-
1
Bake the cakes from a box or using your favorite recipe in two 9 inch cake pans, allow to cool completely.
-
2
To make the red and blue syrup:
-
3
Add the blueberries to a small saucepan over medium-heat with 3/4 cup of water and 2 tablespoons of sugar.
-
4
Cook, covered, until the blueberries are soft and juicy, about 7 minutes.
-
5
Strain through a sieve or fine strainer into a bowl.
-
6
Add the berry flavored gelatin powder and whisk until dissolved.
-
7
Set aside to cool.
-
8
Add the strawberries to a small saucepan over medium-heat with 3/4 cup of water and 2 tablespoons of sugar.
-
9
Cook, covered, until the strawberries are soft and juicy, about 7 minutes.
-
10
Strain through a sieve or fine strainer into a bowl.
-
11
Add the strawberry flavored gelatin powder and whisk until dissolved.
-
12
Set aside to cool.
-
13
Assembly:
-
14
Use a wooden skewer, poke 20 to 30 holes in the top of each cake, rotate the skewer to create a decent sized hole.
-
15
Space the holes evenly for the best effect.
-
16
Pour the blueberry syrup (cooled for about 15 minutes) over one of the cake layers.
-
17
Pour the strawberry syrup (cooled for about 15 minutes) over the other cake layer.
-
18
Cover and refrigerate both cakes 4 hours to overnight.
-
19
Using a dull knife, run around the edges of each cake pan to help release the cake.
-
20
Place a wire rake on top of the blueberry cake, flip and remove the pan, then flip again onto a serving plate or cake stand.
-
21
Spread the layer with about 1 cup of the whipped cream.
-
22
Using the wire rack, repeat the flipping and inverting placing the strawberry cake on top of the whip cream covered blueberry cake.
-
23
Spread the remaining whip cream over the top and sides of the double-layer cake using an offset spatula.
-
24
Refrigerate until ready to serve.
