Happy 40th Independence Celebration Bahamas!!!
Yes it's only been 40 years but we are strong and proud!
I spent the day on a beach with my friends and then went to Arawak Cay for Conch Fritters and Daiquries!
I had my first Mango Daiquri, and it is so much better than the Strawberry!
So for Independence, I made a deliciously adorable Junkanoo Independence Cake and half of it is already gone!
As you know the colours of our flag, are aqua, gold and black.
I didn't have black food colouring so I went with chocolate.
The recipe for this is so simple, you won't believe how easy it is to make!
Doesn't this just look amazing?!
- 1 box Pillsbury French Vanilla Cake
- 1 recipe yellow cake (recipe below)
- 1 packet Swiss Miss Hot Cocoa Mix
- 1/3 cup chocolate frosting
- 1/3 cup cream cheese frosting (plus 1 cup for filling)
- Blue food colouring
- Preheat oven to 350 degrees and prepare 3 8" cake pans
- Mix French Vanilla Cake mix according to directions
- Add 10 drops of food colouring to the mix and stir until blended. Pour into prepared pan
- Mix yellow cake mix and pour into remaining pan (there should be some leftover)
- Mix cocoa powder in with remaining mix and pour into greased mini cake pan.
- Bake all cakes for a maximum of 30 mins or until knife/toothpick comes out clean when inserted in the middle
- Allow to cool completely.
- Arrange in the order: aqua, yellow, aqua. Place cream cheese between layers.
- Cut out piece from the top layer and insert chocolate mini cake.
- Melt frostings in the microwave, and glaze cakes. (Mix food colouring with cream cheese to get blue)
- And serve!
Recipe for Yellow Cake:
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 cup applesauce
- 1 cup sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup milk
Happy Independence Bahamas!
I hope everyone had a great holiday!