Memorial Day Cake

memorial day cake

cake cutting  IMG_3763

Recipe from here + detailed assembly instructions here

This cake was pretty easy to make! If you’re like me and just want to make a little baby cake (which was more than enough for 6 people), all you need is three 3.5″ cake pans (I bought mine on Amazon)  and two cupcakes worth of batter. This is equivalent to a recipe for one 9×9″ pan white cake.

  1. Line a large baking sheet with foil and place cake pans on top.  Put 2 cupcake paper liners into a cupcake tin.
  2. Separate about 1/5 of the batter into a small bowl and mix in blue food coloring until you’re happy with the color. (Gel/powder food dye works best.) Pour into one of the little cake pans. Don’t fill the pans/ cupcakes more than 2/3 full.
  3. Pour white batter into one cupcake + one cake pan.
  4. Add red food dye to remaining batter and pour into remaining cake pan + cupcake. Don’t fill more than 2/3– if you have extra batter, make a few more cupcakes.
  5. Bake according to your recipe.  Let cool.  Place cakes in freezer for about 30 minutes to firm up.
  6. Remove cakes from freezer.  Level all cakes.  Slice the red + white cakes in half, creating two thinner cake layers.  Do the same to the red + white cupcakes.
  7. Cut hole out of middle of blue cake layer.  Cut cupcake layers into circles just wide enough to fit inside of hole in blue cake layer.
  8. Assemble cake following directions from link.
  9. Frost however you like, and enjoy!
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