Stars And Stripes Gelatin Recipes

Steps:

• We used a 9-inch-square, 2 1/4-inch-deep pan for this recipe. If your pan is not as deep, cut out smaller stars and make one less stripe.
• Make the blue stars: Lightly coat a 9-by-13-inch pan with cooking spray. Stir the blue gelatin, unflavored gelatin and 4 cups boiling water in a large bowl until dissolved. Pour into the pan. Refrigerate until firm, at least 3 hours.
• Loosen the edges of the blue gelatin with a knife and turn out onto a cutting board. Cut out about 36 stars using a 2-inch star cutter. Refrigerate the stars until needed. Lightly coat a 9-inch-square, 2 1/4-inch-deep pan with cooking spray.
• Make the first red layer: Sprinkle 1 packet unflavored gelatin over 1/4 cup cold water in a bowl; let stand 1 minute. Add 1 cup boiling water and 1 box red gelatin. Stir to dissolve, pour into the square pan and refrigerate until just set, 15 minutes.
• Meanwhile, make the white gelatin: Sprinkle the unflavored gelatin over 1/2 cup cold water in a bowl; let stand 1 minute. Combine the condensed milk and 1 cup boiling water in another bowl; stir in the gelatin. Stir in the remaining 1/2 cup boiling water. Let cool 15 minutes.
• Remove the pan of red gelatin from the refrigerator. It should be just set but not completely firm so the layers will stick to each other. Pour 1 cup of the white gelatin onto the red layer. (Keep the remaining white gelatin at room temperature.)
• Immediately arrange the blue stars in the liquid white gelatin in 3 evenly spaced rows, pressing the stars against each other and leaving a 1-inch gap between the rows. Carefully transfer to the refrigerator and chill until the white layer is just set, about 15 minutes.
• Meanwhile, make another red layer (repeat Step 3). Let the red gelatin cool, stirring occasionally, 15 minutes. Gently pour over the back of a spoon into the pan (this prevents damage to the layer below). Refrigerate until just set, 15 minutes.
• Add another white layer: Stir the remaining white gelatin until smooth. Gently pour 1 cup of the white gelatin over the back of a spoon onto the red layer; refrigerate until just set, about 15 minutes.
• Meanwhile, make the third red layer (repeat Step 3). Let the gelatin cool, stirring occasionally, 15 minutes. Gently pour over the back of a spoon onto the white layer. Refrigerate until just set, 15 minutes.
• Add the last white layer: Stir the remaining white gelatin until smooth. Pour over a spoon onto the red layer; chill until just set, 15 minutes. Make the final red layer (repeat Step 3); let cool, stirring occasionally, 15 minutes, then pour over a spoon onto the white layer. Chill until completely set.
• Loosen the edges of the gelatin with a knife and turn out onto a parchment-lined baking sheet; invert right-side up onto a cutting board. Trim the two opposite sides so the stars are visible.
• Slice between each row of stars to create 3 rectangles (use the stars to gauge where to cut). Cut each rectangle into pieces.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat a 13-by-18-inch rimmed baking sheet with cooking spray; line with parchment, then spray the parchment. In a medium bowl, whisk the flour with the cocoa powder and baking powder. Set aside.
• Beat the egg whites with a mixer on high speed until foamy. Beat in the cream of tartar and salt, then slowly beat in 1/2 cup granulated sugar. Increase the speed to high; beat until stiff shiny peaks form, 2 to 3 minutes. Transfer the meringue to a separate bowl.
• In the same mixer bowl (leave it dirty!), combine the egg yolks, vanilla and the remaining 1/2 cup granulated sugar. Beat on high speed until light and doubled in volume, about 2 minutes. Beat in the water and canola oil.
• Sift the flour mixture into the egg yolk mixture, then stir with a rubber spatula until just combined.
• Add the food coloring to the batter and beat on high speed until smooth and bright red, about 1 minute.
• Stir a dollop of the meringue into the batter using a rubber spatula. Add the remaining meringue and gently fold into the batter until no white streaks remain.
• Transfer the batter to the prepared baking sheet; spread evenly with an offset spatula. Tap the bottom of the pan firmly against the counter to remove any air bubbles.
• Bake until a toothpick inserted into the center of the cake comes out clean, 15 to 20 minutes. Immediately loosen the edges with a paring knife.
• Dust the cake with confectioners' sugar, working quickly while the cake is still warm.
• Lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet on top of the towel.
• Invert the cake onto the towel. Remove the pan and peel off the parchment.
• Starting at a short end, roll up the cake and towel together into a log. Keep the cake rolled up until it has cooled completely.
• Unroll the cake (it's OK if the end is still curled up). Cut the cake into 3 long strips, each about 4 inches wide. Use a ruler to make sure they're even.
• Spread an even layer of frosting on each strip of cake (use a little less than one-third of the frosting). Make sure to get frosting under the curled end.
• Make the frosting: In a clean mixer bowl, beat the cream cheese and confectioners' sugar on medium-high speed until smooth, about 2 minutes. With the mixer on low speed, add the vanilla and heavy cream. Slowly increase the speed to high and beat until smooth.
• Roll up one of the strips into a tight spiral.
• Move the spiral over to the next strip so that the ends meet and roll up into a fatter spiral. Continue with the third strip to make a large spiral.
• Turn the cake flat-side down and place on a cardboard round or platter. Gently squeeze the spiral together to make sure it's compact.
• Cover the cake completely with a thin layer of frosting, using the frosting to cover the seam of the spiral. Refrigerate 30 minutes.
• Return the cake (without the cardboard round) to your workspace and cover completely with the remaining frosting using an offset spatula.
• Place a star-shaped cookie cutter on top of the cake. Sprinkle some blue sanding sugar inside the cutter (use a small brush to help distribute the sugar), then carefully lift the cutter. Repeat to make more stars in different sizes. Refrigerate until ready to serve.
• When you slice into the spiral, you see vertical stripes!

Steps:

• Preheat oven to 350 degrees and set a rack in the middle level. Butter and flour a 9 by 13 by 2-inch pan.
• Beat the butter by machine with the sugar. Beat in eggs one at a time. Beat in the extract. Mix the flour with the salt and baking soda and add it alternately to the batter with the sour cream, beginning and ending with the flour. Scrape down bowl and beater often during this stage of mixing.
• Scrape the batter into the prepared pan and bake the cake about 40 minutes, or until it is well risen and deep golden and a toothpick inserted in the center emerges clean.
• Cool the cake in the pan on a rack for a few minutes, then unmold and cool completely. Wrap cake tightly in plastic wrap for storage.
• For the whipped cream, combine all ingredients and whip on medium speed until stiff.
• To finish the cake, place the layer on a cardboard or platter and spread with the cream. Arrange the blueberries in the upper left corner of the cake, as on the starred field of a flag, then use the raspberries or strawberries to make the red stripes, leaving stripes of uncovered whipped cream between the stripes of berries. Chill cake until just before serving.

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.
• Make the cupcakes: Whisk the flour, baking powder and salt in a medium bowl. Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until pale and thick, about 2 minutes. Beat in the melted butter and vanilla until smooth. Reduce the mixer to low speed; beat in half of the flour mixture, the milk, then the remaining flour mixture until smooth.
• Divide the batter among the prepared muffin cups and bake until a toothpick comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
• Make the frosting: Beat the butter in a large bowl with a mixer on medium speed until creamy, about 1 minute. Gradually beat in the confectioners' sugar until smooth, then beat in the vanilla and raspberry extracts. Beat in the milk, 1 tablespoon at a time, until creamy. Transfer half of the frosting to a separate bowl and tint red with food coloring. Put the white and red frosting in separate zip-top bags; snip a corner of each. Snip a corner of a larger zip-top bag; put both frosting bags in the larger bag and twist so that they pipe out of the snipped corner. Pipe the frosting onto the cupcakes.
• Make the candy stars: Line a baking sheet with parchment paper. Microwave the candy melts in a microwave-safe bowl in 45-second intervals, stirring, until smooth. Transfer to a small zip-top bag and snip a small corner. Pipe twelve 2- to 3-inch stars onto the parchment, piping double or triple lines for stability. Refrigerate until set, about 10 minutes. Carefully lift the stars from the parchment and insert into the frosting on each cupcake.

Steps:

• Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. Heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. Stir to blend in the gelatin and then mix in the remaining strawberries.
• In a separate bowl, mash 1 cup of the blue berries with the back of a fork. Stir in 1/2 cup of sugar, and 1 envelope of gelatin. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. Heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. Mix in the remaining blueberries.
• Cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.
• Pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. Spread 1 container of whipped topping over the first cake layer. Make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. Arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. Finish the dessert with a final layer of angel food cake.
• The layered cake will be higher than the edges of your pan. Carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. Invert the cake, press the cake firmly onto the baking sheet. Weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
• Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or pull back the sides of the tube pan. Do not force the cake to release. If it continues to stick, repeat the procedure with the hot towel.