Gotta love pinterest! Saw this on there and thought it was super cute! The blog it came from is listed at the bottom.
To make the cake, you use three layers of white cake. Using food coloring, one layer is dyedblue, one is dyed red, and the last layer is kept white. The three layers are leveled so they areall the same height. Let’s say each layer is 2 inches tall.Using a serrated knife or cake leveler, slice the red and white layers horizontally in half. So youhave a blue layer (2″), two red layers (each 1″), and two white layers (each 1″). Set one whiteand one red layer aside, those will be the bottom two stripes of the flag.You only want a square of blue in each slice, not an entire layer. Stack the blue layer, whitelayer, and red layer on top of each other. Using a serrated knife, cut a large circle through allthree layers. I used a bowl as a guide. Now you have a ring of blue (2″), a ring of white (1″), aring of red (1″), and three inner circles in each color (the blue is 2″ and the other two are both1″). Discard the inner circle of blue and the outer rings of red and white.To assemble the cake, frost the bottom two layers together – set the uncut white layer on aplate and spread with frosting. Top with the uncut red layer. Spread the uncut red layer withfrosting, then set the blue ring on top. Use a spatula to spread a very, very thin layer of frostingaround the inside edge of the blue ring. This will help keep the blue layer and the two top stripestogether.Place the white inner circle on top of the uncut red layer, inside the ring of blue. Frost, and topwith the red inner circle. Frost the entire cake and voila, it’s a flag cake!Whew! Make sense? It’s much less complicated than it sounds, truly. And the result is just toocool. Like I said, I am not crazy about this cake recipe but I do like the cream cheese frosting.The best part about it is that you can use cold cream cheese – not rock hard, but straight fromthe fridge is fine. Here it is, plain, but the flavor combinations are endless… add zest or juice or grated ginger or extract or whatever you’d like!