The Cake Chica

menu icon
subscribe
search icon

Easy Seafood Stew

Easy Seafood Stew

The name says it all! This is a quick and Easy Seafood Stew you can make on a weeknight. And it's the perfect soup for dipping crusty bread into.

Easy Seafood Stew

Seafood Mix

The original recipe for this stew called for calamari, but I was having a hard time finding it. I did find calamari steak but it didn't give the stew any texture, I also tried bay scallops which actually worked pretty well. But, I felt like it was still missing some substance.

So when I stumbled upon a seafood mix, which was a blend of mussels, shrimp, octopus and squid I had to try it! It was the perfect texture and blend of seafood in every bite.

...

Read More

Fiesta Turkey with Brown Rice

Fiesta Turkey with Brown Rice

This one is for all you meal preppers out there! My Fiesta Turkey with Brown Rice is incredibly easy to make, and it makes a large portion. Large enough to make it your lunch or dinner for the week. 

...

Read More

Cookies and Cream Cupcakes

Cookies and Cream Cupcakes

These Cookies and Cream Cupcakes are absolutely heavenly! From the moist dark chocolate cake, to the cookies and cream cheese frosting, what more could you ask for? Oh yeah and the mini Oreo cookie on top just takes it up a notch!

...

Read More

Confetti Cupcakes with Confetti Buttercream

Confetti Cupcakes with Confetti Buttercream

Aren't these cupcakes just adorable? They're sweet and fluffy and the light buttercream on top compliments this cupcake well. Finished off with more rainbow sprinkles and a bright red cherry, these Confetti Cupcakes with Confetti Buttercream are just too cute!

...

Read More

July 4th Red Velvet Cupcakes

As an Amazon Associate, I earn from qualifying purchases.

I've got just the recipe that will help sweeten your holiday dessert table for July 4th. These July 4th Red Velvet Cupcakes are light and bright with fluffy cream cheese frosting on top. And for fun, I added festive sprinkles and some cute cupcake toppers to celebrate the holiday.

July 4th Red Velvet Cupcakes on white cake pedestal.

Red Velvet Cupcakes

This Red Velvet Cake recipe uses something called Red Velvet Bakery Emulsion. And ever since I found out about it, I haven't looked back! It's perfect for red velvet cake because it gives your cake a deep red color and adds a unique flavor. However if you don't have Red Velvet Bakery Emulsion, you can use 1 tablespoon vanilla extract, plus 3 tablespoons red liquid food coloring in its place.

Close up of July 4th Red Velvet Cupcakes on white cake pedestal.

How to Achieve Super-Smooth and Lump Free Cream Cheese Frosting

  1. Make sure your cream cheese is very soft.
  2. Add the cream cheese after all other ingredients have been beaten well.
July 4th Red Velvet Cupcake on blue gingham plate.

Cupcake Assembly

Fit a piping bag with Ateco piping tip #808. Fill the piping bag with frosting and pipe a swirl of frosting on top of each cupcake. Sprinkle the cupcakes with festive sprinkles, add a cupcake topper and serve.

Close up of July 4th Red Velvet Cupcake on blue gingham plate.

July 4th Red Velvet Cupcakes Baking Schedule

  • Day 1: Bake the cupcakes.
  • Day 2: Prepare the frosting, assemble and decorate.
Three July 4th Red Velvet Cupcakes.

Baking and Cake Decorating Tools

Shop my favorite baking and cake decorating tools here!
Close up of two July 4th Red Velvet Cupcakes on plate.
10-Beginner-Cakes-to-Bake-NowDownload

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Close up of the inside of a July 4th Red Velvet Cupcakes on plate.

Suggested Recipes

Overhead shot of July 4th Cookie Cake with slice removed on to a plate.
July 4th Cookie Cake
Stars and Stripes Vanilla Cake
Red White and Blue Swirl Cake

Adapted from The Sweetapolita Bakebook by Rosie Alyea

 

Close up of July 4th Red Velvet Cupcakes on white cake pedestal.

July 4th Red Velvet Cupcakes

Yield: 36
Prep Time: 1 hour
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 45 minutes

Light and airy red velvet cupcakes topped with fluffy cream cheese frosting and sprinkle, topped with a festive cupcake topper.

Ingredients

SPECIAL TOOLS

  • 3 12-cup cupcake pans
  • Cupcake liners
  • Stand mixer
  • Piping bag
  • Ateco piping tip #808
  • Festive sprinkles
  • Cupcake toppers

CUPCAKES

  • 3 cups (16 ounces/339 grams) cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon Dutch-process cocoa powder
  • ¾ teaspoon table salt
  • ½ cup unsalted butter, at room temperature
  • 2 cups (14.5 ounces/410 grams)superfine sugar
  • ½ cup vegetable oil
  • 2 tablespoons Red Velvet Bakery Emulsion (or 1 tablespoon vanilla extract plus 3 tablespoons red liquid food coloring)
  • 3 large eggs, at room temperature
  • 1 ½ cups buttermilk, at room temperature
  • 1 teaspoon baking soda
  • 2 teaspoons distilled white vinegar

FROSTING

  • 1 ½ cups (12 ounces/140 grams) unsalted butter, at room temperature
  • 4 ½ cups (18 ounces/508.5 grams) powdered sugar, sifted
  • 3 teaspoons vanilla extract
  • ¾ teaspoon fresh lemon juice
  • Pinch of salt
  • 3 8-ounce packs cream cheese, cut into cubes, at room temperature
  • July 4th themed sprinkles, for garnish

Instructions

CUPCAKES

  1. Line 3 12-cup cupcake pans with cupcake liners and set aside. Adjust oven racks to the center position and lower middle positions and heat oven to 350 degrees.
  2. In a large bowl, whisk together the flour, baking powder, cocoa powder and salt. Set aside.
  3. In the bowl of a stand mixer, fitted with the paddle attachment beat the butter, sugar, oil and Red Velvet Bakery Emulsion on medium speed until light and fluffy, about 7 minutes. Add the eggs one at a time mixing until just incorporated. Scrape down the sides of the bowl as necessary. Reduce the mixer speed to low and add in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, starting and ending with the flour mixture. Mix until combined.
  4. In a small bowl, add the baking soda and vinegar and whisk until combined. Quickly add into the cake batter and mix to combine. Divide batter among prepared cupcake pans, using a 3 tablespoons sized ice cream scoop. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. rotating pans a little over halfway through baking. Let the cupcakes cool in their pans for about 10 minutes. Then, invert onto cooling racks to cool completely.

FROSTING

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, lemon juice and salt. Reduce the mixer speed to low and beat for 1 minute. Increase the speed to medium and beat until light and fluffy, about 4 minutes.
  2. Reduce the mixer speed to medium-low and add the cream cheese and mix until smooth and combined about 1 minute. Do not over mix or the frosting will become thin.

ASSEMBLE

  1. Fit a piping bag with Ateco piping tip #808. Fill the piping bag with frosting and pips a swirl of frosting on top of each cupcake. Sprinkle the cupcakes with festive sprinkles and top and a cupcake topper and serve.

Notes

Storage: Cupcakes can be stored in the refrigerator in an airtight cake container for up to 2 day. Let come to room temperature before serving.

Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 1064Total Fat: 59gSaturated Fat: 20gTrans Fat: 3gUnsaturated Fat: 33gCholesterol: 93mgSodium: 982mgCarbohydrates: 131gFiber: 5gSugar: 94gProtein: 11g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

July 4th Cookie Cake

This July 4th Cookie Cake is soft, chewy and sweet and would be a festive and fun treat to have at your July 4th picnic. Plus, it's easy to make!

Overhead shot of July 4th Cookie Cake on white cake pedestal.

Cookie Cake Tips

  1. Set aside a few sprinkles and white chocolate chips to press on top of the cookie dough before baking for a decorative look.
  2. Make sure you let the cookie cake cool in the pan for at least 2 to 3 hours to set. 
  3. The cookie cake should be completely cooled before adding the frosting.
Cookie dough for July 4th Cookie Cake on glass mixing bowl.
Cookie dough
July 4th Cookie Cake dough with white chocolate chips and sprinkles added.
Completed cookie dough with chocolate chips and sprinkles
Cookie dough in pan for July 4th Cookie Cake.
July 4th Cookie Cake ready to be baked

Vanilla Frosting Tips

  • Use sifted powdered sugar for a smooth frosting that's easy to pipe.
  • Gel food color is recommended, as it doesn't change the texture of the frosting and it's more concentrated than liquid food coloring.
  • Gel food color will continue to darken as it sits.
  • TIP: Add more water to the frosting one teaspoon at a time if the frosting seems too stiff to pipe.
Close up overhead shot of July 4th Cookie Cake on cake pedestal.

Cookie Cake Decorating Tools

Shop my favorite baking and cake decorating tools here!
Overhead shot of July 4th Cookie Cake with slices cut.

Make Ahead

You can refrigerate the cookie dough for 2 to 3 days if needed. Once you're ready to bake, just break up the pieces of dough and press into the baking pan. Assembled cookie cake can sit out at room temperature in an airtight container for up to 3 days.

Overhead shot of July 4th Cookie Cake with slice removed on to a plate.

July 4th Cookie Cake Baking Schedule

  • Day 1: Prepare the cookie dough and bake.
  • Day 2: Make the frosting, assemble and serve.
10-Beginner-Cakes-to-Bake-NowDownload
Wide open shot of July 4th Cookie Cake with slice on a plate and remaining cookie cake on a cake pedestal.

Lets Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Close up of sliced July 4th Cookie Cake on a plate.

Suggested Recipes

Stars and Stripes Vanilla Cake
Red White and Blue Swirl Cake
July 4th Red Velvet Cupcakes

 

Adapted from Simply Beautiful Homemade Cakes by Lindsay Conchar

Overhead shot of July 4th Cookie Cake on white cake pedestal.

July 4th Cookie Cake

Yield: 8
Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 2 hours
Total Time: 2 hours 55 minutes

A soft and chewy sugar cookie baked with festive sprinkles and white chocolate chips inside, garnished with fluffy frosting and more sprinkles.

Ingredients

SPECIAL TOOLS

  • 9- inch round cake pan
  • Nonstick spray
  • Stand mixer and/or hand mixer
  • Piping bags
  • Piping tip (Wilton 1M)

COOKIE CAKE

  • ½ cup unsalted butter, at room temperature
  • 1 cup (7 ounces/198 grams)granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (8.75 ounces/111.5 grams) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cornstarch
  • ¼ teaspoon salt
  • 1 cup white chocolate chips
  • ¼ cup July 4th themed sprinkles

FROSTING

  • ¼ cup (2 ounces/57 grams) unsalted butter, at room temperature
  • ¼ cup (2 ounces/57 grams) vegetable shortening
  • 2 cups (8 ounces/226 grams) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1 ½ tablespoons water
  • AmeriColor Royal Blue gel food color

Instructions

COOKIE CAKE

  1. Adjust an oven rack to the center of the oven. Heat oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment paper and spray the sides with nonstick baking spray.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Add egg and vanilla extract and mix to combine. In a medium bowl, whisk the flour, baking soda, cornstarch and salt to combine. Add the dry ingredients to the wet ingredients and mix to combine. Give the dough a few stirs by hand with a rubber spatula to bring together. Stir in the white chocolate chips and sprinkles.
  3. Press the dough evenly into the prepared cake pan and press a few more white chocolate chips into the top of the cookie. Bake the cookie for 22 to 25 minutes or until the edges start to lightly brown. The center may jiggle slightly, but will firm up while it cools.
  4. Allow the cookie cake to cool in the cake pan on a wire rack for 2 hours. Once the cookie is cool, invert the cookie onto a cake board or large plate, then invert onto a serving platter.

FROSTING

  1. In the bowl of a stand mixer, beat the butter and shortening until smooth. Add the vanilla extract and water and mix until smooth. Add powdered sugar and mix until combined.
  2. Add as much or as little gel color to the frosting to achieve your desired color. (NOTE: The color will deepen as it sits.) Fit a piping bag with piping tip 1M and pipe swirls along the edges of the cookie in a decorative fashion. Finish the edges off with a few July 4th sprinkles .

Notes

MAKE AHEAD
The cookie dough can be made up to 3 days in advanced and stored in the refrigerator. To bake, just break up the dough and press into the cake pan and bake.

STORAGE: Assembled cookie cake can be stored at room temperature in an airtight container for up to 3 days.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 488Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 66mgSodium: 201mgCarbohydrates: 55gFiber: 1gSugar: 29gProtein: 5g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Blackberry Iced Tea

Blackberry Iced Tea

Let's face it! It's summer and it's hot and all I want is something cool and refreshing on a hot summers day! And this Blackberry Iced Tea fits the bill!

...

Read More

Laundry Room Makeover

Hello everyone! It's time to reveal another room in our new-to-us home! The Laundry Room!!! If you missed the last post on our little Rustic Texas Farmhouse you can check out our newly remodeled entryway that includes a few tips on how to create a clean and inviting entryway!

Let's check out what we had to work with in our laundry room when moving in.

Laundry Room Makeover

 

We don't technically have a laundry "room", more like a laundry closet. We came from a home that had its own laundry room so moving into a home with a laundry closet took some getting used to at first. As you can see we have a couple of bold colors in this area. I wanted to neutralize this space, especially since it's so small. I chose Sherwin Williams Repose Gray.

...

Read More

Multigrain Blueberry Pancakes

Multigrain Blueberry Pancakes

Pancakes are probably my favorite thing to eat for breakfast. Anytime my husband and I go out for  breakfast you can pretty much bet I am ordering pancakes. Which is exactly what I order at First Watch.

...

Read More

Banana Pecan Muffins

Banana Pecan Muffins

I love these Banana Pecan Muffins because they are one of those recipes you can make spur of the moment. As long as you have ripe bananas, you probably have everything you need to make them.

...

Read More

Baked Parmesan Pesto Chicken

Baked Parmesan Pesto Chicken

I love baked chicken recipes. Especially when they're crispy, delicious and easy! Just like this recipe for Baked Parmesan Pesto Chicken.

Baked Parmesan Pesto Chicken

...

Read More