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Thursday, May 10, 2012

Flag Cake #1

Flag Cake

Cook Time

30 min

Level

Intermediate

Yield

20 to 24 servings

Ingredients:


18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

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