4th of July Cake
This 4th of July Cake is an exploding firecracker, decorated with stars and firework streaks made from run-out icing.
Make the decorations 2 days in advance. Assembling this cake is relatively simple. The outside of the cake is red rolled fondant, but you can create the same effect with buttercream,if you prefer.
Supplies for the 4th Of July Cake:
- 6" x 2" round cake pans
- 4 - 6" round cake layers
- 2 lbs.fondant
- food color paste, red & blue
- 20 guage wire, cut into 21 - 8" pieces
- Wilton's Color Flow Mix
- 1 lb. confectioner's sugar
- wax paper
- buttercream icing
- 3 flat cookies sheets
- rolling pin
- pizza cutter
- cake decorating tips #3, 6
- drinking straws
Decorations for 4th of July Cake:
1. Prepare the stars and firework decorations 2 days in advance to allow for drying time.
2. Make Wilton's Color Flow mix icing, according to the instructions, using 1 lb. confectioner's sugar, 1/4 c. plus 1 tsp. water and 2 Tbsp. Color Flow mix. This results in the ideal consistency for piping the outside lines of the decorations. Divide this icing up into 3 parts: one part remains white,color one part red with red food color paste, and the 3rd part blue with blue food color paste.
|3. Draw one star 1" x 1" and the other about 3/4" x 3/4". Place the drawing on top of a cookie sheet and cover it with wax paper. On each cookie sheet you will create all the stars and firework streaks for one particular color - red, white and blue for the 4th of July cake. Outline 1 large star in white using tip #3. (The decorating tip is held above the wax paper, not on it, to preserve the shape of the line you are piping).Outline the smaller star. Now slide the paper over to make another small star.|
4. The firework streaks are drawn freehand. Make one streak 1-1/2" long, going up to the right.
5. Create another the same size going up to the left. Create a smaller streak 1" long going up to the right. Last, create a smaller streak going up to the left. Insert a wire piece about 1/4" into the center of each decoration. Set the tray aside while you move on to pipe the outlines for the red and blue decorations.
6. Once all the outlines are complete, add water 1 tsp. at a time to each color icing. To proper consistency for run-out icing, test it by dropping it from a spoon. It should disappear into the rest of the icing by a count to 10.
7. Fill in the outlines of each 4th of July cake decoration, one at a time. (Be sure to keep the run-out icing covered while you are working to prevent it from drying out). Use the #6 tip to fill in all the decorations. Move back and forth until the entire outline is filled. Pop any air bubbles. Allow all decorations to dry hard before removing from the wax paper.When you remove them, carefully peel the wax paper away from the back of the decoration. Don't lift them by the wire or they will break.
Firecracker cake designs:
8. Fill and stack the four 6" cakes. Cover the outside of the 4th of July cake with buttercream icing to create a base for the fondant to stick to.
9. Using red fondant to cover the cake is just one option. If you are more comfortable using buttercream or prefer it to the taste of fondant, you can frost the cake with red tinted buttercream to make this cake faster to assemble.
Preparing the fondant for the 4th of July cake:
10. Tint the fondant red with red food color paste. To create an intense color, you'll need to be generous with the amount of coloring you use. The fondant will become a bit sticky from the glycerin in the coloring paste. Knead the fondant on a surface dusted with confectioner's sugar. Pat the confectioner's sugar on any part that becomes sticky to make the fondant more workable. Once the color is kneaded throughout the fondant, cut off about 1/3 of the fondant. Put the rest of it aside and keep it covered.
|11. Roll the fondant out to 1/8" thick and large enough to cut a 6" circle. Trace around the 6" cake pan with the pizza cutter. Remove the excess fondant. Place the fondant circle on top of the cake.|
|12. Now roll out the remaining fondant. Begin by forming a long log, then press it down with the rolling pin. Roll the fondant out until you can cut a 21" x 9" rectangle out. Measure with the ruler and use the pizza cutter to create the rectangle. Now divide the 9" side equally into three 3" pieces. Make 2 cuts, using the pizza cutter and the ruler, to make 3 strips 21" x 3".|
|13. Wet the outside edge of the fondant circle so the fondant strip will adhere. Wrap the fondant strip around the cake, smoothing it across the cake with your hands. Put a little water on the back of the strip to make it stick. Cut off any excess. Repeat this process with the next strip of fondant, slightly overlapping the first piece. The idea here is to create the look of the paper wrapping around a firecracker.|
14. Add the last strip of fondant. If there is any excess at the bottom of the cake, trim it with the pizza cutter.
Adding the 4th of July Cake decorations:
15. Start adding decorations to the middle of the cake. The large stars were pushed in to the middle. Each wire is inserted into a drinking straw. The first star was pushed down to about 1" above the cake. As you add the decorations, stagger them so they don't touch one another. Some will go straight up.
Slightly bend the wires of some decorations so they will spread to the left or to the right.
If you have any cake decorating pictures for Independence Day, please send them in.
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