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Festive Flag Cake

Ingredients

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Directions

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  • Grease two 10 x 2-inch-round-cake pans; 7 x 2-1/2-inch springform pan. Line bottoms with waxed paper; grease paper. Fill springform with batter 1/2 inch from top. Divide remaining batter equally between 10-inch pans.

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  • Bake the 3 cakes in 350°F oven for 25 to 30 minutes or until 10-inch cakes test clean with wooden pick. Remove 10-inch cakes from oven. Leave 7-inch cake in oven; cover loosely with foil. Bake 25 to 30 minutes longer or until wooden pick tests clean. Cool cakes in pans on wire rack 5 minutes. Remove cakes to rack to cool. Trim 7-inch cake so top is flat.

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Instructions Checklist
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  • Place one 10-inch cake, flat side down, on plate. Spread top with 1 cup buttercream. Place second 10-inch cake, flat side up, on top. Spread top with 1 cup buttercream. Trim top of 7-inch layer, to make even. Place, flat side up, on top. Frost cake with remaining buttercream. Decorate with flags and candies.


Vanilla Buttercream

Ingredients

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Directions

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  • Beat together confectioner's sugar, butter and vanilla in large bowl until smooth. Keep covered with plastic wrap until ready to use. Makes about 3 cups.

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