Red White And Blue Yogurt 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 CREPE CAKE

Steps:

• Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the berry fillings: Place the blueberries in a pan with a pinch of salt and shake out into an even layer. Place on the direct-heat side of the grill, cover with a lid and roast until the berries are bursting, 4 to 6 minutes. Mash with a fork or potato masher to smooth out. Place the strawberries in another pan with a pinch of salt and shake out into an even layer. Place on the direct-heat side of the grill, cover with a lid and roast until the berries are bursting, 4 to 6 minutes. Mash with a fork or potato masher to smooth out.
• To a blender or food processor, add the cream cheese and coconut cream. Blend until smooth, then divide into 2 mixing bowls. Add the roasted blueberry puree to one bowl and mix to combine. Add the roasted strawberry puree to the second bowl and mix to combine. Chill until thickened into a spreadable consistency, about 30 minutes.
• For the lemon filling: Add the cream cheese and butter to the bowl of a stand mixer fitted with a paddle attachment. Cream until smooth, then scrape the sides and bottom of the bowl and add the lemon zest and juice, vanilla paste and confectioners' sugar and mix until smooth. Chill until thickened into a spreadable consistency, about 30 minutes.
• For the crepe batter: To a blender, add the milk, warm water, eggs, melted butter, flour, granulated sugar and salt. Blend until completely smooth, then set aside.
• Heat a nonstick crepe pan over medium heat. When the pan is hot, glaze it with butter to just barely coat. Using a 2-ounce ladle or 1/4-cup dry measure, scoop the crepe batter and pour into the center of the pan. Immediately swirl the batter evenly around the pan and slightly up the sides into an even thin layer. Place on the direct heat side of the grill and allow to cook until set and you start to see browning around the edges, about 1 minute. (You do not need to cook the other side.) Loosen the edges with a rubber spatula, then remove to a plate. (If you want to cook the other side to give your crepes a little more structure, flip, remove the pan from the heat and cook until the other side is just set, about 30 seconds.) Repeat with the remaining batter until you have 30 to 34 crepes. (You will only need to butter the pan every 3 to 4 crepes.) Cool the crepes completely before beginning to assemble.
• To assemble, lay out 1 crepe and spread evenly with the blueberry filling all the way to the edges. Repeat until you have 10 to 12 layers and have used all of the filling. Next layer 10 to 12 crepes with lemon filling. Finish by layering 10 to 12 crepes with strawberry filling. Gently press down, then cover and refrigerate overnight to allow the layers to set. Dust the cake with confectioners' sugar, and serve with fresh berries.

CHILDREN'S YOGURT CAKE

Steps:

• Yogurt Cake.
• 1. Heat the oven to 350ºF/180ºC. Beat the yogurt and the sugar together in a bowl. Beat in the eggs and lemon zest. Sift the flour with the baking powder and beat inches Finally, add the melted butter (or oil, although it doesn't taste quite as nice) and beat the whole mixture well. Pour into non-stick muffin tins or a greased and floured loaf pan. Bake until a toothpick comes out clean, approximately 25 minutes.
• 2. Note: recipe makes 12 muffin-sized cakes, or 1 loaf.

NO-COOK RED, WHITE, AND BLUE CHEESECAKE

Steps:

• In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan.
• In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners' sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).
• Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around edge of cake; release sides to remove from pan. Top with berries and juices.

RED, WHITE AND BLUE YOGURT CAKE

Steps:

• Arrange the rack in the middle of the oven and preheat it to 400°F Spritz a 10-inch springform pan with Baker's Joy. Place the unbroken eggs in a bowl of hot tap water for about 5 minutes.
• Add the butter, cream cheese, 1/2 cup of the sugar, 1 egg, flour and baking powder in a large bowl. Stir with a wooden spoon to mix thoroughly, then pour into the prepared pan. Arrange the fruit on top. Rinse out the bowl, and add the yogurt, cornstarch, remaining 1/2 cup sugar, vanilla and remaining 2 egg yolks. Whisk thoroughly, then spread on top of the cake.
• Bake until the crust is light brown around the edges and the middle is still a little jiggly, 30 to 35 minutes. Remove to a rack and cool thoroughly. Once the cake is cool, run a thin-bladed knife around the perimeter, and remove the sides of the pan. Serve at room temperature or chilled.

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 :).