American Flag Cake Pops Recipe By Tasty

FLAG CAKE

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine first four ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into prepared pan., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Transfer cake to a covered cake board. Using a small knife, cut out a 5x4-in. rectangle (1/2 in. deep) in the top left corner of cake, leaving a 1/2-in. border along edges of cake. For red stripes, cut out 1/2-in. wide rows (1/2 in. deep), leaving a 1/2-in. border. Using a fork, carefully remove cut-out cake pieces., In a small bowl, dissolve berry blue gelatin in 3/4 cup boiling water. Pour 1/2 cup cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Stir into gelatin until slightly thickened. Scoop out and discard any remaining ice cubes. Repeat, making strawberry gelatin., In a small bowl, combine strawberries and 1 cup strawberry gelatin. In another bowl, combine blueberries and 1 cup blue gelatin. Refrigerate 20 minutes or just until soft-set. (Save remaining gelatin for another use.), Stir gelatin mixtures. Slowly pour blueberry mixture into rectangle; spoon strawberry mixture into stripes., In a large bowl, beat butter until fluffy; beat in confectioners' sugar and milk until smooth. Add marshmallow creme; beat well until light and fluffy. Spread 1 cup over sides and top edge of cake. Refrigerate remaining frosting 20 minutes., Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with remaining frosting. Pipe frosting in between rows of strawberry gelatin and around edges of cake. Refrigerate 1-2 hours or until gelatin is set.

AMERICAN FLAG CAKE POPS RECIPE BY TASTY

Steps:

• In a large bowl, crumble the cake into fine, uniform crumbs. Add the vanilla frosting and mix thoroughly.
• Scoop about 2 tablespoons of the cake mixture at a time and roll into balls. You should have 36 total.
• Working with half of the white chocolate chips and half of the coconut oil at a time so the mixture stays melted, combine in a medium bowl and microwave on medium heat in 30-second intervals until melted, about 2 minutes. Stir until smooth.
• Dip ½ inch (1 ¼ cm) of each lollipop stick in the melted white chocolate mixture. Insert each stick ½ inch (1 ¼ cm) into the center of a cake ball. Refrigerate for 10 minutes.
• Make the cake pop stand: Use a marker to mark 36 evenly spaced dots on the foam. Use a lollipop stick to make holes where the dots are, about ½-inch (1 ¼ cm) deep.
• Make the blue cake pops: Working in batches of 3, dip 9 cake pops in the melted white chocolate, using a spoon to help coat. Let the excess drip off. Sprinkle the pops with blue sprinkles. Place the cake pops 3 x 3 (7 x 7 cm) in the upper left corner of the cake pop stand. Note: If the melted white chocolate is dripping down the lollipop stick, allow the mixture to cool for 5 minutes before trying again. If the white chocolate cools too much, microwave for 15 seconds.
• Make the red cake pops: Working in batches of 3, dip the remaining 27 cake pops in the melted white chocolate, using a spoon to help coat. Let the excess drip off. Carefully dip one side of the cake pop into the red sprinkle mixture. Let sit in sprinkles for 30 seconds to set. Let dry completely in the stand, with the sprinkles positioned towards the top of the cake stand. Let the cake pops dry completely. Store at room temperature for up to 2 days before serving.
• Enjoy!