Now, Ina Garten is one of my foodie heroes for many reasons, but the biggest is that her food always turns out. There are another two names I can think of pretty quickly that have pretty ginormous names and their own shows as well, but I feel like it’s a 50/50 chance if their food will turn out. One of Ina’s most popular recipes is for her Flag Cake. And it’s awesome. But mine might just be better than Ina Garten’s Flag Cake.
MIGHT! I said, MIGHT. I don’t want this post to ever sound like a competition because trust me, she wins every time. She’s crazy talented and seems rather lovely. The reason I like my flag cake is because of the frosting. Or frostings to be more exact.
When I was in high school I had a cake that was frosted with a lovely, light frosting and then decorated with a heavier buttercream and I absolutely loved the variety of flavor just in one little bite. I’m already a big fan of sweet and salty, hot and cold, crunchy and creamy so it only seems right to have a light and heavy combo on a classic flag cake. Just add berries for decoration and you’re done!
- 2 cups of flour
- 2 cups of sugar
- ½ cup of margarine or butter
- ½ cup shortening
- 1 cup of water
- ½ cup of buttermilk (or ½ cup of milk and 1 tablespoon of vinegar)
- 2 eggs, slightly beaten
- 1 teaspoon soda
- 1 teaspoon vanilla
- 1 pinch of salt
- 8 oz cream cheese, softened (we use neufchatel and see no difference)
- ½ cup powdered sugar
- 2 teaspoons lemon juice
- 12 oz cool whip (or 4½ cups fresh whipped cream-sweetened with powdered sugar)
- 2-3 Pints Fresh Raspberries
- 1 Pint Fresh Blueberries
- 1 Cup unsalted butter at room temperature
- 12 ounces cream cheese at room temperature
- ½ pound powdered sugar, sifted
- ½ teaspoons pure vanilla extract
- Heat oven to 400 degrees.
- In the bowl of a kitchenaid, mix the flour and sugar.
- Place the margarine, shortening and water in a saucepan over medium heat and bring it to a light boil.
- In a separate bowl, combine the buttermilk, eggs, soda, vanilla and salt, whisk until smooth.
- Take the shortening mixture and pour it over the flour mixture and mix until smooth. add the buttermilk mixture and mix again until smooth.
- Lightly spray a cookie sheet with cooking oil (pam). pour the mixture in the pan and bake for 20 minutes. Allow to completely cool.
- Frost the cake with the whipped cream frosting.
- Decorate the cake with blueberries in one corner and two rows of raspberries all the way across the cake, skipping a stripe for the white stripe and repeating.
- Pipe white stripes using the butttercream between the raspberries and as little stars between blueberries.
- In a mixer, whip the cream cheese to soften it. add the cool whip, lemon juice and powdered sugar.
- Using an electric mixer, beat the butter, cream cheese, sugar, and vanilla, mixing just until smooth.
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