Memorial Day is always filled with remembrance, honoring those who have served our country, gathering with friends & family, & enjoying the finally gorgeous weather. What better way to kick off summer than a flag cake! Since Memorial Day is typically celebrated outdoors in beautiful, warm weather we swapped out frosting for a lighter alternative, Reddi-wip whipped cream. Reddi-wip sources its real cream from dairy farms in the Midwest & adds the perfect sweetness for just 15 calories per serving. A staple in our fridges, this delicious topping goes perfect with the layers of cake. Since the cakes are individual sizes we topped each with a dollop of Reddi-wip & left a few extra cans on the side in case guests want to replenish. This topping covers the fact that it is a flag cake so when guests cut into the cake, it will be the perfect surprise! Additionally, we put out some fresh berries because it is summer now (woo hoo!) & with a whoosh of Reddi-wip, berry desserts become even more joyful!

Assembling this cake may seem a bit daunting but it’s much easier than it looks like. We baked three sheet cakes: 1 red velvet, 1 white, & 1 blue. Once the cakes had cooled we cut out circles in each. To do so we used a closed mini springform pan & pressed it into the red velvet cake. Gently remove the excess cake around it (not too much as you’ll want to use as much for other mini cakes) & placed that first layer of cake onto a plate. We repeated that step with the white cake & placed a layer of white cake on top of the red cake. From there we cut out the blue cake the same way but before we topped it on the cake we used a mini cookie cutter to remove the center of the blue layered cake. Using that same cookie cutter we cut out a small circle of red velvet & placed that inside the hole in the blue layer (see image below to get a better idea). We then topped those pieces onto the cake, topped it with some Reddi-wip whipped cream, served it with some fresh berries, & that’s it!