The last time Fuzz returned from camp, I welcomed her home with red, white and blue sugar cookies. This time I got a little fancy and made this hidden flag cake.
Or tried to, at least. I didn’t think my attempt at the famous hidden flag cake would amount to much, but I’m feeling so proud of this cake that I messaged a photo of it to Todd and Fuzz, who are wandering around JFK somewhere. Fuzz has been gone for 4 weeks, and I’m hoping I can make the rest of her summer as interesting as camp. Probably not, but the food should better.
For those of you who haven’t seen this flag cake, it’s from a blog called 17 and Baking. You can bake the cake using any recipe you want and just follow her instructions for assembly.
For a larger flag cake, Duncan Hines developed their own Hidden Flag Cake using both strawberry and white cake mix. I may try that one this week as well, but I think my next order of business will be making a repeat of this flag cake using a good scratch white cake recipe. For this practice cake, I used the white almond sour cream wedding cake recipe and my favorite cream cheese frosting recipe. Here’s the frosting recipe. Use whatever cake recipe you like and follow the directions over on 17 and Baking.
- 1/2 cup heavy cream, cold
- 8 oz cream cheese, softened
- 2 oz unsalted or salted butter, softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon juice, fresh
- In a mixing bowl, beat the whipping cream until stiff peaks form and set aside.
- In a second bowl, beat the cream cheese, butter, confectioners’ sugar, vanilla and lemon juice until creamy.
- Stir the whipped cream into the cream cheese mixture.