Patriotic Cake Recipes

PATRIOTIC BERRY CAKE

Steps:

• In a saucepan over medium heat, stir together 3/4 cups strawberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla.
• In a small cup, combine the cornstarch and tablespoon of water. Mix well.
• Pour this into the boiling strawberry mixture. Stir and boil over medium-low heat for 3-4 minutes or until the mixture has thickened a bit.
• Remove the pan from the heat.
• Add 1/2 tablespoon of butter and mix until the butter has completely melted.
• Allow the mixture to cool for 15 minutes, then add the last of the strawberries and stir to mix. Refrigerate the filling until you assemble the cake.
• REPEAT THE STEPS ABOVE WITH THE BLUEBERRIES TO MAKE BLUEBERRY FILLING.
• Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.
• Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachment until it is white in appearance.
• Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
• In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside.
• In another bowl, combine the milk and almond extract.
• Add the flour mixture to the butter/sugar mixture alternately with the milk.
• Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.
• Grease and flour 3 8" round cake pans. Pour the cake batter equally into the prepared cake pans.
• Bake the cakes at 350 degrees for 20 minutes or until the top bounces back when you touch it.
• Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.
• Chill the metal bowl of a stand mixer (or a large metal bowl to use with a hand mixer for at least 5 minutes.
• Add the heavy cream and powdered sugar to the bowl. Beat on high for 3-5 minutes or until stiff peaks form.
• Place the frosting in the refrigerator until you are ready to assemble the cake.
• Place a cake layer down on a cake plate. Spread a thin layer of whipped cream over it.
• Use a slotted spoon to spoon one of the fruits on the cake. You may end up with some leftover and that's ok (it's amazing on ice cream!). Allow some of the liquid to drip off the spoon before gently placing it on the cake.
• Place a second cake layer on top. Spread a thin layer of whipped cream on the second cake.
• Then add the other fruit layer in the same way that you did the first.
• Place the third cake layer on top. Frost the entire outside of the cake with the whipped frosting.
• Garnish with fresh blueberries and strawberries as you'd like.
• Serve this cake the same day as you make it. Store in the refrigerator until serving.

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.

PATRIOTIC DESSERT

Steps:

• In a bowl, combine flour, pecans and butter. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 18-20 minutes. Cool on a wire rack., In a bowl, beat cream cheese and confectioners' sugar. Fold in half the whipped topping; spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Spread over cream cheese layer. Cover with remaining whipped topping. Decorate with strawberries and blueberries to resemble a flag. Chill for at least 1 hour before serving.

PATRIOTIC QUILT 'CAKE'

Steps:

• Stir boiling water into gelatin mixes in large bowl 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 20 min. or until gelatin is slightly thickened.
• Meanwhile, line bottom of 13x9-inch baking dish with cake slices. Add 1 cup of the strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until firm.
• Whisk Neufchatel and sugar in large bowl until blended; stir in 2-1/2 cups COOL WHIP. Spread over gelatin. Arrange remaining strawberries and remaining 1/2 cup blueberries on Neufchatel mixture to resemble the squares of a quilt. Pipe remaining whipped topping around squares.