AMERICAN FLAG SHEET CAKE
Moist chocolate sheet cake smothered in vanilla buttercream and decorated with berries. This festive flag cake is as cute as it is delicious. The cake itself is already vegan; the buttercream can easily be made vegan too!
Provided by Kare for Kitchen Treaty
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease a 13" x 18" rimmed baking sheet - spray with your favorite non-stick spray or wipe down with a bit of oil.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk or a wooden spoon to combine.
- Using the back of a wooden spoon, make three indents in the flour mixture. Into one indent, pour the vanilla. Into the second, pour the vinegar. Into the third, add the oil. Pour the water over the top. Stir well until combined.
- Spread the batter in the baking sheet and, using an offset spatula, spread the batter to the edges of the pan, making it as level as possible. Bake for 14-17 minutes; until the sides have pulled away from the edge a bit and a toothpick inserted into the center comes out clean. Pull the cake out of the oven and set on a wire rack to cool completely.
- While the cake cools, make the buttercream frosting. Using a stand mixer or hand mixer, whip the butter until smooth. Add a cup of powdered sugar and mix in at low speed. Add remaining powdered sugar, a cup at a time, and mix until smooth. Add the vanilla and the milk. Mix until smooth and an easily spreadable consistency. If too thick, add more milk - just a teaspoon at a time, as it thins out easily. If too thin, add more powdered sugar.
- Once the cake is completely cool, frost it with the buttercream - simply smooth it all over the top in a thin, even layer.
- Now, it's time to decorate! Visually divide the cake into thirds and, in the top third, fill in with rows of blueberries. Add rows of halved strawberries next; the amount of stripes depends on the size of your strawberries, so just eyeball it, and if you need to adjust the berries, you can use the tip of the offset spatula or the tip of a spoon to create stripes in between the rows of berries.
- Serve as soon as possible; it can be made ahead of time, but the strawberries will probably start to leak after awhile, so keep that in mind.
FLAG SHEET CAKE
This beautiful flag sheet cake makes a festive addition to the dessert table at a patriotic-themed party. This recipe was adapted from Martha Stewart Living, July 2001.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 4
Steps:
- Trim any rough edges from cakes using a serrated knife. Place four strips of parchment paper around the perimeter of a serving platter. Place first layer, bottom side up, on serving platter. Using an offset spatula, spread cake with 2 1/2 cups frosting. Top with remaining layer, bottom side up. Spread entire cake with 5 1/2 cups frosting. Place remaining frosting in a large pastry bag fitted with a star tip (such as Ateco #35). Remove parchment paper strips.
- Using the tip of a toothpick, outline the shape of a flag on the cake. Fill the upper left-hand corner with a single layer of blueberries. Place one row of raspberries across upper edge of cake to form first red stripe. Pipe one row of stars just below raspberries to form first white stripe. Repeat process with remaining raspberries and frosting until you have 7 red and 6 white stripes.
AMERICAN FLAG SHEET CAKE
An addicting sheet cake with a light cream frosting, with blueberries and strawberries on top! You'll love how simple this cake is to put together.
Provided by Julie Clark
Categories Dessert
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- In a large saucepan, bring the water and butter to a boil. As soon as it starts to boil, take the mixture off the heat and let cool for 5 minutes.
- Add this mixture to a large bowl, and combine with the flour, sugar, eggs, sour cream, vanilla, almond, salt, and baking soda. Mix just until combined, scraping the sides of the bowl as needed.
- Put in a greased 10x15 inch pan in the oven for 20-22 minutes.
- Once the cake is baked and cooled, use 2 cups of a whipped topping of your choice to spread onto your cake.
- Use your blueberries and sliced strawberries to create the shape of the American Flag.
- Store in the fridge, covered in plastic wrap, for 3-4 days.
Nutrition Facts : Calories 306 kcal, Carbohydrate 42 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 61 mg, Sodium 276 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
FLAG CAKE
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 to 24 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees F.
- Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
- Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
- For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
- Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
- I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
FRUITED-CHEESECAKE FLAG
Strategically placed berries make this rich, creamy, and indulgent dessert even more memorable. Cut into diminutive squares, the patriotic cake affords guests equal opportunity in their pursuit of the perfect summer sweet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 48 squares
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees. Coat a 13-by-18-inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on the long sides. Coat parchment with spray.
- Sift flour and 1 3/4 teaspoons salt into a bowl. Cream butter with a mixer on medium-high speed, occasionally scraping bowl, until fluffy, 3 to 5 minutes. With the mixer running, slowly add light-brown sugar, beating until very pale and fluffy, about 2 minutes. Add flour mixture all at once, and beat on low speed until just incorporated.
- Transfer dough to sheet. Use a large piece of plastic wrap to press dough into an even layer that covers the bottom of the sheet. Cover and refrigerate until firm, about 20 minutes.
- Bake dough until entire surface is golden brown, about 40 minutes. Let cool completely in sheet on a wire rack. Raise oven temperature to 350.
- In a clean bowl, beat cream cheese with a mixer on medium speed, occasionally scraping bowl, until fluffy, about 3 minutes. Reduce speed to low, and add granulated sugar in a slow, steady stream. Scrape bowl, then mix in lemon zest, vanilla and almond extracts, and a pinch of salt until well combined. Scrape bowl, then beat in eggs, 1 at a time, until incorporated. The mixture should be very smooth; scrape bowl as necessary. Pour over crust, and spread into an even layer.
- Bake until filling is set, about 25 minutes. Let cool completely in sheet on rack. Refrigerate until firm and cold, about 4 hours (or overnight).
- Run a sharp knife along short sides of sheet, and use parchment to lift out cheesecake. Run knife under hot water and dry well. Use it to cut cheesecake into 48 squares, wiping knife clean between cuts.
- Transfer squares to a serving platter, reforming the rectangle. Decorate top left squares (3 down and 4 across), placing a blackberry in the center of each square and mounding blueberries around it. Using a long offset spatula, slide out 4 squares from bottom row. Top each square with 3 strawberry slices, dust with confectioners' sugar, and return to rectangle. Repeat with remaining 4 squares on bottom row and then squares on alternating rows. Alternatively, omit strawberries and dust alternating rows generously with confectioners' sugar. Place raspberries on every unadorned row, beginning with top row. Serve immediately (or refrigerate overnight).
ALL-AMERICAN FLAG CAKE
Great for Memorial Day or the 4th of July!
Provided by Bernice Dray
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 3h35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Stir yellow cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl until moistened; beat with a mixer on medium speed for 2 minutes. Pour batter into prepared baking pan.
- Bake cake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 35 minutes. Cool completely on a wire rack. Poke holes about 1 inch apart all over the cake with a fork.
- Dissolve strawberry gelatin in boiling water in a bowl and pour gelatin slowly over the cake, letting gelatin seep into holes. Refrigerate cake until gelatin sets, about 1 hour. Transfer cake to a serving platter and cut in half horizontally.
- Mix instant vanilla pudding mix with milk in a bowl and whisk until thickened, about 2 minutes; stir in 1/2 cup blueberries. Spread blueberry filling onto bottom of cake and place top of cake over the filling. Spread 2 cups whipped topping smoothly over top and sides of cake and arrange 1/2 cup blueberries in a square in the upper left corner of the cake for stars. Arrange alternating layers of strawberries and miniature marshmallows into horizontal red and white stripes.
Nutrition Facts : Calories 408.9 calories, Carbohydrate 58.2 g, Cholesterol 49.8 mg, Fat 17.8 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 6.6 g, Sodium 467.9 mg, Sugar 40.1 g
BAREFOOT CONTESSA'S FLAG CAKE
I saw Ina make this on her Food Network television show. The episode was entitled "All American". It was a beautiful cake!
Provided by Juenessa
Categories Dessert
Time 1h15m
Yield 20-24 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees F.
- Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy.
- On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla.
- Scrape down the sides and stir until smooth.
- Sift together the flour, cornstarch, salt, and baking soda in a bowl.
- With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
- Pour into the prepared pan.
- Smooth the top with a spatula.
- Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean.
- Cool to room temperature.
- For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
- Spread three-fourths of the icing on the top of the cooled sheet cake.
- Outline the flag on the top of the cake with a toothpick.
- Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe.
- Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed.
- Pipe stars on top of the blueberries.
- Ina serves this cake right in the pan.
- If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
Nutrition Facts : Calories 720.3, Fat 44.7, SaturatedFat 26.7, Cholesterol 182.2, Sodium 327.3, Carbohydrate 75.8, Fiber 2.4, Sugar 56.3, Protein 7
More about "american flag sheet cake food"
AMERICAN FLAG CAKE (BOXED & HOMEMADE VERSIONS)
From dinnerthendessert.com
5/5 (5)Category DessertCuisine AmericanCalories 297 per serving
- To your stand mixer add the butter and sugar and beat them together until light and fluffy on medium speed, 2-3 minutes, then add in the eggs one at a time 15 seconds apart along with the vanilla then lower the speed to low and add the milk until smooth.
- Sift together the flour, baking powder and salt then add to the stand mixer on low speed until just combined.
- Pour into the rectangular pan and bake, shake gently back and forth to make sure the batter is evenly distributed and cook for 30-35 minutes until a toothpick comes out clean.
EATINGWELL FLAG CAKE RECIPE | EATINGWELL
From eatingwell.com
HOW TO MAKE AN AMERICAN FLAG ROLL CAKE - TIPHERO
From tiphero.com
55 DELICIOUS AMERICAN FLAG CAKES IDEAS | FLAG CAKE, 4TH OF …
From pinterest.com
AMERICAN FLAG LAYER CAKE FOR THE FOURTH OF JULY - SUGARHERO
From sugarhero.com
HOW TO DECORATE AND MAKE AN AMERICAN FLAG CAKE - EATINGWELL
From eatingwell.com
FLAG CAKE, ARMY CAKE, FOURTH OF JULY FOOD - PINTEREST
From pinterest.com
AMERICAN FLAG KABOBS: HEALTHY DESSERT FOR PATRIOTIC HOLIDAYS
From amandascookin.com
AMERICAN FLAG CAKE - EASY TO MAKE WITH COLORED SHREDDED COCONUT!
From thefirstyearblog.com
AMERICAN FLAG CAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
AMERICAN FLAG CAKE - THE PRODUCE MOMS
From theproducemoms.com
RECIPE | AMERICA'S TEST KITCHEN'S FLAG CAKE
From flatlandkc.org
AMERICAN FLAG CAKE - PRINCESS PINKY GIRL
From princesspinkygirl.com
AMERICAN FLAG CAKE – WITH SPRINKLES ON TOP
From withsprinklesontop.net
FLAG CAKE RECIPE - THERESCIPES.INFO
From therecipes.info
AMERICAN FLAG CAKE {GLUTEN FREE} • FIT MITTEN KITCHEN
From fitmittenkitchen.com
FOURTH OF JULY AMERICAN FLAG SHEET CAKE - AMANDA MACGREGOR
From amandamacgregor.com
HOW TO MAKE AN AMERICAN FLAG CAKE - COOKING IS MESSY
From cookingismessy.com
FLAG SHEET CAKE ~ RECIPE | QUEENSLEE APPéTIT
From queensleeappetit.com
AMERICAN FLAG CAKE - PREPPY KITCHEN
From preppykitchen.com
CLASSIC FLAG CAKE - FOURTH OF JULY - LAUREN'S LATEST
From laurenslatest.com
EASY QUILT CAKE RECIPE - AMERICAN FLAG CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
AMERICAN FLAG CAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
AMERICAN FLAG CAKE - EASY AND DELICIOUS 4TH OF JULY CAKE
From dessertsonadime.com
FLAG CAKE WITH BLUEBERRIES AND RASPBERRIES BERRIES - RECIPEMAGIK
From recipemagik.com
HOW TO MAKE INA GARTEN'S FLAG CAKE | FN DISH - FOOD …
From foodnetwork.com
FLAG CAKE WITH STRAWBERRIES AND BLUEBERRIES
From recipeschoice.com
AMERICAN FLAG COOKIE CAKE - AN ALLI EVENT
From anallievent.com
AMERICAN FLAG CUPCAKE CAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
AMERICAN FLAG CAKE RECIPE FOR PATRIOTIC HOLIDAYS
From thespruceeats.com
DISCOVER SHEET CAKE PAN AMERICAN FLAG 'S POPULAR VIDEOS | TIKTOK
From tiktok.com
AMERICAN FLAG SHEET CAKE - DISPLAY FAKE FOODS
From displayfakefoods.com
MINI AMERICAN FLAG CAKE » HUMMINGBIRD HIGH
From hummingbirdhigh.com
AMERICAN FLAG CAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FLAG CAKE WITH BLUEBERRIES AND RASPBERRIES BERRIES - SWEET21'S
From sweet21s.com
AMERICAN FLAG CAKE - TWO SISTERS
From twosisterscrafting.com
27 BEST 4TH OF JULY CAKE IDEAS - AMERICAN FLAG CAKE IDEAS AND MORE
From goodhousekeeping.com
A SIMPLE AMERICAN BUTTERCREAM IMPROVES A FLAG SHEET CAKE | FOOD …
From nwitimes.com
ANGEL FOOD FLAG CAKE | PERFECT FOURTH OF JULY DESSERT
From lifeloveandsugar.com
FLAG CAKE - WELL PLATED BY ERIN
From wellplated.com
AMERICAN FLAG CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love