It’s hard to imagine anything more enticing than a flaky pastry good old-fashioned apple flag pie on the 4th of July. It’s a treat made the day before that will be perfect for serving the following day.
Wonderfully light and heavenly, non-fat angel food cake is a great option to enjoy cake and still keep tabs on your waistline. Toss in some red and blue confetti sprinkles and you have a festive funfetti angel food cake with non-fat frosting that’s sure to delight with each colorful slice on the 4th of July, a birthday celebration or any special occasion.
In figuring out how to make an American flag roll cake, I wanted a lemon sponge cake that was well aerated and soft in texture, pliable yet had the firm structure to hold up after rolling. This delicious lemon sponge cake can be baked plain and finished off with just a dusting of powdered sugar. Or, if you’re feeling crafty and would like to dress it up for a holiday such as Independence Day, Veterans Day, Memorial Day or even Thanksgiving, you can bake a flag pattern onto the cake. Or you can customize the pattern based on your country’s flag. Any baked-on design truly makes a roll cake something that’s not only a joy to eat but a delight to behold as well.
You get truly deep fruit flavors both in the filling and the macaron shells of these raspberry, banana and blueberry macarons. The macaron shells are flavored with freeze dried fruit that’s been blended and sifted to a fine powder.