We’ve all seen the classic Fourth of July sheet cake with strawberries, whipped cream and blueberries arranged like an American flag.
It’s easy to make and has become a staple at backyard barbecues.
But wouldn’t it be fun to make something different for this year’s festivities?
We challenged Providence Spotts, who runs a bakery in York Township, to create a cool cake for your patriotic bash. The result was a delicious cake shaped like a top hat with simple, clean lines and star-shaped decorations.
“I do believe that less is best,” Spotts said about her design.
2 1/2 cups of flour
3 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup butter
1 2/3 cup sugar
1 1/4 cup milk
1 1/2 teaspoon vanilla
Sift flour, baking powder and salt in a bowl.
In a mixing bowl, cream butter and sugar until light and fluffy. Scrape bowl. Then add 3/4 cup milk, eggs and vanilla. Mix well.
Add dry flour mixture, mix well and scrape bowl well. Add 1/2 cup milk and mix.
Grease two 8-inch round pans and bake at 350 degrees for 40 to 45 minutes or until golden brown.
Layer the cakes with red raspberry preserves and whipped cream in the middle.
Providence suggests butter cream or whipped cream.
The stars are cut out of rolled fondant with a cookie cutter. She inserted a piece of wire before drying them overnight. The stars can brushed with food coloring or sprayed with an airbrush.
The sugar is a coarse grade AA sugar used for decorating that can be bought at a cake decorating shop.
Use regular ribbon, found at a craft store, but make sure to tell guests it’s not edible.
Her shop: After 21 years in the pastry business, she opened Providence Divine Cakes & Pastries in Olde Tollgate Village, 2515 S. Queen St. in York Township, in December 2008.
Contact: Call 741-0120.