Fourth of July Flag Cake
:)
Yield
16 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 2 | pints |
blueberries
fresh |
*
|
| 3 | pints |
strawberries
fresh |
*
|
| 3 | cups |
whipped cream
|
|
| ½ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 946 | ml |
blueberries
fresh |
*
|
| 1.4 | l |
strawberries
fresh |
*
|
| 7.1E+2 | ml |
whipped cream
|
|
| 118 | ml |
powdered sugar
|
|
Directions
Bake the cake according to the direction (Use the high altitude directions if you need them), in a 9 X 13-inch pan.
Cool. Place on a serving plate or board.
Whip the cream with the confectioners sugar.
Cut the strawberries in half lengthwise.
Spread the cream evenly around the sides of the cake, saving a little for the top.
Using a pastry bag, pipe (or dollop and spread with a spatula) rows of cream alternating with rows of strawberries for the flag "stripes".
Make a background of the blueberries in the upper left-hand corner, then pipe or dollop stars on top to create the "star" section of the cake.
If making cake ahed, arrange fruit several hours before serving.
Add the cream up to an hour before serving.
