INGREDIENTS

• STARS
• 1 package (8-serving size) or 2 packages (4-serving size) any flavor red gelatin
• 1 package (8-serving size) or 2 packages (4-serving size) berry-blue gelatin
• CAKE
• 3 1⁄3 cups plus 1 tablespoon all-purpose flour
• 2 1⁄4 cups granulated sugar
• 5 1⁄4 teaspoons baking powder
• 1 1⁄2 teaspoons salt
• 2 sticks (1 cup) butter, softened
• 1 3⁄4 cups milk
• 1 1⁄2 teaspoons vanilla extract
• 8 whites of large eggs, at room temperature (save yolks for another use)
• WHIPPED-CREAM FROSTING
• 3 teaspoons unflavored gelatin
• 3 tablespoons cold water
• 3 cups cold heavy (whipping) cream
• 1⁄2 cup confectioners’ sugar
• Extra decorations: tubes of red and blue decorating gel, red and blue sprinkles, fresh raspberries, fresh mint

PREPARATION

1. Stars: Have ready two 13 x 9-inch pans (disposable foil is fine) and star-shape cookie cutters in various sizes.




2. Up to 1 day before serving: Place red and blue gelatin in separate bowls. Add 11⁄4 cups boiling water to each and stir until dissolved. Pour into separate pans and refrigerate until firm, at least 3 hours.




3. To unmold Stars: Line a cookie sheet with plastic wrap. Dip pans into warm water 10 to 15 seconds to loosen gelatin. Invert onto work surface. Cut out stars with each size cutter from both colors gelatin (you’ll have more than needed to decorate cake). Lift stars to lined cookie sheet, cover with plastic wrap and refrigerate until ready to assemble cake.




4. Cake: Position racks to divide oven in thirds. Heat oven to 350°F. Generously grease, then flour two 8 x 11⁄2-inch-round cake pans and two 6 x 11⁄2-inch-round cake pans (see Cook’s Tips).




5. Place all Cake ingredients except egg whites into a large bowl. Beat with an electric mixer on low speed 1 minute until blended. Increase mixer speed to high and beat 2 minutes until fluffy. Return speed to low, add egg whites and beat just until blended. Increase speed to medium-high and beat 1 minute longer or until whites are thoroughly blended. Don’t overbeat.




6. Immediately pour batter into prepared pans, filling each 2⁄3 full. Smooth tops.




7. Stagger pans on oven racks so no pan sits directly above another. (Pans can remain in same position during baking.) Bake 28 to 32 minutes or until a wooden pick inserted in center of each layer comes out clean (smaller layers may finish baking first).




8. Cool cakes in pans on wire racks 5 minutes before inverting on racks to cool completely.




9. Thirty minutes before assembling cake: Place a large bowl and beaters of an electric mixer in freezer 15 minutes.




10. Frosting: In a small saucepan, sprinkle gelatin over water and let stand 1 minute. Place over low heat and stir with a rubber spatula until completely dissolved. Pour into small bowl and cool about 5 minutes (mixture should still be warm).




11. Using chilled bowl and beaters, beat cream on high speed until soft peaks form when beaters are lifted, about 2 minutes. Reduce speed to low, add confectioners’ sugar and beat 30 seconds until blended. Add gelatin mixture, increase mixer speed to high and beat until stiff peaks form, 2 to 3 minutes. Use immediately. Makes 6 cups.




12. To assemble cake: Place one 8-inch cake layer on serving plate. Spread top with 1 cup frosting. Top with remaining 8-inch layer. Center a 6-inch layer on top. Spread top with 3⁄4 cup frosting. Top with second 6-inch layer. Frost top and sides.




13. Gently press some Stars onto cake. Pipe stripes with piping gels; add sprinkles. Garnish with berries and mint.




14. To serve: Cut top tier in wedges down to bottom tier, then cut bottom tier. Add 1 or 2 of the extra Stars to each serving.




Shortcuts: Prepare two 16-ounce boxes of white cake mix (as box directs) simultaneously. Bake cupcakes with leftover batter. Frost with 16 ounces thawed frozen non­dairy topping.




Cook’s Tips: For the top tier, if you don’t have 6-inch cake pans, use two 6-inch-round disposable foil containers, or a straight-sided saucepan (not nonstick) 6 to 61⁄2 inches wide.




NOTE If using foil pans for baking: Grease and flour well. For stability, place on a cookie sheet before filling. If using saucepan: Wrap handle in 3 layers of heavy-duty aluminum foil to prevent scorching. Fill with 3 cups batter. Place in middle of lower oven rack with 8-inch cake pans on upper rack, but not over saucepan. Bake as directed in Step 7. After 8-inch layers are done (28 to 32 minutes), reduce oven temperature to 325°F and continue baking saucepan 15 to 20 minutes until a wooden pick inserted in center comes out clean. Cool as directed, then split cake in half with a serrated knife and assemble as directed.