Flag Sheet Cake Recipe Tips For Successs

AMERICAN FLAG SHEET CAKE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In a large saucepan, bring the water and butter to a boil. As soon as it starts to boil, take the mixture off the heat and let cool for 5 minutes.
• Add this mixture to a large bowl, and combine with the flour, sugar, eggs, sour cream, vanilla, almond, salt, and baking soda. Mix just until combined, scraping the sides of the bowl as needed.
• Put in a greased 10x15 inch pan in the oven for 20-22 minutes.
• Once the cake is baked and cooled, use 2 cups of a whipped topping of your choice to spread onto your cake.
• Use your blueberries and sliced strawberries to create the shape of the American Flag.
• Store in the fridge, covered in plastic wrap, for 3-4 days.

FLAG SHEET CAKE RECIPE + TIPS FOR SUCCESSS

Steps:

• Preheat oven to 350. Prepare a 10 x 16 inch rimmed sheet pan with non-stick baking spray.
• Beat the butter and sugar with an electric mixer on medium speed, until light and fluffy. Add the eggs one at time, beating well after each. Add the vanilla. Scrape down the sides of the bowl and beat until well combined.
• Combine the dry ingredients in a separate mixing bowl. Add to the butter/ sugar mixture one-third at a time, alternating with the milk, mixing on low. Do not over beat. Scrape down the sides of the bowl to make sure everything is incorporated.
• Pour batter into prepared baking sheet and smooth out the top with a spatula. Bake 17-19 minutes, or until cake is light golden brown and a toothpick inserted into the center comes out clean. Remove cake and allow to cool in the pan
• Beat the butter, cream, cheese, vanilla until fluffy. Add the powdered sugar one cup at a time and beat until frosting is smooth.
• Spread half of the frosting on the cake using an offset spatula, once it has fully cooled. Using a toothpick, draw a line on the upper left corner where the blueberries will be.
• Fill the upper left square with blueberries. Make a double row of raspberries on top of the cake to the right of the blue square. You will want the bottom of the blue square to line up with the bottom of a raspberry row, so take care to space the rows accordingly. Continue with double rows of raspberries, leaving space in between for white stripes.
• Fill a piping bag fitted with a star tip with the remaining cream cheese frosting. Pipe stars on top of the square of blueberries and stripes in between the raspberry rows.
• Serve directly out of the pan, refrigerating any leftovers.

AMERICAN FLAG SHEET CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a 13" x 18" rimmed baking sheet - spray with your favorite non-stick spray or wipe down with a bit of oil.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk or a wooden spoon to combine.
• Using the back of a wooden spoon, make three indents in the flour mixture. Into one indent, pour the vanilla. Into the second, pour the vinegar. Into the third, add the oil. Pour the water over the top. Stir well until combined.
• Spread the batter in the baking sheet and, using an offset spatula, spread the batter to the edges of the pan, making it as level as possible. Bake for 14-17 minutes; until the sides have pulled away from the edge a bit and a toothpick inserted into the center comes out clean. Pull the cake out of the oven and set on a wire rack to cool completely.
• While the cake cools, make the buttercream frosting. Using a stand mixer or hand mixer, whip the butter until smooth. Add a cup of powdered sugar and mix in at low speed. Add remaining powdered sugar, a cup at a time, and mix until smooth. Add the vanilla and the milk. Mix until smooth and an easily spreadable consistency. If too thick, add more milk - just a teaspoon at a time, as it thins out easily. If too thin, add more powdered sugar.
• Once the cake is completely cool, frost it with the buttercream - simply smooth it all over the top in a thin, even layer.
• Now, it's time to decorate! Visually divide the cake into thirds and, in the top third, fill in with rows of blueberries. Add rows of halved strawberries next; the amount of stripes depends on the size of your strawberries, so just eyeball it, and if you need to adjust the berries, you can use the tip of the offset spatula or the tip of a spoon to create stripes in between the rows of berries.
• Serve as soon as possible; it can be made ahead of time, but the strawberries will probably start to leak after awhile, so keep that in mind.

FLAG SHEET CAKE

Steps:

• Trim any rough edges from cakes using a serrated knife. Place four strips of parchment paper around the perimeter of a serving platter. Place first layer, bottom side up, on serving platter. Using an offset spatula, spread cake with 2 1/2 cups frosting. Top with remaining layer, bottom side up. Spread entire cake with 5 1/2 cups frosting. Place remaining frosting in a large pastry bag fitted with a star tip (such as Ateco #35). Remove parchment paper strips.
• Using the tip of a toothpick, outline the shape of a flag on the cake. Fill the upper left-hand corner with a single layer of blueberries. Place one row of raspberries across upper edge of cake to form first red stripe. Pipe one row of stars just below raspberries to form first white stripe. Repeat process with remaining raspberries and frosting until you have 7 red and 6 white stripes.

CANADIAN FLAG CAKE

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.