American Flag Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by H.Carl
Reviewed: Jul. 9, 2013
I skipped the white cake and did all red, the cream cheese frosting acts as the white stripe, I think it looks much better this way. The stars didn't come out for me, next time I'll use pine nuts or something....
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Photo by H.Carl

Cooking Level: Professional

Reviewed: Jul. 8, 2013
Absolute best show-stopping cake I have ever served! My guests were so impressed that they didn't want to cut into it- but they did and the taste was superb! Moist, colorful and just extraordinary for a patriotic holiday. If there is any down-side, it is the amount of time to prepare since you must not only make the 4 cake layers but also cut and mold and frost in-between various shapes and decorate the top... but it was ALL worth it. Serve it and they will never want anything else again, guaranteed. I used another recipe from this site, Sturdy Whipped Cream Frosting, and it was perfect for binding everything in place, not overpowering the cake and also providing a cool touch for those summer-time barbeques. Just be sure you have the CLEAR vanilla extract- the other will turn the cake yellow and ruin the presentation. Did I mention I LOVE this?
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Cooking Level: Expert

Living In: Mclean, Virginia, USA

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Reviewed: Jul. 4, 2013
I frosted this cake with the Fluffy White Frosting recipe that I found on this site. I did not add any embellishments to the frosting because I wanted the effect of cutting a solid white cake and revealing the flag inside. Make sure you cool the cakes until they are stone cold before attempting to cut them in pieces. If they are at all warm the cakes will crumble and break. This cake was a hit at the Fourth of July family and friends picnic. I presented it with four sparklers poked into the top and lit as I carried it out to the table!
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