Yum! July 4th Flag Cake decorated with blueberries and raspberries!
Children love to bake…with a little help from an adult! So what if the process is somewhat messy and every bowl is used for the batter! Fun is what we are looking for…and a wonderful July 4th Flag Cake!
I found this cake more than twenty years ago or so in a terrific children’s cookbook titled Pigtails and Frog Legs published by Neiman Marcus in 1993. I absolutely love this cookbook…many of the recipes are for the entire family…from appetizers to salads to main dishes to snacks! A few months ago, I posted another favorite recipe for ~ Jar Bars ~ from the same cookbook…
And now for the recipe!
July 4th Flag Cake
2 packages (16 ounces each) pound cake mix
1 1/2 cup milk
4 large eggs
3 cups heavy whipping cream
1/3 cup powdered sugar
1 1/2 teaspoons vanilla
1 1/2 pints blueberries
2 1/2 pints raspberries
Preheat oven to 350 degrees. Grease and flour a 13×9 inch baking pan. In large bowl, beat both boxes of pound cake mix with milk and eggs until blended. Pour into pan. Bake 45 to 50 minutes. Loosen edges; invert onto rack; cool completely.
When cake is cool, beat whipping cream, powdered sugar and vanilla until stiff peaks form, reserving a cup for piping. Place cake on large platter or tray; spread whipped cream mixture on sides and top of cake. Arrange blueberries and raspberries on top of cake to resemble the American flag, with blueberries representing the stars and leaving space between each “stripe” of raspberries. If you choose to decorate more…spoon remaining whipped cream mixture into decorating bag with medium-sized star tip; pipe 6 lines between raspberries to represent the white stripes on flag. Then pipe decorative border around bottom edge of cake. Refrigerate until ready to serve.
***If you don’t have a decorating bag…no worry! Just leave the stripes and border as they are! Or use your imagination for additional decorations!***