Ina Garten is really good at what she does. Her food is simple but it always looks and tastes outstanding. It's like she has a special pixie dust she sprinkles onto her ingredients that transforms them into something greater than anything you or I could create. Maybe it's her access to fresh Hamptons seafood, or expensive vanilla extract, or that cheerful husband who will eat anything she puts in front of him. Either way, she's a fabulous cook and baker and very skilled with her electric mixer. Here is a recipe from Ina that is in high demand year round but especially popular around the 4th of July. Don't be frightened by the amount of butter and sugar in this cake, it serves a lot of people and can easily be sent home with guests after the fireworks are over.

 

Flag Cake

serves 20-24

adapted from Barefoot Contessa Family Style by Ina Garten

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 all-purpose 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 of 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 dgrees. Butter and flour an 18 x 12 x 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, cornstartch, 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- 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 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 n 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.