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!
Can You Make Cake Ahead of Time and Freeze It?
Yes, cake keeps well in the freezer.
If you are going to decorate the cake, after it is cool, wrap tightly in plastic wrap and then foil and freeze.
It will keep up to 3 months.
Defrost and decorate as usual.
Will Butter Cream Frosting Freeze Well?
Butter cream frosting is one of the best frostings to freeze.
You can frost the cake and freeze it.
Or you can place the butter cream frosting in an air tight container and freeze 4-6 months.
How Long Will Raspberries Keep in the Refrigerator?
Raspberries will keep 2-3 days in the refrigerator.
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For the Cake
- 2 cups flour
- 2 cups sugar
- 1/2 cup margarine or butter
- 1/2 cup shortening
- 1 cup water
- 1/2 cup buttermilk or 1/2 cup of milk and 1 tablespoon of vinegar
- 2 eggs slightly beaten
- 1 teaspoon soda
- 1 teaspoon vanilla
- 1 pinch salt
For the Frosting
- 8 oz cream cheese softened (we use neufchatel and see no difference)
- 1/2 cup powdered sugar
- 2 teaspoons lemon juice
- 12 oz cool whip or 4 1/2 cups fresh whipped cream-sweetened with powdered sugar
- 2-3 pints fresh raspberries
- 1 pint fresh blueberries
For the Stripes
- 1 cup unsalted butter at room temperature
- 12 ounces cream cheese at room temperature
- 1/2 pound powdered sugar sifted
- 1/2 teaspoons pure vanilla extract
For the Cake
- 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.
For the Frosting
- In a mixer, whip the cream cheese to soften it.
- add the cool whip, lemon juice and powdered sugar.
For the Buttercream
- Using an electric mixer, beat the butter, cream cheese, sugar, and vanilla, mixing just until smooth.