Directions (continued)

• pan to a wire rack to cool completely.
• Transfer cake to a covered cake board. Using a small knife, cut out a
• 5-in. x 4-in. rectangle (1/2 in. deep) in the top left corner of
• cake, leaving a 1/2-in. border along edges of cake. For red stripes,
• cut out 1/2-in. wide rows (1/2 in. deep), leaving a 1/2-in. border.
• Using a fork, carefully remove cut-out cake pieces.
• In a small bowl, dissolve berry blue gelatin in 3/4 cup boiling
• water. Pour 1/2 cup cold water into a 2-cup measuring cup; add
• enough ice cubes to measure 1-1/4 cups. Stir into gelatin until
• slightly thickened. Scoop out and discard any remaining ice cubes.
• Repeat, making strawberry gelatin.
• In a small bowl, combine strawberries and 1 cup strawberry gelatin.
• In another bowl, combine blueberries and 1 cup blue gelatin.
• Refrigerate for 20 minutes or just until soft-set. (Save remaining
• gelatin for another use.)
• Stir gelatin mixtures. Slowly pour blueberry mixture into rectangle;
• spoon strawberry mixture into stripes.
• In a large bowl, beat butter until fluffy; beat in the confectioners'
• sugar and milk until smooth. Add marshmallow creme; beat well until
• light and fluffy. Spread 1 cup over sides and top edge of cake.
• Refrigerate remaining frosting for 20 minutes.
• Cut a small hole in the corner of pastry or plastic bag; insert a
• large star tip. Fill the bag with remaining frosting. Pipe frosting
• in between rows of strawberry gelatin and around edges of cake.
• Refrigerate for 1-2 hours or until gelatin is set. Yield: 15
• servings.