Instead, I made three different cakes with three different recipes. Why?! Because I am insane and masochistic, and I need to make everything way more complicated and harder then it needs to be. Don't believe me, ask my husband. Here are my three cake recipes.
5 Tbs butter
1/4 cup sugar, cream together butter and sugar
Add 1 tsp vanilla
1/4 tsp almond extract
Stir that all together and in a separate bowl stir together
1 and 3/4 cup cake flour
2 tsp baking powder
1/8 tsp salt
In a separate bowl whip 3 egg whites with 3 Tbs sugar until soft peaks form
Alternate adding flour mixture with
2/3 cup whole milk
Fold in egg whites
Red Velvet Cake
3/4 cup sugar and
1/2 cup (1 stick) of room temperature or melty butter.
In a separate bowl add together 1/2 cup buttermilk
1/2 tsp vanilla
1/2 tsp vinegar
1 Tbs Red food coloring
In a separate bowl add together 1 and 1/3 cup flour
1 Tbs cocoa powder
1/2 tsp baking soda
1/4 tsp salt
Alternate adding dry and wet ingredients. Mix well.
Here is the money shot. Cut the cake and there is an American Flag pattern.
Blue Velvet Cake
1 cup sugar
1/2 cup (1 stick) melty butter
1/2 tsp vanilla
1/2 Tbs Royal Blue food coloring from Wilton
1 dab violet
1/2 Tbs vinegar
1/2 cup buttermilk
1 and 1/4 cup cake flour
1/2 tsp salt
1/4 tsp baking soda
1/2 Tbs cocoa powder
Follow the same instructions as Red Velvet cake.
Your own American flag with every piece of cake.
I used all 5 of my round cake pans. Bake at 325 degrees for about 15-20 minutes. Cut white and red cakes in half length wise and stack alternating red and white with cream cheese filling in between layers. For the Blue Square layer cut out the middle of the Blue Cake. Cut out the middle of a stack of red and white and set the red and white middle inside the blue ring. Set that on top of the cake. Frost the entire cake and decorate with blueberries and raspberries. With the extra blue center and red and white outside ring I made cake pops.
Cream Cheese Frosting for the center of the cake
8 oz (1 package) softened
1/2 cup butter (1 stick) room temperature or melty
2 tsp vanilla
5 - 6 cups powdered sugar
White ButterCream Frosting for the outside of the cake.
1 cup butter (2 sticks) room temperature or melty
1 cup shortening
1 tsp vanilla
2 Tbs heavy whipping cream or milk
6 - 8 cups powdered sugar