Festive Flag Cake

Makes 35
Prep 30 m
Bake 25 - 30 m



  1. 1 of 3 Grease two 10 x 2-inch-round-cake pans; 7 x 2-1/2-inch springform pan. Line bottoms with waxed paper; grease paper. Fill springform with batter 1/2 inch from top. Divide remaining batter equally between 10-inch pans.
  2. 2 of 3 Bake the 3 cakes in 350 degrees F oven for 25 to 30 minutes or until 10-inch cakes test clean with wooden pick. Remove 10-inch cakes from oven. Leave 7-inch cake in oven; cover loosely with foil. Bake 25 to 30 minutes longer or until wooden pick tests clean. Cool cakes in pans on wire rack 5 minutes. Remove cakes to rack to cool. Trim 7-inch cake so top is flat.
  3. 3 of 3 Place one 10-inch cake, flat side down, on plate. Spread top with 1 cup buttercream. Place second 10-inch cake, flat side up, on top. Spread top with 1 cup buttercream. Trim top of 7-inch layer, to make even. Place, flat side up, on top. Frost cake with remaining buttercream. Decorate with flags and candies.
Nutrition Information for Festive Flag Cake
Servings Per Recipe: 35
Per Serving:
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Printed from FamilyCircle.com 07/18/2019