4th Of July Recipe Ideas Flag Cake Jen Schmidt

Instructions

1. Preheat your oven according to the package instructions for the cake mix. Grease and flour a rectangular baking pan.

2. Prepare the white cake batter according to the instructions on the box. Pour the batter into the prepared pan and bake it in the oven until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.

3. Once the cake has cooled, carefully cut it into a rectangular shape, ensuring that it fits the desired size for your flag design.

4. In a mixing bowl, whip the heavy cream until stiff peaks form. Add in the powdered sugar and vanilla extract, continuing to whip until well combined.

5. Spread a generous layer of the whipped cream on top of the cake, serving as the base for the flag design.

6. Arrange the fresh blueberries in a square in the top left corner of the cake to represent the blue part of the flag.

7. Create stripes using the fresh raspberries, alternating between rows of red and white, starting below the blueberry square and continuing horizontally across the cake.

8. Continue layering the raspberries and whipped cream to form the red and white stripes until the entire top of the cake is covered, leaving a small section of the whipped cream visible in the top right corner.

9. Chill the Flag Cake in the refrigerator for at least 30 minutes to allow the flavors to meld together and the cream to set.

10. Once chilled, slice the Flag Cake into squares or rectangles, making sure each serving includes a portion of the blueberry square in the corner to represent the stars on the flag.