• 12servings
  • 105minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB3, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) white cake mix

  2. 1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened

  3. 2/3 cup all-purpose flour

  4. 12 lollipop sticks


  6. 1-1/4 cups shortening

  7. 1/3 cup plus 4 teaspoons water

  8. 1-1/4 teaspoons vanilla extract

  9. 5 cups confectioners' sugar

  10. 1 tablespoon plus 3/4 teaspoon meringue powder


  12. Red and blue colored sugar

  13. Coarse sugar

  14. Red and blue paste food coloring

  15. 1 tablespoon light corn syrup

Instructions Jump to Ingredients ↑

  1. Buttercream Blast Layer Cake Recipe photo by Taste of Home Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  2. In a large bowl, combine cookie dough and flour. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out 12 cookies with a floured 2-in. star cookie cutter; insert lollipop sticks into dough. Cut out eight cookies with a floured 1-in. star cookie cutter.

  3. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 7-9 minutes or until edges are light golden brown. Cool on wire racks.

  4. For buttercream, using a heavy-duty stand mixer, combine the shortening, water and vanilla. Combine confectioners' sugar and meringue powder; beat into shortening mixture.

  5. Spread 2 cups buttercream between layers and over top and sides of cake. Sprinkle the top with colored sugar. Frost cookie pops; sprinkle with red, blue and clear sugars.

  6. Tint 1/3 cup frosting red and 1/3 cup blue; leave remaining frosting white. Using a #18 star tip and white frosting, pipe a border around bottom of cake. Using a #4 round tip with blue frosting and an additional #18 star tip with red frosting, pipe four flags on sides of cake.

  7. In a microwave, heat corn syrup for 10 seconds or just until bubbly. Brush over one side of small star cookies; sprinkle with red and blue sugars. Press onto sides of cake. Press cookie pops into top of cake. Yield: 12 servings.


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