How To Make Independence Day Cake

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ST. LOUIS, MO (KTVI) - Carol Hurst from the Olde Town Spice Shoppe shows Tim Ezell how to make a patriotic cake.

For more recipes, visit:  http://www.oldtownspices.com/

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Patriotic Flag Cake from The Olde Town Spice Shoppe

2 white cake mixes

1 strawberry cake mix

3 cans white frosting (or make your own buttercream frosting; a stiff frosting is best)

eggs, oil, water for cake mixes according to directions

1 tsp red food coloring PASTE (liquid coloring is strong enough to provide saturated color)

1 tsp blue food coloring PASTE (liquid coloring is strong enough to provide saturated color)

4 tbl white cake decoration stars or dots

Make 1 box of white cake mix in two-8” round pans as directed. Cool cakes and slice each in half horizontally. Cut a 4” circle out of one of the cake halves.

Make the strawberry cake mix but add 1 tsp red food coloring paste to the batter. Pour in 2-8” prepared, round pans. Cool cakes and slice each in half horizontally. Cut a 4” circle out of one of the cake halves. (One of the cake halves is extra and can be eaten or used separately.)

Make the other box of white cake mix but add 1 tsp blue food coloring paste to the batter. Once mixed, fold in white cake decorations and bake in two-8” round pans. Cool cakes and cut a 4” circle out of the middle of one of the cakes (do not cut the cake in half horizontally). (The remaining blue cake is extra and can be eaten or used separately.)

Assemble and frost the cake:

Base: one thin layer of red cake

  1. Then a layer of frosting and one thin layer of white
  2. Then a layer of frosting and one thin layer of red
  3. Then a layer of frosting, the outer blue circle (like an inner tube sitting on top)
  4. Take a 4” circle of white, frost it, and add a layer of red atop , then place the mini-stack inside the blue “inner tube”.
  5. Now frost the entire exterior of the assembled cake and adorn with decorations.

Notes:

1. When cutting the cake it’s best to cut pie-like wedges so the full flag effect is seen.

2. I like to put a circle of oiled parchment paper in the bottom of my cake pan, along with oiling the sides to ensure an easy cake release.

3. It helps to “level out” the cake and cut off the rounded portions from each before halving. This helps the cake be more level, stable, and flat on top.

4. To help make sure the cake is cut evenly when slicing horizontally, try marking your spots with toothpicks, as a guide.

5. Try augmenting you cake with fresh fruit puree in the batter. Blueberry for the blue, strawberries for the red.

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