I Pledge Allegiance to Martha Stewart’s Flag Cake
Over the weekend, Stewart served guests with an excessively gargantuan flag cake that yielded 250 servings.
Photo: Unsplash/ Dare Artworks FoodNot So Deep Thoughts Martha Stewart
It is officially the season of Ina Garten and Martha Stewart, and while it’s no race to see who makes the Flag Cake of the Year this year, we certainly know who made the biggest. Because insofar as quantity goes, the more chaotic of the two may have blasted her competition—and flag cakes of years yore, present, and future—out the water. Because, well, of course she did.
On Saturday, Stewart heralded the 4th of July with a party to celebrate former Justice John Jay, drink Snoop Dogg’s branded gin, and serve guests with an excessively gargantuan flag cake—a dessert she says yielded 250 servings—because, again, of course she did. This is a woman who gives no shits.
The event, which was titled “An Evening on Jay Street: Celebrating an Unsung Founder at America’s 250,” was hosted in honor of the Founder and the nation’s first chief justice, as well as the namesake for the street on which Stewart’s farm resides.
It must be said that Stewart did not actually make the cake herself—but instead tapped Chef Molly Wenk and one of her food content directors, Sarah Carey, to engineer, bake, and frost the cake. And based on some behind-the-scenes videos uploaded by Wenk, a shitton of ingredients went into the dessert.
The posts alone display that at least nine bags of Domino’s granulated sugar, three cans of baking powder, and a sizeable tub of Vanilla extract went into the cake—as well as more than a dozen lasagna pans’ worth of blueberries and raspberries. Lord (she/her) knows how many eggs were also cracked in.
Now, again—it’s no race to see who made the best flag cake. But on Wednesday, Barefoot Contessa made a flag cake of her own—albeit a much more small, if not true-to-her-original-recipe, offering.
Technically, neither of the two can actually be credited for flag cakes—though many associate the famous July dessert with either of the two. And as much as I am a personal fan of Garten’s, I have to say that I’m hoping for a future in which I’d be left alone with Stewart’s cake and a fork one day—and, in true Martha Stewart style—a big bottle of rosé.
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