1 Picture
Ingredients
- 3 Betty Crocker SuperMoist™ white cake mix
- Egg yolks, oil and water called for on cake mix packages
- Red and blue gel food coloring
- 4 tubs Betty Crocker™ Whipped white frosting
- 24 ounces red fondant
- 4 ounces royal blue fondant
- 2 ounces white fondant
Details
Servings 1
Cooking time 390mins
Adapted from tablespoon.com
Preparation
Step 1
1
Preheat oven to 350°F.
2
Make one cake mix batter according to package instructions.
3
Divide batter in half. Color one half red, the other blue.
4
Line an 18x13-inch baking pan or two 9x13-inch baking pans with non-stick foil or parchment paper.
5
Pour batter into disposable pastry bags or zip top bags. Snip off the tip of the bag. Pipe squiggles of blue batter into the bottom of the pan. Pipe on some squiggles of red batter, then repeat, layering the two colors until you use up all of the batter.
6
Bake cake(s) for 20 minutes.
7
Allow cake(s) to cool for 20 minutes, and then freeze for at least one hour until firm to the touch.
8
Cut out about 45 red and blue swirled stars, using a 1-inch star shaped cookie cutter. Place cutouts on a lined baking sheet and put back in the freezer for at least 15 minutes.
9
Preheat oven to 325°F.
10
Make two more cake mixes, according to package instructions.
11
Prep two 6-inch round by 3-inch tall pans and one 8-inch round by 3-inch tall pan by greasing them with shortening and dusting with flour or by spraying with flour non-stick baking spray. Line the bottom of the pans with a round of parchment or non-stick foil.
12
Pour one cup of batter into the bottom of each pan.
13
Arrange 10-15 stars in a circle around the center of each pan.
14
Carefully pour some batter in the center of each pan, around the edges of the pans and over the tops of the stars.
15
Set the 8-inch pan to the back of your oven on the middle rack, then set the two smaller pans on either side in the front of the oven. Bake cakes for 58-64 minutes, until a toothpick poked in the center of each comes out clean.
16
Allow cakes to cool completely, about two hours. Remove from pans and peel off parchment rounds.
17
Trim off domed tops on each cake.
18
Set one 6-inch round cake on a cake board, top with frosting; add another 6-inch round, and more frosting.
19
Carve the 8-inch round cake around the circumference at an angle from about 6-inches in the center of the cake to the outer 8-inch edge.
20
Set on top of stacked cakes and carve to shape into Uncle Sam's hat.
21
Frost entire cake, smoothing the frosting well.
22
Measure the height of the cake. Roll out red fondant. Cut 7 strips of fondant that are the height of the cake by 1 3/8-inch wide. Allow the strips to dry until they are easy to handle.
23
Attach the red fondant strips to the frosted cake, placing them vertically on the cake. Space them so they are about 1 3/8-inch apart.
24
Roll out more red fondant, cut out an 8-inch round, set on top of cake.
25
Roll more red fondant out and cut a 10-inch round. Set it on a cake board or serving platter. Add a dab of frosting to the center of the red fondant circle. Pick up cake and place it on the fondant circle.
26
Roll out the blue fondant into a long blue strip. Cut a 2-inch wide strip that is long enough to circle the base of the cake. Wrap it around the cake.
27
Roll out the white fondant, cut 7 stars using the 1-inch star cookie cutter. Attach the white stars to the blue hatband, spacing them so the stars line up with the red stripes.
28
Store cake at room temperature for up to 3 days. Cut to reveal the red and blue swirled stars inside.
Review this recipe