Cherry Red, White-ish and Blueberry Tiara Cake

A while ago I picked up a 68¢ Tiara cake pan at a thrift store. Immediately made a pound cake recipe and would have needed the jaws of life to get the cake out of the pan! Not what I had in mind. Ma had this pan so I asked what she used to grease it, she said Crisco (I used a cooking spray). Attempt #2 with Crisco turned out perfect-thanks Ma!

Seems the "instant pudding people" make vanilla a yellow color these days,
in holiday spirit let's just call it white for today:@)

Here's another great tip from Ma, if you need to cover a dessert and don't want the plastic wrap to touch it, just stick a couple of these toothpick umbrellas into the cake!

Who knew they were good for more than just cool drinks by the pool:@)

Adding a pic of the pan in case you have one and have been wondering what to make with it
since they don't sell the mixes any more...

Basic Flan-this is the original recipe that came with the pan thanks to Google

3/4 C sugar
1/4 C butter
3 egg yolks
1 1/4 C flour
2 tsp baking powder
1/2 tsp salt-I cut back on this
1/2 C milk
1/2 tsp flavoring-I used vanilla

1. Mix sugar, butter and egg yolks. 
2. Add milk and the rest, mix well.
3. Pour into a greased and floured pan and spread out evenly.
4. Bake at 350 degrees for approximately 25 minutes, or until it springs back when touched.
5. Cool in pan for about 5 minutes then turn out onto a serving plate.
6. Cool completely.

Pudding Filling

Use your favorite instant pudding mix and use the "pie" directions. Pour into cake, chill until set.

Topping I fished the cherries out of a can of cherry pie filling and dropped a few blueberries in the center.
Keep covered and refrigerated until ready to serve.

Happy 4th of July everyone! 
Fire up the grill and let the feasting begin...
Eat much, stay safe and play nice:@)

I'm joining: 
Tutorials, Tips and Tidbits
Sweets For A Saturday
Crazy Sweet Tuesday