Flag Cake

For many people, the flag cake is an important part of the Fourth of July tradition. Summer is the perfect time to make a light, fruity cake, so let your American pride come to life through this colorful dessert!

What is Fourth of July without a flag cake?

There are many different ways to make a flag cake. Depending on what type of decorations you use, your cake can be totally original to you – your only limitations are making sure you use the colors red, white, and blue! Some options for creating your stars and stripes include strawberries, raspberries, blueberries, and blackberries.

You can also use any type of cake you like. While the traditional recipe calls for standard white cake, there are many options you can go with, as long as you use white frosting to cover it. Some popular choices that people have used are:

• Angel food cake – a light cake that goes very well with summer fruits.
• Yellow cake – another version of the tradition, yellow cake is a great choice for flag cake.
• Pound cake – this heavier cake will hold its shape very well under the weight of your fruit.
• Chocolate cake – you might be thinking this sounds weird for a red, white, and blue cake, but devil's food cake goes very well with fruit. Just make sure to cover it completely with white frosting!

This flag cake recipe will give you an impressive-looking Independence Day dessert, while still being easy enough to have your little ones help with the decorating. With all of the fruit this cake comes loaded with, one slice is almost a meal in itself!

• 1 white cake mix, prepared to create a 9x12 sheet cake
• 4 cups of white frosting to frost your cake
• 1 cup of white icing for stripes
• 1 cup strawberries (cut in half, lengthwise)
• 1 cup blueberries

Kids and adults alike love flag cakes.

1. After making your sheet cake according to the box's instructions, let it cool to room temperature.
2. Completely frost the cake so that it is entirely white.
3. Section off a 6-inch by 4-inch rectangular area in the upper left-hand corner of the cake with blueberries. Fill in the boxed area with berries, pressing them into the frosting lightly and staggering them so that a little white frosting appears between each bit of fruit.
4. Create 1-inch horizontal stripes of strawberries from one end of the cake to the other, leaving 1-inch of white frosting between each row of berries and excluding the area where the blueberries are. Make sure to gently press the fruit into the frosting.
5. Pour one cup of white icing into a pastry bag with a large star tip, and fill in the empty stripes between the strawberries with icing. Make sure to fill them completely so that there is no gap between the icing and the strawberries – it may take two lines of frosting to fill the space (see image above).
6. If you like, fill in the spaces between the blueberries with small dots of icing.

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