Flag Cake

1 . Stage

Heat oven to 350 degrees F. Grease 13x9 rectangular pan. In large bowl, whisk together flour, baking powder and salt; set aside.

2 . Stage

Place butter and milk in large microwave-safe bowl. Heat in microwave until butter is melted, about 2 minutes; set aside.

3 . Stage

Place eggs in stand-mixer bowl with the whisk attachment and beat until light and fluffy, about 4 to 5 minutes. Gradually add sugar and beat until well combined.

4 . Stage

Alternately add dry ingredients and milk mixture, starting and ending with flour. Pour into prepared pan and bake until cake tester inserted in the middle comes out clean, about 35 to 40 minutes.

5 . Stage

To make honey whipped cream: Place stand-mixer bowl in freezer to chill briefly.

6 . Stage

Place water in small microwave-safe shallow bowl and sprinkle gelatin on top. Let stand until gelatin has bloomed (about 5 minutes; mixture will become solid).

7 . Stage

Place bowl in microwave and heat on low for 10 seconds or until mixture dissolves to syrup consistency. Set aside to cool slightly.

8 . Stage

Place heavy cream in chilled stand mixer bowl and on medium-high speed beat until thick, about 2 to 3 minutes.

9 . Stage

Turn mixer to lowest setting and add in honey and beat until combined, about 1 minute.

10 . Stage

With the mixer still running, slowly add in gelatin mixture and beat until stiff peaks form, about 1 to 2 minutes.

11 . Stage

To assemble cake: Frost cake with honey whipped cream. Create blue corner with blueberries. Stripe cake with strawberries and raspberries.