Cake Ball Flag Cake
By á-175897
Festive and patriotic, this cake ball flag cake is perfect for the 4th of July or any patriotic holiday. Made from box of cake mix and pre-packaged frosting, these patriotic cake balls are as easy to make as they are delicious. This Cake Ball Flag Cake recipe serves a crowd for a sweet treat that will make the perfect American-themed centerpiece at your next holiday celebrating everything red, white, and blue.
Ingredients
- 1 box Betty Crocker™ SuperMoist™ cake mix, any flavor, and the water, vegetable oil, and eggs called for on cake mix box
- 1 container Betty Crocker™ Whipped vanilla frosting
- 1 (14-ounce) bag red candy melts
- 1 (14-ounce) bag white candy melts
- 1 cup blue candy melts, from 14-ounce bag
- Betty Crocker™ Decorating Decors red sugar crystals, if desired
- white sparkling sugar, if desired
- Betty Crocker™ Decorating Decors blue sugar crystals, if desired
Details
Servings 63
Preparation time 145mins
Cooking time 190mins
Adapted from bettycrocker.com
Preparation
Step 1
Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Using 1-inch scoop, shape mixture into balls; place on cookie sheet. Freeze about 45 minutes or until firm. When firm, transfer to refrigerator.
In 1-quart microwavable bowl, microwave red candy melts uncovered on high 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
Remove a few balls from refrigerator at a time. Using 2 forks, dip and roll 1 ball at a time in red coating. Return to cookie sheet; immediately sprinkle with red sugar crystals. Dip a total of 28 cake balls in red coating.
Repeat melting instructions for white candy melts. Dip a total of 23 cake balls in white coating; immediately sprinkle with sparkling sugar.
Repeat melting instructions for blue candy melts. Dip remaining 12 cake balls in blue coating; immediately sprinkle with blue sugar crystals. Refrigerate all coated cake balls about 10 minutes or until set.
On serving tray, arrange cake balls in flag pattern in 7 rows, starting from the bottom: 1 row of 9 red balls, 1 row of 9 white balls, 1 more row of 9 red balls, 1 more row of 9 white balls, 1 row of 4 blue balls and 5 red balls, 1 row of 4 blue balls and 5 white balls, and 1 more row of 4 blue balls and 5 red balls. Store tightly covered. Serve at room temperature.
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