Flag Cake |
Ingredients: |
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- 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
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- 1 tablespoon soft butter
- 1/2 teaspoon vanilla extract
- 1 pint fresh strawberries, washed and dried
- 1/2 cup fresh blueberries, washed and dried
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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.
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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.
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- 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.
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- 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.
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