Graces 4th Of July Pound Cake Dessert Recipes

PATRIOTIC POUND CAKE

Steps:

• Slice your pound cake evenly in half.
• Spread around a half inch layer of cool whip on one half of the pound cake.
• Cut strawberries into thin slices.
• Layer the sliced strawberries on top of the cool whip layer on the pound cake.
• Spread another half inch layer of cool whip on top of the strawberries.
• Put the second half of the pound cake on top of the cool whip and strawberry layers, and add another half inch layer of cool whip.
• Decorate your pound cake with blueberries and strawberries to make an American flag, or any other patriotic design. Let the cake chill for an hour or two afterwards, and then enjoy!

FOURTH OF JULY FLAG CAKE

Steps:

• Slice one cup of the strawberries and set aside. Halve the remaining strawberries and set aside.
• Line the bottom of a 12x8 baking dish with the pound cake slices. Top with one cup of the sliced strawberries, 1 cup of the blueberries, then all of the whipped topping.
• Place strawberry halves and remaining 1/3 cup blueberries on the whipped topping to create a flag design. (Strawberries should make 5 red stripes, blueberries should make a square in the top left corner using about 55-60 blueberries).

JULY 4TH FLAG CAKE

Steps:

• Make the cake:
• Position a rack in the middle of the oven and preheat to 350°F.
• Butter the bottom and sides of a 13- by 9-inch metal baking pan and line the bottom with wax or parchment paper. Butter the paper and dust the pan with flour, knocking out any excess.
• In a medium bowl, whisk together the boiling water, cocoa powder, and instant coffee granules until smooth. Whisk in the milk and vanilla.
• In a second medium bowl, sift together the flour, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter with both sugars and beat on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Reduce the speed to low and add the flour and cocoa powder mixtures in batches, beginning and ending with the flour mixture. (The batter may look curdled.) Pour the batter into the prepared pan, smoothing the top, and bake the cake until a wooden toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan, 35 to 40 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the wax or parchment paper, and let it cool completely. DO AHEAD: The unfrosted cake, can be cooled, wrapped securely in plastic wrap, and stored at room temperature up to 24 hours, before assembling and serving.
• Make the frosting:
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat until creamy and smooth, 3 to 5 minutes. Beat in the vanilla extract. With the mixer on low, add the sifted confectioners' sugar in three batches, mixing until fully incorporated. Increase the speed to medium-high and beat until the frosting is smooth. Chill the frosting in the refrigerator for 30 minutes before assembling the cake.
• Assemble and serve the cake:
• Frost the top and sides of the cake with 2 1/2 cups of the frosting. Transfer the remaining frosting to a pastry bag fitted with the star tip.
• Using a toothpick or small knife, outline a 4 1/2-inch-long by 3 1/2-inch-wide rectangle in the top left corner of the cake. This area will be reserved for blueberries.
• Starting with the longer side of the cake that is closest to you, pipe a line of frosting along the top edge of the cake then arrange two horizontal rows of raspberries directly above the line of frosting. Pipe a second line of frosting above the raspberries and arrange two more horizontal rows of raspberries directly above the frosting. Repeat this process two more times, making sure to exclude the top left corner that is reserved for the blueberries. Arrange the blueberries in horizontal rows in the top left corner of the cake.
• Slice and serve the cake immediately or store it, covered securely in plastic wrap, in the refrigerator until ready to serve.

GRACE'S HONEY CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13 inch pans.
• In a large bowl, cream together the butter and sugar until smooth. Stir in the honey and corn syrup, then beat in the eggs one at a time until the batter is light and fluffy. Stir in milk and vanilla. Combine the cocoa, cloves, allspice, cinnamon, nutmeg, salt, baking powder and flour; stir into the honey mixture until fully incorporated. Batter will be thick. Divide the batter evenly between the prepared pans, and spread flat.
• Bake for 20 to 25 minutes in the preheated oven. Do not over bake, or the cakes will not be chewy. Cut into squares while still warm, remove from the pan, and let cool. Frost with cream cheese frosting, and garnish each piece with a pecan half.

FIRECRACKER RED, WHITE AND BLUE CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, water, oil and whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 cup of the batter; stir in 1 teaspoon of the red food color until blended. In another small bowl, place 1 cup of the batter; stir in 1 teaspoon of the blue food color until blended.
• Pour red cake batter into bottom of pan. Carefully pour remaining white batter over red batter in pan. Carefully pour blue batter over white batter. (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.)
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove cake from oven. Let stand 10 minutes, remove from pan to cooling rack. Cool completely, about 1 hour.
• Place cake on cooling rack over waxed paper or cooking parchment paper. In small microwavable bowl, place 1/4 cup of the frosting. Microwave uncovered on High 10 to 15 seconds or until thin enough to drizzle over cake. With spoon, drizzle warmed frosting back and forth over cake in striping pattern. Divide remaining frosting between 2 small microwavable bowls. To 1 bowl, stir in 1/4 teaspoon red food color until well blended. Microwave uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle over cake. Repeat with remaining bowl of frosting and 1/4 teaspoon blue food color. Sprinkle candy sprinkles on top. Let stand about 30 minutes or until frosting is set. Store loosely covered at room temperature.

MARBLED 4TH OF JULY 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Grease and line 3 9-inch (20 cm) round cake pans with parchment paper.
• Set aside 1 bowl of cake batter - this will be the white part of the cake. Add 2 teaspoons of red food coloring to another bowl of batter, mixing until fully incorporated. Add 2 teaspoons of blue food coloring to the last bowl of batter, mixing until fully incorporated.
• Take 1 cup (115 G) of each batter and carefully pour into each of the 3 cake pans. Repeat, alternating colors, until all of the batter is used. Gently stir to blend the colors in each pan.
• Bake according to package instructions, or until a toothpick inserted in the center of a cake comes out clean.
• Line a baking sheet with parchment paper and lay 3 wooden skewers 4 inches (10 cm) apart.
• In a small heat-proof bowl, melt the red hard candies in the microwave for 1 minute. Using a small spoon, carefully drizzle the red candy in a star pattern over the skewers. Cool for 5 minutes.
• In another small glass bowl, melt the blue hard candies in the microwave for 1 minute. Using a small spoon, carefully drizzle the blue candy in a star pattern over the red candy. Cool for 10 minutes before gently prying away from the parchment.
• Remove all the cakes from the pans and let cool completely before continuing.
• With a serrated knife, removed the domed tops from each cake layer and set aside the excess cake.
• Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer.
• Add 1 cup (115 G) of frosting on top of the cake, spreading evenly across the top and sides with a spatula.
• Dab the blue and red frosting around the sides cake, alternating from top to bottom, about 3 inches (7 cm) apart.
• Using a spatula, smear the red and blue frosting onto the sides of the cake.
• Place the firework skewers on top of the cake.
• Enjoy!