Fruit Topped Flag Cake
Ingredients:
For the Cake
2 1/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups milk
For the Frosting
2 cups chilled heavy cream
3 tablespoons confectioners’ sugar
1/2 pint fresh blueberries
2 pints fresh raspberries
1 bag large marshmallows
Special Aids
Pastry bag fitted with a small round or star tip
Skewer
Miniature star-shaped cookie cutter
Directions:
Making the Cake
Preheat oven to 350-degrees. Grease and flour a 13 - x 9-inch baking pan. On a sheet of waxed paper, combine flour, baking powder and salt. Mix well.
Using an electric mixer on medium speed, beat butter and sugar until fluffy. Add eggs, one at a time. Beat in vanilla. On low speed, alternately beat flour mixture and milk into butter mixture. Spread batter in pan; smooth top.
Bake cake until a toothpick inserted in center comes out clean, about 35–40 minutes. Transfer pan to wire rack; cool for 10 minutes. Turn cake onto rack and cool completely.
Decorating the Cake
Beat cream and confectioners’ sugar on high speed until soft peaks form. Spoon 2 cups of whipped cream into pastry bag fitted with small star tip.
Spread remaining whipped cream over top and sides of cake. Using skewer, mark cake with 7 lengthwise rows. Arrange blueberries in a rectangle in upper left-hand corner of cake. Add a second layer of blueberries, if desired. Arrange raspberries in stripes using the lines marked on cake as a guide. With reserved whipped cream in the pastry bag, pipe rows of cream between the rows of raspberries.
To make the stars, flatten several marshmallows with a rolling pin, and with the cookie cutter, cut out one or more stars per marshmallow. Gently place the stars on top of the blueberries on the cake. Refrigerate cake for 1 hour or until ready to serve.
Recipe makes 16 servings.
| | | |
