4th of July Dessert – Firecracker Cake

Image via: Betty Crocker

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Ingredients

1 packet of white cake mix

Water

4 egg whites

Vegetable oil

Red and blue food color

White fluffy frosting

Instructions

1. Heat your oven to 325⁰ Follow the instructions on the cake mix box to make the batter. Pour some batter into a cup and add the red food color. Repeat the same procedure to make the blue batter.
2. Grease a fluted tube pan and pour the red batter at the bottom. Pour the white batter over the red batter then pour the blue batter on top. If the blue batter doesn’t cover the white batter completely, it’s fine. It looks more appealing when it forms a circle in the middle of the white batter.
3. Follow the instructions to bake the cake. When baked, remove it and let it cool for 5 minutes. Move it to a cooling rack and leave it to cool compeletely – for an additional 30 minutes.
4. When the cake has cooled, divide the frosting into three microwaveable bowls. Microwave the white frosting until it becomes smooth. Use a spoon to drizzle the frosting on the cake in a stripping pattern.
5. Microwave the second bowl of frosting and remove it. Add blue food color and mix until blended. Drizzle it over the cake like the white frosting. Repeat the same process for the third bowl and add the blue color.
6. Allow the frosting to set then serve.

Image via: She Knows

This extra-moist cake will melt in your mouth and leave you wanting more. If you serve it after dinner, don’t be surprised if there’s nothing left afterwards. The good news is that you don’t have to bake it once a year, you can alter the color for different celebrations.

For more 4th of July dessertson Stagetecture, click here.

Fourth of July Recipe: Quick Veggie Pasta Salad 

Image via: Clean and Scentsible

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Ingredients:

1 450g box of your choice of pasta

1 cup mayonnaise

¼ cup red wine vinegar

¼ cup sugar

¼ cup red onion, chopped

3 cups broccoli, chopped

1 cup snow peas

¾ cup red pepper, chopped

½ cup boiled corn

½ cup roasted, unsalted sunflower seeds

½ cup pine nuts

Image via: Sugar and Grace

Instructions:

1. Boil the pasta till al dente or follow the instructions on the box. Drain and rinse with cold water until cooled. The pasta can be stored in a covered box in the refrigerator. Take it out when you are ready to prepare your salad

2. In a small mixing bowl, whisk together mayonnaise, red wine vinegar, sugar and set aside

3. Add vegetables, sunflower seeds, and pine nuts to the pasta and toss to combine. Add the dressing and toss to coat. Cover pasta and chill for at least one hour.

Image via: Bare feet in the kitchen

This vegetarian fourth of July recipe can be quickly converted into a non-veggie one. For those who love their meats, you can change this veggie pasta salad into a non-veg one by simply adding ½ cup of crumbled bacon or ½ cup of boiled chicken to the salad. Toss to combine with the dressing. Add your own touch to the recipe by adding or subtracting the veggies that you like or dislike.

For more recipes on Stagetecture, click here.