Flag Cake

Ingredients

• 1 package vanilla cake donut holes french (regular size)
• 1 cup buttermilk 
• 0.3 cup canola oil 
• 4 large eggs 
• 3 ounces blueberries blue
• 1.5 cups water boiling divided
• 1 cup water cold divided
• 1 serving ice cubes 
• 3 ounces strawberry gelatin 
• 0.7 cup strawberries fresh finely chopped
• 0.3 cup blueberries fresh
• 0.8 cup butter softened
• 2 cups powdered sugar 
• 1 tablespoon milk 2%
• 7 ounces marshmallow creme 

Equipment

• bowl
• frying pan
• baking paper
• oven
• knife
• wire rack
• baking pan
• toothpicks
• measuring cup
• pastry bag

Directions

1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper and grease the paper; set aside. In a large bowl, combine first 4 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into prepared pan.
3. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. Transfer cake to a covered cake board. Using a small knife, cut out a 5x4-in. rectangle (1/2 in. deep) in top left corner of cake, leaving a 1/2-in. border along edges of cake. For red stripes, cut out 3/4-in. wide rows (1/2 in. deep), leaving a 1/2-in. border between stripes and around edges of cake. Using a fork, carefully remove cut-out cake pieces.
5. In a small bowl, dissolve berry blue gelatin in 3/4 cup boiling water.
6. Pour 1/2 cup cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Stir into gelatin until slightly thickened. Scoop out and discard any remaining ice cubes. Repeat, making strawberry gelatin.
7. In a small bowl, combine strawberries and 1 cup strawberry gelatin. In another bowl, combine blueberries and 1 cup blue gelatin. Refrigerate for 20 minutes or just until soft-set. (Save remaining gelatin for another use.)
8. Stir gelatin mixtures. Slowly pour blueberry mixture into rectangle; spoon strawberry mixture into stripes.
9. In a large bowl, beat butter until fluffy; beat in confectioners' sugar and milk until smooth.
10. Add marshmallow creme; beat well until light and fluffy.
11. Spread 1 cup over sides and top edges of cake. Refrigerate remaining frosting for 20 minutes.
12. Cut a small hole in corner of a pastry bag; insert a large star tip. Fill bag with remaining frosting. Pipe frosting in between rows of strawberry gelatin and around edges of cake. Refrigerate 1-2 hours or until gelatin is set.