We celebrated the Fourth of July with friends and then again with family. On the day of our family celebration we also celebrated my parents’ FORTIETH wedding anniversary (a little bit early, but it was a surprise). 🙂 Here are some festive treats we had in honor of both occasions.
My kids refer to this as the donut cake. Version 1 above, version 2 below
Version 1 is white cake made in a bundt pan and covered with icing and sprinkles, while version 2 is a traditional pound cake with bolder color icing. The best part is you divide the batter in 2 sections and layer them so that when you cut the cake the inside is red, white and blue.
4 and 40 cookies
This cake was a 2 layer red velvet cake made with buttermilk…I think anything baked with buttermilk is fantastic! my first try at red velvet and I loved it! It was fortunate the batter made it to the oven.
Red White Blueberry Trifle
Layer of pound cake or angel food cake
Layer of pudding mixture
Layer of berries
Layer of whipped cream
Top layer of whipped cream top with cherries
Pound cake recipe:
2 cups sugar
1 cup butter or margarine softened
3 1/2 cups cake flour
1 1/4 cups milk
1 1/2 teaspoons baking powder
2 teaspoons vanilla extract
1/8 teaspoon salt
6 egg yolks
8 ounces cream cheese
I packet lemon instant pudding mix
1/3 cup powdered sugar
16 ounces Cool Whip or homemade whipped cream
Cream together cream cheese and sugar. Fold in half the Cool Whip. . Refrigerate.
Berries: sprinkle with sugar and let sit at least 2 hours in refrigerator before adding to trifle