BAREFOOT CONTESSA'S FLAG CAKE

Steps:

• 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.
• Ina serves 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.