American Flag Cake Pops Recipe By Tasty

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AMERICAN FLAG CAKE POPS RECIPE BY TASTY



American Flag Cake Pops Recipe by Tasty image

These are the perfect treats for your next patriotic party! Don't forget to microwave the white chocolate on medium power so it doesn't seize. The smoother the chocolate, the prettier the pop!

Provided by Betsy Carter

Categories     Desserts

Time 4h

Yield 36 pops

Number Of Ingredients 8

1 box red velvet cake mix, baked according to package instructions and cooled completely
⅔ cup vanilla frosting
4 cups white chocolate chip, divided
4 teaspoons coconut oil, divided
¼ cup sprinkles, blue
½ cup sprinkles, red
36 lollipop sticks, 4 in (10 cm)
1 hard foam, 10x12x1in (25x30x1 cm)

Steps:

  • In a large bowl, crumble the cake into fine, uniform crumbs. Add the vanilla frosting and mix thoroughly.
  • Scoop about 2 tablespoons of the cake mixture at a time and roll into balls. You should have 36 total.
  • Working with half of the white chocolate chips and half of the coconut oil at a time so the mixture stays melted, combine in a medium bowl and microwave on medium heat in 30-second intervals until melted, about 2 minutes. Stir until smooth.
  • Dip ½ inch (1 ¼ cm) of each lollipop stick in the melted white chocolate mixture. Insert each stick ½ inch (1 ¼ cm) into the center of a cake ball. Refrigerate for 10 minutes.
  • Make the cake pop stand: Use a marker to mark 36 evenly spaced dots on the foam. Use a lollipop stick to make holes where the dots are, about ½-inch (1 ¼ cm) deep.
  • Make the blue cake pops: Working in batches of 3, dip 9 cake pops in the melted white chocolate, using a spoon to help coat. Let the excess drip off. Sprinkle the pops with blue sprinkles. Place the cake pops 3 x 3 (7 x 7 cm) in the upper left corner of the cake pop stand. Note: If the melted white chocolate is dripping down the lollipop stick, allow the mixture to cool for 5 minutes before trying again. If the white chocolate cools too much, microwave for 15 seconds.
  • Make the red cake pops: Working in batches of 3, dip the remaining 27 cake pops in the melted white chocolate, using a spoon to help coat. Let the excess drip off. Carefully dip one side of the cake pop into the red sprinkle mixture. Let sit in sprinkles for 30 seconds to set. Let dry completely in the stand, with the sprinkles positioned towards the top of the cake stand. Let the cake pops dry completely. Store at room temperature for up to 2 days before serving.
  • Enjoy!

Nutrition Facts : Calories 177 calories, Carbohydrate 25 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 20 grams

ALL-AMERICAN FLAG CAKE



All-American Flag Cake image

Great for Memorial Day or the 4th of July!

Provided by Bernice Dray

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 3h35m

Yield 12

Number Of Ingredients 14

1 (18.25 ounce) package yellow cake mix
1 cup water
⅓ cup vegetable oil
3 eggs
1 (3 ounce) package strawberry-flavored Jell-O® mix
½ cup boiling water
1 (3.5 ounce) package instant vanilla pudding mix
1 ½ cups milk
1 cup frozen whipped topping, thawed
½ cup fresh blueberries
2 cups frozen whipped topping, thawed
½ cup fresh blueberries
1 ½ cups sliced fresh strawberries
½ cup miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Stir yellow cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl until moistened; beat with a mixer on medium speed for 2 minutes. Pour batter into prepared baking pan.
  • Bake cake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 35 minutes. Cool completely on a wire rack. Poke holes about 1 inch apart all over the cake with a fork.
  • Dissolve strawberry gelatin in boiling water in a bowl and pour gelatin slowly over the cake, letting gelatin seep into holes. Refrigerate cake until gelatin sets, about 1 hour. Transfer cake to a serving platter and cut in half horizontally.
  • Mix instant vanilla pudding mix with milk in a bowl and whisk until thickened, about 2 minutes; stir in 1/2 cup blueberries. Spread blueberry filling onto bottom of cake and place top of cake over the filling. Spread 2 cups whipped topping smoothly over top and sides of cake and arrange 1/2 cup blueberries in a square in the upper left corner of the cake for stars. Arrange alternating layers of strawberries and miniature marshmallows into horizontal red and white stripes.

Nutrition Facts : Calories 408.9 calories, Carbohydrate 58.2 g, Cholesterol 49.8 mg, Fat 17.8 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 6.6 g, Sodium 467.9 mg, Sugar 40.1 g

AMERICAN FLAG COOKIE CAKE



American Flag Cookie Cake image

This American flag cake is a real showstopper. The base is a buttery shortbread cookie that's spread with a tangy cream cheese frosting. It's then decorated with raspberries, white chocolate chips and blueberries for the iconic red, white and blue.

Provided by Kelly Senyei

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 10

1 1/3 cups all-purpose flour
1/3 cup packed light brown sugar
11 tablespoons unsalted butter, at room temperature
4 ounces cream cheese (half an 8-ounce package), at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
3/4 cup confectioners' sugar
1 cup blueberries
3 cups raspberries
1/4 cup white chocolate chips

Steps:

  • For the shortbread: Preheat the oven to 400 degrees F.
  • In a large bowl, whisk together the flour and brown sugar. Cut the butter into pieces, and using 2 forks or your fingers, work the butter into the flour mixture until it's the consistency of wet sand. Press the dough firmly and evenly into a nonstick 9-by-13-inch rimmed baking sheet.
  • Bake until the shortbread is pale golden, 10 to 15 minutes. Remove from the oven and let cool completely in the baking sheet on a wire rack. Once it has cooled, use a sharp knife to carefully cut around the edges then invert the shortbread onto a serving platter.
  • For the toppings: Make the frosting by beating the cream cheese in the bowl of a stand mixer fitted with the paddle attachment on low speed until smooth, about 2 minutes. Add the butter and continue beating on low speed until combined, about 2 minutes. Add the vanilla extract then sift the confectioners' sugar into the bowl and mix on low speed just until combined. (Overmixing will cause the frosting to be too runny.)
  • Spread the cream cheese frosting in an even layer on the shortbread. Arrange 6 of the blueberries in the top left corner in each of 5 rows to form the blue portion of the flag. Arrange the raspberries in about 6 horizontal rows across the cake, leaving about 1 inch between each row, to form the stripes. Place the white chocolate chips between the blueberries to form the stars.
  • Using a sharp knife, slice and serve the cookie cake immediately, or refrigerate until ready to serve the same day. To make the cake in advance, wrap the shortbread tightly in plastic wrap and keep at room temperature for up to 2 days. Refrigerate the frosting for up to 2 days. Then assemble the cake shortly before serving so the berries don't release juices into the frosting.

CRISPY STAR POPS



Crispy Star Pops image

These patriotic pops are a hit at our annual Fourth of July get-together. Serve them as an after-picnic dessert. Or slip them into cellophane bags, tie on ribbons and give them as favors. -Colleen Sturma, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 pops.

Number Of Ingredients 7

8 cups miniature marshmallows
6 tablespoons butter, cubed
12 cups Rice Krispies
12 Popsicle sticks
1 cup white baking chips
1/2 teaspoon shortening
Red, white and blue sprinkles

Steps:

  • In a Dutch oven, heat marshmallows and butter until melted. Remove from the heat; stir in cereal and mix well. Press into a greased 15x10x1-in. baking pan. Cut with a 3-in. star-shaped cookie cutter. Insert a wooden pop stick into the side of each star; place on waxed paper., In a microwave, melt white chips and shortening; stir until smooth. Spread over stars. Decorate with sprinkles.

Nutrition Facts : Calories 171 calories, Fat 6g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 139mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.

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