Little Red Barn Cake Recipes

LITTLE RED BARN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease 15x10x1-inch pan and line bottom of pan with waxed paper. Lightly grease waxed paper; lightly flour. Or spray pan with baking spray with flour.
• In large bowl, make cake batter as directed on box. Pour into pan. Bake 21 to 27 minutes or until toothpick inserted in center comes out clean. Cool cake 5 minutes; remove from pan to cooling rack. Peel off waxed paper. Cool completely, about 45 minutes. Freeze cake about 30 minutes or until very firm.
• Place cake on cutting board. Cut roof line and around silo as shown in diagram. Cut 17x12-inch piece of sturdy cardboard; cover with heavy-duty foil. Carefully transfer cake to foil-covered cardboard.
• Stir red icing color into 1 container of the frosting to make desired red color. Frost barn and silo--except for upper rounded section--with red frosting. Make vertical lines over cake with rubber spatula to look like boards.
• Place 2 crackers side by side on barn for doors. Place 1 cracker at an angle under peak of barn for window; press into frosting. Arrange pretzel sticks around window and door; make X on each door with remaining pretzel sticks.
• Spoon 1/2 cup white frosting into decorating bag fitted with small star tip. Pipe white frosting along edge of roof, and fill in top rounded section of silo.
• Shake coconut and green food color in tightly covered container until coconut is evenly tinted. Arrange coconut along bottom edge of cake for grass. Arrange shoestring potatoes in window and at bottom of cake for hay. Place animal crackers on cake above grass. Store loosely covered.

CLASSIC WALDORF RED CAKE

Steps:

• Heat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms with rounds of waxed paper or parchment; grease paper. Flour pans.
• In large bowl, mix 2 1/4 cups flour, sugar, cocoa, and baking soda with electric mixer on low speed. Add all remaining cake ingredients. Mix on low speed. Beat on medium speed 2 minutes or until creamy.
• Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Run knife around edges to loosen. Remove to cooling racks and cool completely, about 1 hour.
• In small saucepan, whisk 1/3 cup flour into almondmilk until smooth. Cook and whisk over medium-low heat until thick and bubbly. Refrigerate 10 minutes.
• In large bowl, beat buttery sticks and sugar with electric mixer on medium speed until light and fluffy. Add small spoonfuls of the flour mixture and beat until blended. Scrape sides; add vanilla. Beat on high speed until thick and creamy.
• Place 1 cake layer on cake plate, rounded side down. Spread frosting over cake. Top with second layer, rounded side up. Frost top and sides of cake. Store covered in refrigerator.

RED BAR CRAB CAKES

Steps:

• To bind the crabmeat, melt 6 tbsp of butter and cook the onions, peppers, and garlic until transparent.
• Add remaining butter till melted on low heat.
• Add flour. Mix well with butter and vegetables until it becomes a light roux.
• Add cream, mustard, basil, garlic powder and thyme. Leave on low heat, stirring frequently unitl very thick. Cool the sauce at room temperature.
• Take the crabmeat, mix the sauce with the bread crumbs until you get a dough. Make 3-ounce patties (make sure they're neither sticky nor dry). Refrigerate at least 3 hours.
• To cook, in 3 tbsp olive oil, sear the crab cakes, lightly dipped in flour and fry to a golden brown.
• Try a lemon beurre blanc or roasted peppers sauce for drizzling over the top.