Blue Potato Custard With White Cake Recipes

RED, WHITE AND BLUE MINI LAYER CAKES

Steps:

• Preheat the oven to 350˚ F. Make the cakes: Spray two 9-by-13-inch baking pans with cooking spray; line the bottoms with parchment paper and spray the parchment with cooking spray. Combine the cocoa powder and hot water in a small bowl and whisk until smooth; let cool slightly. Whisk the flour, salt and baking soda in a large bowl. Combine the vegetable oil, granulated sugar, buttermilk, eggs, vanilla and vinegar in another large bowl, then add the cocoa mixture and whisk until very smooth. Add the flour mixture and whisk until smooth.
• Divide the batter evenly between 2 medium bowls. Whisk 2 teaspoons red food coloring into one bowl until combined. Whisk 2 teaspoons blue food coloring into the other bowl until combined; add more blue food coloring, 1/4 teaspoon at a time, to make the batter royal blue.
• Evenly spread the red batter in one pan and the blue batter in the other. Bake until the cakes spring back when gently pressed and a toothpick inserted into the centers comes out clean, about 15 minutes. Transfer to racks and let the cakes cool 10 minutes in the pans; carefully turn out the cakes onto the racks to cool completely. Remove the parchment.
• Transfer one cake to a cutting board. Starting at the very edge of the cake, use a 3-inch round cutter to cut out 12 rounds. (Do not leave any space between the rounds when cutting.) Repeat to cut out 12 rounds from the other cake.
• Make the frosting: Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until well combined. Add half of the confectioners' sugar and the salt and beat on low speed to combine. Beat in the remaining confectioners' sugar, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the vanilla and beat until combined, about 30 seconds.
• Assemble the cakes: Spread about 2 heaping tablespoons frosting on the top of each cake round. Stack them in tiers of three, alternating red and blue layers (some cakes will have 2 blue layers and some will have 2 red). Top with sprinkles.

BLUE POTATO CUSTARD WITH WHITE CAKE

Steps:

• Peel and cut the potatoes into medium sized cubes, and boil until fork tender. Once the potatoes have cooked, mash them, combine with the coconut, vanilla, evaporated milk, water, sugar, salt, and ricotta, and mix well until all ingredients have combined.
• Set the mashed potato mixture on low heat, stirring constantly, and let the mixture cook for 30 minutes. Add the butter and condensed milk and cook for another 10 minutes.
• To assemble the custards, using a 4-inch round cookie cutter, cut 12 cake pieces from the cake layers. Using a round 4-inch mold or can, place one layer of cake at the bottom. Add approximately 2 tablespoons of the custard on top, repeat with another layer of cake, custard, and finish with a top layer of the cake. Repeat this process for each individual custard until all of the cake layers are used, and you have enough for your guests. Refrigerate for 1 hour.
• In a small saucepan, combine the strawberries, water, and sugar, cook over medium heat until sugar is melted and strawberries are cooked, approximately 15 minutes. Using a blender, blend strawberry mixture until smooth. Set aside.
• Once the custard cakes have been assembled and refrigerated, roll each custard in confectioners' sugar, and dust the tops with the cocoa powder.
• To serve, place each custard on a plate, drizzle the strawberry sauce around the dessert, and add a dollop of whipped cream to each dessert. Garnish with lime zest.

WHITE POTATO CAKES

Steps:

• Bring a pot of salted water to a boil. Add the diced potatoes, lower the heat to medium and cook until the potatoes are very soft, about 10 minutes.
• While the potatoes are cooking, briefly saute' the garlic and onion in the 2 tablespoons of butter.
• Put the galic and onion, the egg, chives, chili sauce, salt and half and half in a mixing bowl.
• When the potatoes are soft, drain quickly and briefly in a colander and add the warm potatoes immediately into the mixing bowl.
• Mix all these ingedients together. The potatoes will remain a bit lumpy.
• Set aside to cool for 15 minutes.
• Preheat the oven to 400 degrees F.
• When the potato mixture is cool, form it into 12 loose cakes.
• Combine the crushed potato chips and crackers and gently toss each cake in the crumbs. Refrigerate the cakes.
• Just before serving, put the cakes on a buttered baking sheet, drizzle with the melted butter and bake for 8 minutes to reheat and crisp the outside.

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

BLUE CHEESE POTATO CAKES

Steps:

• First, combine the potatoes, bread crumbs and blue cheese in a medium bowl.
• Season with salt and pepper to taste.
• Next form the mixture into eight 2-inch cakes.
• Now chill the cakes in a single layer in the refrigerator for 30 minutes.
• Then dredge the cakes lightly in more panko crumbs.
• Heat the oil in a large saute pan over high heat.
• Turn the oil down a bit and cook the cakes until golden brown on both sides (approx 5-10 minutes depending on the heat of your pan).
• Enjoy!

WORLD'S BEST SWEET POTATO POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
• Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
• Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.