Red White and Blue Mousse Cake


Preheat oven to 350 degrees. Line the bottom of a 9inch spring form pan with parchment paper and lightly spray with nonstick spray. Here’s where it gets just a little bit tricky… You are going to need to extend the depth of your pan so cut a strip of parchment paper that is about an inch or 2 taller than you pan and place it inside the pan. Now you are ready to start your first layer.

Sugar cookie layer

1 roll of refrigerator sugar cookie dough

Smash the dough onto the bottom of your already prepared pan and bake at 350 degrees for 20 minutes. Once baked remove from oven and let cool completely. Once cooled completely you are ready to start your “red” strawberry layer.

Strawberry Mousse

1-1/2 cup fresh strawberries

9 ounces white chocolate chips

1-1/2 cups heavy whipped cream, divided

2 tsp unflavored gelatin powder

2 Tbsp cold water

a few drops of red food coloring

Place 1/2 cup fresh strawberries in either a blender or food processor and make a quick puree. you should have a 1/4 cup of puree when finished, Place 1/4 cup strawberry puree in a microwave safe bowl and add white chocolate chips and 1/2 cup heavy whipping cream. Microwave in 30 second increments, stirring every 30 seconds until chocolate has melted and mixture is smooth. Let cool to room temperature.

In a small bowl add gelatin to 2 Tbsp of water and let the gelatin absorb the water. Once your chocolate has cooled. Heat gelatin in microwave for 15 seconds. Add gelatin to chocolate mixture and stir together. Add a couple drops of red food coloring to chocolate mixture to get desired color.

Whip remaining 1 cup of whipping cream until stiff peaks form. Fold half of your whipping cream into chocolate mixture until combined, Fold in the rest of the whipping cream until all is combined. Slice the remaining 1 cup of strawberries and gently stir them into your chocolate mixture. Pour your strawberry mousse over your already prepared and cooled sugar cookie and place in fridge. Let set for 30 minutes. Then it is time to prepare your “white” vanilla mousse layer.

Vanilla Mousse Layer

9 ounces white chocolate chips

1-1/2 cups heavy whipping cream, divided

1/4 cup honey

2 tsp vanilla

2 tsp gelatin powder

2 Tbsp cold water

In a microwave safe bowl place white chocolate, 1/2 cup heavy whipping cream and honey. Heat in 30 second increments stirring every 30 seconds until chocolate is melted and mixture is smooth. Let cool to room temperature. In a small bowl add gelatin to 2 Tbsp water and let the gelatin absorb the water. Once your chocolate mixture has cooled microwave gelatin mixture for 15 seconds. Add gelatin mixture to chocolate mixture and whisk together. Add vanilla to chocolate mixture and stir till combined. Whip remaining 1 cup heavy whipping cream until stiff peaks form. Add half of your whipped cream and fold together until combined. Once combined fold in remaining whipped cream until combined. Pour over your strawberry layer and place back in fridge. Let sit in fridge for 30 minutes. Once set for 30 minutes you are ready to begin your “blue” blueberry mousse layer.

Don’t worry this is your last layer…LOL!!

Blueberry Mousse Layer

For your blueberry layer you are going to want to prepare it just as you have your strawberry layer but exchange

1-1/2 cups blueberries for strawberries

and

a few drops of blue food coloring for the red food coloring

Once you have finished making the blueberry mousse pour over your vanilla mousse layer and place back in the fridge and let set at least 4 hours but overnight is best.

Once your mousse is set remove collar of spring form pan and carefully lift mousse cake off the base of the pan and set on serving dish or cake board. Now you are ready to dig in or top.

I topped mine with left over fresh strawberries and blueberries and some whipped cream.

ENJOY and have a safe and fun 4th of July!!

 

 

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Warm Butter Cakes

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Butter the inside of 10 1/2 cup ramekins and set aside. Preheat oven to 325 degrees. Line 1 baking sheet with parchment paper and set prepared ramekins on top.

Cake~

1 cup unsalted butter, softened

1-1/3 cups sugar

2 whole eggs

2 egg yolks

2 tsp vanilla

2 tsp Grand marnier

1-1/2 cups flour

1 tsp salt

1/2 tsp baking powder

In bowl of mixer cream butter and sugar for about 1 minute on high speed. Add whole eggs, egg yolks, vanilla and Grand Marnier and mix for another minute or so. In a small bowl combine flour, salt and baking powder. Pour your dry mixture into the mixing bowl and beat all together for about another minute until combined well. Place about 1/4 cup of mixture into your already prepared ramekins, set aside while you make the cream cheese layer.

Cream Cheese Layer~

1 8 ounce block of cream cheese, softened

1/3 cup sugar

1 egg

1 Tbsp flour

1 /2 tsp Grand Marnier

1/2 tsp vanilla

Mix together cream cheese, sugar, egg, flour, grand marnier and vanilla in a medium bowl until smooth. Place 1 Tbsp of cream cheese mixture on top of your batter that is already placed in your ramekins.

Bake at 325 degrees for 45-50 minutes or until your tops have browned, cool in ramekins for about 1 hour and then tip out of ramekins, now if you are ready to serve here comes the fun part the TORCHING!! Remember please please be careful!! ๐Ÿ˜‰

Torching~

1 cup raw sugar, for dipping tops and torching

1 kitchen torch

Once your cakes are cooled and removed from ramekins dip what used to be the bottom but now is the tops in raw sugar ( after heating each cake in the microwave about 30seconds) in raw sugar and brulee with the kitchen torch

Garnish~

1 basket of berries of your choice (if using strawberries, slice)

1 Tbsp sugar

1 Tbsp orange juice

1 Tbsp grand marnier

In a small bowl slice berries if needed add sugar, orange juice and liquor, cover and let macerate for about 30 minutes.

Whipped Cream

1 cup heavy whipping cream

1/2 tsp vanilla

2 Tbsp sugar

in bowl of mixer with whisk attachment add whipping cream, vanilla and sugar whisk until stiff peaks form.

When ready to serve your butter cakes heat each cake in the microwave about 30 seconds or until warm, dip tops in raw sugar and brulee with kitchen torch, top with whipping cream and berries and ENJOY!! ๐Ÿ™‚

  
I topped ours with a little gelato and fresh raspberries!!:)

 

Very Berry Vanilla Cake

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Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans and set aside.

Very Vanilla Cake

4 cups cake flour

1 Tbsp plus 1 tsp baking powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cups milk, room temperature

2 tsp pure vanilla

1/4 cup french vanilla creamer

8 egg whites, room temperature

Sift together cake flour, baking powder and salt into a small bowl and set aside. Mix milk, vanilla, and creamer in a glass measuring cup and set aside.

In bowl of mixer with paddle attachment cream butter until butter becomes very light in color. Slowly add sugar and continue to beat on medium until light in color again. Add flour mixture in thirds alternating with milk in 2 equal parts of milk mixture, mixing after each addition just until smooth.

With clean beaters and in a different bowl beat egg whites until soft peaks form. Stir in about 1/4 of your egg whites to your batter and then fold in remaining egg whites gently with a rubber spatula.

Pour batter into your already prepared pans, dividing equally among the 3 pans.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted in the center removes clean. Let cool 10 minutes in pan on a wire rack and then turn pout of pans and let cool completely.

Very Berry Vanilla Filling

1 (3 ounce) box of french vanilla pudding mixing

1 cup heavy cream

1 cup whole milk

1 batch very berry filling (use a frozen berry mixture with raspberries, blueberries, blackberries and strawberries) the link will follow

https://crumbsinmymustachio.wordpress.com/2015/05/Easy-Berry-Cake-Fillings/

In bowl of mixer with whisk attachment, whisk pudding mix, heavy cream and milk until a thick pudding consistency is achieved.

Very Vanilla Whipped Frosting

1 (8 ounce) block cream cheese, room temperature

1/2 cup powdered sugar

2 tsp pure vanilla

2 cups Heavy cream

In a cold bowl with a cold whisk attachment, beat cream cheese, sugar and vanilla until fluffy. Slowly add heavy cream and continue to whisk until thick.

Extra and Assembly

1/4 cup raspberries

1/4 cup blackberries

1/4 cup sliced strawberries

Place one layer of cake on cake board, top with half of your pudding mixture and then have of your berry filling. Place second layer of cake on top and then top with other half of pudding and berry filling. Place last layer of cake and frost and decorate. ENJOY ๐Ÿ™‚

 

 

Limoncello Berry Supreme

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Preheat oven to 350 degrees. Grease and flour three 9inch round cake pans and set aside.

LEMONY LIMONCELLO CAKE

4 cups cake flour (must be cake flour will not work with all purpose flour)

1 Tbsp plus 1 tsp Baking Powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cups milk, room temperature

1 tsp lemon extract

1 tsp vanilla

1/4 cup limoncello

8 large egg whites, room temperature

Sift together cake flour, baking powder and salt into a medium bowl, set aside. In bowl of mixer place butter and beat on medium until butter is creamy and light in color. Slowly add sugar and continue to beat till completely combined and once again light in color. In a glass measuring cup combine Milk, lemon extract, vanilla and limoncello. Add flour mixture in thirds alternating with 2 equal parts of milk mixture, mixing after each addition just until smooth.

With Clean beaters and in a different bowl beat egg whites until soft peaks form. Stir about 1/4 of your egg whites into your batter and then fold the rest of your egg whites in with a rubber spatula. Divide batter evenly among your 3 already prepared pans and bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Remove from oven when and let cool for 10 minutes in pans on wire racks. After 10 minutes flip cakes out of pan back on to wire racks and let cool completely.

Lemony Berry Filling

1 cup sliced strawberries

1 cup raspberries

1 cup blackberries

1/2 cup limoncello

1/4 cup orange juice

1 (3oz) package instant lemon pudding mix

1 cup whole milk

1 cup heavy whipping cream

In a bowl place berries, limoncello and orange juice, cover and let set on counter for about 30 minutes.

In bowl of mixer with whisk attachment beat pudding mix, milk and heavy cream, whisk until you get a thick filling consistency.

WHIPPED CREAM FROSTING

1 (8oz) block cream cheese, room temperature

1/2 cup powdered sugar

1 tsp lemon extract

2 cups heavy cream

In a cold bowl with a cold whisk attachment whisk cream cheese, sugar and extract until fluffy. Slowly add heavy cream and continue to whisk until stiff .

ASSEMBLY and extras

1/4 cup sliced strawberries

1/4 cup raspberries

1/4 cup blackberries

Place one layer of cake on cake board, fill with half of your lemon pudding and half of your berries that have been soaking. Place second layer of cake on top, fill with other half of your lemon pudding and boozey berries. Stack last cake on top. Let set for about 30 minutes in fridge. Frost with whipped cream frosting and top with mixed berries. Store in fridge until ready to serve. ENJOY!! ๐Ÿ™‚

 

Bottoms Up Brownie Peanut Butter Pie

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Preheat oven to 350 degrees. Spray one tart pan with nonstick spray and set aside.

FUDGY BROWNIE CRUST

1/2 cup butter melted

1 cup sugar

2 cold eggs

1 tsp vanilla

1/3 cup cocoa powder

1/2 cup flour

1/4 tsp salt

1/2 tsp baking powder

1/4 cup semi sweet chocolate chips

1/4 cup peanut butter chips

Melt butter and stir sugar into butter. In a medium bowl add eggs and then add a little bit of your sugar mixture to eggs and beat with a wooden spoon so not to temper your eggs. Add rest of your butter and sugar mixture and stir till combined. Pour in vanilla and then add cocoa powder, flour, salt, baking powder and chips. Stir till combined and then place into your already prepared Tart pan and bake at 350 degrees for 33-38 minutes. Once toothpick removes from center of brownie tart clean let cool in pan on rack for 10 minutes. Remove from pan and cool completely.

PEANUT BUTTER FLUFF

1 package cream cheese softened

1/2 cup creamy peanut butter

1 cup powdered sugar

1 (8 ounce) tub cool whip

In bowl of stand mixer beat cream cheese, peanut butter and powdered sugar ย on medium speed until smooth. Fold in cool whip. Spread on top of your brownie tart crust and place in fridge while you make you whipped cream

WHIPPED CREAM

 

In a cold bowl with cold whisk attachment add

1/2 cup heavy whipping cream

1 Tbsp powdered sugar

1 tsp vanilla

beat until stiff peaks form

DECORATIONS

2 reeses peanut butter cup candy bars

1/4 semi sweet tiny chocolate chips

1/4 peanut butter chips

Decorate your tart and then place in fridge for at least 4 hours before serving. ENJOY ๐Ÿ™‚

Strawberry Shortcake Cake

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Preheat oven to 325 degrees. Line 3 nine inch round pans with parchment paper. Do NOT grease and flour.

 

CAKE

7 eggs, separated

1/2 tsp cream of tater

1-1/2 cups sugar divided

2 cups flour

2-1/2 tsp baking powder

3/4 tsp salt

1/2 cup veggie oil

3/4 cup whole milk

2 tsp vanilla

1 tsp almond extract

Separate eggs carefully saving your yolks in a separate bowl.

In bowl of stand mixer place egg white and cream of tater. Whisk ย until foamy. Gradually add 1/2 cup sugar and whisk until stiff. Set aside

Mix together remaining 1 cup sugar, flour, ย baking powder and salt in a small bowl. Set aside. In bowl of stand mixer beat oil,milk, eggs yolks, vanilla and almond extract until pale yellow in color. ย Add your dry ingredients that you set aside and continue beating for 2 minutes. Gently fold in your egg whites. Pour into prepared pans and bake at 325 degrees for 40 minutes and then turn oven up to 350 degrees for 10 minutes. It is very important that you do NOT open your oven door during cooking time at all. Your cake is done when finger gently pressed in center does not leave a finger print.

Remove from oven and let cool in pan upside down for 30 minutes. After 30 minutes remove pan and let cool completely.

FROSTING/FILLING/TOPPING

3 cups heavy cream

5 Tbsp sugar

1-1/2 tsp vanilla

2 pints strawberries, cleaned and hulled and then sliced

1 Tbsp sugar

Place bowl and whisk of stand mixer in the freezer for at least 15 minutes.

Clean and cut strawberries and place in a small bowl toss with 1 Tbsp of sugar, set aside.

In cold bowl of mixer place heavy cream, sugar and vanilla, whisk until stiff.

ASSEMBLY

Place one layer of cake on cake board fill with whipping cream and 1/3 of strawberries.

Place second layer of cake on top and fill with whipping cream and half of the strawberries left in your bowl.

Place third layer of cake on top and then frost cake with whipping cream. Place the last of the strawberries on top and ENJOY!! ๐Ÿ™‚

Butter Bundt Cake

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Preheat oven to 325 degrees. Grease and flour a 10 inch bundt pan.

 

3 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup butter, softened to room temperature

2 cups sugar

4 eggs, room temperature

1 cup buttermilk

2 tsp vanilla

In a bowl mix flour,baking powder, baking soda and salt, set aside. In bowl of stand mixer cream butter and sugar together for about 3 minutes. Add eggs one at a time beating until combined. After all eggs are added beat about 1 minute more on medium speed.

Add flour alternating with buttermilk beginning and ending with flour, until combined well. Add vanilla and beat about 30 seconds. Place batter in prepared pan and bake at 325 degrees for 60-65 minutes or until toothpick inserted in center comes out clean. Set baked cake in pan on cooling rack for about 10 minutes before turning out of pan to cool completely.

I topped mine with fresh strawberries and homemade whipped cream but top and serve as you like.

ENJOY!! ๐Ÿ™‚

WHIPPING CREAM

1/2 cup heavy whipping cream

1 Tbsp powdered sugar

1 tsp vanilla

place all ingredients in bowl of mixer. With whisk attachment whisk till still peaks form.

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