Canada Flag Cake Recipes

Steps:

• Heat the oven to 350 degrees F.
• Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
• Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
• For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
• Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
• I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

Steps:

• LINE bottom of 13x9-inch pan with cake slices; set aside.
• STIR boiling water into combined dry jelly powders in large bowl at least 2 minute until jelly powder is completely dissolved.
• Add ice cubes; stir 3 to 5 minute or until thickened.
• Remove any unmelted ice. Stir in 1 cup of the strawberries.
• Spoon over cake slices.
• Refrigerate 15 minute.
• Cover evenly with the whipped topping or whipping cream.
• REFRIGERATE 4 hours or until jelly is firm.
• Arrange remaining 2 cups strawberries over whipped topping to resemble the Canadian flag.
• Store in refrigerator.

Steps:

• First, make the cake.
• Preheat oven to 350F; have ready an ungreased 13x9 oblong pan.
• Using a flour sifter, sift together flour and salt, then return to sifter and set aside.
• In large mixing bowl, beat egg whites until foamy; sprinkle with cream of tartar and beat until soft peaks form.
• Gradually add half of the sugar to the whites, beating until stiff glossy peaks form.
• In another large mixing bowl, beat egg yolks and remaining sugar until thickened; stir in orange rind and juice.
• Fold this into the egg whites.
• Sift flour, a third at a time, over the egg mixture, gently folding in each addition.
• Place this batter into the 13x9 pan and bake in preheated oven for 20 to 25 minutes, or until spongy to a light touch.
• Let cool in pan for 10 minutes, then turn cake out onto a wire rack to let it cool completely (if possible, wrap and store for 1 day; cake can also be frozen for up to 2 months).
• When ready, make the filling and decoration.
• Hull and slice about one-quarter of the strawberries.
• Whip the cream; stir icing sugar and vanilla into whipped cream.
• Using a long serrated knife, cut cake horizontally in half and put one layer, cut side up, on a large serving tray.
• Spread with about one-third of the whipped cream mixture and cover with a single layer of sliced strawberries.
• Carefully put the top layer, cut side down, over the berries.
• Spread remaining cream over top and sides.
• Now, cut the remaining berries in half and arrange in overlapping rows, cut side down, forming 2 side bands and a maple leaf in centre.
• Use any remaining berries as a garnish around the sides of the cake.

Steps:

• Combine graham cracker crumbs, 1/4 cup sugar, cocoa powder, and melted butter in a bowl until mixture is thoroughly combined and crumbly.
• Transfer crust mixture to a 9x11-inch baking dish. Press crust into bottom of dish until smooth and even. Cover dish with plastic wrap and refrigerate until set, about 30 minutes.
• Mix cream cheese and mascarpone cheese in a bowl until thoroughly combined. Stir in lemon zest, lemon juice, and vanilla extract into mixture.
• Whisk 1/3 cup sugar into whipping cream in a separate metal or glass bowl until the cream is fluffy and forms soft peaks. Add whipped cream to the cream cheese mixture and gently whisk until filling is soft, fluffy, and well combined.
• Spoon filling on top of the graham cracker crust, spreading and smoothing the top. Tap the pan gently on a work surface several times to settle the crust and filling. Cover pan tightly with plastic wrap and refrigerate until chilled and set, at least 3 hours.
• Starting at the bottom long edge of the cake, arrange strawberry halves in a horizontal line with the pointed bottoms of the strawberry halves pointing to the right. Start a second stripe of strawberry halves at the top right of the cake, arranging strawberries with the bottoms pointing right in a line stretching about 2/3 of the length of the cake.
• Continue to make strawberry stripes, starting about 3/4 inch up from the bottom stripe and laying down 3 more stripes stretching the full length of the cake. Make 1 more line of strawberries beneath the short stripe to leave a square space for the blue field of stars.
• Lay a line of blueberries with the blossom ends pointing up in the upper left square space. Continue to lay down blueberries in lines, berries touching the previous line, until the square is filled with blueberries. Cut cake into squares to serve.