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.
WAVE YOUR FLAG CHEESECAKE
Red, white, blue and designed as a flag, it doesn't get more patriotic or yummy than this cheesecake.
Provided by Philadelphia Cream Cheese
Yield 8
Number Of Ingredients 10
Steps:
- Slice 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.
- Meanwhile, line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.
- Beat cream cheese and sugar in large bowl with whisk until blended. Stir in COOL WHIP; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars.
CREAM CHEESE FROSTING
You know that no cake, cupcake, bar or cookie is complete without the perfect layer of cream cheese icing or frosting. Luckily, our spreadable and creamy homemade recipe is ready in just 5 minutes with 4 simple ingredients. Sweet with just the right amount of tang, this from-scratch Cream Cheese Frosting Recipe is the perfect finish for carrot cake, red velvet cupcakes, pumpkin-spice bars and more. Soon you'll be adding this cream cheese frosting recipe to everything on the dessert tray and more.
Provided by By Stephanie Wise
Categories Dessert
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
- Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
- Spread or pipe frosting on cooled cake or cupcakes.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 20 g, TransFat 0 g
CREAM CHEESE FROSTING
Steps:
- In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
FOURTH OF JULY FLAG CAKE
This luscious cake is decorated to look like an American flag for summer holidays.
Provided by lindaBest
Yield 10 Servings
Number Of Ingredients 5
Steps:
- Make the cake. I like to use a chocolate cake for this recipe, but you can use any flavor you'd like. A boxed cake mix is just fine. Or you can make my chocolate or white cake.
- Cool the cake completely. Frost with the vanilla frosting. Then top with the cream cheese frosting.
- Use the fresh berries to decorate your cake. Take a picture and dig in!
AMERICAN FLAG CAKE
Steps:
- Gather the ingredients. Position a rack in the center of the oven and heat to temperature indicated on the box mix.
- Prepare cake batter according to box directions.
- Pour into a greased and floured 9 x 13-inch pan. Alternatively, line the bottom with parchment paper and grease the sides for easy removal. Bake according to package directions.
- Let cake cool for 15 minutes. Invert onto a serving platter to cool completely.
- Place cake in the freezer while you prepare frosting (this makes the flag cake easier to frost).
- With an electric mixer , beat the cream cheese, whipped topping, and confectioners' sugar until smooth.
- Remove cake from freezer and spread top and sides with whipped cream frosting.
- To decorate flag cake, outline a square in the top left corner with blueberries.
- Fill in with remaining blueberries, leaving some white space showing through. These are the stars on your flag cake.
- Make several lines of raspberries next to and below blueberries. These are the stripes of your flag cake. Refrigerate flag cake until ready to serve.
Nutrition Facts : Calories 169 kcal, Carbohydrate 26 g, Cholesterol 10 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 191 mg, Sugar 15 g, Fat 7 g, ServingSize 1 cake (24 Servings), UnsaturatedFat 0 g
FLAG CAKE
A soft yellow cake topped with cream cheese frosting and fresh berries, this flag cake is the perfect patriotic dessert for a crowd.
Provided by Jennifer Segal
Categories Desserts
Time 1h
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Butter and flour a 9x13-in metal pan, or use nonstick cooking spray with flour in it, such as Baker's Joy or Pam with Flour.
- In a medium bowl, whisk together the flour, salt and baking soda. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla, then beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. (Don't worry if the batter looks a little curdled at this point.)
- Reduce the speed to low, then beat in one-third of the flour mixture, followed by half of the buttermilk. Scrape down the sides and bottom of the bowl, then add another third of the flour, followed by the remaining buttermilk. Beat in the remaining flour, then scrape down the bowl and beat again until the batter is evenly combined. Do not overmix.
- Scrape the batter into the prepared baking pan and bake for 30 to 35 minutes, until the cake is set and lightly golden around the edges, and a toothpick inserted into the center comes out clean. Set the cake on a wire rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add 4 cups of the confectioners' sugar, mixing on low speed to combine. Once the confectioners' sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute. Set aside 1 tablespoon of the frosting (you'll need it for the blueberry "stars.")
- When the cake is completely cool, use an offset spatula to spread the frosting evenly over top. The frosting won't show so no need to fuss over making it perfect.
- Outline the "stars" section on the upper left corner of the cake with a toothpick (or skip this step and just eyeball it) and fill with a generous layer of blueberries. Dip a small handful of the remaining blueberries in the reserved frosting, and then in the remaining 1½ cups of confectioners' sugar to make white "stars." Evenly scatter the "stars" over the section of blueberries. Arrange 1 row of raspberries across the top of the cake, laying them sideways, like a red stripe. Gently roll the next row of raspberries in the confectioners' sugar to make a white stripe, and alternate until the flag is completed. (I suggest using one hand for rolling and one for placing; if any powdered sugar accidentally gets on the red "stripes," use your fingertip to dab the berries lightly with water and it will come right off. )
- Cut the cake into squares and serve directly from the pan.
- Note: If you'd like to make your own buttermilk, check out the easy method here.
- Note: The berries should be dry before decorating the cake. (In general, I don't rinse raspberries because they are so delicate.)
- Make-Ahead Instructions: The cake itself can be made one day ahead of time. Cover with plastic wrap and store at room temperature. Frost and decorate the cake before serving.
Nutrition Facts : ServingSize 1 piece, Calories 393, Fat 16 g, Carbohydrate 60 g, Protein 4 g, SaturatedFat 9 g, Sugar 46 g, Fiber 2 g, Sodium 143 mg, Cholesterol 72 mg
VANILLA SHEET CAKE WITH CREAM CHEESE FROSTING
The perfect dessert to feed a crowd, this vanilla sheet is easy to frost and decorate, easy to transport, and easy to serve.
Categories Desserts
Time 1h
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Butter and flour a 9x13-in pan, or use nonstick cooking spray with flour in it, such as Baker's Joy or Pam with Flour.
- In a medium bowl, whisk together the flour, salt and baking soda. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla, then beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. (Don't worry if the batter looks a little curdled at this point.)
- Reduce the speed to low, then beat in one-third of the flour mixture, followed by half of the buttermilk. Scrape down the sides and bottom of the bowl, then add another third of the flour, followed by the remaining buttermilk. Beat in the remaining flour, then scrape down the bowl and beat again until the batter is evenly combined. Do not overmix.
- Scrape the batter into the prepared baking pan and bake for 30 to 35 minutes, until the cake is set and lightly golden around the edges, and a toothpick inserted into the center comes out clean. Set the cake on a wire rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment (or beaters), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Stop the mixer and add about half of the confectioners' sugar; mix on low to combine. Gradually add the remaining sugar, keeping the speed on low. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.
- When the cake is cool, use a butter knife or small offset spatula to swirl the frosting lavishly over top. The cake is best enjoyed fresh on the day it is baked, but it will keep nicely for a few days. Store in an airtight container (or cover tightly with plastic wrap) at room temperature.
- Note: If you'd like to make your own buttermilk, check out the easy method here.
Nutrition Facts : ServingSize 1 piece of cake, Calories 462, Fat 21 g, Carbohydrate 65 g, Protein 5 g, SaturatedFat 13 g, Sugar 50 g, Fiber 1 g, Sodium 199 mg, Cholesterol 96 mg
CREAM CHEESE FROSTING
Whip up this easy cream cheese frosting for icing classic bakes like carrot cake, cinnamon buns, chocolate cake or cupcakes
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 15m
Yield Will cover a 18cm cake (approx 8 people)
Number Of Ingredients 4
Steps:
- Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
- Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.
Nutrition Facts : Calories 206 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 1 grams protein, Sodium 0.4 milligram of sodium
CREAM CHEESE FROSTING FOR CAKES
This is how my mother has always made cream cheese frosting for red velvet cake and spice cake..it's super simple and inexpensive to make. And it tastes sooo much better than store-bought! You can reduce fat a bit by using a reduced fat cream cheese and margarine, but don't sub the vanilla for imitation - it just isn't the same!
Provided by Khinson
Categories Dessert
Time 5m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine cream cheese, butter/margarine, and vanilla in a medium mixing bowl; mix until light.
- Add powdered sugar slowly, continue mixing until well blended.
- Ice cake, cupcakes, etc -- enjoy!
Nutrition Facts : Calories 2705.7, Fat 169.9, SaturatedFat 102.1, Cholesterol 493.9, Sodium 1545.8, Carbohydrate 292.7, Sugar 285.2, Protein 14.4
THE BEST AMERICAN FLAG SHEET CAKE RECIPE
This is the BEST 4th of July dessert! Of course, it doesn't have to be a flag cake. Make this amazing sheet cake and cream cheese frosting for any other special occasion too!
Provided by Melanie
Categories Desserts
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F/175°C. Butter and flour an 18x13x1.5-inch sheet pan, or spray with a nonstick baking spray.
- In a large bowl, cream together the butter and sugar with an electric or stand mixer on high speed, until light and fluffy. On medium speed, add the eggs, two at a time until incorporated. Then mix in the sour cream and vanilla. Scrape down the sides of the bowl and stir until smooth.
- In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda. Add the flour mixture to the butter mixture and stir until just combined. Do not over mix. Pour the batter into the prepared pan. Smooth the top with a spatula.
- Bake for 25-35 minutes, until a toothpick comes out clean and cake is golden brown. Let the cake cool to room temperature.
- For the frosting, combine the butter, cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Spread about 2/3 of the frosting on top of the cooled cake. Use a toothpick to outline the flag on the frosted cake.
- Fill the upper left corner with blueberries. Use sliced or diced strawberries for the red stripes. Fill a pastry bag with a star tip with the remaining frosting and pipe the white stripes between the rows of strawberries. Pipe the stars between the blueberries.
- Cut into squares and serve. Refrigerate leftovers.
Nutrition Facts : Calories 418 kcal, Carbohydrate 45 g, Protein 4 g, Fat 25 g, Sodium 189 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
CREAM CHEESE FROSTING FOR FLAG CAKE
This not-too-sweet frosting is used to make our Flag Cake. It's also a star atop cupcakes and carrot cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 7 cups, enough for Flag Cake
Number Of Ingredients 4
Steps:
- Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high until fluffy. Reduce speed; add confectioners' sugar and vanilla, beat until well combined.
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