The Ginger Snap: God Bless America!

It's the fourth of July and to the beach we go! Port Aransas is one of my favorite places not because of its gorgeous clean beach because it isn't, but the Salty Locals.... While driving down the beach we wanted to be on the other side of the cars to people watch all of the colorful beings.

Here's my birthday cake I made for America.
I just used a cake box mix because no one can really tell the difference on the actual cake part.

Mix all of the ingredients until smooth, and bake in greased round cake pans for 35 min.

When the timer goes off they are done!

The cakes have to cool completely before trying to take them out of the pans, otherwise they will stick and break and will look horribly ugly.

Once they are cool flip over and then cut the tops off to make for a more even surface.

Now to make the icing! I like a good cream cheese icing because it is not too sugary-sweet. The recipe I used was from a friend, thanks Sara!

Ingredients:

1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract

Put all of the ingredients in the electric mixer fitted with the paddle attachment, and just mix until smooth.

I iced the less sturdy cake for the bottom layer, and decided why not to add some raspberries and blueberries to the middle of the cake, and everyone seemed to really enjoy it!