How To Make A Hidden Flag Cake

by Urvashee on June 18, 2012 · 7 comments

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If you are a regular reader, you may know that I create a July 4th dessert buffet every year to enjoy as we watch the fireworks over the Hudson. I still have yet to put together ideas for this year’s buffet. However, in the last few weeks, I’ve had numerous emails requesting the recipe for the hidden flag cake from last year’s July 4th post. The cake was just one part of an American themed dessert buffet but the most popular.

So, due to popular demand, I’m doing a quick post on how to make my version of a hidden flag cake. By quick, I mean this is not a step by step picture tutorial. I did not make the cake again but I found some old photos from last year’s post and am including the recipe and instructions this time.

If you are interested in other July Fourth dessert ideas from the last two years, you can check them out here:
2010 July Fourth- An All American Dessert Buffet
2011 July Fourth- Celebrating the States

HIDDEN FLAG CAKE

For the stripes:
1 1/2 cup milk
12 Tbs unsalted butter
2 cups sugar
2 egg
3 tsp vanilla extract
2 1/2 cup all purpose flour
1/4 tsp salt
2 1/2 tsp baking powder
red gel dye

Grease and line with parchment as many 9 inch round cake pans as you can. Preheat the oven to 350° F. Cream the butter and sugar in an electric mixer until light and fluffy. Add the eggs and vanilla to the butter mixture and mix until combined. Sift together the dry ingredients.  Alternate adding the milk and dry ingredients to the egg mixture. Mix each addition until combined. Add the dye drop by drop and stir by hand. Add dye until you get the right color. (What you see is what it will look like after baking as well.) Weigh the amount of batter that you have and divide it by 7. (I ended up using 200g of batter per layer). Use this amount in each of your cake pans. (Re-use the cake pans if you have to- they bake and cool fast since they are so thin). Bake until the cake springs back when touched in the middle and shrinks away from the edges slightly. Cool the layers completely. Stack with parchment between each layer, wrap in plastic and freeze.

For the stars (blue portion):
3/4 cup milk
6 Tbs unsalted butter
1 cup sugar
1 egg
1 1/2 tsp vanilla extract
1 1/4 cup all purpose flour
Pinch of salt
1 1/4 tsp baking powder
blue gel dye

Grease and line a six inch round pan with parchment.Preheat the oven to 350° F.  Cream the butter and sugar in an electric mixer until light and fluffy. Add the egg and vanilla to the butter mixture and mix until combined. Sift together the dry ingredients.  Alternate adding the milk and dry ingredients to the egg mixture. Mix each addition until combined. Mix in the blue dye drop by drop until you get the right color. Fill the pan about 2/3 with the batter. (You will have some batter left over- make some cupcakes!) Bake until a toothpick comes out clean and the cake springs back when touched in the middle (about 30min) Let the cake cool completely. Wrap and freeze.

For the butter cream frosting (white stripes)(from SavorySweetLife)
2 cup unsalted butter  softened (but not melted!)
6-8 cups confectioners  sugar
1/2 tsp salt
2 Tbs vanilla extract
4 Tbs milk or heavy cream

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Using low speed, add 6 cups of powdered sugar until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 4 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add more milk.

For the assembly:
Do not thaw- remove the cakes from the freezer and begin working.  Frozen cakes are easier to trim and cut. Trim the blue cake down to 4 and half inches diameter. (Use a bowl or something that is this size as a template) You use the blue cake to size a hole to cut in the center of four of the red cakes. Then stack the cakes with the first 3 red cakes on the bottom and the 4 with holes in them on top, using buttercream between each layer. Check the height of the blue cake against the hole you created and trim it if necessary. Then drop the blue cake into hole. Cover with buttercream and decorate as desired.

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{ 5 comments… read them below or add one }

Andrea June 19, 2012 at 4:28 am

Great idea! Going to give this a try.

Paula June 19, 2012 at 11:26 am

I did not see this last year so very happy that you decided to repost. This is an awesome cake!

Whitney June 27, 2012 at 10:50 am

I bet if you put white chocolate chips in the batter of the blue part, it would look more like stars.

torviewtoronto July 1, 2012 at 11:20 pm

cake looks wonderfully delicious

simonacallas May 2, 2013 at 1:23 am

I made it! It wasn’t very easy, but I made it! For my daughter’s name day. And it was wonderful, colorful and very tasty. I made the white strips from white chocolate ganache and mascarpone cheese. I decorated the cake with blueberries and strawberries and I frosted it with cream. And everybody loved it. Thank you for this recipe.

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