Flag Cake

We also made this for the potluck. It was a lot of work, but worth the effort. It was delicious and pretty!!

It's a FLAG CAKE!!

BAKE:

• Red Velvet Cake: Mix according to directions on box. Bake 2-(8 inch) tiers
• White Cake: Mix according to directions on box. Separate batter and use 1/2 of batter to bake 1-(8 inch tier) in the white.
• Blue Velvet Cake: Use remaining white cake batter, add 1/2 TB cocoa powder, 1 tsp royal blue paste food coloring and a toothpickful of violet paste food coloring. Bake 1-(8 inch tier) in the blue.

Cut the white layer in half, lengthwise, so you have 2 layers.

Cut the red layers in half, lengthwise, so you have 4 layers.

Do not cut the blue layer.

Take a bowl (approximately 4 inches), place on one of the red velvet layers and cut so you have a 4 inch cake instead. Use the same guide and do this for 1 of the white cake layers. Now do the same for the full blue layer, except instead of pulling away the outer ring, you will pull out the middle.

At this point you should have: 2 (8 inch) and 1 (4 inch) red velvet cake layers, 1 (8 inch) and 1 (4 inch) white cake layer, and 1 hollow (8 inch) blue velvet cake layer that is twice the thickness of the other layers. You will have extra cake too.

Prepare your frosting. I used this recipe:

CREAM CHEESE FROSTING

1 (80z) package cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar, make sure to sift
1-2 tablespoons milk
Dash vanilla

Place an 8 inch red velvet layer on your plate. Frost the top of the layer, place an 8 inch white cake layer on top, frost that, place a red velvet layer on top of that and frost the top. Place the Blue cake layer on top of the cake. Frost the inside of the blue ring. Then frost the 4 inch white cake layer and lower it into the middle of the blue velvet layer. Lower the 4 inch red velvet layer onto the top of the white layer in the blue velvet circle and ice the cake. Frost the outside of the cake (crumb coat) and put it in the fridge to cool before frosting the top coat.