|The cake a few slices in
|The cake one slice in
|The whole cake before we cut it
- 1 box Duncan Hines Strawberry Cake
- 1 box Duncan Hines White Cake
- Eggs, Oil and Water per box directions
- 3 round pans (8 or 9 inch)
- Parchment Paper
- Cooking Spray
- Red and Blue food coloring
- 3 bowls
- 4 sticks of unsalted softened butter
- 2-1/2 to 3 cups powdered sugar
- 2 jars (total of 13 oz) of marshmallow fluff
- Preheat the oven to 325 degrees
- Spray down your pans with cooking spray and add a circle of parchment paper to the bottom of the pan and then spray it again
- The red layer: In one bowl, make the strawberry cake according to package directions. Add lots of red food coloring to make it bright red. Then, pour half the mixture into one of the prepared pans. Use the other half of the mixture for cupcakes or something else.
- The white player: In the second bowl, make the white cake according to package directions and then pour half the batter into a third bowl. The batter left in Bowl 2 is already white, so you can pour it into one of the prepared pans.
- The blue layer: In bowl three, add lots of blue food coloring to the cake mix until it is dark blue. Then pour into the prepared pan.
- Bake the cakes for 30 minutes or so, and then let cool in the pans. Then, invert the pans and let the cakes cool on a rack or plate.
- Using your electric mixer, put your softened butter in and mix until creamy
- Add the powdered sugar about 1/2 a cup at a time and mix away.
- Add the marshmallow fluff in and stir up
- After your cakes have cooled all the way, layer them with the blue on the bottom, white in the middle and red on top. Put lots of frosting in between the layers as you build it, and then lots of frosting on the top and sides.
- If it started to get hard to handle, put it in the fridge to cool/harden and then come back to it
- Garnish with blueberries and strawberries
- Would be cool if you put a sparkler on top - but i didn't do that.