Sugar Free Red White And Blue Cake Food

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 AND BLUE CAKE ROLL

Steps:

• Preheat the oven to 350 degrees F. Brush an 11-by-17-inch jelly roll pan or rimmed baking sheet with vegetable oil and line with parchment paper; brush the paper with oil and dust with flour, tapping out the excess.
• Make the cake: Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the granulated sugar, vegetable oil, milk, eggs and vanilla in a large bowl. Add the flour mixture in 2 batches, whisking until incorporated. Transfer half of the batter (about 1 1/2 cups) to a separate bowl. Tint one batch red and the other batch blue with the food coloring.
• Spread the red and blue batters across the width of the prepared pan in alternating stripes, making each stripe about 2 inches wide (don't worry if the stripes aren't perfectly straight). Bake until the top springs back when pressed, 12 to 15 minutes. Let cool about 3 minutes in the pan. Dust with confectioners' sugar and spread a clean kitchen towel (not terry cloth) on top. Place a cooling rack on the towel, then invert the cake onto the rack; peel off the parchment. Roll up the cake and towel together, starting at a short end. Let cool completely on the rack, about 1 1/2 hours.
• Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 1 minute. Add the marshmallow cream and vanilla; beat on medium-high speed until fluffy, 2 to 3 more minutes. Beat in the confectioners' sugar, then beat in the milk (the frosting should be spreadable).
• Gently unroll the cake (don't worry if the ends are still curled up). Spread with half of the frosting all the way to the edges. Reroll the cake (without the towel) and trim the ends. Cover with the remaining frosting.

SUGAR FREE RED, WHITE, AND BLUE CAKE

Steps:

• Mix chopped strawberries and blueberries in a bowl with splenda and mint. Refrigerate for 30 minutes to 2 hours.
• Mix cool whip with cinnamon.
• Cut angel food cake horizontally.
• Add 1/2 of the cool whip to the bottom portion of the cake, then add half the fruit.
• Place top on the cake, then add rest of the cool whip and fruit.

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 :).

EASY GLUTEN FREE RED WHITE & BLUE VELVET CAKE WITH HOMEMADE

Steps:

• Cake:.
• - Pre heat oven to 350 deg (lower to 325 for dark/non stick pans).
• - Spray two 8 inch round pans with baking spray or grease with butter.
• - Combine dry ingredients (cake mix, cocoa powder and pudding mix) in a medium bowl until well blended.
• - In a seperate bowl combine wet ingredients (butter, buttermilk, beaten eggs, vanilla, food coloring) and mix unitl well blended.
• - Now slowly add your wet ingredients to you dry ingredients, mixing and scraping the side of the bowl as you go. Continue until all are well blended and beat for additional 2 minutes.
• Note: Batter will be thick, if you think it is too thick for your mixer to handle you can add more buttermilk to thin it down, but don't add too much.
• - Pour batter evenly split between the two baking pans.
• - Bake according to package directions or until toothpick comes out center clean. Approx 30 minute.
• - Cool.
• Optional Homemade Frosting - Make while the cake is cooking:.
• - Cream butter and cream cheese together until they are light and fluffy.
• - Gradually add the powdered sugar and continue beating until well blended.
• - Add vanilla and heavy cream and beat until fluffy and spreadable.
• Optional: For a thicker frosting you can add more powdered sugar until you get the consistency you are looking for.
• - Split the frosting 2/3 into one bowl and 1/3 into another.
• - Add blue food coloring into the 1/3 mixture until you get the color you like.
• - Place both bowls of frosting into the refrigerator until you are ready to use.
• Assembly:.
• - Make sure cakes have cooled.
• - Stir the frosting until it is spreadable again.
• - Place first layer of cake on plate.
• - Spread all of the blue frosting over this layer.
• - Place the second layer (upside down) on top.
• - Spread all of the white frosting over the entire cake.
• - Decorate with with a toothpick flag.
• - Refrigerate until you are ready to serve.