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#Sweet #Treats
Ingredients :
For the blue and white cakes :
Ingredients :
For the blue and white cakes :
- 5 cups cake flour
- 1 tablespoon preparing powder
- 1 teaspoon preparing pop
- 2 teaspoon salt
- 6 huge eggs
- 2 teaspoon vanilla
- 1/2 cups spread, relaxed at room temperature
- 3 cups sugar
- 2 cup buttermilk
- Blue nourishment shading
- 1/2 cup spread, relaxed at room temperature
- 2 tablespoons cocoa powder
- 1/2 cups sugar
- 2 huge eggs
- 2 teaspoons vanilla concentrate
- 2 tablespoons red nourishment shading
- 1 teaspoon salt
- 2 1/2 cups generally useful flour, filtered
- 1 cup buttermilk
- 1 tablespoon vinegar
- 2 cups margarine
- 8 cups powdered sugar, filtered
- 1/4 cup milk
- 1 teaspoon vanilla concentrate
- For the blue and white cakes: Preheat the stove to 350 degrees and line 3 9-inch skillet with preparing splash and material paper. In a medium bowl, filter together the flour, heating powder, preparing pop and salt. Put in a safe spot. In a little bowl, whisk together eggs and vanilla. In a huge bowl, cream spread and sugar. Include egg blend. Exchange including the flour blend and the buttermilk until totally joined. Separation player into two dishes and color one bowl with the blue nourishment shading. Empty the blue into one container and empty the white into the two outstanding dish and heat for 25 to 30 minutes until a toothpick tells the truth from the middle. Put aside to cool.
- For the red velvet cakes: Preheat the stove to 350 degrees and line a 9" container and 6" skillet with preparing splash and material paper. In a little bowl, consolidate cocoa and red nourishment shading to a glue consistency. Put in a safe spot. Consolidate flour and salt and put in a safe spot. In an enormous bowl of a stand blender fitted with the oar connection, cream spread and sugar. When smooth, include eggs each in turn. Include vanilla and the red glue. Shift back and forth between including the flour blend and the buttermilk, making a point to consolidate completely after every expansion. Include vinegar and blend until hitter is smooth. Gap hitter between the two arranged skillet and heat for 25 to 30 minutes until a toothpick tells the truth from the inside. Put aside to cool.
- For the icing: With a hand blender, beat spread until light and cushioned. Step by step include powdered sugar each cup in turn, scratching down the bowl as essential. At long last, include the milk gradually until wanted consistency is come to. Include the vanilla and put aside until the cake is cool.
- Amass the cakes: Divide the 9" red and white cakes down the middle the long way. Cut a 4" hover out of the 6" red velvet cake. Rehash with the one of the white cake layers and the blue cake. The cake layers ought to be 2-9" red velvet layers, 1-4" red velvet layer, 1-9" white layer, 1-4" white layer and 1-9" blue layer that is twofold the thickness of the red and white layers.
- Spot a 9" red velvet layer on a serving platter. Ice the highest point of the layer with a slender layer of icing and spot a 9" white cake layer on top, ice that, place a red velvet layer in addition and ice the top. Spot the blue cake layer over the cake. Next, ice the 4" white cake layer and lower it into the center of the blue velvet layer. Lower the 4" red velvet layer onto the highest point of the white layer in the blue velvet circle and ice the cake with the half of the staying white icing. Spot in the cooler to chill and set for as long as 2 hours. Expel and spread the whole cake with whirls of icing. Slice and serve to uncover the banner!
Recipes Source By https://www.tastemade.com/videos/flag-cake?utm_source=Pinterest&utm_medium=Social
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