The #1 thing you MUST have for your 4th of July decorations is the American flag. You’ll want to incorporate those colors in all of your decorations! It’s the season for red, white, and blue everything!
Need ideas? You’re in luck…
Plus come see all the amazing #IndependenceDay floral arrangements at the Campbell store! Have a family 4th get-to-gether!!
Here’s a great recipe:
Heat the oven to 350 degrees F.
Butter and flour an 18 by 13 1.5-inch sheet pan.
Cream and butter and sugar I the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On a 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 fitter with the paddle attachment, mixing just until smooth.
Spread three-fourths of the icing on the top of the cooled Sheed cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of the 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.
I serve this cake right in the pan. If you want to urn it out onto the board before frosting, use parchment paper when you grease and flour the pan.
There is nothing like celebrating our freedom during the summer months with an inviting, fun, and patriotic theme in decor and yummy treats too!