PATRIOTIC CAKES RECIPES

Steps:

• Prepare cake mix batter according to package directions for cupcakes., In a small bowl, combine 1-1/3 cups batter and blue food coloring. In another bowl, combine 1-1/3 cups batter and red food coloring. Leave remaining batter plain., Fill paper-lined muffin cups with 2 tablespoons red batter, 2 tablespoons plain batter and 2 tablespoons blue batter. Bake at 350° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with sprinkles.

Steps:

• Preheat oven to 350F. Grease and flour two 9-inch round cake pans. Prepare cake mix according to package directions. Pour batter evenly into prepared pans. Bake 25 minutes or until toothpick inserted into centers comes out clean. Cool completely in pans on wire rack.
• Once cakes are cool, poke holes 3/4 of the way through each layer multiple times with the end of a wooden spoon or a wooden skewer.
• Combine 1 cup boiling water and cherry gelatin in small bowl and stir until the gelatin is completely dissolved. Repeat the same process for the blue-raspberry gelatin in a separate bowl.
• Pour red gelatin over one cake layer and the raspberry blue gelatin over the other cake layer. Refrigerate at least 3 hours.
• Combine softened cream cheese, marshmallow creme, and vanilla extract in a medium bowl using an electric mixer at medium high speed until smooth and fluffy!
• Unmold the blue-raspberry cake onto a large serving/cake plate. Spread with about 1 cup frosting.
• Unmold the red cake and place it on top of the first cake layer.
• Frost top and sides and decorate with sprinkles if desired. Refrigerate at least one hour before serving. Store leftover cake in refrigerator.