American flag cake
- July 2014
- Serves 20
- Hands-on time 1 hour, oven time 50 minutes
A great celebration cake, decorated in red, white and blue, using vanilla buttercream, blueberries and raspberries to look like the American flag.
- 45.3g (27.9g saturated)
- 67.7g (51.5g sugars)
For best results, start with all your cake ingredients at room temperature.
Don’t use low-fat cream cheese for the frosting. It may run off the cake. You probably won’t need all the icing, but it’s better to have extra in case you need to re-do anything. If your dimensions aren’t quite right, simply scrape the icing off the cake with a palette knife, then start again.
Making a big sheet cake is traditional on the Fourth of July. Once everyone has had a slice, it’s portioned up for people to take home.
You’ll need a piping bag fitted with a closed star nozzle to give the best ridged icing effect. If you don’t have one, use a plain nozzle.
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