Thursday, July 1, 2010

Recipe of the Week: All-American Flag Cake


I've been making flag cakes for the 4th of July for eons. I found a recipe back in the late 90's and made my first flag cake for a 4th of July celebration at my Mom's place in Tukwila. Over the years, I've made a few changes - but most people just go ga-ga with the presentation and not the cake itself.

Enjoy!
Stacy

All-American 4th of July Cake

Ingredients:
1 box white cake mix (Duncan Hines, Betty Crocker, ect.)
2 pints strawberries, hulled and rinsed - pat dry (alternatively...you could use raspberries)
1 pint blueberries, rinsed - dry on a paper towel
1 tub of whipped topping or 1 tub of white cake frosting (I prefer frosting, especially if you anticipate leftover cake)

Directions:
Bake cake according to box directions in 9 x 13 pan; let cool. Slice strawberries in half.

Spread the frosting generously over the cake. Whipped topping or whipped cream can be used in place of frosting, but the finished cake will need to be refrigerated. Frosting holds up well at outdoor picnics and barbecues and leftovers store much better.

In the top left-hand corner of the frosted cake, arrange the blueberries into an outline of a rectangle that is 5 inches wide and 4 inches tall. Press the berries down into the frosting.

Fill the blueberry outline in with the remaining blueberries. The blueberries look best if placed in rows: the icing between them resembles stars.

Place strawberry halves cut-side down in rows going across the cake horizontally. The bottom stripe of the flag is red, so start the first row at the bottom. Be sure to press the berries down into the frosting so the stripes will not be raised above the fluffy frosting. (If you want to be technically accurate, there are 13 stripes on the flag, but your strawberries would have to be very small to accomplish.)

Serve any leftover berries with the sliced cake and ice cream.

For a stunning holiday effect, place a couple of sparklers into the top of the cake. When darkness falls and fireworks begin to burst, light the sparklers and serve the cake during the festivities!

Recipe courtesy of Kraft, which I believe is the originator of the Flag Cake concept
Image courtesy of me, flag cake made for celebration circa 1999