The Red, White and Blue of Memorial Day, Part 2

Strawberry Cream Cake Recipe

To make this cake, you will need one strawberry cake mix, vanilla icing, one pint of heavy whipping cream, a cup of milk, one box of vanilla instant pudding mix, a pint of strawberries, and the decorations of your choice. This cake will be tunneled and filled with a cream and strawberry mixture.

  • If you are going to use blue tinted coconut as a decoration, tint the coconut a day in advance and spread it out on a sheet pan to dry.
  • Preheat the oven. Grease and flour an angel food cake pan.
  • Prepare the cake mix. If you want more of a red coloring in the cake, mix red food coloring in with the liquid before adding it to the cake batter. Place the batter in the pan and place the pan in the oven.
  • While the cake is baking, you can make the filling.
  • Wash one pint of strawberries and set them out on paper towels to dry.
  • Whip one pint of chilled whipped cream with 1/4 cup of confectioner's sugar. Place the bowl in the refrigerator.
  • Prepare one small package of vanilla instant pudding mix according to the package directions, but use only one cup of cold milk.
  • Gently fold the whipped cream into the pudding mix. Continue folding until the mixture is uniform, and it has no yellow or white streaks. Cover and refrigerate this mixture.
  • When the cake is finished baking, remove the pan from the oven and place it on a cooling rack. Gently run a knife around the sides of the pan to loosen the cake. After about 15 minutes, check the cake to see if it is cool enough to remove from the pan. If it is, then gently remove it and leave the cake on the cooling rack to cook completely. This may take about two hours.
  • You will be using white icing and possibly blue, depending on your decorating plans for this cake. If you tinted the coconut blue, you may want to tint some white icing to the same shade of blue and use it as a border around the cake.
  • When the cake is cool, place it on a Tuffboard™ cake circle or a serving plate. Once you have assembled this cake, you will not be able to move it.
  • Using a long, serrated knife, carefully cut a one-inch slice off of the top of the cake and set it aside. This will go back on as the top later. Use a paring knife to begin making a tunnel into the cake. Cut down and around leaving an inch of cake on the sides and bottom. Hollow out the tunnel, by removing the cake and crumbs within the cuts. Leave a one-inch shell all the way around. Be sure to clean up any stray crumbs from your work area.
  • Cut the strawberries into thin slices. Put a row of strawberry slices along the bottom of the tunnel. Cover the slices with a layer of the chilled whipped cream-pudding filling. Follow with another row of strawberry slices, and then another layer of filling to finish filling and leveling out the tunnel. Carefully put the top back on the cake.
  • Place the cake in the refrigerator while you prepare your icing and set up your work area to decorate the cake.
  • If you made blue icing, place it in a decorating bag with a star tip of your choice.
  • Take the strawberry cream cake out of the refrigerator and cover it with white icing. When the icing is smooth, place a touch of the blue tinted coconut on the top of the cake. Pipe a decorative blue border on the bottom of the cake, or use whatever decorations you may have planned.
    Refrigerate the strawberry cream cake until serving time.
  • You will have enough filling mix left over to make another cake, such as the blueberry cream cake. You can also serve the filling separately in parfait or pudding cups as a cool, refreshing summertime treat.

Next, ice the blueberry cream cake with the white icing. Use the icing smoother or angled spatula to get the icing as smooth and even as possible. Pour some red sprinkles into the palm of your hand, and pat them onto the top of the cake to encourage them to stick to the icing. Cover the top with the sprinkles being careful to remove any stray sprinkles that may be clinging to the sides. Put a splash of tinted blue coconut along the very center of the cake to add a touch of blue color to the top of the cake. If the cake is on a cardboard cake board, lift it and place it on a cake serving plate or a larger cake board that is covered with a decorative doily. Now, take the red icing and pipe a decorative border along the bottom of the cake. Refrigerate this blueberry cream cake until it is time to serve.

Blueberry Cream Cake Recipe

To make this cake, you will need one white cake mix, vanilla icing, one pint of heavy whipping cream, a cup of milk, one box of vanilla instant pudding mix, a pint of blueberries, and the decorations of your choice. This cake will be tunneled and filled with a cream and blueberry mixture.

  • If you are going to use blue tinted coconut as a decoration, tint the coconut a day in advance and spread it out on a sheet pan to dry.
  • Be sure all ingredients for the cake batter are at room temperature.
  • Preheat the oven. Grease and flour a bundt cake pan.
  • Prepare the cake mix. Place the batter in the pan and place the pan in the oven.
  • While the cake is baking, you can make the filling. Wash one pint of blueberries and set them out on paper towels to dry.
    Whip one pint of chilled whipped cream with 1/4 cup of confectioner"s sugar. Place the bowl in the refrigerator.
  • Prepare one small package of vanilla instant pudding mix according to the package directions but use only one cup of cold milk. Gently fold the whipped cream into the pudding mix. Continue folding until the mixture is uniform, and it has no yellow or white streaks. Cover and refrigerate this mixture.
  • When the cake is finished baking, remove the pan from the oven and place it on a cooling rack. Gently run a knife around the sides of the pan to loosen the cake. After about 15 minutes, check the cake to see if it is cool enough to remove from the pan. If it is, then gently remove it and leave the cake on the cooling rack to cook completely. This may take about two hours.
  • You will be using white icing and possibly red, depending on your decorating plans for this cake. If you tinted the coconut blue, you may want to tint some white icing to the same shade of blue and use it as a border around the cake. A splash of red sprinkles will also add a decorative flair.
  • When the cake is cool, place it on a cardboard cake circle or a serving plate. Once you have assembled this cake, you will not be able to move it to another plate successfully.
  • Using a long, serrated knife, carefully cut a one-inch slice off of the top of the cake and set it aside. This will go back on the cake later. Use a paring knife to begin making a tunnel into the cake. Cut down and around leaving an inch of cake on the sides and bottom. Hollow out the tunnel by removing the cake and crumbs within the cuts. Leave a one-inch shell all the way around. Be sure to clean up any stray crumbs from your work area.
  • Put a row of blueberries along the bottom of the tunnel. Cover the blueberries with a layer of the chilled whipped cream-pudding filling. Follow with another row of blueberries, and then another layer of filling to finish filling and leveling out the tunnel. Carefully put the top back on the cake. Place the cake in the refrigerator while you prepare your icing and set up your work area to decorate the cake.
  • If you are using red or blue icing, place them in decorating bags with the star tips of your choice. Take the blueberry cream cake out of the refrigerator and cover it with white icing. When the icing is smooth, place some red sprinkles or a touch of the blue tinted coconut on the top of the cake. Pipe a decorative blue border on the bottom of the cake, or use whatever decorations you may have planned.
  • Refrigerate the blueberry cream cake until serving time.

The traditional red, white, and blue decorations that are displayed on our patriotic holidays symbolize the colors of our nation's flag.. By decorating your desserts with a red, white, and blue theme, you will be doing your part to help preserve the intended meaning of our independence. Your guests will experience an unexpected splash of patriotism, and they will definitely enjoy eating your red, white, and blue creations!

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