Tuesday, July 6, 2010

Two Takes On Edible Flag Cakes

Hi there!  I hope all of you had a delightful 4th of July weekend!  Mine was full of family fun, friends, and deliciousness, including: 
Julie's delightful USA cupcake display!  So good! 

I also made this - it was a chocolate chip cake and I used raspberries from mom's garden to decorate (plus a few errant strawberries and blueberries).  For the topping I used a 7 minute frosting, which is very marshmallowy.  And popular on its own as you can see!

Dorian loved it - all blame for the mess is mine, for handing a 3 year old a spatula full of frosting.  Sorry Mom.

Oh and here is the frosting recipe for those of you so inclined:

Seven Minute Icing 
from America's Test Kitchen Family Baking Book" (2008 America's Test Kitchen)
1 cups (10 ounces) sugar
2 large egg whites
6 tablespoons cold water
1½ tablespoons light corn syrup
¼ teaspoon cream of tartar
Pinch salt
1 teaspoon vanilla extract

Combine the sugar, egg whites, water, corn syrup, cream of tartar and salt in a large bowl or in the bowl of a stand mixer. Set the bowl over a large saucepan of barely simmering water, making sure the water does not touch the bottom of the bowl.

Heat the mixture, whisking constantly, until it registers about 160 degrees on an instant-read thermometer, about 5-10 minutes.

Remove bowl from heat and whip with an electric mixer on medium speed until it forms soft peaks. Add the vanilla, increase speed to medium-high and continue to whip until the mixture has cooled to room temperature and formed stiff, glossy peaks, 5-7 minutes. Use immediately.

Makes 5 cups, enough for a 2- or 3-layer cake.  Probably more.


  1. Love the cupcakes and your cake. Can you post your Seven Minute frosting recipe?

  2. Sure! Its up - it makes A LOT, just be aware! And its very sticky :) But kind of magical!