Flag Cake
TOTAL TIME: Prep: 1-1/2 hours + chilling Bake: 35 min. + cooling
YIELD: 15 servings.
Get ready to hear oohs and aahs! This stars-and-stripes cake is sure to light up your Fourth of July party or other patriotic celebration. —Taste of Home Test Kitchen
Ingredients
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1 package French vanilla cake mix (regular size)
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1 cup buttermilk
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1/3 cup canola oil
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4 large eggs
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FILLING:
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1 package (3 ounces) berry blue gelatin
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1-1/2 cups boiling water, divided
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1 cup cold water, divided
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Ice cubes
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1 package (3 ounces) strawberry gelatin
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2/3 cup finely chopped fresh strawberries
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1/4 cup fresh blueberries
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FROSTING:
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3/4 cup butter, softened
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2 cups confectioners' sugar
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1 tablespoon 2% milk
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1 jar (7 ounces) marshmallow creme
Directions
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1.
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper and grease the paper; set aside. In a large bowl, combine first 4 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan.
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2.
Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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3.
Transfer cake to a covered cake board. Using a small knife, cut out a 5x4-in. rectangle (1/2 in. deep) in top left corner of cake, leaving a 1/2-in. border along edges of cake. For red stripes, cut out 3/4-in. wide rows (1/2 in. deep), leaving a 1/2-in. border between stripes and around edges of cake. Using a fork, carefully remove cut-out cake pieces.
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4.
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.
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5.
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.)
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6.
Stir gelatin mixtures. Slowly pour blueberry mixture into rectangle; spoon strawberry mixture into stripes.
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7.
In a large bowl, beat butter until fluffy; beat in confectioners' sugar and milk until smooth. Add marshmallow creme; beat well until light and fluffy. Spread 1 cup over sides and top edges of cake. Refrigerate remaining frosting for 20 minutes.
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8.
Cut a small hole in corner of a pastry bag; insert a large star tip. Fill bag with remaining frosting. Pipe frosting in between rows of strawberry gelatin and around edges of cake. Refrigerate 1-2 hours or until gelatin is set.
Nutrition Facts
1 piece: 438 calories, 18g fat (8g saturated fat), 81mg cholesterol, 363mg sodium, 67g carbohydrate (51g sugars, 0 fiber), 4g protein.
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