Happy Fourth everyone…
Today, instead of a real post, I’m going to post something awesome. Last year, at some point in the summer, I had a flag cake. I don’t know if that’s what they’re actually called but that’s what I’m going to call mine. I got the idea this morning watching the Food Network even though we were watching Throwdown with Bobby Flay – an awesome show by the way, in case you’ve never seen. So I decided I wanted to bake, the boys – fiance’s friend L is in town visiting for the weekend – had other ideas, i.e. going to Finn’s on 8th street and watching the Yankees v. Red Socks.
So I trekked up to the Teet to get a couple things – cake mix, fruits, and some stuff for dinner tonight. I’m making enchilladas and a four layer (modified from five…) bean dip.
But about the flag cake. Martha’s recipe calls for Raspberries which I substituted for strawberries. Check it out…
Heidi’s Fourth of July Flag Cake
1 White Cake Mix (or vanilla)
1 jar cream cheese frosting
1 package of fresh strawberries
1 package blueberries. Really though? You only need about fifty
Cook the Cake per box directions (unless you’re doing this from scratch. At which point, I bow down to you).
Bake. I baked mine for about 35 minutes. It came out perfectly.
Frost with Cream Cheese frosting, I had originally intended on using a more cool whip based frosting but I wanted to do as little work as possible with a still awesome outcome.
Add Blueberries – I did 6 rows of 7. I know. Not quite fifty.
Finally I did four rows of strawberries that were washed and then cut in half.
Voila! You’ve got yourself a flag cake too!
Happy Fourth everyone!
