Best Stars And Stripes Gelatin Recipes

STARS-AND-STRIPES CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat a 13-by-18-inch rimmed baking sheet with cooking spray; line with parchment, then spray the parchment. In a medium bowl, whisk the flour with the cocoa powder and baking powder. Set aside.
• Beat the egg whites with a mixer on high speed until foamy. Beat in the cream of tartar and salt, then slowly beat in 1/2 cup granulated sugar. Increase the speed to high; beat until stiff shiny peaks form, 2 to 3 minutes. Transfer the meringue to a separate bowl.
• In the same mixer bowl (leave it dirty!), combine the egg yolks, vanilla and the remaining 1/2 cup granulated sugar. Beat on high speed until light and doubled in volume, about 2 minutes. Beat in the water and canola oil.
• Sift the flour mixture into the egg yolk mixture, then stir with a rubber spatula until just combined.
• Add the food coloring to the batter and beat on high speed until smooth and bright red, about 1 minute.
• Stir a dollop of the meringue into the batter using a rubber spatula. Add the remaining meringue and gently fold into the batter until no white streaks remain.
• Transfer the batter to the prepared baking sheet; spread evenly with an offset spatula. Tap the bottom of the pan firmly against the counter to remove any air bubbles.
• Bake until a toothpick inserted into the center of the cake comes out clean, 15 to 20 minutes. Immediately loosen the edges with a paring knife.
• Dust the cake with confectioners' sugar, working quickly while the cake is still warm.
• Lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet on top of the towel.
• Invert the cake onto the towel. Remove the pan and peel off the parchment.
• Starting at a short end, roll up the cake and towel together into a log. Keep the cake rolled up until it has cooled completely.
• Unroll the cake (it's OK if the end is still curled up). Cut the cake into 3 long strips, each about 4 inches wide. Use a ruler to make sure they're even.
• Spread an even layer of frosting on each strip of cake (use a little less than one-third of the frosting). Make sure to get frosting under the curled end.
• Make the frosting: In a clean mixer bowl, beat the cream cheese and confectioners' sugar on medium-high speed until smooth, about 2 minutes. With the mixer on low speed, add the vanilla and heavy cream. Slowly increase the speed to high and beat until smooth.
• Roll up one of the strips into a tight spiral.
• Move the spiral over to the next strip so that the ends meet and roll up into a fatter spiral. Continue with the third strip to make a large spiral.
• Turn the cake flat-side down and place on a cardboard round or platter. Gently squeeze the spiral together to make sure it's compact.
• Cover the cake completely with a thin layer of frosting, using the frosting to cover the seam of the spiral. Refrigerate 30 minutes.
• Return the cake (without the cardboard round) to your workspace and cover completely with the remaining frosting using an offset spatula.
• Place a star-shaped cookie cutter on top of the cake. Sprinkle some blue sanding sugar inside the cutter (use a small brush to help distribute the sugar), then carefully lift the cutter. Repeat to make more stars in different sizes. Refrigerate until ready to serve.
• When you slice into the spiral, you see vertical stripes!

STARS AND STRIPES GRAND FINALE CAKE

Steps:

• Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. Heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. Stir to blend in the gelatin and then mix in the remaining strawberries.
• In a separate bowl, mash 1 cup of the blue berries with the back of a fork. Stir in 1/2 cup of sugar, and 1 envelope of gelatin. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. Heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. Mix in the remaining blueberries.
• Cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.
• Pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. Spread 1 container of whipped topping over the first cake layer. Make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. Arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. Finish the dessert with a final layer of angel food cake.
• The layered cake will be higher than the edges of your pan. Carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. Invert the cake, press the cake firmly onto the baking sheet. Weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
• Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or pull back the sides of the tube pan. Do not force the cake to release. If it continues to stick, repeat the procedure with the hot towel.

ALL-AMERICAN FLAG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Stir yellow cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl until moistened; beat with a mixer on medium speed for 2 minutes. Pour batter into prepared baking pan.
• Bake cake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 35 minutes. Cool completely on a wire rack. Poke holes about 1 inch apart all over the cake with a fork.
• Dissolve strawberry gelatin in boiling water in a bowl and pour gelatin slowly over the cake, letting gelatin seep into holes. Refrigerate cake until gelatin sets, about 1 hour. Transfer cake to a serving platter and cut in half horizontally.
• Mix instant vanilla pudding mix with milk in a bowl and whisk until thickened, about 2 minutes; stir in 1/2 cup blueberries. Spread blueberry filling onto bottom of cake and place top of cake over the filling. Spread 2 cups whipped topping smoothly over top and sides of cake and arrange 1/2 cup blueberries in a square in the upper left corner of the cake for stars. Arrange alternating layers of strawberries and miniature marshmallows into horizontal red and white stripes.