Happy Fourth!

My July 4th will hopefully involve a little of the following...

I still have a weakness for sparklers and am putting in an official request for a birthday cake covered in them one of these years.

Barefoot Contessa says this was the most requested recipe from her column in Martha Stewart Living magazine. My sister Mandy used to be in charge of making this for us in the past so my fingers are crossed for this year...

Flag Cake
Serves 20-24

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

For the Icing
1 pound (4 sticks) unsalted butter, at room temperature
1 1/2 pounds cream cheese, at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract

To Assemble
2 half-pints blueberries
3 half-pints raspberries


Heat the oven to 350 degrees. Butter and flour an 18x12x1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe 2 rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

And, this is where my patience will pay off...

Why, it is my patriotic duty to help the economy in any way I can!

Wishing everyone a fun filled and safe July 4th...