- 2 recipes White Sheet Cake
- Cream Cheese Frosting
- 1 1/2 pints fresh blueberries
- 1 1/2 pints fresh raspberries
- Trim any rough edges from cakes using a serrated knife. Place four strips of parchment paper around the perimeter of a serving platter. Place first layer, bottom side up, on serving platter. Using an offset spatula, spread cake with 2 1/2 cups frosting. Top with remaining layer, bottom side up. Spread entire cake with 5 1/2 cups frosting. Place remaining frosting in a large pastry bag fitted with a star tip (such as Ateco #35). Remove parchment paper strips.
- Using the tip of a toothpick, outline the shape of a flag on the cake. Fill the upper left-hand corner with a single layer of blueberries. Place one row of raspberries across upper edge of cake to form first red stripe. Pipe one row of stars just below raspberries to form first white stripe. Repeat process with remaining raspberries and frosting until you have 7 red and 6 white stripes.
- 1/4 cup plus 1/3 cup sugar
- 1/4 cup fresh lemon juice
- 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
- 1 bar (8 ounces) reduced-fat cream cheese, room temperature
- 1 cup heavy cream
- 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
- 3 cups fresh raspberries (two 6-ounce containers)
- Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
- With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
- Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
- Cover, and refrigerate until chilled, at least 1 hour and up to overnight
From the Wilton site:
- Star Pan
- Tips: 16, 21
- Disposable Decorating Bags
- 1 (18.25 ounce) yellow cake mix
- 1 pint strawberries
- 1 pint blueberries
- 1/3 cup currant jelly, melted
- Stabilized Whipped Cream Icing (see below)
Stabilized Whipped Cream Icing
- 1/2 pint (1 cup) heavy whipping cream
- 2 tablespoons confectioners' sugar
- 2 tablespoons Wilton Piping Gel
- 1/2 teaspoon Wilton Clear Vanilla
Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip stiff peaks. Do not overbeat.
YIELD: 1 1/2 to 2 cups.
As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix. Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing. Do not allow either to stay at room temperature, as it becomes too soft for decorating. Store decorated cake in refrigerator until ready to serve.
Preheat oven to 350°F. Brush pan with vegetable shortening and dust with flour. Shake out excess flour. Prepare mix according to directions. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on rack 10 minutes and turn out on board cut to fit. Completely cool cake before decorating. Slice strawberries 1/4-inch thick lengthwise. Leave 2 whole strawberries for garnish.
Brush cake with melted currant jelly. Pipe tip 16 star border on cake top. Fill in border with blueberries. Fill in remainder of cake top with sliced strawberries. Pipe tip 21 bottom star border. Brush all berries with melted currant jelly. Refrigerate until time to serve.
Makes 12 servings.
Here are a few basic ideas for desserts: cupcakes and festive cake. Ummm Yummy!