FLAG CAKE
A healthier version of the classic patriotic Flag Cake that looks beautiful and is easy to make. Fluffy, sweet, and absolutely delicious!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h35m
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F. Generously grease and lightly flour an 11x17-inch half-sheet pan or coat with baking spray (the floured kind, like this). Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer or spoon, cream the butter for 1 minute on medium speed, until it is smooth and creamy. Add the sugar on medium speed and beat until fluffy and light in color. Beat in the honey, then the eggs and vanilla until smooth and nicely combined, stopping to scrape down the sides and bottom of the bowl a few times. The mixture may look curdled. Beat in the yogurt on medium-high speed until blended.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, and salt. Pour one-third of the flour mixture into the butter mixture. Beat on low speed for 5 seconds, then pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the next third of the flour, then the remaining half of the milk. Add the last third of the flour and beat just until combined and the batter is smooth. Do not overmix.
- Spread the cake batter into the prepared pan, smoothing it into a thin, even layer with a rubber spatula or offset spatula. Bake for 18 to 22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean, rotating the pan 180 degrees once halfway through.
- Place the baked cake on a wire rack and let cool in the pan completely. Meanwhile, make the frosting.
- For the frosting: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer or spoon, beat the cream cheese, butter, powdered sugar, yogurt, and vanilla on medium speed until smooth and combined.
- Spread the frosting over the cooled cake. Arrange blueberries in rows in top left corner to form the "star" portion of the flag. Line the strawberry slices in 5 rows to form the "stripes." Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 slice (of 24), Calories 232 kcal, Carbohydrate 30 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 45 mg, Fiber 1 g, Sugar 21 g
VANILLA 'BOX' CAKE POPS RECIPE BY TASTY
Here's what you need: yellow cake mix, vanilla frosting, white chocolate, sprinkles, lollipop stick
Provided by Julie Klink
Categories Desserts
Yield 24 servings
Number Of Ingredients 5
Steps:
- In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
- Press the cake mixture into an ice cube tray. Dip the lollipop sticks into 2 tablespoons of melted white chocolate, then stick them into the center of each cake pop inside the ice cube tray.
- Freeze for at least 2 hours or up to 8 hours.
- Use a butter knife or offset spatula to loosen the cake pops from the ice cube tray. Pull out the cake pops.
- Dip each cake pop in the remaining melted white chocolate. Decorate with sprinkles
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 25 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, Sugar 18 grams
FLAG CAKE
This patriotic-themed cake makes a stunningly delicious centerpiece on any summer celebration table. To honor our troops, pass it along to all your family and friends! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine first four ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into prepared pan., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Transfer cake to a covered cake board. Using a small knife, cut out a 5x4-in. rectangle (1/2 in. deep) in the top left corner of cake, leaving a 1/2-in. border along edges of cake. For red stripes, cut out 1/2-in. wide rows (1/2 in. deep), leaving a 1/2-in. border. Using a fork, carefully remove cut-out cake pieces., In a small bowl, dissolve berry blue gelatin in 3/4 cup boiling water. Pour 1/2 cup cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Stir into gelatin until slightly thickened. Scoop out and discard any remaining ice cubes. Repeat, making strawberry gelatin., In a small bowl, combine strawberries and 1 cup strawberry gelatin. In another bowl, combine blueberries and 1 cup blue gelatin. Refrigerate 20 minutes or just until soft-set. (Save remaining gelatin for another use.), Stir gelatin mixtures. Slowly pour blueberry mixture into rectangle; spoon strawberry mixture into stripes., In a large bowl, beat butter until fluffy; beat in confectioners' sugar and milk until smooth. Add marshmallow creme; beat well until light and fluffy. Spread 1 cup over sides and top edge of cake. Refrigerate remaining frosting 20 minutes., Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with remaining frosting. Pipe frosting in between rows of strawberry gelatin and around edges of cake. Refrigerate 1-2 hours or until gelatin is set.
Nutrition Facts : Calories 438 calories, Fat 18g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 363mg sodium, Carbohydrate 67g carbohydrate (51g sugars, Fiber 0 fiber), Protein 4g protein.
FUN & FESTIVE CAKE POPS
This recipe is so easy to adapt with your favorite flavors. Use it as a starts for your most creative cake pop ideas! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add frosting and mix well. Shape into 1-1/2-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Roll, sprinkle or drizzle with toppings of your choice. Insert cake pops into a styrofoam block to stand. Let stand until set.
Nutrition Facts : Calories 213 calories, Fat 11g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 97mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
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Ratings 1Category CakeServings 36Estimated Reading Time 2 mins
- In a large bowl, crumble the cake into fine, uniform crumbs. Add the vanilla frosting, and mix thoroughly.
- Scoop about 2 tablespoons of the cake mixture at a time and roll into balls, coming up with 36 balls in total.
- Working with half of the white chocolate chips and half of the coconut oil at a time, combine in a medium bowl and microwave on medium heat in 30-second intervals for about 2 minutes until melted. Stir until smooth.
- Dip ½-inch of each lollipop stick in the melted white chocolate mixture. Insert each stick ½-inch into the center of a cake ball.
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