The Coolest Fourth of July Cake I’ve Ever Seen
I am endlessly amazed by food. And by people. Especially foodies. And the limitless nature of the imagination when it comes to food. It’s so beautiful.
How serendipitous that cooking and photography compliment each other so well! Nothing inspires me like a gorgeous picture of food. I have books that I likely will never actually cook from, but nevertheless, I pour over them with rapt fascination! Just the images feed and satisfy me somehow!
The internet in regards to food is like a crazy, inexhaustible buffet of eye and mouth candy! It’s almost too good to be true. So much out there to peruse and put to the test! I have a huge computer file of recipes I can’t wait to try, even though it would take me a lifetime and a half to get through them all!
There are some recipes though, that I bookmark in my ‘Put in here so I don’t lose you amongst the hoards of other recipes I have saved’ file.
This is one of them.
I was just so enchanted with Elissa’s Independence Day Cake posted on her 17 and Baking site site that I pushed it right to the top of the ‘PIHSIDLYATHOORIHS’ file. The Fourth of July, being my favorite holiday might have biased me just a little.
I have spent considerable time perusing Elissa’s recipes and implore you to do the same. She’s a prolific baker and blogger, with a very enjoyable writing style. It’s obvious that baking is really something Elissa does for the love of it. She delights in the photography side as well and as a result her pictures fall into the beautiful category.
Next in my list of recipes to try from Elissa’s site? Lemon Scented Pull Apart Coffee Cake. Yum! Don’t forget to read Elissa’s wish list. Inspiring and impressive! What a great idea!
Elissa was generous enough to agree to our posting of her patriotic pastry.
Hmm…talented and nice!
July 4th Flag Cake
serves 10–12
Elissa’s post is really more about the technique than the recipe. You can use any version of white cake you want, boxed or from scratch, although after scrolling through the comments left on Elissa’s post, it sounds as though a denser, heavier cake is easier to work with. I’d absolutely suggest chilling or even freezing a boxed mix cake to help with the cutting. The recipe I used will be at the end of this post.
You will need (3) 9-inch layers.
1 layer colored blue
1 layer colored red
1 layer left white
Bake layers according to recipe or directions. Let completely cool. I make mine ahead of time and wrap in plastic wrap and store in the refrigerator for a day.
Level off tops of cakes, if needed. I recently began using Wilton’s Bake Even Strips and I can’t believe what a difference it makes! Seriously, it’s unreal!! They insulate the outside of the pan so the outer edge of the cake doesn’t bake faster that the middle, thus preventing domed tops and cracked middles. I actually didn’t level these cake layers at all! I only made the horizontal slices needed to assemble the cake. That is how well they worked for me. Awesome!
One you have your red layer, your blue layer, and your white layer, you will need to slice the red and white layer horizontally with a long, serrated knife. This will be easier if your cakes have been refrigerated and are still cold. Cut them as evenly through the middle as you can. These layers form the stripes of the cake.
Next, take one red half-layer, and one white half layer and stack them on top of one another. Take the whole (uncut) blue layer and set it in front of you. Place the stacked red and white layer on top of the blue layer. Check that they are evenly centered on top of one another.
Using a circle template as a guide, cut a circle exactly centered through all three layers of the blue, white, & red. For this 9-inch cake, I used the plastic lid off the top of a shortening can. It was 5 inches. Try to get as close to this measurement as you can so the color ratio looks right. Cut carefully and thoroughly, making sure you get all the way through all the layers.
Next, separate the blue from the red and white layers. Take the middle out of the blue. You won’t be using the blue circle for this recipe, so set it aside. You now have a donut-shaped ring of blue. This will be the star field of your flag.
Now remove the outside ring from the red & white layers. This is not used either, so set it aside. You should have a 5-inch circle consisting of 1 white half-layer, and 1 red half layer. This will be the top stripes of your flag cake.
Assembly:
Take the uncut white half-layer and center it on a cake circle or cake stand. Spread a 1/8–1/4 inch layer of frosting over the top. Keep it as even as you can. Lay the uncut red half-layer on top of the frosting, making sure it is centered. These make up the bottom two stripes of your flag. Frost like the last layer. Make it as even as you can.
Now take the blue donut circle and center it on top of the bottom stripes layer. Using a small offset spatula or knife, spread a very thin layer of frosting around the inside of the blue ring. You don’t really want to see this layer of frosting, it’s just to help adhere the layers. Plus, too much frosting, and your circles won’t fit inside.
Take the white 5-inch circle and set it carefully, but firmly inside the blue ring. Push it down as far as you dare. You want it as even with the blue as you can get it. Spread a thin, thin layer of icing over the white that is inside the blue ring. Place the red circle on top and press down carefully, trying to make the top layers even.
Now you are ready to frost! The recipe below makes about 5 cups of frosting. You will need all of it for a nine inch cake. Put a nice, thick layer on the outside of the cake. You need to make up for the not-so-much frosting on the inside.
Keep the cake refrigerated until ready to serve. You can pull it out a bit ahead of time to take the chill off.
Whenever I slice a cake, especially with cream cheese frosting, or ganache, I use a sharp knife that has been dipped in very hot water and wiped dry. It makes very clean cuts. Clean off and re-dip the knife between slices.
Thanks again, Elissa, not only for being generous, but for being inspiring as well!
White Cake
makes (2) 8 or 9 inch layers–for the Flag Cake, you will need to make this recipe twice, dividing and coloring as directed below before baking
8 tablespoons (1 stick, 4 ounces) unsalted butter, softened
1/2 cup vegetable shortening
1 tablespoon baking powder
1 3/4 cup granulated sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large egg whites (these should be room temperature)
2 3/4 cup cake flour , sifted (11 oz. sifted–this is the most accurate way to measure)
1 cup milk (room temperature)
Preheat oven to 350 degrees F.
Prepare your cake pans by rubbing a layer of shortening all around the inside. Lay in a circle of parchment int each pan and grease the bottom again. Then tap flour all around the inside as well, tapping out the extra flour. Wrap pans with the dampened Wilton Bake Even Strips. Set aside.
In a mixing bowl, cream together the butter and shortening until very well incorporated and very light in color. Add the baking powder, sugar, flavorings, and salt and beat another minute.
Add the egg whites, one at a time, beating very well and scraping down the sides in between each addition. This should take about 5 minutes. The mixture will be very light in color and very fluffy by this time.
Next, to incorporate the flour and milk, add about 1/4 of the flour, and then 1/3 of the milk. Add another 1/4 flour, another 1/4 milk and so on, ending up with the last 1/4 cup of flour.
Make sure all ingredients are well incorporated, but take care not to over beat the batter. You just spent a fair bit of time getting the air into the cake, don’t deflate it by being too aggressive.
Split your batter in half and add the food coloring at this time. I made one batch and colored 1/2 blue, and 1/2 red. It will take quite a bit, especially of the red. I use Americolor Gel Paste Super Red, and Royal Blue. I added the tiniest bit of black to each one just to deepen the colors. TINIEST!! To get the white layer you will need to make a second batch of cake, leaving it white. You will have a leftover layer of white cake.
I use a scale again to fill the pans evenly. If you don’t own scales just do your best to make them even. Use a spatula to spread the batter around evenly.
Bake the two layers in the oven for 27–32 minutes, depending on your oven and altitude. The cakes will be done when they spring back to the touch in the middle and barely begin to pull way from the sides. Watch carefully towards the end. It doesn’t take long to over bake a cake, especially one from scratch.
Remove pans from the oven and let cool 10 minutes on a rack. Use a knife to loosen the edges and carefully remove from pans and let finish cooling on a rack. When completely cooled, wrap in plastic wrap and store flat in fridge.
Cream Cheese Frosting
3 (8) oz. packages cream cheese, softened
1 cup (8oz.) unsalted butter, softened
1 lb. powdered sugar, sifted
Whip together the cream cheese and butter until very fluffy. Add the sifted powdered sugar. I don’t add vanilla to this recipe because I want the frosting as white as possible. You could try other flavors. Elissa added lime zest to her recipe, YUM! This recipe results in a very soft frosting. Try not to let your cake sit out too long in the heat.
Enjoy your Fourth!
Related posts:
66 Comments
Trackbacks/Pingbacks
- July 4th Goodness | The Mod Antiquarian - [...] The Coolest Fourth of July Cake I’ve Ever Seen, from my new favorite magazine. [...]
- July 4th 2011 Sweet Treats: Red, White, Blue Food for Entertaining — Family Fresh Cooking - [...] July 4th Flag Cake The Secret Life of a Chef’s Wife [...]
- Girl of Cardigan - [...] know it’s everywhere, but coolest cake ever, [...]
- Delicious Links | Cooking with My Kid - [...] Anyone is sure to be impressed with this 4th of July Flag Cake. [...]
- A Few of My Favorite Things: June 27 – July 1 | Sea & Skylark - [...] And finally, The Kitchn has rounded up 15 Creative Treats for your Fourth of July. The American Flag Cake ...
- Happy 4th of July! | Small Strokes - [...] you have infinite patience and/or amazing baking skills, you can find the recipe here and give it a try. ...
- 4th of July | Sew Like My Mom - [...] Then we headed in for dessert, which was my contribution to the meal. I’m no baker, as I’ve recently ...
- Happy Independence Day » Bake No Prisoners - [...] courtesy of Secret Life of a Chef’s Wife [...]
Leave a Comment
Recent Posts
Recent Comments
Holy bleeping cow. I’m making this. Hats off to Elissa and many, many thanks for your powers of persuasion. You guys rock!!! I’m loving it! I love the 4th so much, I made flag cakes one year, but my hands shake really bad, so my decorating skills leave something to be desired. My stripes were wavy — we’ll just say the flags were waving in the breeze … This is so perfect! Thanks, guys!
Can’t. Stop. Staring. Holy cow that cake is unbelievable! So very perfect!
LOVE it! Thank you so much for sharing this wonderful eye candy.
How funny, one of the next things on my ‘to bake’ list is the lemon pull apart cake. Great job on the cake, so patriotic!
MUST MAKE CAKE!!!! I absolutely must make this cake!
I love this! And you could make some cake balls out of the scraps.
Thanks! Elissa at 17 and Baking is the genius behind the idea! Cake balls? Super idea, Hiba!
Love this! I’m going to make this for a bbq this weekend. The only change I’m going to make is the frosting, and that’s only because I fell in love with a sweet cream buttercream frosting that is so awesome.
That sounds wonderful!! Let me know how it turns out!
do you have the recipe for that buttercream icing?
how much food coloring?
It actually takes quite a bit of the gel paste that I use. almost 1/2 bottle of red. Maybe half a teaspoon of the blue?
Oh Yeah! Wow! Thank you for sharing!
Wish this had pictures on how to put it together. I just know I’m going to mess it up. But, it is a totally awesome cake
I am a visual person too, starlia, and photos help me tons! I tried to be very descriptive with the directions. I bet you could do it if you try! Let me know!
Cutest Fourth cake EVER!!
I will be baking these tonight, and will construct it this weekend. I hope it doesn’t turn out to look more like a 70s tie dye hot mess!
What an awesome idea! My wife and I run a party rental company and are always looking for new ideas to jazz up our parties. I hope you don’t mind, but we’ve posted a link to your article on our blog at http://www.orangecountyjumpers.com/blogbounce/2011/06/29/awesome-4th-of-july-party-desert-idea/
We made sure to send our readers and customers your way for more info though. Thanks for the idea!
I am DEFINITELY going to make this for our 4th of July celebration this year. The only change is, I am going to make it gluten-free. :)
I can’t wait to try this!!!
Great idea! Let me know how it goes!
Wow!!! Miss Tammy you never cease to amaze me… A fabulous cook, awesome quilter fantastic mom and the list goes on and on!!! This is so Beautiful and your pic is awesome too!! WOW just WOW!!!
I be it would be good with red velvet as the red layer too. The red would be a little deeper, but i think it would be YUMMY!!!
This is amazing! I don’t think I’ll have a chance to make this for this 4th of July, but I’m bookmarking it for next year!
A little tip I found out about awhile ago to bake a level cake (without spending money on those Wilton strips), is to use a wet towel. I don’t remember where I first saw this tip, but I found it on another site here:
http://iammommy.typepad.com/i_am_baker/2010/12/how-to-bake-a-level-cake.html
That’s a great tip! I found my Wilton strips at a party store for only $2.99. After looking all over the internet, I see that they are considerably more than that! I’ll consider myself lucky that I found them for such a deal, and I’ll have to try the towel tip!
LOVE IT!!!!!
Omg that is PERFECTION. The layers are so clean and tidy…I am going to aspire to be at your level now haha! ;)
I really like this idea, it’s really quite ingenious. Thanks for sharing!
You’re welcome! I thank Elissa for her (dad’s) awesome idea! I couldn’t wait to make it!
I am making this for a 4th july party on sunday, I hate cream cheese so instead I am using marshmallow cream and covering it in a marshmallow fondant. Also making it two layers because there are a lot of people and adding strawberries around the outside to decorate.
Wow your cake looks amazing! I’m am definitely making this cake for the fourth! Oh and i was wondering how you get your cake to slice so nicely? Mine always has lots of crumbs that get dragged through the layers and make everything look so sloppy.…Do you have any tips to help me in that direction? Thanks!
Aimeesioux: Thank you for the compliment! Because the cake has cream cheese frosting, I keep it chilled it the refrigerator. Then, when I’m ready to slice, I fill a pitcher with hot water and dip the (hopefully pretty sharp) knife into the water, wipe it dry with a clean cloth, and make my cut. Then clean the knife with the cloth and repeat. It really does help if the cake is cold.
Also, dental floss works well. :)
Choose a thin knife as well, not a chef’s knife which has a lot of surface area for cake/frosting to accumulate.
Hello Tammy,
We’ve selected you as our Foodista Food Blog of the Day for this July 4, 2011! Your blog for Coolest Fourth of July Cake will be featured on the Foodista homepage for 24 hours.
Since you are now a part of the Foodista Featured Blogger of The Day Community, we’ve created a special badge for you to display proudly on your blog sidebar.
We are really enjoying your blog and look forward to seeing your recipes, tips and techniques on Foodista!
Cheers,
Christine @ Foodista . com
Awesome.
This cake is gorgeous! Absolutely perfect. Featured you in my weekly Shiksa Picks! Here’s the link: http://theshiksa.com/?p=6601
Thank you, and thanks for the link! I must give credit where credit is due: Elissa designed a pretty awesome cake!
!! Darling! :)
i’d probably be able to do this as being a square or rectangular, but round cake will take some doing. Looks great!!!
This is adorable!!!!!!!!!!Im going to make it on Monday and see how it works out! :D
Made this cake today; it turned out great! I used a box mix and store frosting which was fine for me. Freezing the cakes definitely helped. I posted a picture from the recipe on facebook saying I was going to attempt it. Many of my friends were curious how it turned out and how I did it. I made a little facebook album to show them. Check it out :)
https://www.facebook.com/media/set/?set=a.676982641050.2156605.184901300&l=6ba1ec183d
Laura–I looked at your FB album. That was seriously a great job! I hope your friends were suitably impressed! Glad it worked out so well for you!
This is one good-looking cake! I ran into two problems, however:
There’s no mention in the directions of when to add the sugar, and the directions say baking soda while the ingredients say baking powder. My cake turned out just fine, but it threw me for a minute!
Thank you, Heather! That was probably the longest post of my life and I did totally leave those two details out! I have fixed the omissions. Hopefully there is nothing else!
Laura J.–Grrr! FB wouldn’t let me view your pics! I’m glad it turned out great for you–I was happy to pass Elissa’s idea along!
http://www.facebook.com/photo.php?fbid=2076312501933&set=a.2076312461932.120145.1068590114&type=1&theater
Here’s my attempt at it! I got lots of compliments on it. I used box mix and made the frosting from scratch.
Thanks for the awesome idea!!!!
Oh my goodness this looks amazing! I am having a Red, White and Blue Linky Party and would love for you to stop by and join in!
http://www.itsybitsypaperblog.com/2011/07/red-white-and-blue-linky-party.html
What is the buttercream icing recipe
to make a regular box cake or even a homemade cake denser or heavier as like a pound cake you can add 1 or 2 boxes of jello vanilla pudding to the mix and that will do it!! or whatever flavor of pudding you want to whatever flavor of cake you are making!
Thanks for the excellent tip! I have a chocolate cake recipe that I do that to and it does make a much denser, moist cake!
As great as this cake looks in your photographs, I really don’t understand your instructions.
The recipe is labelled to make two cakes, but by the time you provide the instructions to add the food coloring, you still haven’t mentioned splitting the recipe into two separate cakes yet. This is largely confusing and makes absolutely no sense… Plus, you’re supposed to make three cakes for each color — meaning you want us to follow your recipe once, split it somewhere down the road, then go back, half the recipe, and make the third layer…
Excuse me if I’m getting this wrong, but your instructions are entirely illogical. Correct me if I’m wrong.
The only reason I’m still here is because Elissa kindly gave so much freedom with the white cake recipe, and I thought yours would have been a helpful one to use.
Now, I have a bowl of who knows what and no idea how to solve it.
Thanks.
Forgive me if it sounded like you should make three cakes of each color. When I made the cake, I actually made two cakes at once, so I colored an entire batch blue, an entire batch red, and 1 batch white. Adding the color at that stage helps keep you from over mixing.
The white cake recipe provided at the end of the post makes (2) 8 or 9 inch layer cakes. To accommodate the flag cake, you will need to make the recipe twice. You then divide the batter, coloring 1/2 of each batch a different color: 1 half red, 1 half blue, and then I would leave the second batch all white. This gives you one extra layer of white. I imagined that most people do not own three 9 inch cake pans, so I didn’t scale up the recipe to make three layers.
I have changed to recipe to make more sense to someone only making one cake. Just be careful not to over mix after you divide the finished batter and color it. You don’t want to deflate the air you have just spent time incorporating into your batter.
I really appreciate the feedback, Ellie. Sometimes, as many times as I read over a post, I miss how it would be confusing to someone else. I hope you were able to finish the cake and that it turned out as you hoped!
that is ridiculously awesome.
Made this today and it was a huge hit! Did everything from scratch, and it was totally worth it. I used the Cooks Illustrated white cake recipe–very easy to do and wonderfully textured–and my own frosting recipe. Thanks for the wonderful assembly post!
I made the cake for a family get together… I was a bit skeptical of my ability to pull it off… but somehow it came together beautifully.
I know you aren’t the originator of the concept– but yours is the blog I stumbled upon first.
Anyway– the hard work was totally worth it when I cut into the cake and indeed people oohed and ahhed.
I made this for the fourth and got RAVE reviews! I posted an entry about it at my blog, kelseysillustrated.wordpress.com. Check it out & thanks for the awesome idea!
Made this awesome cake and blogged about it! My family was so impressed by it and my grandfather could not get over it. Such a neat idea, thank you for sharing!
Wow! What a stunning idea for 4th of July! Wish I saw a little earlier this month. Will have to keep in mind for next year!
That is an incredibly awesome cake!!!
My son is graduating from Basic Training this week and I am making this cake for his “Welcome Home” dinner!
THAT is an awesome idea!! The perfect patriotic cake even beyond the Fourth of July! Congratulations to your son!
I am so going to make this just because! Maybe it’s not July anymore but a good September 11th cake.
I wonder if putting white sprinkles in the blue cake mix would work to make the stars once baked!
A VIDEO WOULD BE EASIER FOR ME TO LEARN THIS. I’m a little slower then others in the baking department, LOVE IT & ALL THE OTHER PICTURES:-)
We have definitely thought about making some video posts. Hopefully we can figure i out soon. Thanks for your complement about the photos!
Wonderful presentation for this cake!! Eye catching!! Can’t wait to attmept it.
this is AMAZING