There is always Next Year !!!

Sorry to all my VAST following but my photographers did not meet their deadlines for pictures. It’s a little late for the 4th of July to make this dessert but save this idea for next year. It’s a surprise FLAG CAKE !!  Looks like a bland white cake on the outside,  then  KABOOM! RED, WHITE and BLUE on the inside.

So here’s how you make it.  You need 2 white cake mixes (or make from scratch) Color one cake mix red and put into two  (8″ or 9″) cake pans.  Mix #2, pour half of mix into one pan and color the remaining half blue then place in pan #4                2- Red, 1-White, 1- Blue.  It takes a LOT of food coloring to get rich color. I used over a tube of red and blue for these cakes. Bake as directed and let cool.

Now the artistic part. Slice the white layer in half, slice both red layers in half  and put blue layer aside for now.

Make a 4″ circle out of cardboard (5″ if you used a 9″ cake pan) and use it to cut a red and a white circle out of one layer of each.  Left over cake is discarded or frozen for further use. One half layer of red is also extra.  Cut a 4″ circle out of the CENTER of the blue cake.

Now make a large batch of your favorite frosting (see below)*

To assemble, place one half RED on bottom of your serving dish. Apply a thin layer of icing (enough to hold layer) and place a WHITE layer, ice top and place a RED layer.  Add icing to top of red layer and place FULL PAN BLUE on top with the center cut out. Now carefully, place WHITE 4″, ice then RED 4″ into center to create “short stripes”.  Frost entire cake being careful not to spread crumbs into icing on the top.

You should now have a bland white cake.  When you cut into it the FLAG will appear  .

Happy Holiday!

And offer to bring the DESSERT the next Fourth of July !!!!

* Cream Cheese Frosting

1/2 C          Butter ( one stick) 
8 oz             Cream Cheese 
4-6 C           Powdered Sugar
1 tsp            Vanilla
2-4 Tbsp   Hvy Cream  or  Half &Half
                                                                                            
Beat butter and cream cheese until smooth, slowly blend in 4 cups powdered sugar,add vanilla and 2 Tbsp of Cream.  Check consistency for icing a cake and add more Sugar or Cream until desired thickness is reached. 
Icing should be stiff to a soft peak but pliable for icing and smoothing out. 
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