Happy Memorial Day! I’d like to start this post by saying thank you to all of those who are serving or have served our country. Thank you!
This cake is a little tribute to the red, white, and blue colors of America. The white is a boxed angel food cake (because I have no patience for all those egg whites in the homemade recipe) and a light whipped frosting; the blue is blueberries; and the red is simply food dye, but you can add chopped strawberries in with the blueberries, if you like.
Make your angel food cake as instructed on the box in a tube pan. I believe it should be emphasized NOT to undercook the cake, or the inside comes out tough. Also, the cake needs to cool completely, and upside down, before being removed from the pan. Use a knife to loosen the edges, and then remove the pan as best you can.
Using a ruler, measure the height of the cake. Place toothpicks halfway up the sides of the cake in four positions, and cut the top off using a long, serrated knife.
Make some pudding and a cup of whipped cream in a chilled stand mixer…
And gently fold them together for the frosting.
Remove a cup of frosting and fold in a cup of blueberries in a small bowl. Spread this filling in the middle of the cake, on top of the exposed area that you cut. Place six dots of red food dye on the filling, like this:
And swirl them with a knife.
Put the top of the cake back on, and frost with the remainder of the whipped cream-pudding. Decorate the edges and top with blueberries.
Store your cake in the fridge until you’re ready to serve it. Cut with a long, serrated knife to reveal the cute center…
- 1 box angel food cake mix + ingredients called for on the box (usually just water)
- 1 box vanilla pudding
- 2 cups milk
- 1 cup heavy cream
- 3 tbs sugar
- 1 cup blueberries, plus more for garnish
- Red food dye
- Prepare the angel food cake in a tube pan as instructed on the box. Be sure not the undercook the cake and to allow it to cool completely before removing it from the pan.
- Using a ruler, measure the height of the cake, and place four toothpicks on opposite sides of the cake halfway to the top. Cut off the top with a long serrated knife, using the toothpicks as guides.
- Make the pudding and place in the refrigerator.
- In a chilled stand mixer fitted with a paddle attachment, whip the heavy cream on medium-high speed, gradually adding the sugar, until stiff peaks form.
- Gently fold the whipped cream into the pudding a little at a time to make a light, fluffy frosting.
- Remove one cup of the frosting to a small bowl and fold in a cup of blueberries.
- Spread the filling on top of the exposed part of the cake. Drop six dots of red food dye at equidistant spots, and swirl with a knife.
- Replace the top of the cake.
- Cover the whole cake with the remainder of the frosting and decorate the border and top with blueberries.
- Refrigerate until ready to serve. Cut with a long serrated knife.
This is an angel food cake we’re talking about, so it’s light and airy already, but the frosting increases this effect. The blueberries work right in to create a cute, refreshing dessert. You can design the outside anyway you want. As I said before, if you have strawberries, cut them up and add them to the filling and border, or swirl on more red food dye. Make sure the frosting is properly chilled before you spread it on the cake, or it will be liquidy. Besides that, I really had no complaints about this cake. It was almost perfect.
Please enjoy this artsy photo my friend Michelle took: