Grand Old Flag Cake

Happy Independence Day, everyone! My family had a party this weekend to celebrate the holiday and to celebrate my aunt becoming a US citizen. Since I made the lamb cake for Easter, I was chosen to make the cake for this party.

The request was to make a cake that looks like a flag, so I searched the web for sheet cake recipes. In a list of 50 cakes, the third of fourth one down was an actual flag cake, so I decided to use that recipe. You can find it here. https://www.thepioneerwoman.com/food-cooking/recipes/a11633/fourth-of-july/

This cake was for a bigger crowd, so I made a prototype for Father’s Day weekend to serve a crowd of 10. I followed the recipe as is, except I added some red, white, and blue sprinkles into the cake batter for a burst of color.

This was the first attempt.

I though it was going to be a lot harder to make a cake this size, but the process was pretty simple. The biggest challenge was keeping the dough in the mixer.

I started with creaming the butter and sugar together, then adding 2 eggs at a time to the mixer.

Next, I added the sour cream and vanilla and mixed the batter some more.

In a separate bowl, I combined and sifted flour, salt, baking soda, and cornstarch. Then I set the mixer on low and gradually added the flour mixture.

This was both the easiest and the most tedious part of baking the cake. When the mix was complete, I moved half the batter into a metal pan, poured a layer of sprinkles, and topped off the pan with the rest of the batter.

The cake went in the oven for about 32 minutes.

While the cake cooled, I made the frosting. Creaming butter and cream cheese together was the difficult part, since the butter mixture would go over the top of the bowl. Once that was combined, I added the powdered sugar and vanilla.

The tick icing was easy to spread over the cake. Then I added a square of blueberries to represent the corner of the flag. Next, I added four rows of raspberries for the red stripes. As a final touch, I brought out a star tip and piping bag and place 12 stars on the blueberries.

The Final Project

Since the cake uses cream cheese and fruit, it’s best to keep it refrigerated. I found the metal pan works great for travel since it kept the cake cold on the two hour drive. We pulled the cake out a couple hours before serving to let it soften, and the results were great.

Everyone loved the cake with some calling it the best cake ever. Now, I have been officially designated cake guy by my family, so I see a lot of baking in my future.

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