Friday, July 2, 2010

Flag Cake

Is this what is meant by the phrase "have your cake and eat it too"? Probably not. However, if you are having a little Independence Day get together and you want to bring a home run dessert, then this might be it for you!
I made this Flag Cake last year for a family reunion and it was a hit! The basic recipe is a cake baked in a large sheet pan and decorated with frosting and berries. Make it from a box, if you want. But if you really want them comin' back for more, make this recipe I got from Ina Garten's (The Barefoot Contessa *gush*) cookbook  Family Style. There's still time for you to gather all the ingredients and make it!

For cake:
2 1/4 sticks butter, softened
3 c. sugar
6 eggs
1 c. sour cream, room temp.
1 1/2 tsp. vanilla extract
3 c. all purpose flour
1/3 c. cornstarch
1 tsp. kosher salt
1 tsp. baking soda

For icing:
4 sticks butter, room temp.
1 1/2 pounds cream cheese, room temp.
1 lb. confectioners' sugar
1 1/2 tsp. vanilla extract

For assembling:
2 half-pints blueberries
3 half-pints raspberries
But I'd buy extra so you have enough once you pick through them.

Heat oven to 350 degrees. butter and flour 18x12x1 1/2 inch sheet pan.
Cream the butter and sugar until light and fluffy. On medium speed, add eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth. Sift together flour, cornstarch, salt and baking soda in a bowl. with the mixer on low, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake 20-30 minutes until toothpick pulls out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar and vanilla in the bowl of an electric mixer until smooth.
Spread 3/4 fourths of icing on the top of the cooled cake. Outline the flag on the top of the cake with a toothpick. Decorate like a flag. Use a large star tip on a pastry bag to create the white lines. Pipe stars in blueberries. Serves 20-24

This cake is easy to make and tastes like a pound cake. The cream cheese frosting is, well, great! It isn't too sweet so the berries don't have to compete. The hardest part is making the flag come out all even. In her picture it shows 4 double rows of raspberries and perfectly placed stars on the blueberries. I suppose that is because she's done it a million times and had a food stylist helping her. My picture is of my first attempt. No matter, my uncle still had his share! :)


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Thanks for reading. Kind comments are always welcomed!