Barefoot Contessa's Flag Cake

"I saw Ina make this on her Food Network television show. The episode was entitled "All American". It was a beautiful cake!"
 
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Barefoot Contessa's Flag Cake created by DeliciousAsItLooks
Ready In:
1hr 15mins
Ingredients:
15
Serves:
20-24
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ingredients

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directions

  • Heat the oven to 350 degrees F.
  • Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy.
  • On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla.
  • Scrape down the sides and stir until smooth.
  • Sift together the flour, cornstarch, salt, and baking soda in a bowl.
  • With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
  • Pour into the prepared pan.
  • Smooth the top with a spatula.
  • Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean.
  • Cool to room temperature.
  • For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
  • Spread three-fourths of the icing on the top of the cooled sheet cake.
  • Outline the flag on the top of the cake with a toothpick.
  • Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe.
  • Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed.
  • Pipe stars on top of the blueberries.
  • Ina serves this cake right in the pan.
  • If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

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  1. Belgophile
    Barefoot Contessa's Flag Cake Created by Belgophile
  2. linda_kommerstad
    Can this cake be made the night before?
     
  3. Maria Marta D.
    I HAVE TO BAKE THIS CAKE TWICE; ONE FOR JULY 4TH AND THE OTHER FOR THE OPENING CEREMONY OF A VERY IMPORTANT ART EXHIBIT AT THE PHILIPPINE CENTER. MY PROBLEM IS MY BIGGEST BAKING PAN IS A PAN USA 13" X 9". I WANT TWO SHEET CAKES. MY BETTY CROCKER BOOK SAYS I HAVE TO USE THE EXACT DIMENSION OF THE PAN MENTIONED IN THE RECIPE. COULD YOU PLEASE ADVISE ME ON MY DILEMMA AND TELL ME WHAT TEMPERATURE I WILL USE AND THE NUMBER OF MINUTES AM TO BAKE MORE OR LESS? I WOULD APPRECIATE YOUR ANSWER. BY THE WAY I SAW YOUR COOKBOOK AT AMAZON.COM AND I MEAN TO PURCHASE IT TOO AS WITH JULIA'S FRENCH COOKBOOKS. I THINK I HAVE AROUND 30 COOKBOOKS, ONE OF WHICH IS THE COMPREHENSIVE AMERICAN KITCHEN TEST THAT I HAVE NOT YET TOUCHED IN AS MUCH AS I CANNOT BUY AND READ THEM ALL AT THE SAME TIME. THANKS!~
     
  4. Marita D.
    I love the cake and would like to bake it for July 4th. Thing is it is too big for a company of 6. Is there a way I can adjust the measurement of the ingredients so I can bake it in an 8.5 X 6.5 baking pan. Thanks so much.
     
  5. TJ for life
    The flag Cake it really good
     

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