Waving Flag Cake Recipes

FLAG CAKE

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.

UNICORN CAKE

Steps:

• For the unicorn decorations: First, make the horn and ears. Put the marshmallows in a large microwave-safe bowl and sprinkle with 2 teaspoons water. Microwave in 30-second intervals, stirring in between each, until the marshmallows are melted, about 1 1/2 minutes total. Add 1 1/2 cups of the confectioners' sugar and stir to make a stiff mixture. Grease your hands and a work surface with some shortening. Knead the mixture, adding up to 1/2 cup more confectioners' sugar and greasing your hands as needed to keep it from sticking, until the mixture is very smooth and pliable, 4 to 5 minutes. (The mixture should form a tight but very smooth ball. If you poke a finger into it, the indentation should remain.)
• Break off three-quarters of the marshmallow mixture, add 1 drop blue gel food coloring and knead it into the mixture until evenly distributed. Remove one-quarter of the blue mixture and roll out to a thickness of a little less than 1/4 inch. With a sharp paring knife, cut two 2-inch-tall triangles for the inside of the unicorn ears. Roll the remaining blue mixture into a thick, tapered strand, about 2 feet long. Brush an 8-inch lollipop stick with water. Starting about 3 inches up from the bottom of the stick, roll the strand around it, starting with the thickest part first, into a tapered horn. Press gently all around to adhere it to the stick. Stick the horn upright in a jar filled with dried beans or rice to dry.
• Roll out the remaining plain marshmallow mixture to a thickness of a little less than 1/4 inch. With a sharp paring knife, cut two 3-inch-tall triangles for the outside of the unicorn ears. Brush the larger ears on one side with a small amount of water. Stick on the smaller blue ears. Drape the ears, with the smaller pieces face down, over the rolling pin to dry.
• For the cake: Preheat the oven to 350 degrees F. Coat four 8-inch round cake pans with cooking spray and dust with flour, tapping out the excess. Prepare the cake mixes according to the package directions. Stir in the sprinkles. (If you don't have 4 pans, make 1 box of cake mix at a time and use half of the sprinkles in each).
• Divide the batter among the 4 prepared pans and bake, rotating the pans from top to bottom halfway through baking, until a tester inserted in the center comes out clean, 25 to 28 minutes. Let cool on a rack for 10 minutes, then remove from the pans and cool completely.
• For the buttercream: Beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth and light, about 1 minute. Add the confectioners' sugar and beat on low to incorporate, then increase the speed to medium high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla and then the milk, 1 tablespoon at a time, until the frosting is easily spreadable.
• Cut the domed tops from the cakes to make them flat. Frost the top of one cake layer with about 1/2 cup frosting. Set another layer on top and frost again. Repeat with the third layer, then end with the last layer bottom-side up on top. Coat the cake with a very thin layer of frosting to crumb coat, then chill until set, about 15 minutes. Set the cake on a cake stand and spread all but 1/2 cup of the remaining frosting on the cake in a smooth layer.
• Cut two 3-inch strands from the licorice and stick to the cake about halfway down in wide U shapes for the eyes. Cut ten 1/2-inch licorice pieces and press 5 along the bottom of each eye for eyelashes. Wrap the rainbow candy belt around the base of the cake. Spread the remaining 1/2 cup frosting in a strip along the base of the cake to adhere the candies. Stick the candies around the cake in a decorative fashion. Pull the cotton candy apart to make it fluffy and stick on the top and sides of the cake as a mane. Add the horn and ears and serve immediately. (Most of the cake can be decorated in advance; the cotton candy needs to be added at the last minute.)

WAVE YOUR FLAG 'CAKE'

Steps:

• Slice 1 cup strawberries; cut remaining strawberries in half.
• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened. Meanwhile, cover bottom of 13x9-inch dish with cake slices.
• Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until firm.
• Spread COOL WHIP over dessert. Top with fruit to resemble the US flag, using strawberries for the stripes and remaining blueberries for the stars.

FLAG CAKE

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.