part of the last minute-thrown together centerpieces
Sylvie all bundled up..It was cold and we had a little drizzle throughout the day. Which is all pretty normal for Washington but yet I'm still suprised and dissapointed every year when it rains on the 4th...
the birthday girl with her giant card made by the grandkids
Yum this flag cake was so good! I would make it again for a birthday or shower (not with the flag design though...unless I was feeling extremely patriotic).Of course it would be good though it is my sis-in-law Donna's recipe from the Stenersen cookbook.
2 1/4 sticks unsalted butter, room temp.
3 Cups sugar
6 extra large eggs, room temp.
1 Cup sour cream, room temp.
1 1/2 tsp vanilla
3 Cups flour
1/3 Cup cornstarch
1 tsp salt
1 tsp baking soda
3 sticks unsalted butter, room temp.
18 oz (1 lb 2 oz) cream cheese, room temp.
12 oz powdered sugar
1 tsp vanilla
1 pt. blueberries
1 1/2 pts. raspberries
Cream butter and sugar until light. Add eggs 2 at a time, then add the sour cream and vanilla. Sift flour, cornstarch, salt, and soda. Add to butter mixture until just combined. Pour into buttered, floured 18x13 jellyroll pan. Bake at 350 for 25-30 minutes until a toothpick comes out clean. Cool. For Icing mix all ingredients until smooth.
Flag directions: Spread 1/2 the icing over cake. Outline the flag with a toothpick. Fill upper left corner with blueberries. Place two rows of raspberries across the top of the cake like a red stripe. Put remaining icing in a bag with a star tip. Pipe two rows of stars beneath the raspberries. Alternate rows of raspberries and icing until done. Pipe stars on top of blueberries.