Summer is here and that means it's time to celebrate America!
To get into the patriotic spirit of summer, we wanted to share with you this American Flag Cake that Camila made on the Rachael Ray Show. This cake looks pretty typical on the outside, a round white-layer cake. No big deal, right? But when you cut into it, each piece of cake has an American flag on it!
Don’t be intimated … This cake is actually not very hard to make at all! It’s just a series of small steps that add up to one awesome result!!
Now, to keep this cake (at least a little bit) healthier, we suggest using an organic cake mix (or making one from scratch). Especially for the blue food coloring, try to use an organic liquid or gel food coloring. You can also make this cake gluten-free (like Camila does) and use an almond flour-based gluten-free cake mix.
American Flag Cake
Equipment
- 1 8-inch baking pan
- 1 6-inch baking pan
- 1 4-inch cookie cutter (or a glass or jar of the same size, Camila suggests)
Ingredients
- 1 box of organic red velvet cake
- 2 boxes of organic white cake
- organic liquid or gel blue food coloring
Instructions
- Prepare your cake batter according to box instructions.
- Divide red velvet cake batter into an 8-inch pan and a 6-inch pan; bake
- Cut the 8-inch piece into two 8-inch layers
- Cut the 6-inch piece into a smaller circle, using a 4-inch cookie cutter
- Bake one box of white cake in 8-inch pan
- Cut the 8-inch piece into two 8-inch layers
- Add blue food coloring to second box of white cake; bake in 8-inch pan
- Cut into 8-inch blue cake with 4-inch cookie cutter
- Cut into one of the 8-inch white layers with 4-inch cookie cutter
- 1) 8-inch red piece
- 2) 8-inch white piece
- 3) 8-inch red piece
- 4) 8-inch blue ring
- 5) 4-inch white piece
- 6) 4-inch red piece
Buddy Valastro's Buttercream Frosting
Ingredients
- 7-1/2 cups confectioners' sugar
- 2-1/4 cups vegetable shortening
- 6 tbsp. unsalted butter, or ¾ stick
- 1-1/2 tbsp. pure vanilla extract
- 1/4 cup plus 2 tbsp. cold water
Instructions
- In the bowl of a standing mixer fitted with the paddle attachment, combine sugar, shortening, butter, and vanilla and mix at low-medium speed until smooth, about 3 minutes.
- With the machine on, slowly add the water in a thin stream and continue to mix until absorbed about 3 minutes.
- Refrigerate the buttercream in an airtight container for up to 2 weeks.
Enjoy!
Making this recipes? Be sure and share it with us on the WOT Instagram or on Facebook!
