Flag Cake

Flag Cake

• 1 box yellow cake mix
• 1 cup water
• 1 cup oil
• 3 eggs
• 2 1/2 cups powdered sugar
• 2 tablespoons water
• 1 teaspoon light corn syrup
  

• 1 tablespoon soft butter
• 1/2 teaspoon vanilla extract
• 1 pint fresh strawberries, washed and dried
• 1/2 cup fresh blueberries, washed and dried
  

Preparing the Cake

• Preheat the oven to 350° F. Grease and flour the bottom and sides of a 9" x 13" cake pan.
• Mix cake mix with water, oil, and eggs according to package directions. Pour batter into the prepared cake pan.
• Bake in the preheated oven for approximately 30 minutes or until the cake pulls away from the edges and a toothpick inserted into the center comes out clean.
• Cool on a wire rack for five minutes and then remove cake from pan. Turn out onto a cake board or a large baking sheet; allow to cool completely.
  

Decorating the Cake

• For frosting: Mix powdered sugar, water, corn syrup, butter, and vanilla together until thick and creamy. When cake is completely cooled, frost the entire cake, top and sides, with the frosting.

• Slice strawberries in half lengthwise and allow them to drain on a paper towels.
  
  
• While the strawberries are draining, arrange the blueberries in the upper left corner of the cake.
  
  
• Lay the strawberries out on the cake to form the stripes on the flag pattern as shown.
  

• Note: red Raspberries could be used in place of the strawberries if you prefer. If using raspberries, do not slice the in half. Place whole on the cake.
  
  
• Cover lightly and store in the refrigerator until ready to serve.