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