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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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Belgophile photo by Belgophile
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
1hr 15mins
Ingredients:
15
Serves:
20
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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.

Questions & Replies

  1. 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.
     
  2. Can this cake be made the night before?
     
  3. 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!~
     
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Reviews

  1. This is a huge cake, so it's perfect for a crowd. For being so big and decorated, it's actually quite easy to make. Ina Garten can do no wrong, in my book. Follow the directions and you will have a perfect cake! I used a "Wilton No. 21 Open Star Tip" to pipe the stars and stripes.
     
  2. The flag Cake it really good
     
  3. like it
     
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RECIPE SUBMITTED BY

<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!&nbsp;<br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.&nbsp;<br /><br />And then there's my little girls, Daisy &amp; Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>
 
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