This is what elite tastes like

Clearly Marie’s flag cake wasn’t a paleo friendly dessert, but really, who cares. Not only were there massive “oohhhhs” and “awwwwws” just upon its arrival to the Vale Family 4th of July Spectacular, I wish she had been around when it got devoured, hearing even louder praises of joy! I’m not even sure I know the best adjective to describe how awesome that cake was! I thought I had to share the recipe:

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.

Thank you, Ina Gartner for the recipe: 2002, Barefoot Contessa Family Style, All rights reserved but more importantly, Marie Pavlu, for having the respiratory endurance, speed, stamina, power, coordination, strength, agility, flexibility, balance and accuracy to make the cake. I smell elite!

If that was too long to follow, here’s Ina’s flag cake video.

Post your favorite adjectives describing this cake to comments.
Happy Baking,


4 Responses

  1. I’ve heard so many GREAT things about this cake. I’ve copied the recipe and am looking for an excuse to make it. πŸ™‚ I can’t wait!!!

  2. Yeah, Jenny, this cake is delicious! Marie was the star of the party and she didn’t even get to bask in the glory while the cake was being eaten and everyone was raving about it.

  3. Not only was the cake AWESOME ( I know cake) but she came bearing gifts for all. The cake was EPIC!

  4. I smell Elite!! Love it Andrea! Thanks for the props too! πŸ™‚ This is such a fun cake to make! I truly love to bake and that doesn’t mesh too well with a Paleo lifestyle.

    Thanks friends for the nice words. I did get to stay at the party long enough to bring home a goodie bag of brisket and ribs—-AWESOME!!!!

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