Could you give us the weight of the cake flour? I am sad to report that my cake turned out more like cornbread than cake. I was thinking of icing this, cutting it into squares and maybe putting the squares into appropriately-colored cupcake liners, then putting a few blueberries and a slice of strawberry on each. How many people does this serve? This cake got rave reviews! You look fantastic! I made this for a 4th of July party. Happy 4th!!!! I actually saw this and I was soo surprised! Kristen — HOT. Thanks for clearing that up. Flag cake made, in the fridge, will eat in 2 hours with neighbors… something I’ve not considered previously but my 5 excited kids loved the shots… I assist in a family-owned cooking school, have heard about your recipes and humor, had to drop in! Anywho – thanks for another fantastic, adaptable recipe. Hi Deb I think you should too. It was still delicious, but not the light and fluffy cake I was looking for. Place flour, cornstarch (if using), baking powder, baking soda and table salt in a sifter or fine-mesh strainer and shake half of mixture into mixing bowl. I’ll post a pic you are amazing keep up the FB posts. 4 cups (465 grams) cake flour or 3 2/3 cups (460 grams) all-purpose flour plus 1/3 cup (45 grams) cornstarch This is such a nice simple cake and a perfect looking flag. Thanks for the recipe, Deb! I think the link to the *exact* proportions of the US flag is what sold me on the recipe. You’re beautiful! Great performance on the telly! My biggest fear is always the cake rising. Oh, I wish I checked in on July 3rd. Oh my gosh, I am so far behind! I have made it dozens of times and people always rave. I used trader joes gf ap flour mix. Every year I see this flag cake featured everywhere and I roll my eyes; it’s like the Christmas sweater of July Fourth! Keep up the great work!! I can bake cake but i am not expert in baking. Add buttermilk and stir it in slowly, because it will splash easily. You couldn’t have wooed me in front of a camera with anything, not even a family-sized bag of Twizzlers, which was my main source of fuel. I got to stick to the homemade vanilla ice cream. So glad things seem to be going well for you!! Every day, Deb Perelman invites more than a million people into the sun-soaked kitchen of her New York City apartment. If I had had the cream, I would have made fresh whipped cream. Too hot to leave it on for one more minute – I got the cake baked and turned the oven off! Primary Sidebar. Admire your pretty work. peaches? Here to report back that I baked another batch of this cake with 460g (2 2/3cups) gluten free flour from Trader Joe’s and 45g of corn starch. Thanks! Just wrap it in plastic. Is the the 4th again yet? After a few tries, they came out soft and airy. It’s just so fresh and lovely. Deb, i have lost a dear recipe for slaw i got fifteen years ago from a great deli/restaurant in a florida panhandle beach town, and haven’t been able to find it online either. Happy Holidays –. See more ideas about recipes, cooking recipes, food. Deb, would you be so kind to add metric measurements to all ingredients? Made this yesterday for the Fourth. You have to try one of these easy recipes. I couldn’t figure out how you got just the alternating rows covered with powdered sugar – duh, powder them first, then put the others on. :) no food dyes to color anything, beautiful! Gosh, you are a natural in front of the camera. The short side of the blue rectangle of an American flag – yes, I looked this up, and yes, I need a hobby — will fall at roughly half the height of the short side of your cake. It was lovely! Add the second. I, too, had thought about making a flag sheet cake for years and finally did it last year (http://www.fransfavs.com/2011/07/flag-sheet-cake/). What would Fourth of July be without a little bit of chocolate? Spread frosting evenly over top of cake. Powdered sugar Arlene — In a 9×13, definitely because the cake is thick. I needed double the raspberries…mine were larger so I didn’t have as many. You picked some wonderful dishes that I’m definitely going to have to try for this weekend! I’d like to try it for cupcakes. The biggest holiday to kick-off the summer is almost here! Brilliant ;-) I was thinking about how I wanted to make a flag cake tomorrow, I think I’m going to try this one! Thanks, Deb! Love how festive this cake is! I’ll definitely try this lovely recipe. *Laughs* The tomatoes are marinating on my counter as I wait for my spinach quiche to cool. It made two 9-inch round cakes, plus 5 cupcakes. Happy 4th to you and your family!! The Smitten Kitchen Blog and Cookbook was a very close contender for Cookbook of the Month, December 2016. Read the July 2020 COTM: Voting discussion from the Chowhound Home Cooking, Cookbook Of The Month food community. I intended it for a 9×13 (the largest size I can fit in my sad little oven) but if you want to stretch it into a larger sheet pan, such as a 12×16, you should be able to. Join the discussion today. Deb Perelman of Smitten Kitchen fame, recently posted a recipe for steamed clams.Given that our butcher/seafood shop—known to us as the redhat because of its red awning—always has a few pounds of clams on-hand at $5/lb, it seemed like a … It's the perfect recipe for this 4th of July holiday weekend. Although I have not read all the comments, I think if I were doing this, I would try to dip the top of my berries (maybe small strawberries instead of raspberries?) Congratulations! Too bad I missed it live. Was it meant to be baked in a sheet pan? Smitten. My dad told everybody that we were having the party just because of my cake then handed me a huge knife to cut it, which was awesome. For me, the 4 th of July really epitomizes summer. I hare when I make a disaster in the kitchen ESPECIALLY when it’s hot and sticky out! You were a natural and if you were at all nervous it didn’t show a bit! (No wonder his dad left me…), Oh, and hooray for beans and blueberry crumb bars. More than once! Trust me, for the best. 1 1/2 teaspoons baking powder 3 years ago Ratty Gourmet. I liked how thick the cake was, but, yeah, for the 9×13 pan I used, a smaller amount of batter might be nice. Wow, I have hit the jackpot! By Mackenzie Schmidt. And, you were very calm and charming. Welcome to Ree Drummond's frontier! Jacob photo — I’m sorry, he’s just not cooperating. Yay! Can you tell me what kind of pan you used, shown in the pictures? 10 Ways to Be the Cutest Couple on the Fourth of July ... Obviously the Fourth of July is about celebrating independence and America. Yours is much, much prettier than mine. You were wonderful on TV – next stop, Food Network! Hi Deb, I have a little question for the “chocolate swirl buns” a few days back. Thank you! Of course not! Center still wet as of now …. And lol about the 8 months mix-up. That cake is GORGEOUS Debbie! Where is the recipe from? I wanted to add walnuts or pecans but my son opted for plain oatmeal raisin cookies with extra cinnamon. Keep doing what you’re doing! Looking forward to that promised pic! Thanks, Deb. The told me in no uncertain terms would I ever be welcome at a July 4th party again without it. How fun for you! You are camera shy,so cute, but you did a good job. This looks perfect! Not sure how thin it ends up. Check the blog to see the sprinkle fantasticness! It wasn’t dry, but I definitely agree with some of the earlier reviews that compared it to a sweeter biscuit-like/pound cake texture. Cake was easy and delicious. Congratulations on the appearance! Merci! If you’d like to unmold it to serve on a different platter, let it cool on the rack for 15 minutes, before flipping it over onto another rack, removing the parchment paper, and flipping it back onto a serving platter. I’ve long loved Deb Perelman of smitten kitchen and this piece makes me adore her all the more. Thanks so much! Last year, I brought a flag cake to a 4th of July rooftop barbecue. Plan your Fourth of July Menu Without a Recipe. I was considering baking a non red, white, and blue, desert until i saw this cake. Loved it! I can’t even imagine the time and care and skill that went into making this beautiful flag…seriously…wow! I’ve found the cure is the ‘surprise me’ button if you don’t have a new recipe posted. x. I have been making Ina’s flag cake for years now. FYI – I’m making this right now and my cake took 45 minutes. My parents were married on July 4th. Yesterday, ignoring this, I decided that I must be the type of person who likes to make insane cakes I saw on Pinterest. So has Martha, Ina, and every food magazine. I’d like to add chocolate chips to this cake batter for a birthday cake – is there anything I should do diffently or should I just fold them in at the end? Until I read the last paragraph, I was going bonkers visualizing you coating each berry individually with conf sugar. I am amazed by your ability to keep cool and focused with the newscasters jumping all over the place. Also, the first CAKE (not cupcake) recipe I’ve done in ages. I even dug through the flickr photostream just in case. Wow! Will it also have uk measurement conversions as well? I’d love to find a just-as-easy chocolate cake version . And I love all of the salads. You look fantastic in your appearance as do all of those gorgeous salads! And yes you will lose brain cells from now on but you will get what I call Mommymagic as a replacement. Add remaining dry ingredients and mix until combined. I think I’ll just keep remaking the flat sheet cake (from Ina Garten) from now on. And your salads don’t look half bad either. Deb’s recipe called for a 3-pound brisket, but mine was only 1 pound. The Ultimate Fourth of July Menu Start Slideshow. i’ll practice arranging raspberries in the shape of a maple leaf until next july ;). Fill the empty rows with uncoated raspberries. I would rather watch you than just about any of the cheftestants on the Next Food Network Star. Did Jacob looove it? Email Share on Pinterest Share on Facebook Share on Twitter. Yay tasty baked goods. Thanks for the inspiration-Happy Fourth! Hi Deb! You did a great job on the show and didn’t miss a beat when the host offered that you were 8 mos pregnant. I live in Colorado and I’m tired of my cakes coming out with a sad well in the middle where they’ve fallen during baking. Even though I used a 9×13 pan, my “stripes” used up just over 3 pints of raspberries for some reason. (That said, even the ones I had that were slightly more damp, still kept their white appearance, even with more pink popping through, so don’t drive yourself bonkers trying to keep berries dry.). Search in "Fourth of July" only . Get the latest straight from my kitchen to your email inbox. Thank you once again for your beautiful work. I had a mental image of it being like 3 months. Because I am an over-achiever, I did two colors of jello in stripes and frosted with a tub of whipped topping. Once it does, transfer the cake to a rack to cool completely. Love the berry cake. Autumn — It is fairly tall for a sheet cake but I didn’t find it absurdly so. Eyeball the width your first row of raspberries will take up, and start your second row after that (approximately 1/2 to 2/3-inch down). Bake until golden and a wooden pick inserted in center of cake comes out clean, 30 to 35 minutes, then transfer to a rack to cool completely. When my daughter was about 18 months old (she will be 11 in August) we saw Ina making it on her show. . I had grand aspirations for making a similar cake for today, but didn’t want to look for a good recipe. It’s 10pm in China (where I’m living now) and I just wanna make a coleslaw and eat it right now =)! Anyway, they were super-pickly and really spectacular! Huge hit with the in-laws. THEY TRIED TO STEAL THE WHOLE CAKE. You were cuuuuuuute and I’d rather watch you than those newspeeps anytime :p salads look gorgeous. Love the colors of the green-yellow-bean tomato salad! :-). Dusting the berries for “white” is really, really smart! These recipes are all making me drool and it was so much fun to see you in action on TV! Unless you have really tiny berries, you’re not going to fit all of them and nobody, least of you, should care. 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