This mini American flag cake is a small batch version of the popular American flag sheet cakes for 4th of July celebrations. The cake starts with a fluffy, white sheet cake base baked in a 9 x 5-inch loaf pan. The cake is then topped with freshly whipped cream and fresh fruit (typically, blueberries and raspberries or strawberries). This fruit is arranged in the shape of an American flag. However, if you’re not feeling particularly patriotic, feel free to skip the flag decor! Simply top the cake with any fruit of your choice instead. It’s delicious either way.
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yuzu and blackcurrant cakelets
I’m finally back from my two weeks abroad in Europe! I spent the first week in France with one of my sponsors, Staub, and the second week in England to visit friends and old stomping grounds. If you’re a long-time reader of my blog, you’ll know that I have ties to England: in high school, […]
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Mini Lemon Sour Cream Pound Cakes with Beet Glaze
This weekend, I went to the farmer’s market and spent wayyyy more than I should have on various fruits, vegetables and flowers. I know I’m supposed to be saving my money for the upcoming kitchen renovation, but I couldn’t help it! After a winter of baking with chocolate and other winter flavors, it was like […]
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Lemon, Lavender and Earl Grey Mini Cakes and Petit Fours
You guys, Portland totally fake-summered me. We had two weeks of glorious weather — 70 degrees every day with clear, cloudless skies. Not a drop of rain, and all the flowers and trees around town burst into bloom. Erlend went out and bought a bunch of starter plants and flowers for the garden, while I […]
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