As a patriotic citizen, I always jump at the chance to bring the spirit of Americana to my kitchen, and in my opinion, there is just no better Fourth of July dessert than a flag cake, specifically the venerable Ina Garten’s version. A rich poundcake-like cake iced in cream cheese frosting and boldly emblazoned with berry stars and stripes is a winner in my book no matter what the occasion, and it’s quite simply fun to make in a baking-meets-arts-and-crafts type of way.
This cake is baked in a sheet pan; in my estimation it easily serves over 50 people (note: careful with transport…this cake is heavy!), and is a true a crowd pleaser, being not only tasty but visually appealing, as well. All in all, a perfect accompaniment to any holiday, any time, any country!
PS–feel free to play around with the decor. I used a single row of raspberries, laying them horizontally and then piped out my stars and stripes using an Arteco #34 star tip.
Continue reading…
Top