Back in 1976, when I was still in single digits and America’s Bicentennial was in full swing, I gave no thought to where I would be when our nation turned 250. There have been lots of ups and downs over the last 50 years, for both me and our nation. But Hope still shines brightly for us all, from sea to shining sea. What a special time to celebrate the blessings and freedom we enjoy in this great nation.
Adding a little Red, White, and Blue to your Independence Day gathering doesn’t have to interfere with your life, liberty, or pursuit of happiness. A Flag Cake is a family favorite, and I begin with an old-fashioned Jello poke cake, topped with whipped cream and fresh fruit. The kids can get involved by helping with fruit kabobs and colorful rice crispy treats. Mini trifles using chunks of your favorite cake, fresh fruit, and whipped cream are super simple to put together.
Hope you and yours have a blast (pun intended) this 4th of July!
Comments 8
I love your jello cake! I use to make this for my two girls when they were small.
Author
Thanks, Jackie. Brings back fond memories for me as well.
Happy 4th 🙂
Recipe for flag cake please
Author
Hi Kathy, the recipe is very simple. Bake your favorite box cake in a 9 X 13 pan. Once it’s mostly cooled, poke small holes in it, with the end of chopstick or wooden spoon, or the tines of a fork. Mix 1 1/2 cups boiling water with a 3 oz box of your chosen flavor of gelatin. (I did strawberry.) Once it’s completely dissolved, pour evenly over the cake. Once the cake has cooled down, put in the refrigerator for 3 hours at least or overnight. Cover with a layer of the mascarpone whipped cream (or cool whip or sweetened whipped cream) and decorate with fruit of your choice. I used blueberries and strawberries that were cut in half. I used a 1M piping tip to pipe my whipped cream on for the white stripes and the stars. Keep the cake in the refrigerator until ready to serve.
Happy 4th!
P.S. You’ll find the recipe for the mascarpone whipped cream in my response to another comment on this post.
What is your recipe for the whipped cream with the marscapone, maple syrup, etc?
Author
Good question! In a mixing bowl, add 8 oz of mascarpone, 1 1/2 cups of heavy whipping cream, 1/4 cup maple syrup, 2 tablespoons powdered sugar (or more if you want it sweeter), a pinch of salt, and 2 teaspoons vanilla extract or vanilla bean paste. Whip on high until soft peaks form, 2 minutes or less. Don’t over beat it. If you don’t use it right away, store covered in your refrigerator for up to 2 days.
Hi Julie, I watch you every time you’re on Daytime Tri cities. I have tried your biscuit recipe and loved them. I have a question. Could regular cream cheese be substituted for the mascarpone in a pinch?
Thank you..love your recipes.
Author
Thanks, Tina, for the kind words. I substituted cream cheese one time for the mascarpone and to be honest, I wasn’t thrilled. It was OK, but not great, a little too tangy. I’d say if you use cream cheese, reduce how much of it you use.
Thanks for watching 🙂