Better late than never, right? Life has been a little crazy around here since starting residency. I just might have to start baking seasonal treats a month in advance, so I can share on here in time for you to make them!!
This cake looks like a traditional white layer cake... until the first cut is made. Then its true colors show! An American flag (without stars, still brainstorming that one) on the inside.
American Flag Cake
(makes 1 cake with lots of leftovers for cake truffles or a smaller, backward flag)
Cake
2 white cake mixes
blue and red food coloring
You'll need 2 red, 1 blue, and 1 white 8" round cakes.
Bake as directed and cool on wire racks.
Frosting
1 1/2 cups milk
6 tablespoons flour
3/4 cup room temperature butter
3/4 cup shortening
1 1/2 cup granulated sugar
1 1/2 teaspoon vanilla
Heat milk and flour over medium high heat.
Stir constantly until a thick paste forms.
Transfer to bowl. Set aside and let cool.
Beat butter, shortening, and sugar.
Add cool flour mixture.
Mix a bit.
Add vanilla.
Beat until you can no longer feel the sugar granules on your tongue.
To assemble:
Slice white and both red cakes in half.
Use a 4" bowl to cut a circle out of the center of the blue cake.
Using the same bowl as a guide, cut out the middle of one half layer of both red and white.
On your serving plate, layer red, white, and red cakes with a thin layer of frosting in between.
Carefully, transfer the outside ring of blue cake to the top.
Inside the blue cake, layer the small circles of white and red cake with frosting between.
Cover the whole cake with a really good crumb coat of frosting, then generously frost.
This cake looks like a traditional white layer cake... until the first cut is made. Then its true colors show! An American flag (without stars, still brainstorming that one) on the inside.
(makes 1 cake with lots of leftovers for cake truffles or a smaller, backward flag)
Cake
2 white cake mixes
blue and red food coloring
You'll need 2 red, 1 blue, and 1 white 8" round cakes.
Bake as directed and cool on wire racks.
Frosting
1 1/2 cups milk
6 tablespoons flour
3/4 cup room temperature butter
3/4 cup shortening
1 1/2 cup granulated sugar
1 1/2 teaspoon vanilla
Heat milk and flour over medium high heat.
Stir constantly until a thick paste forms.
Transfer to bowl. Set aside and let cool.
Beat butter, shortening, and sugar.
Add cool flour mixture.
Mix a bit.
Add vanilla.
Beat until you can no longer feel the sugar granules on your tongue.
To assemble:
Slice white and both red cakes in half.
Use a 4" bowl to cut a circle out of the center of the blue cake.
Using the same bowl as a guide, cut out the middle of one half layer of both red and white.
On your serving plate, layer red, white, and red cakes with a thin layer of frosting in between.
Carefully, transfer the outside ring of blue cake to the top.
Inside the blue cake, layer the small circles of white and red cake with frosting between.
Cover the whole cake with a really good crumb coat of frosting, then generously frost.
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