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flag cake


flag cake Recipe

Ingredients:
  • 2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
  • 2 cups (400 grams) sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • 4 cups (465 grams) cake flour
  • 3 2/3 cups (460 grams) all-purpose flour plus 1/3 cup (45 grams) cornstarch
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (6 grams) table salt
  • 2 cups buttermilk (475 ml), well-shaken
  • 8-ounce (225 gram) block cream cheese, at room temperature
  • 1/2 cup (1 stick or 1/4 pound) butter, at room temperature
  • 1 teaspoon (5 ml) vanilla extract
  • 2 to 3 cups (240 to 360 grams) powdered sugar
  • Powdered sugar
  • 1 cup blueberries (1/2 pint, about 170 grams), very dry
  • 3 cups raspberries (1 1/2 pints, about 360 grams), very dry
Directions:
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Rank

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