Election Day Flag Cake!


Well, I started my day with a mission to use the week’s remaining carrots in a yummy sounding soup.  But with all of the election hoopla, I was pulled in a familiar red, white and blue direction… I just had to make Ina Garten’s Flag Cake!  I’m sure you foodies out there are familiar with it…the absolutely mouth-watering and oh-so-bad-for-you butter and sour cream based cake topped with an equally damaging and delicious cream cheese icing.  And then beautifully and patriotically transformed into an American flag with vibrant raspberries and blueberries.  Decadent and gorgeous!  BUT, in honor of my veggies and this most important election today, I must cheat on Ina (and my soup!), and make a carrot cake instead.  How will her brilliant icing and berry concoction mesh with my tried-and-true Cook’s Illustrated carrot cake?  I can’t wait to find out!  Stay tuned for a photo…

Flag Cake, Ina Garten’s Barefoot Contessa (Food Network)
Carrot Cake, The New Best Recipe (Cook’s Illustrated)

OK, well not exactly like Ina’s.  But festive!  I went to the store to buy the berries for the meticulous and tasty stars and stripes.  I just couldn’t do it – five dollars per half pint of blueberries and raspberries from far, far away.  I bought myself a five dollar latte, and returned home to “make do” with frozen Sauvie Island blueberries and piped made-with-love strawberry jam.  Ended up with a very homemade looking creation (a.k.a. a bit sad), a perfect dessert for post TV tray dining in front of the election returns!  As the hours wore on, the kids were wondering why the cake was weeping blue and red.  The carrots were perfect.

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