Patriotic To-Do

Typically, when I get an idea in my head, I tend to charge full-speed ahead, especially if its crafty. Never mind that I may not be the best cook, and sewing isn't one thing I have even attempted to conquer yet. But all in sweet time, right? None the less, when I stumbled across these Fourth of July sweet treats, I immediately vowed to myself to put one on the table this Sunday (Lets save the stories of all my cooking mishaps for another day, shall we?) And this was the winner:

A flag sheet cake. Isn't it cute? And pretty easy, to make things even greater. So yes, when the weekend rolls around, I'll be heading to the grocery store in sheer determination to make this little beaut for our Sunday lake day. (If my roomates are reading this, I hope you're ready to help!)
Here's the recipe via dear ole Martha, and for more sweet patriotic treats, click here. I'll keep you posted on my other split-second party decisions for the much-beloved Independence Day.

Serves 24

• 2 recipes White Sheet Cake
• Cream Cheese Frosting
• 1 1/2 pints fresh blueberries
• 1 1/2 pints fresh raspberries

Directions

1. Trim any rough edges from cakes using a serrated knife. Place four strips of parchment paper around the perimeter of a serving platter. Place first layer, bottom side up, on serving platter. Using an offset spatula, spread cake with 2 1/2 cups frosting. Top with remaining layer, bottom side up. Spread entire cake with 5 1/2 cups frosting. Place remaining frosting in a large pastry bag fitted with a star tip (such as Ateco #35). Remove parchment paper strips.
2. Using the tip of a toothpick, outline the shape of a flag on the cake. Fill the upper left-hand corner with a single layer of blueberries. Place one row of raspberries across upper edge of cake to form first red stripe. Pipe one row of stars just below raspberries to form first white stripe. Repeat process with remaining raspberries and frosting until you have 7 red and 6 white stripes.