I think every July issue of Martha Stewart magazine has some variation of the "Flag Dessert" as I like to call it. Whether it is a pastry cream tart with berries, a cake with berries, or a collection of cupcakes with berries, it's there. So when my aunt asked me to make a flag cake like the one she saw in Martha Stewart magazine, I knew exactly what she was talking about, and I readily accepted! I made a half-sheet red velvet cake with cream cheese frosting. It's topped with blueberries, strawberries, and raspberries. I feel so patriotic.
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