So, this is a cake I have made for several years, however I skipped last year because I was away for the weekend getting engaged! Anyway, this is so delicious and festive. I obviously can't take credit for it as it is clearly one of Ina Garten's own, but I will tell you that it is definitely a crowd pleaser! People will be so impressed because it seems as if it would be so complicated to make, but it's actually quite simple if you have a bit of time and patience.
However, if you are short on time, you can always pick up a box of Betty Crocker white cake mix instead of making the cake from scratch because the frosting and berries will still "dazzle" your guests! If you choose to make the cake from scratch, I have learned that it is important to follow her directions as precisely as possible to get the best results. Another thing is that Ina serves the cake directly from the pan, but I really like to serve it on a tray with extra berries around the sides. It just makes it look extra special! If you do decide to serve your cake on a tray remember to ALWAYS wait for the cake to cool COMPLETELY before attempting to remove it from the pan! The recipe is as follows...
Ingredients
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
To assemble:
2 half-pints blueberries
3 half-pints raspberries
Directions
Pre-heat the oven to 350 degrees F.
Prepare an 18 by 13 by 1 1/2-inch sheet pan by spreading butter all around the pan and generously dusting flour onto the butter.
Using a hand mixer or electric mixer, blend the butter and sugar on high speed until airy and creamy. Reduce mixing speed and add 2 eggs at a time. After eggs are completely blended in, add the sour cream and vanilla. Continue blending, being sure to scrape the sides and stir until smooth.
Mix flour, cornstarch, salt, and baking soda, then sift into a bowl. Reduce mixer to low and slowly add the flour mixture to the butter mixture for a short time until just combined. Pour cake batter into the prepared pan being sure to smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes. Be sure a toothpick comes out clean when inserted into the thickest part of the cake before removing it from the over. Completely cool the cake to room temperature.
To prepare the icing, bring the butter to room temperature. Beat together the butter, cream cheese, sugar, and vanilla with a hand or electric mixer until smooth and fluffy.
Spread the majority of the icing on the top of the cake. Using a toothpick or knife, "draw" on the frosting where the berries will go by making a rectangle in the top left corner. This is where the blueberries will go. Create 1" lines all the way down the cake. In the first row, put 2 rows of raspberries, in the second row, pipe in two rows of the remaining frosting. To pipe the frosting, cut the tip of a plastic bag, and squeeze the frosting through it. If you have a pastry bag and a star tip you can use that to pipe the two rows of frosting. Make a pattern of the two rows of raspberries and two rows of icing until the flag is completed. Lastly, pipe stars on top of the blueberries, and... you're done!
Well, that's the recipe! I will post the picture of my cake when I make it, and please feel free to do the same, but for now we will stick with Ina's picture perfect Flag Cake. Stay tuned for pictures of the rest of our Fourth of July bash. So far on the agenda is a crawfish boil, jumbalaya, and an assortment of hot sauces to pay homage to the south on our Country's Birthday!
No comments:
Post a Comment