U.S. Flag Cake Project
By Bob Sherman
This fun cake is great for any national holiday. Although a talented cake maker could cut these from a 1/4 sheet cake, by using the Pantastic flag pan the shape and details are already in place as a guide for those of us who are less experienced cake decorators.
Many of the items you may need can be ordered directly from this page for your convenience.
PLEASE NOTE!! - Although baking is relatively safe for the entire family to participate, adult supervision is required.
This pan is just a bit smaller than a 1/4 sheet. If you are making this for a larger gathering the size can be doubled by making 2 and layering them. To layer these simply cut the details off the lower cake and cover the top with icing, ganache, or filling. The upper cake is then placed on top and decorated as explained.
I used a packaged super moist cake mix for this project mixed according to the package instructions. This pan holds one 18 ounce box of cake mix. The construction of this pan type seems to make them take longer to bake. For best results use the recommended time / temperature for a 1/4 sheet pan (9 x 13). After the time expires test with a toothpick every couple minutes until it comes out clean. Mine took about ten minutes longer, but that will vary with your oven.
Supplies And Materials
The following supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.
- US Flag Pan - One.
- Disposable Decorating Bags - Several are needed.
- #48 Ribbon Tube - One.
- #15 Star Tube - One.
- #3 Round Tube - One. For cleaning up lines and adding writing if desired.
- #16 Star Tube - One - Optional. Used to add a border if desired.
- 9 x 13 Cake Board - One.
- Gel Food Color - Red, Blue, and Yellow (optional).
- Cake Mix - Packaged or home made if you prefer.
- Icing - Requires approximately 27 ounces of icing - store bought or home made at your option.
- Spray Shortening - To grease the pan. If preferred, butter or margarine may be used.
- Aluminum Baking Sheet - To place the pan on.
- Spatula - One. If you don't have one a butter knife may be used.
- Waxed Paper - To practice on.
Step By Step Instructions
Start oven preheating according to the package or recipe directions. Blend up your batter.
Grease the mold with shortening or butter. Pour in the batter. Place the pan on an aluminum baking sheet.
In most ovens the center rack will provide the best results, but this may vary - especially with older ovens.
After testing to make sure it is done, remove the pan to a cooling rack. Allow to cool fully before proceeding.
Remove the cake from the pan. Do not flip it onto a board as the center rise will cause it to break. I flipped this out onto my hand then placed a board atop it and flipped it over.
Use a long serrated knife (a bread knife works nicely) to carefully slice off the rise.
The rise has been sliced off and the cake can now be flipped right side up safely.
Ready to decorate. Note how the detail is molded in providing guidelines for decorating.
This cake was a slight bit crumbly and dark since I used chocolate cake mix. Since dark brown crumbs in the icing would be unsightly, I spread a thin layer of icing around the edges to act as a crumb coat. This was allowed to air dry for several hours before proceeding.
A spatula was used to apply the white icing for smooth sides.
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Disclaimer: The information presented here is accurate to the best of my knowledge and usage practices as of the time of this writing - originally published in August 2007 and updated in November 2010. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.
Author: Bob Sherman
Publisher: Bobby's Craft Boutique Inc.
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