Name: Flag Cake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 1
Ingredients: 1 package French vanilla cake mix (regular size) -; 1 cup buttermilk -; 1/3 cup canola oil -; 4 large eggs -; Filling: -; 1 package (3 ounces) berry blue gelatin -; 1-1/2 cups boiling water, divided -; 1 cup cold water, divided -; Ice cubes -; 1 package (3 ounces) strawberry gelatin -; 2/3 cup finely chopped fresh strawberries -; 1/4 cup fresh blueberries -; Frosting: -; 3/4 cup butter, softened -; 2 cups confectioners' sugar -; 1 tablespoon 2% milk -; 1 jar (7 ounces) marshmallow creme -

Recipe information

Cooking:

1 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Flag Cake

1. 1 package French vanilla cake mix (regular size) -

2. 1 cup buttermilk -

3. 1/3 cup canola oil -

4. 4 large eggs -

5. Filling: -

6. 1 package (3 ounces) berry blue gelatin -

7. 1-1/2 cups boiling water, divided -

8. 1 cup cold water, divided -

9. Ice cubes -

10. 1 package (3 ounces) strawberry gelatin -

11. 2/3 cup finely chopped fresh strawberries -

12. 1/4 cup fresh blueberries -

13. Frosting: -

14. 3/4 cup butter, softened -

15. 2 cups confectioners' sugar -

16. 1 tablespoon 2% milk -

17. 1 jar (7 ounces) marshmallow creme -

How to cook deliciously - Flag Cake

1. Stage

Preheat oven to 350°F. Line a 13x9 inch pan with parchment paper, then grease to ensure a smooth release. In a large bowl beat cake mix ingredients together. Pour into prepared pan.

2. Stage

Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then turn out onto a wire rack and cool completely.

3. Stage

Use a paring knife to cut a 5x4 inch rectangle, a half inch deep in the top left corner where the blue field of stars is located. Make sure to leave a 1/2 inch border around the entire cake. Cut red stripes 3/4 inch wide, leaving 1/2 inches between each stripe. Use a fork to lift out the cut pieces.

4. Stage

Dissolve the blueberry gelatin in 3/4 cup boiling water. Add 1/2 cup cold water to a 2 cup measuring cup and add ice cubes to 1-1/4 cups. Stir it into the gelatin until thickened and then remove ice cubes. Repeat with the strawberry gelatin.

5. Stage

Add the strawberries to 1 cup red gelatin and the blueberries to 1 cup blue gelatin. Chill for 20 minutes until just soft-set.

6. Stage

Add the blueberry gelatin to the rectangle. Add the strawberry gelatin to the prepared stripes.

7. Stage

In a large bowl, beat butter until light and creamy. Gradually add confectioner's sugar and milk and mix until smooth. Add marshmallow creme and beat well until soft and pillowy. Spread over sides and 1/2 inch border on the top of the cake. Chill the remaining frosting for 20 minutes.

8. Stage

Fill a pastry bag, with a star tip, with chilled frosting and pipe it in between the red stripes of strawberry gelatin and along edges of cake. Refrigerate for one to two hours before serving to set gelatin.