Glorious Red White And Blue Cake Food

THE BEST RED WHITE AND BLUE CAKE TO IMPRESS!

Steps:

• Mix the cake mix according to directions.
• Separate the batter equally into 3 bowls.
• Leave one bowl white. Add the red gel food coloring to one bowl until it is the vibrant red you want.
• Add the blue gel food coloring to the 3rd bowl until it is the vibrant blue you want.
• Spray a bundt pan with non stick spray.
• Spread the red batter in the bottom of the pan.
• Spread the white over it and then finish with the blue on top.
• Bake according to directions on the box.
• Once cooked, allow it to cool and then flip the cake onto a serving platter.
• Place the melting candy into 3 seperate microwave bowls. Microwave in 30 second intervals until it is melted and smooth.
• Smooth the white melting candy over the cake to cover (doesn't have to be perfect)
• Add sprinkles if you want.
• Spoon the red and the blue melting candy into piping bags. Cut the tip of the bags and drizzle the two colors over the cake giving the firecracker effect.
• Top with more sprinkles.
• Allow to cool and the chocolate to harden. Then cut and serve!

RED WHITE AND BLUE CAKE

Steps:

• Preheat the oven to 350°. Spray two 8 inch round cake pans with cooking spray and dust with flour. Set aside.
• In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
• In the bowl of your mixer, beat the butter until creamy. Add the sugar and beat again for about 3-5 minutes on medium high speed until it turns white and fluffy. Add in the egg whites one at a time and mix on medium until each one is fully mixed in.
• Add the extracts, milk, sour cream and vinegar to the butter mixture and mix on medium speed until combined. Add the dry ingredients and mix until jut combined.
• Split the batter evenly into three bowls. Tint one bowl red and one bowl blue. To get the tie-dyed effect you will layer scoops of colored batter into the cake pans. One scoop red followed by one scoop white and one scoop blue, repeated until each pan has about 1/3 of each color of batter.
• Bake for about 35-40 minutes, until the top of the cake springs back when lightly touched and a toothpick comes out clean from the center.
• Allow to cool in the pan on a cooling rack for about 10 minutes before turning upside down on the cooling rack to cool the rest of the way. Cooling the cakes upside down levels out the top so you have nice flay layers that make getting a level cake very easy.
• Once the cake has cooled, you can either wrap the layers in plastic wrap and store in the fridge overnight (chilled layers are typically easier to frost) or you can frost them the same day.
• On a cake stand or plate, place one layer top down. Add generous dollop of frosting on top and smooth evenly. Add the second layer and another dollop of frosting smoothed over the top. Add the top layer upside down and another dollop of frosting on top. Smooth a thin layer of frosting around the outside of the entire cake as a crumb coat. Chill in the fridge for 15-20 minutes.
• Frost the outside of the cake. If you have a bench scraper or cake spatula, you can use this to get nice smooth sides and sharp corners at the top of the cake.
• Use a large star tip, such as the Wilton 1M, to pipe a border around the top. Press sprinkles around the bottom of the cake and, if desired, sprinkle around the top border.
• In the bowl of a stand mixer, beat the butter until light and fluffy. Scrape down the sides of the bowl and add the powdered sugar 1 cup at a time, mixing on low speed until incorporated. Once all the sugar has been added, add the salt and the vanilla. Increase the speed to medium and beat for 2-3 minutes.
• If desired, tint a small amount of frosting red and a small amount blue for the border at the top of the cake.

JULY 4TH RED, WHITE AND BLUE CHEESECAKE

Steps:

• To Make the Crust:
• Preheat oven to 350 degrees F. Line an 8-inch springform pan or cake pan with parchment.
• In a food processor combine the graham crackers, butter, sugar and salt, until the mixture resembles cornmeal. Press the crumbs into the bottom of the pan, and bake for 10 to 15 minutes, or just until it starts to turn golden brown. Cool the crust completely, then freeze the crust.
• To Make the Cheesecake Batter:
• Cream together the cream cheese, sour cream, sugar, salt, eggs, vanilla, lemon juice and cornstarch, until very smooth, scraping down the bowl as needed. Divide the batter equally into 3 bowls. Add the raspberry preserves and a drop of red dye to one. Add the scraped vanilla bean to the next. Add the blueberry preserves and blue dye to the last bowl.
• Pour the red layer over the frozen crust and return to the freezer for about 30 minutes, or until the batter is slightly firm to the touch. While this layer is chilling, place the other bowls of batter in the freezer to allow them to set as well.
• Once the red layer feels thick, but not frozen solid, very carefully pour the white batter over the red. Do this very slowly, in small amounts, so that it doesn't break the surface of the red layer. Freeze the pan again for about 20 minutes. Check to make sure the blue batter isn't setting too firmly in the freezer; if it is, move it to the refrigerator.
• Turn the oven temperature to 300 degrees F.
• Add the blue layer in the same careful way. Place the pan on a baking sheet. Place in the oven, then pour hot water in the baking sheet, which will help the cake bake evenly. (If you are using the springform pan, you will need to cover the bottom of the springform pan with foil, to prevent any water from seeping in). Bake for 1 1/2 to 2 hours, or when it is set in the middle.
• When the cake is set in the middle, remove from the oven and allow to cool to room temperature, then refrigerate for several hours.
• Run a hot knife blade around the edge before removing the cake from the pan. If you are using a regular cake pan, you will need to heat the bottom quickly over the stove, then cover the top with plastic, invert onto a plate and finally transfer to the serving platter. Refrigerate the cake while you make the topping.
• In a small bowl add the gelatin to the cold water, stir to combine and allow to bloom for several minutes. Once the water has absorbed all the gelatin, add it to the hot simple syrup. If you made the simple syrup ahead, heat it. Add the blueberry preserves and transfer to a clean bowl to cool.
• Once the glaze has come to room temperature, it will thicken, but still be pourable.
• Place the blueberries on top of the cake.
• Pour the thickened glaze over the berries. It will run down the sides, which I think is quite pretty. Refrigerate until the glaze has set a bit. If you prefer clean sides, use a hot metal spatula to scrape the excess off the sides (this is very easy to do).
• Use a hot blade to cut the cake to keep the stripes distinct, and enjoy!

RED, WHITE, AND BLUE CAKE

Steps:

• *Make the red and blue cakes separately. It may be easier for you to make one and then make the other one while the first one is in the oven.
• Set the oven to 350 degrees.
• Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
• In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream, vanilla, and food coloring.
• Stir into flour mixture only until dry ingredients are moistened.
• Fold in strawberries and nuts.
• Pour into a greased cake tin.
• Bake for 60 to 65 minutes or until toothpick comes out clean. If strawberries had alot of juice in them, up to 15 minutes more bake time may be required.
• Let stand 10 minutes in pan.
• Turn out on rack to cool.
• Repeat steps 3 - 10 for second cake, only with different fruit (if you used strawberry the first time, use blueberry for the second cake).
• When both cakes are cool, frost blue cake entirely with the vanilla frosting, place the red cake on top, and cover entirely in frosting. Or vice versa :).