Flag Cake

Flag cake

Flag Cake

Wow, how easy is this? It's a piece of cake—especially when you start with our cake and frosting mixes.

Start with a cake approximately 13"x18". You can bake a cake in a 9"x13" pan and carefully cut it in half to make two 9"x13" pieces, which you can then place side by side. Or you can bake your cake in a 13"x18" half-sheet pan, as follows:

To Make the Cake
  1. Lightly grease the bottom and edges of the pan. Line the bottom of the pan with parchment (for easiest removal) and grease the parchment.
  2. Prepare one batch of the King Arthur Flour cake mix of your choice according to package instructions. Spoon the batter into the prepared pan, smoothing it into an even layer.
  3. Bake the cake for 35 to 40 minutes, until it's light golden brown and a cake tester inserted in the middle comes out clean. Allow the cake to cool completely in the pan.
To Decorate
  1. Spread the cooled cake with an even layer of your favorite buttercream frosting; you'll need at least the same amount of frosting you would for a double-layered 8" or 9" cake or 24 cupcakes. Our Vanilla Buttercream Frosting Mix works well here or make our quick buttercream frosting recipe.
  2. Wash and dry 1 pound of strawberries, then hull and halve them. Place them end to end in three stripes along the bottom half of the cake, and in three stripes along the right 2/3 of the top half, leaving room for the stars.
  3. Wash and dry a half pint of blueberries, and arrange them in the upper left hand corner of the cake (the stars).