Red White Blue Ice Cream Cake Food

RED WHITE AND BLUE ICE CREAM CAKE

Steps:

• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Learn more about how and why to use a scale for baking in my tutorial.Heat the oven to 335º F/170º C
• Prepare two 8"x2" cake pans with cake goop or preferred pan spray.
• Divide your buttermilk in half. Combine 1/2 of the buttermilk with the oil and set aside.
• Combine the other 1/2 of the buttermilk, egg whites and vanilla together, whisk to break up the eggs and set aside.
• Combine the flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment attached. Mix for 10 seconds to combine.
• Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your buttermilk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse.
• Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three parts, letting the batter mix for 15 seconds between additions and mix until smooth.
• Divide your batter in half (I weigh mine to make sure both pans are even)
• Add your red food coloring to one bowl and the blue food coloring to the other bowl and mix until combined.
• Bake 35-40 minutes at 335º F/170º C until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking.
• Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool for a few more minutes.
• Wrap your warm layers in plastic wrap and place them into the freezer for a minimum of 6 hours but ideally, 24 hours. (You can also freeze the cakes multiple days in advance.)

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.

RED, WHITE & BLUE ICE CREAM CAKE

Steps:

• Microwave cream cheese in medium microwaveable bowl on HIGH 40 sec. Gradually whisk in milk. Add dry pudding mix; stir 2 min. (Mixture will be thick.) Gently stir in 1 cup COOL WHIP. Spoon half the cream cheese mixture into separate bowl; stir in red food color. Stir blue food color into remaining cream cheese mixture.
• Place 4 ice cream sandwiches, side by side, on 24-inch-long sheet of foil; cover with blue pudding mixture. Repeat layers once, using red pudding mixture. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Loosely fold foil to make packet.
• Freeze 4 hours or until firm. Remove foil from dessert before serving; sprinkle with colored sugars.

RED, WHITE AND BLUE ICE CREAM SANDWICH CAKE

Steps:

• Grease two 9-inch square metal cake pans with nonstick cooking spray. Prepare and bake the red velvet cake in the greased cake pans according to the package instructions. Cool the cakes in the pans on wire racks for 15 minutes, then unmold the cakes onto the racks and let cool completely. Trim off the tops of the cakes to yield two 1/2-inch-high cakes.
• Arrange 9 of the ice cream sandwiches into a 9-inch square on a platter, trimming the sandwiches as needed to form the square. Top with one of the cake layers. Arrange another layer of 9 ice cream sandwiches on top of the cake layer. Repeat with the remaining layer of cake and 9 ice cream sandwiches. Chill in the freezer while you prepare the topping.
• Combine the cream, sugar, food coloring and vanilla if using and beat until stiff peaks form. Using an offset spatula, generously frost the cake on all sides with the whipped topping. Decorate the cake with sprinkles as desired. Place in the freezer until ready to serve.

RED, WHITE AND BLUE ICE CREAM CAKE WITH WHIPPED CREAM FROSTING

Steps:

• CAKE:.
• reheat oven to 350°F (176°C). Prepare an 8 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
• To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don't skimp on the creaming.
• Add the sour cream and vanilla extract and mix until well incorporated.
• Add the egg whites and mix until well combined.
• Combine the flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well combined.
• Add the milk and water and mix until well combined.
• Add the remaining dry ingredients and mix until well combined.
• Spread the cake batter evenly into the bottom of the prepared pan.
• Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool.
• When the cake has cooled, lined two 8 inch cake pans with clear wrap that covers the bottom and sides of the pans.
• Remove the dome from the top of the blue cake layer, then place it in the bottom of one of the cake pans.
• Soften the cartons of ice cream. I let mine sit out for about 15-20 minutes, then added all but about a quarter of the ice cream to a large bowl. Use a rubber spatula to stir it well until it all comes together to a consistency similar to soft serve ice cream. Add half of the ice cream to another bowl and set it in the freezer for a few minutes while you work with the other half.
• Add the white vanilla ice cream to the top of the blue cake layer and spread into an even layer. Set the cake/ice cream in the freezer to freeze completely.
• Remove the remaining half of the vanilla ice cream from the freezer and color it with red gel icing color.
• Add the ice cream to the other prepared cake pan and spread into an even layer. Freeze until firm.
• Once both ice cream layers are firm, remove the blue cake layer/white ice cream from its pan and place on a cardboard cake circle or serving platter. Keep in mind that it will need to fit in your freezer.
• Remove the red layer from it's pan and set on top of the white ice cream layer. Place cake back in the freezer.
• STABILIZED WHIPPED CREAM FROSTING:.
• Add gelatin to cold water in a bowl.
• Set this over a saucepan with boiling water until the gelatin is clear.
• Cool to room temperature.
• Meanwhile whip the cream until it is medium thick.
• With the mixer still on, pour gelatin into the center of the cream.
• Continue to whip. Add the powdered sugar and vanilla extract.
• Continue whipping until cream is in soft peaks.
• At this point you can add food coloring, keeping half white and half red.

RED, WHITE, AND BLUE ICE CREAM PIE

Steps:

• Spread the blueberry and cream ice cream in an even layer on the bottom of the piecrust.
• Top with half of the sliced strawberries.
• Freeze for one hour.
• Top with the strawberry ice cream and smooth to form an even layer.
• Top with half of the blueberries.
• Freeze for two hours.
• Top with the whipped cream and the remaining berries.
• Serve immediately, or cover and freeze for up to 48 hours before serving.
• Let the pie sit in the refrigerator for 30 minutes before cutting and serving.

RED, WHITE AND BLUE ICE CREAM "CAKE"

Steps:

• Spray 8-inch round cake pan (or springform pan) with cooking spray; line with a parchment paper circle on bottom and parchment paper strips around side.
• Soften raspberry sorbet at room temperature about 10 minutes or until just spreadable. Spread evenly in bottom of pan; place in freezer for about 1 hour or until firm.
• Repeat this step with vanilla ice cream - the idea is that the white is in the center of the red and blue - freeze again until firm, and finish with the final layer of blueberry ice cream; freeze the whole cake for several hours - at least 4 - until very firm.
• Once the entire cake is firm, gently lower the bottom of the pan into a bowl of warm water to loosen the parchment paper and lightly melt the edges of the ice cream cake. Place a cake plate over the top of the pan. Gently turn the cake pan and plate upside down, and shake gently to loosen. It should plop onto the cake plate. OR, if you use a springform pan, gently release the form (after dipping in warm water to loosen), and place the cake onto a cake plate, while leaving the springform base in place for easier transfer. Either serve immediately, or refreeze the whole cake until ready to serve. Decorate with whipped cream, berries and sparkler candles.