The Confederate flag was used in the southern flag during the Civil War period in the United States. The symbolic flag is still seen in some areas but it is not in official use anymore. Confederate flag cakes can be made using any size rectangular cake pan and red, white and blue fondant (a type of icing). The cake can be any flavor since it will be covered.
Bake a cake (any flavor) in the rectangular baking pan. After baking allow the cake to cool for at least 30 minutes before attempting to remove from the pan.
Remove the cake from the baking pan and place it on the cake board. Use the spatula to frost cake with buttercream icing, which is available at baking specialty stores. Be sure the cover the entire cake in icing.
Sprinkle powdered sugar on a clean, dry surface. The surface should be big enough to roll out the red fondant wide enough to cover the entire cake. Place the red fondant on the powdered sugar and roll it out -- up and down and left to right in alternating motions to spread it out large enough to cover the entire cake. If the fondant sticks to the rolling pin, rub powdered sugar on the rolling pin.
Place the fondant on the cake and smooth it out with your hand. Trim the excess fondant from around the bottom of the cake using a utility knife.
Sprinkle more powdered sugar on the surface to prepare it for the blue fondant. Roll out the blue fondant. Cut two long strips out of the blue fondant using the utility knife. These strips will be used as the blue "X" that appears on the Confederate flag and should be long enough to cover the top of the cake from corner to corner. Place the strips on top of the cake in an "X" shape. Collect the remaining blue fondant and place it in a storage bag.
Sprinkle powdered sugar on the surface to prepare for the white fondant. Roll out the white fondant on the surface.
Cut white stars out of the white fondant using the star cookie cutter. An authentic Confederate flag has 13 stars on its face. Place the stars on the cake on top of the blue strips to complete the look.
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Christell York has been writing professionally since 2008 for various websites and offline for "The Houston Press." She specializes in technical, automotive, travel, personal finance and food articles. York has a bachelor's degree in business management from the University of Phoenix and is currently seeking an associate degree in baking and pastries at the Art Institute of Houston.