try this….Fisher Cooking Camp-Flag Cake

Flag Cake

I saw a flag cake on Ina Garten‘s blog and thought it would be perfect to bring to the 4th of July cookout tomorrow.  Even though it may have been a bit ambitious a project for his first time making a cake,  I think Fisher did a really great job on this.

I even had him pick his own berries for this recipe.

Here’s the great thing about having your kid pick their own fruit and veggies, they will actually try things they may have never tried before.

Another pointer about baking; kids can be fast and loose when it comes to measuring dry ingredients. For ingredients like flour or sugar have them use a flat topped measuring cup, then use the flat side of a butter knife to sweep the excess ingredients off and back into it’s container. It is important to teach them to use precise amounts when baking. It can mean the difference between a good finished product and an uneatable one.


  • 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 at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 cups 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 F.

Butter and flour an 18 by 13 by 1 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 two 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.

Berries are from Sweet Berry Farm in Middletown ,RI. The season should continue into August.

The above recipe is taken from Ina Garten

Total Time:
1 hr 15 min
45 min
30 min
20 to 24 servings

One thought on “try this….Fisher Cooking Camp-Flag Cake

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