Flag Cake Skewers

1. *Angel food cake can be either store-bought or homemade. To make your own, please click here for the recipe. 
2. Approximately cut 10 slices of the angel food cake in ½- inch thickness.  In a large skillet or grill pan, toast the angel food cake slices until grill marks appear. Let the slices cool down. Cut 26 squares in ½ x ½ inch pieces and 8 stars in approximately ¾-inch pieces. You can hand cut these or use a mini star cookie cutter. Then, place a blueberry in the middle of the star. 

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.
2. 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.
3. 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.
4. 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.