One or two days ahead: Make pound cake for stars. Freeze cake then cut out mini stars, freeze stars til ready to use. Make home-made cake mold, gather supplies, tips # 48 for piping red stripes, # 808 or 1/2″ large round tip for filling, disposable piping bags, 9 x 13″ cookie sheet, parchment paper, Springform rectangle tart pan.  Determine serving platter.

Making Cake Paste and Stripes

1. Fit parchment paper to fit 9 x 13″ baking sheet.  Cut two pieces.  On one piece, draw vertical lines with marker your desired width for red stripe. Begin in middle of parchment for first stripe and work out widths from center. Turn this marked piece over and place in lightly greased baking sheet.  Spray with cooking spray the top side of this marked parchment.
2. In small mixing bowl, beat together, cake paste ingredients,  Place paste in piping bag fitted with tip # 48, ( one side of tip is ridged the other is flat). Pipe paste on parchment pattern forming red vertical stripes. Piping should be 1/4″ thickness. Use a sharp knife to clean up, keep straight the vertical stripes if necessary. Freeze 30-45 minutes.
3. Make Sponge Cake-Preheat oven to 450 F.  Rack in middle of oven.
4. Sift together cake flour and corn starch in large mixing bowl.  Set aside.
5. Separate eggs from yolks and whites in two separate bowl.
6. In large stand mixer fitted with paddle, add 3 egg yolks + 2 remaining whole eggs, beat on medium high until thick, gradually add  1/2 cup granulated sugar, beat on high speed for 5 minutes until batter is thick and triple in volume.  Add flavoring, beat to combine
7. Fold in half of the flour mixture, do not use mixer for this process, repeat until all flour is incorporated. Do not over mix batter. Transfer batter to smaller mixing bowl, while you whip the egg whites.
8. In stand mixer grease-free cleaned mixing bowl fitted with whisk, whip egg whites and cream of tarter until soft peaks form, add tablespoon sugar, and flavoring, beat egg whites until stiff peaks form.
9. Fold in egg whites with sponge batter, incorporating until no whites remain.
10. Gently pour or spoon sponge over frozen red stripes in baking sheet. Spreading batter gently with flat edged spatula being careful not to move frozen stripes.
11. With remaining batter, pour into greased and parchment lined 13″ long rectangular tart pan.
12. Bake cakes in oven for 6-8 minutes or until browned and cake center is firm.
13. Remove from oven, place a piece of parchment paper over the cake and flip out onto counter, remove bottom parchment to reveal the stripes. While cake is hot and with a  sharp knife cut off sides of cake to fit inside the home-made mold, centering the red stripe in the center of the mold. Smooth cake up the sides of the mold, set aside to cool.
14. Make Filling.
15. In stand mixing bowl, whip cream cheese, confectioner’s sugar, flavoring and heavy whipping cream until thick and stiff peaks. Fill piping bag fitted with Tip # 808 or large round tip with cream mixture.  Pipe center of cake with filling and partially up the sides of cake.
16. Remove frozen blue stars and place upside down in the center of the filling. Cover stars with remaining filling to the top of the mold. Smooth top with off set spatula.  Add cooled rectangular cake layer to the top of filling. Pressing gently to seal cake.
17. Cover cake with plastic wrap and chill for 2 hours before serving.
18. To serve:  Turn mold over to release cake onto rectangular 13″ x 6″ serving plate. Cut off both ends to reveal stars.