Don’t we love that America is a land wherein we have the freedom to choose? That consists of just how a whole lot attempt you positioned into making an Independence Day dessert.
Will you supply it to the all-American try to make a flag cake with an engineer’s precision, or will you opt to be a lazy American who almost phones it in?
I’ve done both in the course of my time operating as a lifestyle columnist at The Forum. I want to share what I’ve found out with you with the aid of revisiting two recipes for the Fourth of July cake I made a few years ago — one awesome clean, the opposite a bit daunting. Both had been yummy, but was the challenging one well worth the extra attempt and became the clean one so easy that it didn’t flavor exactly?
See for yourself. You are probably amazed.
Whichever recipe you select, have a excellent and yummy Fourth of July! Happy 243rd birthday, America!
Challenge your self: The American Flag Cake
This flag cake isn’t always one of these cute, rectangular flag desserts with strawberries for the pink stripes and blueberries for the blue square. That’s baby’s play — I’m talking a severe, multi-layered cake to make you need to rise and sing the countrywide anthem.
I suspected it might be extra complicated than I first thought after I ran across the cake on an editorial on BuzzFeed called “23 Hilarious Fourth of July Pinterest Fails.” Others had tried this cake before and failed miserably. Could I do it? Did I actually have the proper stuff? I’d see for myself.
Here’s the result: no longer too horrific. It might not be a gigantic fail, but clearly now not Food Network-worthy.
This is a complex and alternative time-eating recipe. If you don’t have two to a few hours to spare, don’t trouble.
Make sure to study through the recipe before you address it.
I stored it simply by using the Betty Crocker version, which shows the usage of cake mixes. I tweaked it slightly by using pink and blue velvet cake mixes instead of white cake with food coloring. Because I became using the colored cake mixes, I not noted the meals coloring. That turned into first-rate with the crimson layer; however, in hindsight, I think I must have used blue food coloring to get a deeper blue (in place of the mint Scope coloration I was given).
Because you cut the cakes into smaller circles, you’ll end up with a whole lot of extra cake fragments. Consider preserving them intact and freezing them for a fast dessert once more. Or, if you are like me, devour them immediately. Quality control is the entirety.
Be cautious whilst reducing your desserts in half lengthwise. My layers have been uneven, so my stripes weren’t equal in size. I express regret, America.
If you like to bake, this recipe is probably for you. However, there has been a massive sense of pride after I cut into it and noticed the flag design.
How does it taste? It’s quite exact. But this dessert is greater approximately the visual spectacle of it all — style over substance. That’s one way to honor America.
Ingredients for purple cake layers
1 box white or purple velvet cake blend
1 pint (2 cups) strawberries, stems removed, pureed in blender or meals processor to about 1 1/four cups
1/three cup vegetable oil
three egg whites
1 teaspoon pink paste meals color (in case you use crimson velvet cake blend, that is optionally available)
For the blue cake layer
half of the container white or blue velvet cake blend
half of the cup blueberries, pureed in blender or food processor
three tablespoons vegetable oil
2 entire eggs
half of teaspoon blue paste food coloration (If you operate blue velvet cake blend, this aspect is optional however advocated)
3 tablespoons white star-formed candy sprinkles or nonpareils
For the white cake layer
half container white cake blend
half of cup water
2 tablespoons vegetable oil
2 egg whites
For frosting and decoration
three packing containers fluffy white frosting
Red, white, and blue sprinkles, as preferred
For red cake layers: Heat oven to 350 degrees. Grease or spray eight-inch spherical pans; place an 8-inch round piece of parchment paper at the bottom of every pan—grease or spray parchment paper. In a massive bowl, beat purple cake layer ingredients with an electric mixer at a low pace for 30 seconds, then at a high pace for approximately 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until pinnacle springs lower back while gently touched. Cool 10 mins; run a knife around aspects of pans to loosen desserts. Gently dispose of pans to cooling rack; dispose of parchment paper. Cool absolutely, approximately 30 minutes. Flatten cake layers using trimming off rounded tops. Cut layers in half horizontally to make 4 skinny crimson layers. In 1 layer, cut small spherical out of the center, using a four-inch biscuit cutter. Wrap and freeze 1 skinny layer and the layer that become reduce out of it; shop for some other use.
For the blue cake layer: Heat oven to 350 ranges. Grease or spray an 8-inch round pan; region an 8-inch spherical piece of parchment paper in the backside of the pan. Grease or spray parchment paper. In a medium bowl, beat all blue cake layer substances except sprinkles with an electric powered mixer at a low pace of 30 seconds, then at an excessive velocity of approximately 2 minutes or until easy. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or till top springs lower back whilst gently touched. Cool 10 minutes; run a knife around the side of the pan to loosen the cake. Gently get rid of from pan to cooling rack; eliminate parchment paper. Cool completely, about 30 minutes. Flatten cake layer with the aid of trimming off rounded top. Do now not cut in half horizontally. Cut small spherical out of the center, with the use of a 4-inch spherical biscuit cutter. Wrap and freeze four-inch round; store for any other use.
For the white cake layer:
Heat oven to 350 stages. Grease or spray an eight-inch spherical pan; location an eight-inch round piece of parchment paper on the backside of the pan. Grease or spray parchment paper. In a medium bowl, beat white cake layer ingredients with an electric mixer at an excessive pace for about 2 minutes or until easy. Spread in pan. Bake 29 to 34 minutes or till the top springs again while gently touched. Cool 10 minutes; run a knife around the aspect of the pan to loosen the cake. Gently do away with from pan to cooling rack; take away the parchment paper. Cool absolutely, about a half-hour. Flatten the cake layer with the aid of trimming off the rounded pinnacle. Cut layer in half horizontally to make 2 skinny white layers. In 1 layer, cut a small round out of the center, using a four-inch biscuit cutter. Wrap and freeze the layer that was cut out; shop for any other use.
To assemble the cake:
Place 1 pink cake layer on a cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; unfold 1/three cup frosting on top. Top with second crimson cake layer; spread 1/three cup frosting on top. Gently pinnacle with blue layer. Carefully spread a skinny layer of frosting on reducing part internal of the blue cake layer. Gently insert white four-inch cake spherical; pinnacle with frosting after which pink 4-inch cake round; press barely. Frost aspect and top of the cake the use of closing frosting. Top with sprinkles. Store loosely blanketed in the fridge.