Photo Credit: Betty Crocker Site
Cake Ball Flag Cake
1 box Betty Crocker® SuperMoist® cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Whipped vanilla frosting
1 bag (14 oz) red candy melts
1 bag (14 oz) white candy melts
1 cup blue candy melts (from 14-oz bag)
Betty Crocker® Decorating Decors red sugar crystals, if desired
White sparkling sugar, if desired
Betty Crocker® Decorating Decors blue sugar crystals, if desired
Heat oven to 350°F. Make and bake cake mix as directed on box for 13×9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Using 1-inch scoop, shape mixture into balls; place on cookie sheet. Freeze about 45 minutes or until firm. When firm, transfer to refrigerator.
In 1-quart microwavable bowl, microwave red candy melts uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
Remove a few balls from refrigerator at a time. Using 2 forks, dip and roll 1 ball at a time in red coating. Return to cookie sheet; immediately sprinkle with red sugar crystals. Dip a total of 28 cake balls in red coating.
Repeat melting instructions for white candy melts. Dip a total of 23 cake balls in white coating; immediately sprinkle with sparkling sugar.
Repeat melting instructions for blue candy melts. Dip remaining 12 cake balls in blue coating; immediately sprinkle with blue sugar crystals. Refrigerate all coated cake balls about 10 minutes or until set.
On serving tray, arrange cake balls in flag pattern in 7 rows, starting from the bottom: 1 row of 9 red balls, 1 row of 9 white balls, 1 more row of 9 red balls, 1 more row of 9 white balls, 1 row of 4 blue balls and 5 red balls, 1 row of 4 blue balls and 5 white balls, and 1 more row of 4 blue balls and 5 red balls. Store tightly covered. Serve at room temperature.
Thanks June for your fun recipe! 
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