Post by Loupy on Jun 1, 2011 14:15:33 GMT -7
Flag Cake
From: Taste of Home
This patriotic-themed cake, developed by our Test Kitchen staff, makes a stunningly delicious centerpiece on any summer celebration table. To honor our troops, pass it along to all your family and friends!
Makes: 15 Servings
Prep: 1-1/2 hours + chilling
Bake: 35 min. + cooling
Ingredients
1 package (18-1/4 ounces) French vanilla cake mix
1 cup buttermilk
1/3 cup canola oil
4 eggs
FILLING:
1 package (3 ounces) berry blue gelatin
1-1/2 cups boiling water, divided
1 cup cold water, divided
Ice cubes
1 package (3 ounces) strawberry gelatin
2/3 cup finely chopped fresh strawberries
1/4 cup fresh blueberries
FROSTING:
3/4 cup butter, softened
2 cups confectioners' sugar
2 tablespoons 2% milk
1 jar (7 ounces) marshmallow creme
Directions
Line a 13-in. x 9-in. baking pan with waxed paper and grease the paper; set aside.
In a large bowl, combine the first four ingredients; beat on low speed for 30 seconds.
Beat on medium for 2 minutes.
Pour into prepared pan.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Transfer cake to a covered cake board.
Cut a 5-in. x 4-in. rectangle (1/2 in. deep) in the top left corner of cake, leaving a 1/2-in. border at outside edges of cake.
For red stripes, cut seven 1/2-in. wide rows across cake, about 1/2 in. deep, leaving a 1/2-in. border at outside edges of cake.
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 for 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 the confectioners' sugar and milk until smooth.
Add marshmallow creme; beat until light and fluffy.
Spread 1 cup over sides and top edge of cake.
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 for 1-2 hours or until gelatin is set.
Tip:
Making Gelatin
When making gelatin, stir the powder and hot liquid with a slotted spoon. This keeps clumps of powder from sticking to the sides of the dish. —Jeanette S., Erie, Pennsylvania
Nutrition Facts:
1 piece equals
438 calories
18 g fat
8 g saturated fat
81 mg cholesterol
363 mg sodium
67 g carbohydrate
trace fiber
4 g protein
Flag Cake published in Taste of Home USO Flag Cake Campaign
From: Taste of Home
This patriotic-themed cake, developed by our Test Kitchen staff, makes a stunningly delicious centerpiece on any summer celebration table. To honor our troops, pass it along to all your family and friends!
Makes: 15 Servings
Prep: 1-1/2 hours + chilling
Bake: 35 min. + cooling
Ingredients
1 package (18-1/4 ounces) French vanilla cake mix
1 cup buttermilk
1/3 cup canola oil
4 eggs
FILLING:
1 package (3 ounces) berry blue gelatin
1-1/2 cups boiling water, divided
1 cup cold water, divided
Ice cubes
1 package (3 ounces) strawberry gelatin
2/3 cup finely chopped fresh strawberries
1/4 cup fresh blueberries
FROSTING:
3/4 cup butter, softened
2 cups confectioners' sugar
2 tablespoons 2% milk
1 jar (7 ounces) marshmallow creme
Directions
Line a 13-in. x 9-in. baking pan with waxed paper and grease the paper; set aside.
In a large bowl, combine the first four ingredients; beat on low speed for 30 seconds.
Beat on medium for 2 minutes.
Pour into prepared pan.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Transfer cake to a covered cake board.
Cut a 5-in. x 4-in. rectangle (1/2 in. deep) in the top left corner of cake, leaving a 1/2-in. border at outside edges of cake.
For red stripes, cut seven 1/2-in. wide rows across cake, about 1/2 in. deep, leaving a 1/2-in. border at outside edges of cake.
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 for 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 the confectioners' sugar and milk until smooth.
Add marshmallow creme; beat until light and fluffy.
Spread 1 cup over sides and top edge of cake.
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 for 1-2 hours or until gelatin is set.
Tip:
Making Gelatin
When making gelatin, stir the powder and hot liquid with a slotted spoon. This keeps clumps of powder from sticking to the sides of the dish. —Jeanette S., Erie, Pennsylvania
Nutrition Facts:
1 piece equals
438 calories
18 g fat
8 g saturated fat
81 mg cholesterol
363 mg sodium
67 g carbohydrate
trace fiber
4 g protein
Flag Cake published in Taste of Home USO Flag Cake Campaign
