- Bakers Royale - http://www.bakersroyale.com -

Red, White and Blue Desserts

Like most of you, I’m already in holiday mode, but if you are anything like me, that means holiday planning can sometimes come down to a mad scramble of “What am I going to make!”.

Flag Cake  | Vanilla Butter Cake with Honey Whipped Cream

Flag Cake | Vanilla Butter Cake with Honey Whipped Cream

I know—odd, considering I run a food blog. But that’s what happens when it’s your job, you work up until the last minute. The upside of all that is it pushes me to develop last-minute, fast and easy, 4th of July recipes that you and I can throw together in a flash.

So if you are tasked with dessert and looking for some easy fun recipes, here you go:

Star Spangled Banner Cookie Pops | Bakers Royale

Star Spangled Banner Cookie Pops

4th of July Yogurt Pops | Bakers Royale

4th of July Yogurt Pops

4th of July Candy Bark | Bakers Royale

Red, White and Blue Patriotic Candy Bark

For a few more recipes ideas not seen here, hit the jump over to Delish.com. (Flag cake recipe below)

And here are  a few easy one from year’s past:

4th of July Fruit Pops.

4th-of-July-Fruit-Pops_Bakers-Royale11

Fourth of July Jello Shots

4th-of-July-Jello-Shooters-Bakers-Royale-21

4th of July Fruit Salad Cone 4th of July Fruit Cones by Bakers Royale

4th of July Summer Berry Trifles

4th of July Summer Berry Trifle from Bakers Royale

Flag Cake Bakers Royale 600x453

Print
Print
this recipe

Flag Cake | Vanilla Butter Cake with Honey Whipped Cream

Yield: Serves 10-12

Ingredients:

Cake

  • 2 ½ cups unbleached all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter
  • 1 cup whole milk
  • 1 ½ teaspoons vanilla extract
  • 4 eggs
  • 2 cups granulated sugar

Honey Whipped Cream

  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup heavy cream
  • ¼ cup honey

Toppings

  • 1 ¼ cup quartered strawberries
  • 1 cup raspberries
  • 1/3 cup blueberries

Directions:

To make cake:

Heat oven to 350 degrees F. Grease a 13x9 rectangular pan. In a large bowl whisk together flour, baking powder and salt; set aside. Place butter and milk in a large microwave safe bowl. Heat in microwave until butter is melted, about 2 minutes; set aside.

Place eggs in a stand mixer bowl with the whisk attachment and beat until light and fluffy, about 4-5 minutes. Gradually add sugar and beat until well combined. Alternately add dry ingredients and milk mixture, starting and ending with the flour. Pour into prepared pan and bake until cake tester inserted in the middle comes out clean, about 35- 40 minutes.

 

 

To make honey whipped cream:

Place a stand mixer bowl in the freezer to chill briefly in preparation for step four.

Place water in a small microwave-safe shallow bowl and sprinkle gelatin on top. Let stand until gelatin has bloomed (about 5 minutes; mixture will become solid). Place bowl in the microwave and heat on low for 10 seconds or until mixture dissolves to a syrup consistency. Set aside to cool slightly.

Place heavy cream in chilled stand mixer bowl and on medium-high speed beat until thick, about 2-3 minutes. Turn mixer to lowest setting and add in honey and beat until combined, about 1 minute. With the mixer still running, slowly add in gelatin mixture and beat until stiff peaks form, about 1-2 minutes.