American Flag Cake

     I just realized I forgot to post the recipe I was talking about. This is what happens when you get behind on your blogging....can't remember all the things you wanted to post :p

White Sheet Cake:

• 3 large eggs, at room temperature
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 tsp. vanilla extract
• 2 cups cake flour, sifted (I just used all-purpose flour, and the cake turned out delicious)
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup milk

1. Preheat the oven to 375 degrees F. Grease a 9x13" baking pan. If you plan to serve your American flag cake recipe in the pan, just greasing it is fine. If you'd like to remove the cake for a prettier presentation, lightly flour the pan, as well.

2. In a medium mixing bowl, sift together the flour, baking powder, and salt. Set aside.

3. In another large mixing bowl, beat together the butter and sugar on medium speed until light and fluffy, about three minutes.

4. One at a time, add the eggs to the butter mixture, beating on medium-high speed between each addition. Add the vanilla. Beat about 3 minutes, until well mixed.

5. Stir in a third of the flour mixture, followed by a third of the milk. Repeat twice more until all flour and milk have been incorporated. Mix your batter just til combined.

6. Pour into your pan, and bake until a toothpick comes out clean, about 20 minutes.

7. Cool completely on a wire rack.

Vanilla Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 4 cups powdered sugar, sifted
• 5-6 tbsp. light cream (or whole milk) 

1. In a medium mixing bowl, beat the butter with an electric mixer on medium speed until creamy and soft. Beat in salt and vanilla.

2. With the mixer set on low, alternate adding the sugar and milk, beating between each addition, until smooth and creamy. Keep stored in the refrigerator until ready to frost the cake.

Fruit Decorations:

• 1 pint blueberries
• 1-2 pints strawberries

*Britt and I decided to split our cake batter into three separate bowls. One we left white, but the other two we added food coloring to (red, blue). We poured the blue on the bottom of the pan, then we added the white and carefully spread it out, and then we added the red and spread it out. This is what gave our cake the red, white, and blue inside :)

**We found that it was hard to spread the batter out over the entire pan, so we'd probably make a batch and a half next time we make the cake (more batter for each separate color)

Happy Baking! :)