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

 

Summer Pies

Tropical Storm Pie

Tropical Storm Pie

For the crust:

  • One 9-inch graham cracker crust, baked for 10 minutes

Ingredients:

  • 4 ounces cream cheese, softened
  • ½ (14 oz.) can sweetened condensed milk
  • ¼ cup lemon juice
  • ½ tsp. vanilla extract

For the topping:

  • 1 banana
  • ½ (20 oz.) can or 1 (8 oz.) can crushed pineapple, drained and reserve juice
  • 1 (20 oz.) can cherry pie filling
  • 2 cups whipped cream (optional)
  • ½ cup flaked coconut (optional)
  • ½ cup macadamia nuts (optional)
  • Maraschino cherries, about one dozen (optional)

Method:

With a mixer, beat the cream cheese until light and fluffy, about 3 minutes. Slowly add the sweetened condensed milk, mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place pie into refrigerator for at least 2 hours, until well chilled and set.

Slice banana and place in bowl. Pour reserved pineapple juice over the bananas and let sit for 10 minutes to preserve the bananas and keep them from browning on the pie. After the bananas sit, drain and place bananas on cream cheese layer. Spread the pineapple over bananas. Next, spread the cherry pie filling on the pineapples.

Decorate with the whipped topping. Sprinkle the coconut and macadamia nuts on top and decorate the edges with maraschino cherries, 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

 

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

 

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

Strawberry Layer Cake

Strawberry Layer Cake

 Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour
  • 1 tbsp. baking powder
  • ¼ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • 2 tbsp. milk

 Filling:

  • ¼ cup unsalted butter, softened
  • 1 cup confectioners’ sugar, plus extra for dusting
  • ½ tsp. vanilla extract
  • 3 tbsp. strawberry jelly

 Method:

Preheat the oven to 350 degrees F. Grease two 8-inch round layer cake pans and line the bottoms with parchment paper. Sift the 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, then stir in the milk. Divide the batter between the prepared pans and smooth level. 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 onto a wire rack to finish cooling. For the filling, beat together the butter, confectioners’ sugar and vanilla extract until smooth. Spread this mixture on top of one of the cakes. Spread the bottom of the other cake with the jelly and then sandwich the two cakes together to enclose the filling, pressing down lightly. Dust the cake with confectioners’ sugar before serving.

Serves 6-8 

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

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

Silver Wedding Anniversary Cake

Silver Wedding Anniversary Cake

 Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour
  • 1 tbsp. baking powder
  • ¾ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • 2 tbsp. milk
  • 2 tbsp. medium sherry
  • Silver balls, to decorate

 Frosting:

  • 1 generous cup mascarpone cheese
  • 3 tbsp. light cream
  • 2 ¼ cups confectioners’ sugar, sifted, plus extra if needed

Method:

Preheat oven to 350 degrees F. Grease and line the bottoms of a 7-inch layer cake pan and a 9-inch layer cake pan. Sift the flour and baking powder into a large bowl and add the butter, superfine sugar, eggs and vanilla extract. Beat well until the mixture is smooth, then stir in the milk. Spoon the mixture into the prepared pans and smooth the surfaces with a spatula. Bake in the preheated oven for 20-25 minutes for the small cake and 25-30 minutes for the large cake, or until risen, firm and golden brown. Cool the cakes in the pans for 2-3 minutes, then turn out and finish cooling on wire racks. Prick the cakes with a skewer and sprinkle with sherry. For the frosting, beat together the mascarpone, cream and confectioners’ sugar to a smooth, spreading consistency, adding a little more confectioners’ sugar if needed. Spread a little frosting on top of the center of the larger cake, then place the small cake on top, pressing down lightly. Spread the remaining frosting over the cakes, swirling with a spatula. Decorate with silver balls before serving.

Makes 10-12 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