Flag Cake Skewers & White Chocolate Dipping Sauce

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Cut 10 slices of the angel food cake in approximately 1/2-inch thickness. In a large skillet or grill pan, toast the angel food slices until grill marks appear. Let the slices cool down.

4. Cut 26 squares in 1/2-inch by 1/2-inch pieces and 8 stars in approximately 3/4-inch pieces. You can hand cut these or use a mini star cookie cutter. Then, place a blueberry in the middle of each star.

5. Assemble “A” Skewers by threading skewer with 2 raspberries, 1 angel food square, 2 raspberries, 1 blueberry, 1 angel food star, ending with one blueberry. Repeat process to make a total of 3 “A” Skewers.

6. Assemble “B” Skewers by threading skewer with 2 raspberries, 1 angel food square, 2 raspberries, 3 blueberries, 1 angel food star, ending with 3 blueberries. Repeat process to make a total of 2 “B” Skewers.

7. Assemble “C” Skewers by threading skewer with 2 raspberries, 1 angel food square, 2 raspberries, 1 angel food square, 2 raspberries, 1 angel food square, ending with 2 raspberries. Repeat process to make a total of 7 “C” Skewers.

8. Place Skewers on a serving platter in this order: Start with 1 “A” Skewer and 1 “B” Skewer and repeat process until all “A” and “B” Skewers are used. Follow with all 7 “C” Skewers.

9. To prepare dipping sauce, combine heavy cream and butter in a small saucepan. Place saucepan over low heat, stirring until the butter and cream comes to a low simmer. Watch carefully, as the mixture will burn easily.

10. Place the chopped chocolate in a bowl and pour the hot cream over the chocolate, stirring until the chocolate is completely melted and the mixture is smooth and creamy.

11. Stir in the vanilla and serve at room temperature with the Flag Cake Skewers.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!