Normally when I bake something, I publish the recipe to the blog within about a week, a few weeks if I’m feeling lazy or overrun with uni work. I’ve had to wait a year to share this though….
I made this cake for my 21st birthday last July. I celebrated on the 4th- so I thought an over-the-top, American flag on the inside cake was the perfect accompaniment to my garden BBQ, and the best way to celebrate my favourite time of year. Obviously, now that we live in England, the 4th of July can sometimes slip by without even a vague sniff of recognition. I miss the fireworks and BBQs on the beach that defined the 4th in Connecticut, and always try to have a small celebration here.
So, a year later, as I get ready to have a weekend of all out celebrations (my MA graduation is also on Monday- so this really will be a joy filled weekend), I want to share this year old cake. It’s deceptively easy to make, but still incredibly impressive when the inside is revealed. Think checkerboard cake (if you’ve never made one, my instructions for doing so can be found here).
You have to bake two red and two white cakes. Cut them both in half, so you have four of each. Begin by placing a red cake on your serving plate, spread it with icing, then place a white on top. Repeat until you have red white red white. Then, you will need a blue cake. Bake one and do not cut it in half- so it should be roughly as thick as one red and one white cake together.
Then, you will need to cut a large circle out of the middle of the blue cake. The best way is to trace around a plate, then use that as a template. When your blue cake has a large hole in the middle, place it on top of your red and white pile.
Then, take two of the remaining red and white cakes. (You will be left with half a red and half a white cake- but you can enjoy these as you’re working!) Using the template, cut away the edges of the cake so that you are left with a smaller one, exactly the size of the hole in the blue cake. Then, sandwich the red and white together and squeeze into the hole in the blue one.
So now, you should have:
Blue ring with Red and White in the middle
So when you cut a slice, you will see the red and white stripes and the blue square in the top corner of each- just like the American flag! If you are feeling especially creative (and something I wish I’d thought of!) you could add some white star shaped sprinkles to your blue cake, for added authenticity!
American Flag Cake
for the cake, I just used my basic cake recipe. You will need to make a lot, so I suggest making the cakes in batches.
For the red and white batches:
280g self raising flour
1 tablespoon of milk
drops of red food colouring (for the red cake only)- you will probably need to use quite a lot, so add some, mix, and check the colour. If it needs to be more vivid, add more.
For the blue batch:
2oog self raising flour
1 tablespoon of milk
blue food colouring
Preheat the oven to 180 degrees.
Cream together the butter and sugar, then add the eggs. Slowly add the flour, then milk and finally foot colouring. Once everything is well combined, pour into a greased and lined cake tin, or two for the red and white batches.
Bake for about 25-35 minutes, or until the cake is slightly firm to the touch.
Leave the cakes to cool entirely before cutting and assembling.