Canada Day Flag Cake Food

CANADA FLAG "CAKE"

Steps:

• LINE bottom of 13x9-inch pan with cake slices; set aside.
• STIR boiling water into combined dry jelly powders in large bowl at least 2 minute until jelly powder is completely dissolved.
• Add ice cubes; stir 3 to 5 minute or until thickened.
• Remove any unmelted ice. Stir in 1 cup of the strawberries.
• Spoon over cake slices.
• Refrigerate 15 minute.
• Cover evenly with the whipped topping or whipping cream.
• REFRIGERATE 4 hours or until jelly is firm.
• Arrange remaining 2 cups strawberries over whipped topping to resemble the Canadian flag.
• Store in refrigerator.

CANADIAN FLAG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11X17-inch baking pan with 1-inch high sides.
• Beat 1 1/2 cups sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Beat one egg at a time into the butter mixture; beat in sour cream and 2 teaspoons vanilla extract.
• Sift flour, baking powder, baking soda, and salt together in a bowl. With mixer at low speed, add flour mixture to butter mixture alternately with milk just until combined. Scrape sides and bottom of bowl and finish mixing with a rubber spatula. Pour batter into prepared pan; spread to corners of pan and smooth top with a spatula.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes. Cool cake completely, about 30 minutes. To remove cake from pan, run a paring knife between cake and pan. Cover cake pan with plate or cooling rack; invert to transfer cake onto plate.
• Beat cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla extract together in a bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Reduce mixer speed to low; slowly pour in cream. Once cream is incorporated, turn mixer speed to medium-high; beat until stiff peaks form, about 2 minutes.
• Spread cream cheese mixture evenly over top and sides of cake, smoothing the top. Place 2 to 3 rows of overlapping strawberry slices parallel to short sides of cake for the two red stripes of the Canada flag. Trace out a maple leaf shape in center of cake with a toothpick; use points of strawberry slices to create points of maple leaf. Cut a strip of strawberry for the leaf stem; fill in the area of the maple leaf with sliced strawberries. Refrigerate cake until ready to serve.

FLAG CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch rectangular baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and coat again with the spray.
• Combine the flour, cornmeal, baking powder, baking soda and salt in a small bowl. Whisk together and set aside.
• Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 3 minutes. Beat in the eggs, 1 at a time until combined, then beat in the vanilla. Reduce the speed to low and beat in one-third of the flour mixture until just combined. Beat in half the buttermilk and then repeat, adding the flour in 2 more increments and alternating with the second half of the buttermilk. Stir in the sprinkles. Transfer to the prepared pan and spread the batter evenly. Bake until the cake is golden brown and the top springs back to a light touch, 30 to 35 minutes. Cool 15 minutes in the pan.
• Run a small knife around the edges of the cake to release the sides and turn the cake out onto a baking sheet. Remove the parchment paper and then flip again onto a serving platter or cutting board so the top of the cake is back on top. Cool completely before frosting.
• For the frosting: Beat the butter and salt in a large bowl with an electric mixer on medium speed until fluffy. Add the white chocolate and beat until fluffy. Gradually beat in the confectioners' sugar and vanilla. Increase the speed to medium-high and beat until very smooth and fluffy.
• Transfer 1/2 cup of the frosting to a pastry bag fitted with a small rosette tip. Frost the top and sides of the cake with the remaining frosting.
• For the garnish: Place the blueberries in 6 rows of 6 berries each in the top left-hand corner of the cake. Trim and halve the strawberries lengthwise and make 4 rows of strawberries across the cake. Pipe stars between the blueberries and use the remaining frosting to pipe a border around the bottom of the cake. Brush the berries with the melted jelly. Cut and serve.