This year, we had a 4th of July BBQ at the beach. We held it on Sunday, which was an overcast day so there was no one else on the beach, but it didn't rain so it was quite peaceful and nice. We had two other American families from church join us, who also had little boys so they all played together. This year, I wanted to improve on the flag cake I made last year by doing more layers. Last year's had 3 red stripes outside the blue flag area so I wanted to see if I could get away with 5 this time... making my way up to 13 in a few years. I actually ended up with two cakes this year: one for the 4th of July party that had the blue part of the flag on the circumference of the cake, and one that I brought in for the lab that had the blue part of the flag in the middle of the cake. To do this, I started off making cake batter using this recipe and dividing it into a 1/3 part (which received blue food coloring) and a 2/3 part which received red food coloring. I cooked the cakes using a small spring form pan and in turns as I only have one small pan. I put them in the refrigerator overnight, which is an important step!
The next day, I prepared this frosting to assemble the cakes. I also picked out the red, blue, and white sprinkles out of a container of assorted sprinkles but that is not necessary and if you're in the US, I am sure they actually sell red, white, and blue sprinkles -- a luxury we don't have here. Now I was ready to cut the cakes. For the red cake, I cut it into 5 equal(ish) smaller cakes. I then cut the blue cake into a ring and a smaller cake. Next, I cut 3 of the red cakes the same way as the blue one. If I had a larger cake, I would have only done 2 of the 5 that way but since it seemed like the flag would look not proportional with the frosting, I decided to do 3. I think if I do more layers, I will need to get a larger cake pan to keep the rectangular shape of the flag...or just not worry about it like this one. Once everything was cut, I started to assemble it using the frosting. I actually put the cake in the freezer between each layer to harden it up so that it could stand the weight of the next layer and so that the frosting "layers" looked tidy. I was careful to ease the blue and red circles into each other without breaking anything as some of the red circles were quite delicate. In the end, I frosted the outside of the cake and added my sorted sprinkles and then returned it to the freezer until I needed to take it to the BBQ/work.
At the BBQ, I removed it from the container and made sure it looked ok and then had the honor of cutting it (ignore my odd facial expression).
And here it is on the inside! I was very happy with the way it came out. I wouldn't say it was the best tasting cake in the world (to me) as it was a standard pound cake with frosting but the design was super fun and everyone enjoyed it!





















