German 50th anniversary cake

Ingredients

For the cake

• 3 cups all-purpose flour
• 2 cups sugar
• 1 cup unsalted butter, at room temperature
• 4 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt

For decorating

• Black, red and gold buttercream or fondant
• Food coloring in the German flag colors (black, red and gold)
• Piping bags and tips in different sizes
• Edible sugar sheets printed with the number 50, the German flag and other German motifs

Step-by-step preparation

1. Preheat the oven to 350 °F (175 °C) and prepare two round cake pans with nonstick spray or butter and flour.
2. In a large bowl, mix the flour, baking powder and salt.
3. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each.
4. Add half the flour mixture to the butter mixture and beat on low speed until combined. Then add the milk and vanilla, followed by the rest of the flour. Beat on low speed until the batter is smooth.
5. Pour the batter into the pans and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before turning them out onto a rack to cool completely.
7. To decorate, cover each layer with black buttercream or fondant. Divide the remaining icing or fondant into portions and tint them red and gold for the German flag colors.
8. Use piping bags and tips to create German flag designs on the cake, using the printed sugar sheet as a guide. Make small German flags with red, black and gold icing or fondant.
9. Add the number “50” on top of the cake with gold icing or fondant, using the printed sugar sheet as a guide.
10. As a finishing touch, add German motifs such as beer and pretzels in fondant or icing. You can also add edible edelweiss flowers on top for an authentic touch.