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Red, White and Blue Flag Cake Recipe

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This recipe for Red, White and Blue Flag Cake, by , is from Keep On Smiling, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Isabelle's Favorite Sweets
Added: Sunday, July 5, 2009



1 box angel cake mix
1 box whipping cream
1 cup strawberry preserves
1 pint fresh blueberries
1 quart fresh strawberries, hulled, cleaned and halved


How to Make and Assemble a 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.

When ready to decorate, spread strawberry preserves over the surface of the cake, and let sit for 30 minutes.
Reserve one cup of whip cream, 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.

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

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