Our Fourth of July weekend was busy with yard work that never seems to end this time of year. But on Monday, we took it easy, ate a leisurely breakfast and relaxed for most of the day before heading over to a friend’s house for burgers and fireworks. For a dessert to share at the party, I made this pretty Swiss dot cake. With pale blue buttercream covered in piped Swiss dots, strawberries and white roses, it’s subtly patriotic for the holiday, and pretty enough even for a wedding cake.
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