Flag Cake
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
55
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Kosher Salt2 cups
Granulated Sugar5 large
Egg (at room temperature)1 tsp
Pure Vanilla Extract1 cup
Buttermilk3 tbsps
Rainbow2.5 cups
Sugar (confectioners')1 cup
Blueberry1 tbsp
Apple JellyDirections:
1
Special equipment: Pastry bag Rosette tip For the cake: Preheat the oven to 350 degrees F
2
Coat a 9-by-13-inch rectangular baking pan with nonstick cooking spray
3
Line the bottom of the pan with parchment paper and coat again with the spray
4
Combine the flour, cornmeal, baking powder, baking soda and salt in a small bowl
5
Whisk together and set aside
6
Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, 3 minutes
7
Beat in the eggs, 1 at a time until combined, then beat in the vanilla
8
Reduce the speed to low and beat in one-third of the flour mixture until just combined
9
Beat in half the buttermilk and then repeat, adding the flour in 2 more increments and alternating with the second half of the buttermilk
10
Stir in the sprinkles
11
Transfer to the prepared pan and spread the batter evenly
12
Bake until the cake is golden brown and the top springs back to a light touch, 30 to 35 minutes
13
Cool 15 minutes in the pan
14
Run a small knife around the edges of the cake to release the sides and turn the cake out onto a baking sheet
15
Remove the parchment paper and then flip again onto a serving platter or cutting board so the top of the cake is back on top
16
Cool completely before frosting
17
For the frosting: Beat the butter and salt in a large bowl with an electric mixer on medium speed until fluffy
18
Add the white chocolate and beat until fluffy
19
Gradually beat in the confectioners' sugar and vanilla
20
Increase the speed to medium-high and beat until very smooth and fluffy
21
Transfer 1/2 cup of the frosting to a pastry bag fitted with a small rosette tip
22
Frost the top and sides of the cake with the remaining frosting
23
For the garnish: Place the blueberries in 6 rows of 6 berries each in the top left-hand corner of the cake
24
Trim and halve the strawberries lengthwise and make 4 rows of strawberries across the cake
25
Pipe 13 stars between the blueberries and use the remaining frosting to pipe a border around the bottom of the cake
26
Brush the berries with the melted jelly
27
Cut and serve