American Flag Cake

(Gelatin Poke Cake)

June 14: Flag Day (U.S.A.)

We have a small collection of American flags in our home. But out of all of them, the most meaningful one to Islander is the flag that her oft-mentioned friend Lisa L. sent to her on behalf of herself and her unit of fellow U.S. Naval Reservists who, at the time, were serving in the Middle East. Along with the flag was a certificate in Islander’s name, signed by Lisa’s commanding officer and command master chief, stating:

“This is to certify that this flag was flown over the United States Military Hospital Kuwait, Camp Arifjan, 04 July ‘05, (Operation Iraqi Freedom), at the request of HM1 Lisa L., U.S.N., in honor of your dedicated support and loyalty by sending special cakes and baked goods which increased morale ten-fold to the troops at the USMHK.”

Islander is very touched and honored with this generous gift because it recognizes her love for her country and baking! Flag Day (and many other American holidays, such as Memorial Day and Independence Day, to name a few) is an opportune time for her to show her patriotism and passion for preparing festive foods, such as this flag cake (also known as gelatin poke cake). What a sweet salute to the Stars and Stripes!

Recipe

(Adapted from Kraft Foods)

For the gelatin poke cake

• 1 18. 25-ounce boxed white cake mix (we used Duncan Hines brand)
• 1 1/3 cup water
• 2 tablespoons vegetable oil
• 3 egg whites (we used Just Whites brand pasteurized egg whites)
• 1 cup boiling water
• 1 3-ounce box of blueberry/raspberry/strawberry gelatin (we used Jell-O brand Berry Blue flavor)
• ½ cup cold water

Directions

Lightly grease a 9×13-inch rectangle cake pan. In a large bowl, combine the white cake mix, water, oil and egg whites. Blend until the batter is smooth.

Pour into the prepared pan. Bake in a preheated oven at 350 degrees F for 35-40 minutes. Remove from the oven and cool in the pan for 15 minutes.

Poke holes with a fork or end of a chopstick about 1-inch apart. In a medium bowl, pour the boilling water over the gelatin. Stir until well dissolved, about two minutes. Mix in the cold water. Pour the gelatin over the top of the cake. Refrigerate at least three hours. Carefully invert the cake on a rectangle cake board or plate.

For the frosting and decorations

• 2 cups heavy whipping cream
• ½ cup sugar
• ½ cup blueberries
• 1 – 1 ½ cups raspberries (or strawberries)

Directions

In a large bowl, whip the cream with the sugar until stiff peaks form. Frost the top and sides of the cake.

Arrange the berries to resemble an American flag pattern.  Fill a pastry bag with the remaining whipped cream. Use a large star tip to pipe decorative fillers between the rows of raspberries. Finish the edges of the cake with the rest of the frosting. Refrigerate until ready to slice and serve.

Notes 

• The above flag cake is just a representation of “Old Glory.” It really has 50 white stars on a field of blue and 13 alternating red and white horizontal stripes. Learn more about the flag’s history and symbolism and Flag Day from the USFlag.org website.
• For a dramatic and colorful slice of this flag cake, try making a red velvet cake without poking and pouring gelatin in it. Frost and decorate as directed above.
• Thanks always, Lisa L., for everything!