I have always loved entertaining, and July 4 is no different. This is usually a very casual crowd, so I won’t be pulling out the good china, but I will try to make my guests feel special. I have red plastic plates — not the disposable kind — a blue-and-white plaid tablecloth with matching napkins that I have had for years, and blue place mats.
Of course, I will create a red, white, and blue centerpiece. The one seen in this photo is one I put together many times. This year, I think I will do something different. Of course, I will make my traditional flag cake. Here’s the wonderfully easy recipe, if it can be called a recipe:
- 1 pkg. Duncan Hines Classic White cake mix
- 1 small pkg. fresh blueberries
- 1 small pkg. fresh strawberries
- 1 pkg. Cool Whip
- Using a 1/4 sheet cake pan, make the cake by package instructions. For a larger cake, use 2 cake mixes.
- Refrigerate the baked cake — this makes it easier to frost.
- Using a pastry brush, gently remove any loose or dangling crumbs from the sides of the cake.
- Frost with Cool Whip — whichever kind you prefer. I use the sugar-free kind.
- In placing the fruit, begin with the blueberries to ensure the “field” for the stars is the correct size and shape relative for your sheet cake. The white that shows through between the blueberries makes up the stars.
- Cut the strawberries into quarters lengthwise. Trim as necessary to make them fit the shape of the stripes.
- Refrigerate until ready to serve.
Of course, there is a patriotic-style wreath on our door, and our flag is already proudly flying.