Evil Yumminess in the Land of Giant Cupcakes

April 23, 2010

Swedish and Italian Flag Sheet Cakes

Filed under: Cake,cotton candy,italian flag,sheet cake,swedish flag — by queenofevilyumminess @ 4:49 PM

One of the professors in my department requested that I make two 9×13 inch sheet cakes for his son’s birthday party this weekend. Being the nice person I am, I promised him I would make the cakes. He wanted one to be the Swedish flag and one to be the Italian flag. I’ve never made a sheet cake before but I figured I could handle it. Turns out…I was completely correct. I don’t think I’ve ever had a project go so smoothly. The cakes baked up great. The icing mixed great. The decorating went smoothly. I got the cakes delivered without incident. And Prof. P loved the cakes.

I used one of my nifty planner sheets that I have mentioned in previous posts and managed to stick to the time table. It was a busy week. Besides these two cakes, I also have a ton of cookies to make for a church function. I got everything done on time, though. Yay!!!

Swedish Flag Cake

This cake was obviously decorated to look like the Swedish flag. The cake itself was a blue raspberry cake with cotton candy butter cream icing. I took a white cake mix and added in some Jolly Rancher Blue Raspberry flavored syrup I had found to flavor the cake.

Sadly, this cake used up the last of the syrup and I don’t think the stores around her have it anymore. I’m sure there are plenty of other ways to flavor the cake, though…jello, soda, sno-cone flavoring, etc. To flavor the butter cream I used melted cotton candy flavored ice cream. Talk about yummy!

Italian Flag Cake

I was very, very pleased with this one. I was worried about the lettering. I don’t have much practice with lettering, but I thought it went well. Good enough anyway! This cake was a strawberry cake with cotton candy butter cream. Since using the ice cream to flavor the icing colors it a funky bluish-green color, I had to use a different method to flavor this cake’s icing. I used some of the candy flavoring you get in those little bottles. I don’t think it tastes like cotton candy at all, but it still tastes good. I need to experiment with the flavoring a little to get it to taste more like actual cotton candy. I thought about adding in some raspberry or strawberry flavoring.

I was really glad to get these done and it felt strange to have been able to do them so easily. Usually when I’m baking for other people, anything that can go wrong goes wrong and I’m a wreck of nerves and rage by the time I get everything done. These cakes brought out the Calm Baker in me and I had a lot of fun!

Next week…pina colada giant cupcake and 2 dozen regular cupcakes…I hope it goes as smoothly as these cakes did!



  1. Hi…I have been searching for the correct icing/frosting/buttercream recipe to make a Swedish flag cake. I was planning on using just a white cake batter and frost with a sky blue base and yellow for the flag accent. Can you help? Also was this “sheet cake” baked in an oblong 9′ x 13′ or the true 17″ sheet cake pan? Thank you in advance. Really looking for help on this one as we have a Swedish festival coming up in a few months and I was to make a beautiful cake to celebrate our heritage. Thank you! Julie-Minnesota 2/1/12

    Comment by Julie — February 1, 2012 @ 10:20 PM |Reply

    • If I remember correctly, this cake was baked in a 9×13 pan. I did just as you said. I iced the cake smooth with the blue butter cream icing and then did yellow drop-stars (tip 16 or 18 I think) with yellow butter cream icing. It was a very simple cake. Please let me know if you have any other questions. Thanks.

      Comment by queenofevilyumminess — February 2, 2012 @ 10:48 AM |Reply

      • Hello Q.o.e.y! Thank you for replying. Can you advise or share your icing/frosting recipe? I am looking for a tried & true recipe to thwart any late minute disasters! If your recipe is from your private collection…. would any buttercream recipe off the web work? Again—thank you. Julie

        Comment by julie mcneely — February 2, 2012 @ 2:19 PM

      • Hi again Q.o.e.y! Thank you for your prompt reply. Would you be willing to share your buttercream recipe you used for your success? I know I can go on the web and find one…but this event leaves no room for a mediocre or disasterous result. If your recipe is from a private collection….that’s OK…I understand. Thanks again..you did a fantastic job. Julie-Minnesota

        Comment by Julie — February 2, 2012 @ 8:10 PM

      • I usually just use the standard Wilton butter cream recipe. You can get it from their website.

        Comment by queenofevilyumminess — February 11, 2012 @ 8:00 PM

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