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A Berry 4th of July Margarita

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Here's a very sweet red white and blue treat for the 4th of July - or any patriotic occassion.  It's so fruity it will bring out the kid in you.  But be warned - it is super fruity.  

Recipe supplied by Rachael Treske

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Key Alcohol Flavors:
cherry.pngBlueberry Schnapps
cherry.pngRaspberry Pucker

cherry.pngTriple Sec

 

 What is the difference?

Hi-Proof Ingredients:

Makes 12 large cakes or 24 smaller cakes    2 390 g packages of Hi-Proof Vanilla Cake Mix; 5oz blueberry schnapps, 5 oz raspberry pucker, 6 oz of clubs soda, 8 oz heavy whipping cream, 2 TBSP sugar, 3 TBSP Triple Sec.  Blue food coloring, Red food coloring. 

Hi-Proof Directions:

Preheat the oven to 325 degrees

You'll need three bowls - one for each color.

In bowl 1 beat 1 package of vanilla hi-proof baking mix with 5 oz blueberry schnapps, 3 oz water and enough blue food coloring for the desired shade.  Mix for 4-5 minutes. Line margarita molds with baking cups. Fill each mold no more than 1/3rd high.  You should have enough blue mix for 24 cakes.  If you have 12 molds, reserve 1/2 of the batter for a second batch.

In bowl 2 mix 1 package of vanilla hi-proof baking mix with 5 oz of raspberry pucker, 3 oz water and enough red food colorin to create the desired shade.  Mix on high for 4-5 minutes.  Fill the cake molds with the red mixture on top of the blue mixture. Reserve 1/2 for a second batch.  Place in the oven and bake for 30-35 minutes until top sponges back. Remove from oven and let cool.  Transfer baked items into serving tray or cups and repeat for the second batch.

In bowl 3 create topping with heavy whipping cream.  In a chilled bowl whip heavy cream on high.  As the cream begins to stiffen add 2 TBSP of granulated sugar.  Then slowly add in 2-3 TBSP of triple sec - careful not to dilute the cream too much.  Stop whipping once the cream get 'stiff' and refrigerate until read to apply to the cakes.

Lo-Proof Ingredients:

Makes 12 large cakes or 24 smaller cakes 2 9 oz package of yellow cake mix 4 eggs 4 TBSP oil 1 3.5 oz pkg of instant vanilla pudding 1/2 C Blueberry Schnapps, 1/2 C Raspberry Pucker, 3 TBSP triple sec, Blue food color, Red food coloring

 

Lo-Proof Directions:

Preheat the oven to 350

You'll need three bowls - one for each color.

In bowl 1 beat 2 eggs till mixed.  Add in 1 9 oz cake, 2 TBSP of oil, 1/2 of the pudding package, and the blueberry schnapps and enough blue food coloring for the desired shade.  Mix for 4-5 minutes. Line margarita molds with baking cups. Fill each mold no more than 1/3rd high.  You should have enough blue mix for 24 cakes.  If you have 12 molds, reserve 1/2 of the batter for a second batch.

In bowl 2 beat 2 eggs till mixed.  Add in 1 9 oz cake mix 2 TBSP oil, 1/2 of the pudding package, the raspberry pucker and enough red food coloring for the desired shade.  Mix on high for 4-5 minutes.  Fill the cake molds with the red mixture on top of the blue mixture. Reserve 1/2 for a second batch.  Place in the oven and bake for 24-27 minutes until top sponges back. Remove from oven and let cool.  Transfer baked items into serving tray or cups and repeat for the second batch.

In bowl 3 create topping with heavy whipping cream.  In a chilled bowl whip heavy cream on high.  As the cream begins to stiffen add 2 TBSP of granulated sugar.  Then slowly add in 2-3 TBSP of triple sec - careful not to dilute the cream too much.  Stop whipping once the cream get 'stiff' and refrigerate until read to apply to the cakes.

 

 

Presentation

Use a spoon or pastry bag.  Top each cake with the whipped cream mixture.  Garnish with optional raspberry or blueberry.

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