Fourth of July Flag Cake
Sometimes it is fun to do a cake for the children. This one looks like the U.S. flag and is perfect for the Fourth of July.
For this cake, I started with the basic Red and White Special Occasion Cake, a Tanner family favorite. Here are the instructions again:
Fourth of July Flag Cake
Cook a white cake (from scratch or a mix--I did mine from scratch) and bake it in a lightly-greased 13x18 jelly roll pan. It will probably only take about 15 minutes to bake the cake at 350 degrees.
While the cake is cooling, prepare one box of Danish Dessert according to the directions on the box. Set the pan with the Danish Dessert aside and let cool.
Beat together until smooth:
1 (8 oz.) pkg. cream cheese
1 cup sugar
Add 1-1/2 to 2 cups of whipping cream and beat until fluffy (the original recipe says you can fold in whipped cream or Cool Whip, but if you are using real cream, it works to just beat it all together)
Spread the white frosting on the cake. Then take out your ruler and mark off 1-inch strips (it works great when you use a 13-inch-wide pan) and the square for the blue. Use a teaspoon to gently fill in the red stripes with the Danish Dessert. You will have a lot of Danish Dessert left over. Then fill in the blue section with blue colored sugar or blue sprinkles. We put on 50 sparkly edible pearls for the stars.
Keep the cake refrigerated--when not eating it, of course.
Fourth of July Flag Cake
Cook a white cake (from scratch or a mix--I did mine from scratch) and bake it in a lightly-greased 13x18 jelly roll pan. It will probably only take about 15 minutes to bake the cake at 350 degrees.
While the cake is cooling, prepare one box of Danish Dessert according to the directions on the box. Set the pan with the Danish Dessert aside and let cool.
Beat together until smooth:
1 (8 oz.) pkg. cream cheese
1 cup sugar
Add 1-1/2 to 2 cups of whipping cream and beat until fluffy (the original recipe says you can fold in whipped cream or Cool Whip, but if you are using real cream, it works to just beat it all together)
Spread the white frosting on the cake. Then take out your ruler and mark off 1-inch strips (it works great when you use a 13-inch-wide pan) and the square for the blue. Use a teaspoon to gently fill in the red stripes with the Danish Dessert. You will have a lot of Danish Dessert left over. Then fill in the blue section with blue colored sugar or blue sprinkles. We put on 50 sparkly edible pearls for the stars.
Keep the cake refrigerated--when not eating it, of course.
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