An update on the Jacqueline Kennedy Flag Cake (yep it's officially called the Jacqueline Kennedy Flag Cake now). I'd post a photo, but it would be really sad. Learning from my mistakes - make sure the frosting is cold before laying it on the cake, I've added that step below. A cold bed and well drained strawberries will keep the flag from becoming a juicy mess. Sure, it all tastes the same, but if it's not pretty what's the point?

Also, getting 50 blueberries is on the cake is not really possible, I got 30. You MUST make a mental not of which states are not represented with your blueberries. I deemed Ohio, Texas and Utah the first to go.

Jacqueline Kennedy
Flag Cake

2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup butter
3 egg whites
1 cup milk
1 teaspoon vanilla extract

Sift together flour, baking powder, salt, and sugar. Cut in butter until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.

Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree oven for 25 to 30 minutes.


Frosting
1/2 cup butter, softened
8 ounces cream cheese
4 cups confectioners' sugar
2 teaspoons vanilla extract
30ish fresh blueberries
30ish fresh strawberries

Beat softened butter and cream cheese until well blended.

Add powdered sugar and vanilla. Beat until creamy. Keep in fridge until ready to frost cake.

Frost cake when the cake is completely cool and the frosting has been the fridge for at least 15 min.

Slice strawberries in half length wise and allow them to drain on a towel while you arrange the blueberries. Lay the fruit out on the cake into a flag pattern.

Tags: angelus, independence day, recipe