Red white & blue flag cake recipe: Labor Day

July 2, 8:49 PMProvidence Food ExaminerDonna Diegel

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Red, White & Blue Flag Cake

What would the 4th of July be without a Red, White & Blue Flag Cake? Blueberry stars, strawberry stripes and sparklers set this Firecracker Cake off quite nicely!

Homemade Cake, Cake Mix, Buttercream Frosting?

Use whatever you have time for. The holidays are supposed to be about relaxing with friends and family, and who has time for homemade cake? No one will notice if you use a cake mix for this cake. But, everyone WILL notice the frosting! Don't dissapoint your company with canned frosting. This homemade buttercream frosting is quick & easy to whip up in your mixer. One taste, and your guests will love you forever!

Red White & Blue Flag Cake

• 1  box cake mix with pudding, your choice
• 1 batch of Butter Cream Frosting (recipe follows)
• 1 cup strawberry preserves
• 1 pint fresh blueberries
• 1 quart fresh strawberries, hulled, cleaned and halved

How to Make and Assemble a Patriotic Flag Cake

• Preheat oven to 350 degrees F, or temperature according to cake mix directions.
• Spray and flour a 9" X 13" baking pan.
• Mix cake and follow baking time according to the directions on the box.
• Remove from oven and let cool completely.
• Meanwhile, mix Buttercream Frosting according to recipe below.
• When ready to decorate, spread strawberry preserves over the surface of the cake, and let sit for 30 minutes.
• Reserve one cup of frosting, and spoon it into a pastry bag with a medium star tip.
• Spread Buttercream Frosting over the entire cake with an offset spatula, being careful not to rip up the cake and preserves.
• Using the pastry bag, pipe a border all the way around the outside of the cake, beginning and ending in a corner.
• To make the "stars", place blueberries in the upper left hand corner of the cake, staggering them as the stars would be on a flag.
• Strarting at the top of the cake, right next to the blueberries, place sliced strawberries in rows, leaving equal sized white rows between the remaining rows of strawberries. Continue all the way down the cake. (See photo)
• Serves 12-15 or more depending on size of slices.
• Cover and refrigerate any leftovers.

 Buttercream Frosting

• 1/2 cup butter, softened
• 1/2 cup solid shortening, like Crisco
• 2 pound bag confectioners' or powdered sugar
• 1 Tablespoon vanilla extract
• 1-2 Tablespoons water, if necessary

How To Make Butter Cream Frosting

• Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened butter and shortening together on medium speed until creamy.
• Add confectioners' sugar 1 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
• Turn mixer to low, add vanilla and beat again, adding water only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.

Stampin' Mama Designs

This Red, White & Blue Flag Cake, Buttercream Frosting and photos, are from Erika at Stampin' Mama.com. Erika's cupcake toppers are a special design from GinaK Stamps. Complete instructions as well as links for stamps, cardstock, etc., can be found at Erika's blog, Stampin' Mama. Thanks Erika!

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