Happy Memorial Day

Happy Memorial Day.

A good friend of mine and Cam's (also Godfather to our baby) sends out a Facebook invite for one of his awesome BBQ's...2 days before the day haha.

No sweat. We were just happy he was having one.

I wanted to make something festive so I headed over to my 4th of July pinterest board and decided on the red, white, and blue cake. I decorated the top a little differently, but it think it turned out great. It was a hit at the party and got rave reviews on the photo I posted.

It is a little time consuming, as it is completely from scratch, but it is well worth it in my opinion. 

Nonstick cooking spray

3 1/2 cups all-purpose flour

2 cups sugar

1 1/2 tsp. baking powder

1 1/2 tsp. salt

1 tsp. baking soda

1 1/4 cups buttermilk

1 stick all-vegetable shortening (or 1 1/4 cups of a tub)

5 large egg whites (I used egg whites from the carton b/c I hate wasting the yolks)

1 tsp. vanilla extract

1 tsp. almond extract  

Red food coloring

Blue food coloring

Fresh blueberries and strawberries

 

 

 

Marshmallow Buttercream Frosting:

2 cups butter, softened

2 1/2 cups powdered sugar

1 tsp. almond extract

1 (13oz) jar marshmallow cream

Preheat oven to 350.

Spray 3 round cake pans with the cooking spray. 

In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
 

 

Add buttermilk and shortening.
 

 Beat at medium speed for about 2 minutes.
 

Add egg whites, vanilla, and almond extracts and beat for about 2 minutes more.
 

Pour a third (about 2 cups) of the batter into each pan.
 

Mix the red food coloring into one pan until desired color and do the same with the blue coloring in the remaining pan.
 

 

Bake 30 minutes, or until toothpick inserted comes out clean. (I baked each cake individually and made the frosting in the meantime.)

 

Cool on wire rack in pan for 10 minutes.

Then, remove from pan and cool completely on wire rack.
 

 

 

 

Frosting:

Beat butter at medium speed until creamy.

Gradually beat in powdered sugar, 1/2 cup at a time, until fluffy.

Beat in almond extract.

Stir in marshmallow fluff until well blended.

Place blue layer on a cake plate and frost the top.

Repeat with the white, then red layers.

 

Frost the sides and top of the entire cake.
 

 

Garnish with fresh blueberries and strawberries, if desired.
 

 

This cake was not only appealing to the eye, but it tasted as good as it looked! 
 

 

There are still many opportunities to wow your summer get-togethers with the festive cake.