Memorial Day Flag Cake!

It’s that time of year again: 3-day weekend, BBQ, and of course no Memorial Day weekend is complete without a flag cake! Here is a simple recipe for this simple dessert everyone loves!


  • 1 package of French vanilla cake mix
  • 1 cup of buttermilk
  • 1/3 cup of canola oil
  • 4 eggs


  • 1 package (3 ounces) of berry blue gelatin
  • 1-1/2 cups of divided boiling water
  • 1 cup of divided cold water
  • Ice cubes
  • 1 package (3 ounces) of strawberry gelatin
  • 2/3 cup of finely chopped fresh strawberries
  • 1/4 cup of fresh blueberries


  • 3/4 cup of softened butter
  • 2 cups of confectioners’ sugar
  • 1 tablespoon of 2% milk
  • 1 jar (7 ounces) marshmallow creme


  1. Preheat oven to 350 degree.
  2. Line a 13×9 inch baking pan with waxed paper and grease the paper-set aside.
  3. IN a large bowl, combine first four ingredients; beat on low speed for 30 seconds.
  4. Beat on medium 2 minutes.
  5. Pour into prepared pan.
  6. Bake 35-40 minutes.
  7. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
  8. Transfer cake to a covered cake board.
  9. Using a small knife, cut out a 5×4 inch rectangle (1/2 inch deep) in the left corner of the cake, leaving a 1/2 inch border along the edges of the cake.
  10. For red stripes, cut out 1/2 inch wide rows (1/2 inch deep), leaving a 1/2 inch border.
  11. Using a fork, carefully remove cut-out-cake pieces.
  12. In a small bowl, dissolve berry blue gelatin in a 3/4 cup of boiling water.
  13. Pour 1/2 cup of cold water into a 2-cup measuring cup-add enough ice cubes to measure 1-1/4 cups.
  14. Stir into gelatin until slightly thickened.
  15. Scoop out and discard any remaining ice cubes.
  16. Repeat-making strawberry gelatin.
  17. In a small bowl, combine strawberries and 1 cup of strawberry gelatin.
  18. In another bowl, combine blueberries and 1 cup of blue gelatin.
  19. Refrigerate 20 minutes or just until soft-set. (Save remaining gelatin for another use).
  20. Stir gelatin mixtures.
  21. Slowly pour blueberry mixture into a rectangle; spoon strawberry mixture into strips.
  22. In a large bowl, beat butter until fluffy; beat in confectioner’s sugar and milk until smooth.
  23. Add marshmallow creme; beat well until light and fluffy.
  24. Spread 1 cup over sides and top of edge of cake.
  25. Refrigerate remaining frosting for 20 minutes.
  26. Cut a small hole in the corner of the pastry or plastic bag; insert a large star tip.
  27. Fill the bag with remaining frosting.
  28. Pipe frosting in between rows of strawberry gelatin and round edges of the cake.
  29. Refrigerate 1-2 hours or until gelatin in set.


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