/3 cups raspberry pie filling
  • 1 2/3 cups blueberry pie filling
  • Fresh blueberries and raspberries, optional

Method:

Prepare and bake cake according to package directions, using two greased and floured 9-inch round pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 2 minutes or until set. Cover and refrigerate for 10 minutes or until thickened. Fold in whipping cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with raspberry pie filling. Top with second cake layer; spread with 1 2/3 cups of pudding mixture. Top with third layer; spread with blueberry pie filling. Top with remaining cake layer and pudding mixture. Place blueberries around top edge of cake and form a star with blueberries and raspberries 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

Celebrating Elvis

Elvis Presley Cake

Elvis Presley Cake, Elvis’s Favorite Cake

  • 1 box Duncan Hines cake mix (golden butter)
  • 1 large can crushed pineapple
  • 1 ½ cups sugar
  • 1 lb. confectioners’ sugar
  • 1 (8 oz.) cream cheese
  • ½ stick butter
  • 1 teaspoon vanilla
  • 1 cup chopped pecans or almonds

Cook pineapple and sugar on medium heat while mixing cake as directed on box. Bake cake in 9 x 9 inch cake pan lined with tin foil. Remove pineapple mixture from heat when placing cake in oven.

Icing: Mix confectioners’ sugar, cream cheese, melted butter, vanilla flavoring and nuts.

Let cake cool. Punch holes in cake with a straw and pour pineapple mixture over cake. Spread with icing.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

School For Some, Everybody Drive Safely

school bus cake

 

School Bus Cake

Ingredients

  • 2 package yellow cake mix
  • 1 cup butter, softened
  • 1 cup shortening
  • 8 to 9 cups confectioners’ sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 teaspoons black paste or gel food coloring
  • 1/2 to 3/4 teaspoons yellow paste or liquid food coloring
  • 4 cream filled chocolate sandwich cookies
  • 2 yellow gumdrops
  • 6 red gumdrops

Prepare cake mix according to package directions. Pour batter into two greased 8 inches x 4 inches x 2 inches loaf pans. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.

Place cakes end to end on 22 inches x 8 inches covered board; level if needed. From top of one end, form front of bus by cutting out a section 1 inch deep and 3 inches long; discard removed piece.

For frosting, in a large bowl, beat butter and shortening until fluffy. Add 6 cups confectioners’ sugar, milk, vanilla and salt; beat until smooth. Add enough remaining confectioners’ sugar until desired consistency is reached.

Tint 3/4 cup frosting with black food coloring; set aside. Tint remaining frosting yellow. Frost top and sides of cake with yellow frosting. Frost cut edge of cookies with yellow frosting to form wheel wells; place two cookies on each side of bus.

Cut a small hole in the corner of a pastry or plastic bag; insert a #5 round tip. Fill the bag with black frosting. Outline windows on both sides of bus; pipe strips under windows. Pipe windshield and back window; fill in with black frosting. Pipe lines on front of bus to form grill. Place yellow gumdrops on grill for headlights; place red gumdrops on front and back for lights.

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

 

Christmas In July

Aunt Linda's Christmas Cake

 

Aunt Linda’s Christmas Cake

 Ingredients:

  • 3 cups flour
  • 2 cups sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 3 eggs, beaten
  • 1 ½ cups, vegetable oil
  • 1 (8 oz.) can crushed pineapple, undrained
  • 1 ½ tsp. vanilla
  • 2 cups bananas, mashed
  • 2 cups pecans, chopped

 Method:

Preheat oven to 350 degrees F. Combine flour, sugar, salt, baking soda and cinnamon in large mixing bowl. Add eggs and oil, stirring until mixture is well moistened. (Do not beat.) Stir in pineapple, vanilla, banana and 1 cup pecans. Spoon batter into three well-greased and floured 9 inch round pans. Bake for 25 to 30 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely. Spread your favorite cream cheese frosting between layers and on top and sides. Sprinkle with remaining pecans.

Yield: 12 to 15 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