Happy 4th Weekend, a little early

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  We are off for a little vacation! I hope everyone has a wonderful 4th of July! Anyone up for baking this weekend? I am usually the last person that volunteers to make dessert, it is just not my thing, but this time of year I will step up to the plate just so I have a reason to make this cake. I have made it several years and not only is it fun to make, but it is always a festive addition to the food table. The trusty Barefoot Contessa never lets you down in taste either! 

  
  Flag Cake Recipe
  Recipe courtesy of Barefoot Contessa

  
  

  Cake Ingredients
  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
  

  Directions

  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.
  
  I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.