A patriotic bake
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.
The cake:
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
3 eggs
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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.
The filling:
Layer the cakes with red raspberry preserves and whipped cream in the middle.
Providence suggests butter cream or whipped cream.
The decorations:
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.
Providence Spotts
Age: 40
From: York
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.
