Cake Ball Flag Cake Recipes

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FLAG CAKE



Flag Cake image

This patriotic cake is so simple and so versatile! To make this cake easy to take, you can frost and decorate it right in the pan.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 15

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy vanilla frosting or Betty Crocker™ Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint (2 cups) fresh strawberries, stems removed, strawberries cut in half

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Place cake on tray. Frost top and sides of cake with frosting.
  • For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator.

Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 31 g, TransFat 2 g

CANADIAN FLAG CAKE



Canadian Flag Cake image

Celebrate Canada Day with a flag cake! Vanilla sheet cake with a whipped cream cheese frosting, decorated with strawberries to make the Canada Flag. This will feed a crowd! Serve with extra sliced strawberries if desired.

Provided by WestCoastMom

Categories     Desserts     Cakes     White Cake Recipes

Time 1h35m

Yield 24

Number Of Ingredients 15

1 ½ cups white sugar
1 cup butter, softened
3 eggs, at room temperature
½ cup sour cream, at room temperature
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1 cup milk, at room temperature
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
2 cups sliced fresh strawberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11X17-inch baking pan with 1-inch high sides.
  • Beat 1 1/2 cups sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Beat one egg at a time into the butter mixture; beat in sour cream and 2 teaspoons vanilla extract.
  • Sift flour, baking powder, baking soda, and salt together in a bowl. With mixer at low speed, add flour mixture to butter mixture alternately with milk just until combined. Scrape sides and bottom of bowl and finish mixing with a rubber spatula. Pour batter into prepared pan; spread to corners of pan and smooth top with a spatula.
  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes. Cool cake completely, about 30 minutes. To remove cake from pan, run a paring knife between cake and pan. Cover cake pan with plate or cooling rack; invert to transfer cake onto plate.
  • Beat cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla extract together in a bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Reduce mixer speed to low; slowly pour in cream. Once cream is incorporated, turn mixer speed to medium-high; beat until stiff peaks form, about 2 minutes.
  • Spread cream cheese mixture evenly over top and sides of cake, smoothing the top. Place 2 to 3 rows of overlapping strawberry slices parallel to short sides of cake for the two red stripes of the Canada flag. Trace out a maple leaf shape in center of cake with a toothpick; use points of strawberry slices to create points of maple leaf. Cut a strip of strawberry for the leaf stem; fill in the area of the maple leaf with sliced strawberries. Refrigerate cake until ready to serve.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 29.4 g, Cholesterol 83.9 mg, Fat 20.3 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 12.4 g, Sodium 205.1 mg, Sugar 18 g

CAKE BALL FLAG CAKE



Cake Ball Flag Cake image

A fun way to celebrate the Fourth of July, our Cake Ball Flag Cake is made with your favorite flavor of Betty Crocker Cake mix and decorated with patriotic-colored candy melts and Betty Crocker whipped vanilla frosting.

Provided by Jessica Walker

Categories     Dessert

Time 3h20m

Yield 63

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Whipped vanilla frosting
1 bag (14 oz) red candy melts
1 bag (14 oz) white candy melts
1 cup blue candy melts (from 14-oz bag)
Betty Crocker™ Decorating Decors red sugar crystals, if desired
White sparkling sugar, if desired
Betty Crocker™ Decorating Decors blue sugar crystals, if desired

Steps:

  • Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
  • Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Using 1-inch scoop, shape mixture into balls; place on cookie sheet. Freeze about 45 minutes or until firm. When firm, transfer to refrigerator.
  • In 1-quart microwavable bowl, microwave red candy melts uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
  • Remove a few balls from refrigerator at a time. Using 2 forks, dip and roll 1 ball at a time in red coating. Return to cookie sheet; immediately sprinkle with red sugar crystals. Dip a total of 28 cake balls in red coating.
  • Repeat melting instructions for white candy melts. Dip a total of 23 cake balls in white coating; immediately sprinkle with sparkling sugar.
  • Repeat melting instructions for blue candy melts. Dip remaining 12 cake balls in blue coating; immediately sprinkle with blue sugar crystals. Refrigerate all coated cake balls about 10 minutes or until set.
  • On serving tray, arrange cake balls in flag pattern in 7 rows, starting from the bottom: 1 row of 9 red balls, 1 row of 9 white balls, 1 more row of 9 red balls, 1 more row of 9 white balls, 1 row of 4 blue balls and 5 red balls, 1 row of 4 blue balls and 5 white balls, and 1 more row of 4 blue balls and 5 red balls. Store tightly covered. Serve at room temperature.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 13 g, TransFat 0 g

FLAG CAKE



Flag Cake image

Provided by Ina Garten

Time 1h15m

Yield 20 to 24 servings

Number Of Ingredients 15

18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
2 half-pints blueberries
3 half-pints raspberries

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.

FLAG CAKE



Flag Cake image

Give a cheer for our Flag Cake! This Fourth of July cake is patriotic and yummy. You can make our Fourth of July cake in 15 minutes with four ingredients.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Makes 12 servings.

Number Of Ingredients 4

4 cups fresh strawberries
1 pkg. (12 oz.) frozen prepared pound cake, thawed, cut into 14 slices
1-1/3 cups blueberries, divided
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Slice 1 cup strawberries; halve remaining strawberries.
  • Cover bottom of 13x9-inch dish with cake slices; top with sliced strawberries and 1 cup blueberries. Spread COOL WHIP over berries.
  • Arrange strawberry halves and remaining blueberries on COOL WHIP to resemble a US flag. Keep refrigerated.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

FLAG CAKE



Flag Cake image

Layered with whipped cream, raspberry purée, saltines and fresh fruit, this easy icebox cake balances bright, fresh flavors with tangy cream cheese. The saltines add a nice saltiness, but you can substitute graham crackers or even chocolate wafers if you prefer things on the sweeter side. The addition of cream cheese makes the icebox filling thicker and more stable. And, while the cream firms up, the saltines absorb its moisture, becoming tender and making the cake easy to cut into impressively striped slices.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 45m

Yield 8 servings (Makes one 5-by-9-inch cake)

Number Of Ingredients 10

18 ounces/510 grams fresh raspberries or thawed frozen raspberries
2/3 cup/135 grams granulated sugar
Pinch of fine sea salt
1 teaspoon vanilla extract
8 ounces/225 grams cream cheese, at room temperature
1/3 cup/65 grams granulated sugar
3 cups/720 milliliters heavy cream, chilled
48 saltine crackers
Fresh raspberries and blueberries, for finishing
Confectioners' sugar, for finishing

Steps:

  • Prepare the raspberry purée: In a medium saucepan, stir together the raspberries, sugar and salt. Cook over medium, stirring occasionally, until the berries start to break down, 5 to 6 minutes. Use a potato masher or large fork to smash the berries until they are soft and lumpy.
  • Strain the purée over a large bowl, discarding the solids. (You should have about 1½ cups/360 milliliters of purée.) Stir in the vanilla extract, and let cool to room temperature.
  • Make the cake: In the bowl of an electric mixer fitted with the whip attachment, whip the cream cheese and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape the bowl well. With the mixer still on medium speed, add the cream gradually in a slow, steady stream, pausing for a moment if the milk begins to splash up.
  • Continue to whip the mixture on medium speed until it forms soft peaks. Scoop about half of the whipped cream (about 3¼ cups) into the bowl with the raspberry purée, reserving the remaining half in the mixer bowl. Use a whisk to mix the raspberry mixture and cream just until combined. (It should still look thick, but also smooth and creamy. Do not overwhip.)
  • Line a 5-by-9-inch loaf pan with plastic wrap, pressing it firmly into the base, corners and sides and leaving enough excess to wrap the surface of the cake later. Transfer ⅓ of the white whipped cream mixture to a disposable piping bag, or a zip-top bag with a ½-inch opening cut from a lower corner of the bag. (Working with a batch at a time keeps the cream from becoming overworked as you squeeze the bag.) Pipe back and forth to fill the base of the pan with an even layer of white cream. (Alternately, you could dollop the cream into the pan and spread into an even layer.) Arrange 8 saltines evenly on top of the cream, pressing gently to affix them. Pour or spoon ⅓ of the raspberry whipped cream mixture into the prepared pan and spread into an even layer. Arrange 8 saltines evenly over the raspberry-cream cheese mixture, pressing gently into it.
  • Repeat this process twice more, layering the white whipped cream, saltines, raspberry whipped cream and saltines again until the pan is full. The final layer or two may rise slightly above the top rim of the pan, which is O.K.! (If you can't fill your pan any more, and still have a little cream left, save it in the refrigerator to use as a topping for ice cream.)
  • Use the excess plastic wrap to cover the top of the assembled cake. Transfer it to the fridge for 12 hours or overnight.
  • Unwrap the top of the cake, then invert the pan onto a platter or serving dish. The cake should easily pop out of the loaf pan, but if it doesn't, you can use the plastic wrap to help to pull it away from the pan. Remove and discard the plastic wrap.
  • Refrigerate until ready to serve. The cake slices well directly from the refrigerator, but for even cleaner, sharper slices, you can freeze the cake for 15 to 20 minutes before slicing and serving. When ready to serve, pile raspberries and blueberries on top of the cake and dust with confectioners' sugar.

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

4TH OF JULY FLAG CAKE



4th of July Flag Cake image

Family favorite for 4th of July barbecues. The combination of fresh berries and creamy vanilla pudding mix makes for a wonderful refreshing dessert.

Provided by kerberr15

Time 30m

Yield 16

Number Of Ingredients 9

1 ½ cups cold milk
1 (5.1 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 ½ cups frozen whipped topping (such as Cool Whip®), thawed
2 cups graham cracker crumbs
½ cup unsalted butter, melted
4 cups fresh blueberries
2 cups fresh raspberries
3 cups sliced fresh strawberries

Steps:

  • Beat cold milk and instant pudding in a bowl until no lumps remain. Beat cream cheese in a separate bowl until creamy. Gradually add in milk-pudding mixture and mix until smooth. Mix in whipped topping.
  • Mix graham cracker crumbs and melted butter in a bowl until crumbs are completely moistened. Spread into a 9x13-inch baking dish and push down to create an even crust.
  • Set aside 45 blueberries and 60 raspberries for topping. Mix remaining blueberries, raspberries, and strawberries together in a bowl and pour on top of the graham cracker crust. Spread pudding mixture evenly over the berries, making the top as smooth as possible. Top with reserved blueberries and raspberries to make a flag design.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 28.6 g, Cholesterol 32.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 244.4 mg, Sugar 17.6 g

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

FLAG CAKE



Flag Cake image

I liked the looks of the popular Wave Your Flag Cake, but I didn't like all the sugar and chemicals. This is my all-natural version.

Provided by Mrs. Michael Ramey

Categories     Desserts     Cakes

Time 3h30m

Yield 20

Number Of Ingredients 9

1 (10.75 ounce) loaf prepared pound cake, sliced
4 cups mixed berry fruit juice
4 teaspoons agar-agar powder
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 pint heavy cream
¼ cup honey
⅓ cup fresh blueberries
3 cups fresh strawberries, halved

Steps:

  • Cover the bottom of a 9x13-inch pan with cake slices. Add the fruit juice to a saucepan and sprinkle the agar-agar over the juice; let soak for 15 minutes. Bring the juice to simmer and stir until the agar-agar has dissolved. Remove the pan from the heat and let sit until the juice starts to thicken. Stir 1 cup sliced strawberries and 1 cup blueberries into the slightly thickened juice. Pour the fruit and juice mixture over the pound cake slices and let sit until the juice has set.
  • In a large bowl, whip the heavy cream until foamy and peaks are just about to form. Beat in the honey until stiff peaks form. Spread the whipped cream over the cake. Arrange the blueberries on the whipped cream for the stars of the flag. Place the strawberry halves on the whipped cream to resemble the stripes of a flag.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 21.7 g, Cholesterol 65.8 mg, Fat 11.9 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 7.2 g, Sodium 72.5 mg, Sugar 16.1 g

FLAG CAKE



Flag Cake image

This patriotic-themed cake makes a stunningly delicious centerpiece on any summer celebration table. To honor our troops, pass it along to all your family and friends! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 15 servings.

Number Of Ingredients 17

1 package French vanilla cake mix (regular size)
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
1 tablespoon 2% milk
1 jar (7 ounces) marshmallow creme

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine first four ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into prepared pan., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Transfer cake to a covered cake board. Using a small knife, cut out a 5x4-in. rectangle (1/2 in. deep) in the top left corner of cake, leaving a 1/2-in. border along edges of cake. For red stripes, cut out 1/2-in. wide rows (1/2 in. deep), leaving a 1/2-in. border. Using a fork, carefully remove cut-out cake pieces., 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 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 confectioners' sugar and milk until smooth. Add marshmallow creme; beat well until light and fluffy. Spread 1 cup over sides and top edge of cake. Refrigerate remaining frosting 20 minutes., 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 1-2 hours or until gelatin is set.

Nutrition Facts : Calories 438 calories, Fat 18g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 363mg sodium, Carbohydrate 67g carbohydrate (51g sugars, Fiber 0 fiber), Protein 4g protein.

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2022-03-24 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, coming up with 36 balls in total.
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CAKE BALL FLAG | CAKE BALLS, BAD CAKES, FOURTH OF JULY CRAFTS FOR KIDS
I made cake balls with vodka in them! Mmm, mmm good! Get a boxed cake mix ( whatever flavor) Follow directions and bake the cake When cake is done and still warm, crumble it in the pan with a fork. Take a can of frosting and mix it into the cake crumbles. Form into small balls and set onto wax paper. Refridgerate, just to cool. Then dip in ...
From pinterest.com


THE BEST EVER AMERICAN FLAG CAKE RECIPE | MYRECIPES
1 ½ cups buttermilk. 2 eggs. 1 teaspoon vanilla extract. Cream-cheese frosting: 2 (8 oz.) packages cream cheese, softened. 8 tablespoons (1 stick) unsalted butter, softened. 2 ½ cups confectioners' sugar, sifted. 2 teaspoons fresh lemon juice. ½ pint blueberries.
From myrecipes.com


FLAG CAKE WITH CREAM CHEESE TOPPING RECIPE - RECIPES.NET
2022-04-29 Cool the cake, then poke the entire cake with a fork. Add 1 cup of boiling water to the Jell-O mixture, then stir until all the powder is dissolved. Stir in ½ cup cold water. Gently pour the mixture over the cake. Refrigerate for 4 hours. Mix the softened cream cheese and sugar until light and fluffy. Add whipped topping.
From recipes.net


HOW TO DECORATE A FESTIVE RED, WHITE, AND BLUE FLAG CAKE
2015-07-01 1. No-Bake Cheesecake Flag Cake. This bright and festive flag cake cheesecake won't heat up your kitchen when you make it with a creamy no-bake cheesecake mixture on top of a graham cracker crust. Use blueberries for the stars and strawberries for the stripes, and you've got a gorgeous flag cake dessert. Watch the video to see Chef John put it ...
From allrecipes.com


AMERICAN FLAG CAKE - DINNER, THEN DESSERT
2019-05-21 Box Mix American Flag Cake: 1 box White Cake Mix. 16 ounces Cool Whip. 1 pint blueberries. 2 pounds strawberries. Bake the white cake mix according to the box directions in a 9×13 baking pan then cool on a wire rack. Frost with a tub of cool whip then place back into the freezer for at least one hour.
From dinnerthendessert.com


CAKE BALL FLAG CAKE | RECIPE | FLAG CAKE, CAKE BALLS, BLUE DESSERTS
Aug 13, 2016 - A fun way to celebrate the Fourth of July, our Cake Ball Flag Cake is made with your favorite flavor of Betty Crocker Cake mix and decorated with patriotic-colored candy melts and Betty Crocker whipped vanilla frosting.
From pinterest.com


CAKE BALL FLAG CAKE | RECIPE | FLAG CAKE, CAKE BALLS, HOLIDAY TREATS
Jun 13, 2012 - A fun way to celebrate the Fourth of July, our Cake Ball Flag Cake is made with your favorite flavor of Betty Crocker Cake mix and decorated with patriotic-colored candy melts and Betty Crocker whipped vanilla frosting. Pinterest. Today. Explore ...
From pinterest.com


HOW TO MAKE A FLAG CAKE - BAKING WITH BLONDIE
Split your batter into two bowls (1/4 of the batter in one small bowl, and 3/4 the batter in a medium one). Color the small bowl’s worth of cake batter into a dark blue hue (I love “Navy” from Americolor). And then color the medium bowl’s worth of batter to red. Bake as directed, cool, wrap in plastic wrap, then place in the freezer for ...
From bakingwithblondie.com


FLAG CAKE RECIPE - HOW TO MAKE A FLAG CAKE FOR FOURTH OF JULY
2015-06-29 Heat oven to 350 degrees F. Grease 13x9 rectangular pan. In large bowl, whisk together flour, baking powder and salt; set aside. Place butter and …
From delish.com


CAKE BALL FLAG CAKE | RECIPE | CAKE BALLS, FLAG CAKE, BETTY CROCKER ...
Jun 21, 2015 - A fun way to celebrate the Fourth of July, our Cake Ball Flag Cake is made with your favorite flavor of Betty Crocker Cake mix and decorated with patriotic-colored candy melts and Betty Crocker whipped vanilla frosting. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device …
From pinterest.co.uk


HOW TO MAKE A FLAG CAKE - KING ARTHUR BAKING
2020-07-01 Just prepare the batter as directed in the recipe, pour into a 9” x 13” pan, and bake in a preheated 325°F oven for about 45 to 48 minutes, until the cake tests done . You can decorate the cake directly in the pan if you’d like. This option works particularly well if you’re planning to transport your finished product anywhere.
From kingarthurbaking.com


LIGHT AND FLUFFY 4TH OF JULY MARBLE CAKE | LIFE LOVE & SUGAR
2022-06-13 Preheat oven to 350°F (176°C). Combine the flour, baking powder, baking soda and salt in a medium-sized bowl and set aside. Add the butter, vegetable oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
From lifeloveandsugar.com


HOW TO MAKE A FLAG CAKE FOR JULY 4TH - RACHAEL RAY SHOW
2021-06-30 1) Divide red velvet cake batter into an 8-inch pan and a 6-inch pan; bake. 2) Cut the 8-inch piece into two 8-inch layers. 3) Cut the 6-inch piece into a smaller circle, using a 4-inch cookie cutter. 4) Bake one box of white cake in 8-inch pan. 5) Cut the 8-inch piece into two 8-inch layers. 6) Add blue food coloring to second box of white ...
From rachaelrayshow.com


FLAG CAKE - OH SWEET BASIL
2015-06-28 Heat oven to 400 degrees. In the bowl of a kitchenaid, mix the flour and sugar. Place the margarine, shortening and water in a saucepan over medium heat and bring it to a light boil. In a separate bowl, combine the buttermilk, eggs, soda, vanilla and salt, whisk until smooth.
From ohsweetbasil.com


CAKE RECIPE - CAKE BALL FLAG CAKE
1 box Betty Crocker® SuperMoist® cake mix (any flavor) Water, vegetable oil and eggs called for on cake mix box 1 container Betty Crocker® Whipped vanilla frosting 1 bag (14 oz) red candy melts 1 bag (14 oz) white candy melts 1 cup blue candy melts (from 14-oz bag) Betty Crocker® Decorating Decors red sugar crystals, if desired White sparkling sugar, if desired …
From diabetesrecipewithchickens.blogspot.com


FLAG CAKE RECIPE | SOUTHERN LIVING
Preheat oven to 350˚. In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, using an electric mixer on medium-low speed, beat together the eggs, oil, sour cream, and vanilla. On low speed, beat in half the dry ingredients, just until combined.
From southernliving.com


CLASSIC FLAG CAKE - FOURTH OF JULY - LAUREN'S LATEST
2021-06-15 Preheat oven to 325 degrees. Line sheet pan with parchment paper and spray well with nonstick cooking spray and set aside. In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside. In a liquid …
From laurenslatest.com


A SPARKLY SPANGLY FOURTH OF JULY FLAG CAKE | KITCHN
2020-06-23 This stately, whipped cream-gilded cake has a colorful surprise inside that makes this vanilla-cake-meets-berry-shortcake recipe stand out from the rest. Yield Serves 16. Prep time 30 minutes. Cook time 25 minutes to 30 minutes. Show Nutrition.
From thekitchn.com


FLAG CAKE – THE HOUSE OF ELYN RYN
2019-06-24 Preheat oven to 325 degrees Fahrenheit. Prepare (3) 9-inch cake pans and (1) 6-inch cake pan by coating with shortening and then dusting with powdered sugar. Cut out round parchment circles and fit them into the bottom of each prepared pan. Set pans aside.
From thehouseofelynryn.com


BAREFOOT CONTESSA | FLAG CAKE | RECIPES
Flag Cake. Heat the oven to 350 degrees. Butter and flour an 18 x 12 x 1-1/2-inch sheet pan (see note). Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 3 minutes on medium speed, until light and fluffy. (If the butter is too cool to be light and fluffy, add a teaspoon or two of warm water,) On ...
From barefootcontessa.com


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