I made this 4th Of July Cake using 14" & 10" round cake pans, 3 balloon weights which I bought at the dollar store and took them apart and used most of the material, a dozen star picks(purchased at a cake supply store), homemade fondant(which I tinted red, white, and blue), and an under layer of homemade frosting.
I made the cakes according to box recipe,torted and filled them, frosted the cakes, then covered them in fondant. Then I decorated them with fondant stars that I cut out. I took the balloon weights apart. The red, silver, blue tinsil decorations were tied securely together and placed on top of the cake with a strip of fondant wrapped around them to secure them.
The middle of the cake is supported by the balloon weight that I covered in foil and placed on top of the 14" cake. Then I used the 10" cake pan to score the fondant on the bottom cake. This is to place the star picks in a circle evenly. I then placed the 10" cake on top of the weight and star picks. In the middle of the weight I secured it with a wooden dowel to keep it from shifting. The cakes were stacked and secured with four more dowels(wooden sticks).
I then used my decorating bag to write on the cake. I also used the foil that covered the balloon weights and cut them into strips and twisted and sewed them to my cardboard cake circle. My niece and her boyfriend moved to Colorado and were returning for a visit to Wisconsin. It happened to be over 4th of July, so I made her a "Welcome Home" Janelle & Ben cake. Very easy and fun to do. Everyone enjoyed it!
With 4th of July coming around I felt I needed a cake to celebrate the United States birthday! This 4th of July Birthday Cake was prepared in two steps.
On day one I prepared two boxes of Betty Crocker's Chocolate Fudge Cake Mix and baked it at 350 degrees in the oven for one hour and 14 minutes (double batch). After the cake was done I let it cool, removed it from the cake pan, and wrapped it in clear wrap to let it cool overnight in the refrigerator (this diminishes the crumb problem when frosting).
On day two I set out all necessary tools for frosting the cake (turn table, #21 tip, coupler, disposable bag, blue food coloring, spatulas, and other needed items).
You will need approximately 15 - 20 medium to large size strawberries. Wash, slice, and place on paper towel to absorb the excess moisture.
Prepare butter cream frosting bought at a cake decorating supply store. Add blue food coloring and mix thoroughly to blend coloring well to desired color.
Place cake on turn table and begin frosting top and bottom with butter cream frosting. Remove any excess for nicer presentation. Cake should be refrigerated for 15 - 30 minutes to make it easier to go to the next step.
The final touch is adding the strawberries and blue frosting, which are added alternately to create a layered look. Take your time to create a beautiful cake to celebrate 4th of July. Enjoy with your family and friends!