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FabuLyss July finds: Hit the Hamptons for the annual Super Saturday shopping extravaganza

Super Saturday offers shopping and more.
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The Fourth of July is a favorite fabuLyssfamily celebration. I will be celebrating my middle son’s 10th birthday while he is at sleep-away camp. I always remind him that the fireworks are for his birthday. Whether you are having a family barbecue, watching the fireworks from the beach or the city, or spending the holiday with family and friends, don’t forget to unplug and go off the grid for a few hours. Spend quality time with your loved ones.

. . .

Ovarian Cancer Research Alliance’s 20th annual Super Saturday is a day-long shopping event that brings top luxury name brands in high fashion, accessories, beauty, children’s, and home goods at 30–50 percent off retail to guests with a passion for fashion, charity, and bargains. Previous participants in the sale include Theory, Alice + Olivia, Helmut Lang, rag & bone, Vilebrequin, mBaby, Vince, Diane von Furstenberg, Versace, and many more!

More than 2,000 people attend each Super Saturday, including supporters and their families, designers, celebrities, editors, media, and fashion lovers.

Need a break from amazing shopping? Your ticket also gives you access to all the action at the event! So grab a bite and a drink, pamper yourself at one of the luxury experience tents, or enjoy fun activities with the kids within Camp DivaLysscious. That’s right — DivaLysscious is hosting a kids’ camp at the event for the 10th year in a row! It will have every FabULyss activity for kids of all ages, from face painting, glitter tattoos, musical appearances, story time for moms and kids, fashion designs, photo fun, and much more. I’ll also do a mommy time out reading from my new book “Motherhood Is a B----: 10 Steps to Regaining Your Sanity, Sexiness, and Inner Diva.”

Super Saturday at Nova’s Ark Project (30 Millstone Rd. in Water Mill, NY, https://ocrfa.org/events/super-saturday) on July 29, from 8 am to 5 pm.

Lyss Stern is the founder of DivaLysscious Moms (www.divamoms.com).

Fourth of July flag cake

INGREDIENTS:

18 tablespoons (two sticks) unsalted butter at room temperature

3 cups sugar

6 extra-large eggs at room temperature

1 cup sour cream at room temperature

1 1/2 teaspoons pure vanilla extract

3 cups flour

1/3 cup cornstarch

1 teaspoon kosher salt

1 teaspoon baking soda

For the icing:

1 pound (4 sticks) unsalted butter at room temperature

1 1/2 pounds cream cheese at room temperature

1 pound confection­ers’ sugar, sifted

1 1/2 teaspoons pure vanilla extract

To assemble:

2 half-pints blueberries

3 half-pints raspberries

DIRECTIONS: Heat the oven to 350-degrees Fahrenheit.

Butter and flour an 18- by 13- by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, two at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place two rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

www.foodnetwork.com/recipes/ina-garten/flag-cake-recipe

Updated 5:03 pm, July 17, 2017
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