WAVE YOUR FLAG CHEESECAKE
Learn how to make this wave your flag cheesecake! This wave your flag cheesecake will take center stage at summer BBQs all summer-long.
Provided by My Food and Family
Categories Recipes
Time 4h25m
Yield 20 servings
Number Of Ingredients 10
Steps:
- Slice 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.
- Meanwhile, line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.
- Beat cream cheese and sugar in large bowl with whisk until blended. Stir in COOL WHIP; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.9444 g, Sugar 0 g, Protein 3 g
WAVING FLAG CAKE
Store-bought angel food cake is the brilliant shortcut ingredient in this festive dessert that's big enough to serve a crowd.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 24 servings
Number Of Ingredients 9
Steps:
- Combine 1 package cream cheese, 2/3 cup of the confectioners' sugar and 1 tablespoon of the vanilla extract in the bowl of a stand mixer fitted with the whisk attachment and whip on medium until light and airy, about 2 minutes. Turn the mixer speed to low and stream in 1 quart heavy cream. Mix until incorporated; scrape the sides then increase the mixer speed to high and whip to stiff peaks, 4 to 5 minutes. Transfer to a large bowl and repeat with the remaining cream cheese, sugar, vanilla and cream. Add the mixture to the large bowl.
- Transfer 1/2 cup of the cream mixture to a small bowl and color it with 4 drops of the blue food coloring. Transfer 1 1/4 cups of the cream mixture to a medium bowl and color it with 8 drops of the red food coloring. Transfer 1 3/4 cups of the cream mixture to a second medium bowl (do not color it). Cover all 4 bowls and refrigerate while you assemble the cake.
- Split the angel food cakes in half horizontally using a long, serrated knife. Keeping the layers stacked, cut each cake in half vertically. Arrange 2 of the stacked halves from one cake on a large platter or cake board so that they create an S shape; slide the ends so they are slightly offset. Repeat with the second cake, nestling the halves up against those of the first cake so that together they resemble a thick curved line. (There will be some gaps between the cakes.) Repeat with the third cake.
- Trim the edges of the arches along the short ends of the cake to create a more or less straight line (these will be the ends of the flag). Use half of the cake scraps to fill in the holes between the cake stacks. Reserve the other half of the scraps.
- Remove the top pieces from the cake stacks and set them aside. Spread the bottom pieces with 3 cups of the undyed cream mixture in the large bowl. Scatter the strawberries and blueberries on top. Dollop with 3 more cups of the cream mixture and spread it evenly. Top with the reserved top cake pieces. Fill in the gaps between the cake stacks with the remaining cake scraps. Cover the sides and the top of the cake with the remaining cream mixture in the large bowl.
- Transfer the blue cream mixture and 1/2 cup of the reserved white cream mixture (from the medium bowl) to separate pastry bags fitted with large star tips. Transfer the red cream mixture and the remainder of the reserved white cream mixture (from the medium bowl) to separate pastry bags fitted with large round tips.
- For the stars: Pipe a blue star in the upper left corner of the cake; use a small offset spatula to press down in the center of the star and then drag the spatula to the right to create a short smear. Wipe the spatula clean. Pipe a white star next to the blue one and repeat the pressing and dragging motion; wipe the spatula clean. Repeat piping and dragging stars in alternating colors, wiping the spatula clean between each, to make 3 rows of stars in the upper left corner of the cake.
- For the stripes: Use the same piping and dragging technique to create red and white stripes, but pipe dots with the pastry bags fitted with the round tips instead of the ones with stars.
WAVE YOUR FLAG 'CAKE'
Avoid heating up the kitchen by combining JELL-O® Gelatin, cake and berries for this Wave Your Flag 'Cake.' Our Wave Your Flag 'Cake' is great for summer.
Provided by My Food and Family
Categories Dairy
Time 4h25m
Yield 18 servings
Number Of Ingredients 8
Steps:
- Slice 1 cup strawberries; cut remaining strawberries in half.
- Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened. Meanwhile, cover bottom of 13x9-inch dish with cake slices.
- Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until firm.
- Spread COOL WHIP over dessert. Top with fruit to resemble the US flag, using strawberries for the stripes and remaining blueberries for the stars.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 130 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 21 g, Protein 2 g
WAVE YOUR FLAG CHEESECAKE
Another Jello recipe from one of those cards at the grocery store...pretty easy to make and tasty too! Just in time for Labor day get togethers. This recipe is VERY easy to lighten up by adjusting the ingredients( such as low fat cream cheese and sugar free jello mix).
Provided by Chris T.
Categories Other Desserts
Number Of Ingredients 10
Steps:
- 1. Slice 1 cup of the strawberries. Halve the remaining strawberries at this time and set aside.
- 2. Stir boiling water into dry jello mix in large bowl for 2 minutes or until completely dissolved.
- 3. Add enough ice to cold water to make 2 cups.
- 4. Add to Jello mixture and stir until ice is melted. Refrigerate for 5 minutes or until slightly thickened(consistency of unbeaten egg whites).
- 5. Meanwhile line the bottom of a 13x9 glass dish with the cake slices.
- 6. Stir sliced strawberries(not the halved ones) and 1 cup of blueberries into the Jello mixture and spoon over cake slices. refrigerate 4 hours or until SET.
- 7. Beat cream cheese and sugar until well blended then gently fold in the cool whip. Spread over SET jello.
- 8. Top with strawberry halves for the "stripes" and use remaining blueberries for the "star". Store in the refrigerator.
FLAG CAKE
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 to 24 servings
Number Of Ingredients 15
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.
WAVE YOUR FLAG CHEESECAKE
Make and share this Wave Your Flag Cheesecake recipe from Food.com.
Provided by sunbaby
Categories Cheesecake
Time 4h
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 10
Steps:
- SLICE 1 cup of the strawberries; set aside. Halve remaining 3 cups strawberries;set aside.
- STIR boiling water into gelatin in a larger bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 2 cups. Add to gelatin; stir until ices is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
- MEANWHILE,line the bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin;stir gently. Spoon over cake slices.Refrigerate 4 hours or until firm.
- BEAT cream cheese and sugar until smooth using a wire whisk or mixer; stir in whipped topping. Spread cream cheese mixture over gelatin. Arrange strawberry halves on cream cheese mixture for "stripes" of flag. Arrange remaining 1/3 cup of blueberries on cream cheese mixture for "stars".
Nutrition Facts : Calories 316.5, Fat 19.6, SaturatedFat 12, Cholesterol 98.1, Sodium 241.9, Carbohydrate 32.2, Fiber 1.2, Sugar 18.4, Protein 5.1
FLAG CAKE
This patriotic cake is so simple and so versatile! To make this cake easy to take, you can frost and decorate it right in the pan.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
- Place cake on tray. Frost top and sides of cake with frosting.
- For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 31 g, TransFat 2 g
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