Patriotic Confetti Pound Cake Food

PATRIOTIC CUPCAKES

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.

PATRIOTIC POUND CAKE

Steps:

• Slice your pound cake evenly in half.
• Spread around a half inch layer of cool whip on one half of the pound cake.
• Cut strawberries into thin slices.
• Layer the sliced strawberries on top of the cool whip layer on the pound cake.
• Spread another half inch layer of cool whip on top of the strawberries.
• Put the second half of the pound cake on top of the cool whip and strawberry layers, and add another half inch layer of cool whip.
• Decorate your pound cake with blueberries and strawberries to make an American flag, or any other patriotic design. Let the cake chill for an hour or two afterwards, and then enjoy!

FLAG CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• Place cake on tray. Frost top and sides of cake with frosting.
• For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator.