Flag Cake Skewers

Ingredients

• 1 (10-inch round) Toasted or grilled angel food cake
• 1 package (6 ounces)  Blueberries, about 32 blueberries
• 2 packages (6 ounces each)  Raspberries, about 76 raspberries
• 12 bamboo skewers, 12 inches in size

White Chocolate Dipping Sauce

• 1/2 cup heavy whipping cream
• 1 tablespoon butter
• 2 packages (4 ounces each) white chocolate baking bars, chopped
• 1 teaspoon vanilla extract

 

How to assemble

1. Skewer “A”- thread skewer with, 2 raspberries, 1 angel food square, 2 raspberries, 1 blueberry, 1 angel food star,  2 blueberries, 1 angel food star, ending with one blueberry. Repeat process making a total of 3 skewers.
   Skewer “B” – thread skewer with, 2 raspberries, 1 angel food square, 2 raspberries, 3 blueberries, 1 angel food star, ending with 3 blueberries. Repeat process making a total of 2 skewers.
   Skewer “C” – thread 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 making a total of 7 skewers.
   Place skewers on a serving platter in this order: Start with 1 skewer “A” and 1 skewer “B”, repeat process until all “A” and “B” skewers are used. Followed with all 7 skewers of “C”.  Serve with the White Chocolate Dipping Sauce.

White Chocolate Dipping Sauce

1. In a small saucepan, combine the butter and cream. Place saucepan over low heat stirring until the butter and cream comes to a low simmer. Watch this carefully as mixture will burn easily. 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. Stir in the vanilla and serve at room temperature.