Red White And Blue Cake Pops Food

RED, WHITE AND BLUE FOURTH OF JULY POKE CAKE

Red, White and Blue Fourth of July Poke Cake image

Our Fourth of July cake screams red, white and wow! This tasty red white and blue poke cake can be made ahead of time and is perfectly on-theme for any Fourth of July festivity. The combination of fruity-infused delight and creamy white chocolate pudding mixture is so good, you'll want to lick the spoon. Complete this star-studded, Fourth of July poke cake with freshly sliced, beautiful strawberries and blueberries. With a cake that looks this good, the fireworks will not be the only thing on display!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h25m

Yield 16

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 box (3 oz) Jell-O™ strawberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 box (3.3 oz) Jell-O™ white chocolate-flavor instant pudding & pie filling mix
1/2 cup cold milk
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1 cup sliced fresh strawberries
1/2 cup fresh blueberries

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool on cooling rack 20 minutes.
With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture evenly over top of cake. Refrigerate, loosely covered, at least 3 hours but no longer than 12 hours until serving time.
In large bowl, beat pudding mix and milk with whisk until blended and smooth. Gently stir in whipped topping. Drop by spoonfuls over top of cake; carefully spread until even. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.

Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 24 g, TransFat 0 g

RED, WHITE AND BLUE GELATIN FLAG

Red, White and Blue Gelatin Flag image

Provided by Food Network Kitchen

Categories dessert

Time 2h45m

Yield 20 to 24 servings

Number Of Ingredients 14

Ingredients

Cooking spray
8 cups boiling water
5 plain gelatin packets
4 strawberry gelatin packets
Sliced strawberries, if desired
3 cups heated sweetened coconut milk
3 cups heated unsweetened coconut milk
2 cups cold whole milk
8 plain gelatin packets
4 1/2 cups boiling water
4 blue gelatin packets
2 plain gelatin packets
Whipped cream, in a pastry bag fitted with star tip, for topping
Blueberries, for garnish

Steps:

Spray two half baking sheets and a quarter baking sheet with cooking spray. Set aside in the refrigerator.
For the strawberry layer: Combine the hot water, plain and strawberry gelatin. Once thoroughly combined, pour the strawberry layer into one of the half baking sheets in the refrigerator. After 15 minutes of cooling, add some strawberry slices, if desired. Allow the gelatin to cool until set, about 2 hours.
For the white layer: Combine the hot water, sweetened and unsweetened coconut milk, whole milk and plain gelatin. Once thoroughly combined, pour the white layer into the other half baking sheet in the refrigerator. Allow to cool until set, about 2 hours.
For the blue layer: Combine the hot water and the blue and plain gelatin. Once thoroughly combined, pour the blue layer into the quarter baking sheet in the refrigerator.
Once the layers are set, remove them from the refrigerator.
Turn the red layer out onto a parchment-lined platter or cutting board. Slice two-thirds of the white layer into strips and reserve the remaining third to punch out stars with a star-shaped cookie cutter. Top the red layer with the white stripes. With the widest side of the blue layer facing you, cut the layer in half from the top of the baking sheet to the bottom. Add one portion of the blue layer on top of the white stripes on the top left portion of the flag. Top the blue layer with the white stars. Using a piping bag fitted with a star tip, pipe out a whipped cream border and top with blueberries.

RED, WHITE AND BLUE CAKE POPS

Red, White and Blue Cake Pops image

Use Styrofoam tucked into a basket as a base, and these patriotic treats can double as a colorful centerpiece at your Independence Day celebration.

Provided by By Arlene Cummings

Categories Dessert

Time 3h

Yield 40

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container (12 oz) Betty Crocker™ Whipped frosting (any flavor)
1 bag (14 oz) candy melts (any flavor)
1 teaspoon shortening
Craft sticks (flat wooden sticks with round ends)
Betty Crocker™ assorted candy sprinkles
Block of white plastic foam

Steps:

Line several cookie sheets with waxed paper. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
With fingers, crumble cake into large bowl. Add frosting; mix well with fingers until dough forms. Shape into quarter-size balls; place on cookie sheets. Freeze about 15 minutes.
When ready to assemble, in small microwavable bowl, microwave candy melts uncovered as directed on bag. Stir in shortening until smooth and mixture runs off spoon.
Remove cake pop balls from freezer. Dip tip of each craft stick into melted candy, then halfway into 1 cake ball; place on waxed paper-lined cookie sheet.
When all cake balls have sticks, gently swirl 1 cake ball in melted candy to coat well; allow candy to drip back into bowl. Dip ball into candy sprinkles to decorate; place in plastic foam to allow candy to harden. Repeat with remaining cake balls and melted candy.

Nutrition Facts : ServingSize 1 Serving

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