Flag Poke Cake

Directions

Bake the cakes from a box or using your favorite recipe in two 9 inch cake pans, allow to cool completely.

To make the red and blue syrup:

Add the blueberries to a small saucepan over medium-heat with ¾ cup of water and 2 tablespoons of sugar. Cook, covered, until the blueberries are soft and juicy, about 7 minutes. Strain through a sieve or fine strainer into a bowl. Add the berry flavored gelatin powder and whisk until dissolved. Set aside to cool.

Add the strawberries to a small saucepan over medium-heat with ¾ cup of water and 2 tablespoons of sugar. Cook, covered, until the strawberries are soft and juicy, about 7 minutes. Strain through a sieve or fine strainer into a bowl. Add the strawberry flavored gelatin powder and whisk until dissolved. Set aside to cool.

Assembly:

Use a wooden skewer, poke 20 to 30 holes in the top of each cake, rotate the skewer to create a decent sized hole. Space the holes evenly for the best effect.

Pour the blueberry syrup (cooled for about 15 minutes) over one of the cake layers.

Pour the strawberry syrup (cooled for about 15 minutes) over the other cake layer.

Cover and refrigerate both cakes 4 hours to overnight.

Using a dull knife, run around the edges of each cake pan to help release the cake.

Place a wire rake on top of the blueberry cake, flip and remove the pan, then flip again onto a serving plate or cake stand.

Spread the layer with about 1 cup of the whipped cream.

Using the wire rack, repeat the flipping and inverting placing the strawberry cake on top of the whip cream covered blueberry cake.

Spread the remaining whip cream over the top and sides of the double-layer cake using an offset spatula.

Refrigerate until ready to serve.