Easy Flag Cake Recipes

FLAG CAKE

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.

FLAG CAKE

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.

FLAG CAKE

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.

EASY 4TH OF JULY JELLO FLAG CAKE RECIPE

Steps:

• Slice about 1 cup of the strawberries. Halve the remaining 3 cups of strawberries and set aside.
• In a large bowl, stir boiling water into dry Jell-O mix for at least 2 minutes, until completely dissolved.
• To the 1 cup of cold water, add enough ice cubes to measure 2 cups. Stir cold water and ice into the Jell-O and stir until ice is melted. Refrigerate for about 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
• Meanwhile, cut the cake loaf into 10 equal slices and line the bottom of a 9x13 pan with the slices.
• Add sliced strawberries and 1 cup of blueberries to the thickened Jell-O; stir gently. Spoon the Jell-O mixture over the cake slices, trying to distribute the mixture evenly. Refrigerate 4 hours, until firm.
• Spread the whipped topping over the Jell-O cake. Arrange strawberry halves on top to make the stripes of the flag. Use the remaining 1/3 cup blueberries to the square of stars for the flag.
• Keep chilled until serving.

AMERICAN FLAG CAKE

Steps:

• Gather the ingredients. Position a rack in the center of the oven and heat to temperature indicated on the box mix.
• Prepare cake batter according to box directions.
• Pour into a greased and floured 9 x 13-inch pan. Alternatively, line the bottom with parchment paper and grease the sides for easy removal. Bake according to package directions.
• Let cake cool for 15 minutes. Invert onto a serving platter to cool completely.
• Place cake in the freezer while you prepare frosting (this makes the flag cake easier to frost).
• With an electric mixer , beat the cream cheese, whipped topping, and confectioners' sugar until smooth.
• Remove cake from freezer and spread top and sides with whipped cream frosting.
• To decorate flag cake, outline a square in the top left corner with blueberries.
• Fill in with remaining blueberries, leaving some white space showing through. These are the stars on your flag cake.
• Make several lines of raspberries next to and below blueberries. These are the stripes of your flag cake. Refrigerate flag cake until ready to serve.

JELL-O® EASY PATRIOTIC FLAG DESSERT

Steps:

• Stir 1-1/2 cups of the boiling water into dry blue gelatin in medium bowl at least 2 min. until completely dissolved. Add 1 cup of the ice cubes; stir until ice is completely melted. Pour into 13x9-inch dish. Refrigerate 20 min. or until gelatin is set but not firm.
• Place cream cheese, sugar and half of the whipped topping in large bowl; beat until well blended. Spoon over blue gelatin layer in dish; spread carefully to evenly cover gelatin layer. Stir remaining 1-1/2 cups boiling water into strawberry gelatin in separate bowl at least 2 min. until completely dissolved. Add remaining 1 cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 min. or until slightly thickened. Spoon over cream cheese layer in dish. Refrigerate 3 hours or until set.
• Spread remaining whipped topping over dessert just before serving. Decorate with strawberries and blueberries to resemble a flag. Store leftover dessert in refrigerator.

ALL-AMERICAN FLAG CAKE

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.

FLAG CAKE

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.