4th of July Cake Decorating IdeaStep by Step 4th of July Cake Decorating Instructions Follow these simple recipes and instructions and you will get a great 4th of July cake to celebrate countries independence.
Yvonne Poor Phone: 870-992-3568 Recipes Cherry Cake Ingredients 8 oz (225 g) butter at room temperature 8 oz (225 g) caster sugar 4 large eggs, lightly beaten 8 oz (225 g) plain flour ½ teaspoon baking powder 9 oz (250 g) glacé cherries, quartered 4 oz (110 g) ground almonds a few drops almond essence 1 tablespoon milk Pre-heat the oven to gas mark 4, 350°F (180°C) Method Toss the quartered cherries in flour. And combine together with the ground almonds, and carefully fold these into the cake, adding one or two drops of almond essence and the milk. Now spoon the cake mix into the prepared tin.Bake the cake in the center of the oven for 1 hour, cover with foil and continue cooking for a further 30 minutes, or until the cake has shrunk away from the side of the tin and the center is springy to touch. Cool the cake in the tin for 15 minutes before turning it out on to a wire rack to cool. Royal Icing This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Ingredients: 3 Tablespoons Meringue Powder 1 lb. (4 cups) confectioners' sugar (about 1lb.) 6 Tablespoons warm water Method Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups.NOTE: Keep all utensils completely grease-free for proper icing consistency. Almond paste Ingredients 500g (1lb) almonds 250g (8oz) icing sugar 250g (8oz) caster sugar 2 eggs or 4 yolks 2.5 ml (½ teaspoon) almond essence 5ml lemon Juice Method Mix both of the sugars and the almonds together. Beat the eggs or the egg yolks with the lemon juice and the almond essence and add to the almonds and mix to a smooth paste. Makes 2lb of almond paste sufficient to cover an eight-inch cake Satin Icing Use to mould decoration or place on the sides and top of the cake. Ingredients 25g (1oz) butter 1 tablespoon or 15 ml of lemon juice 300g (12 ounces) icing sugar Optional food colorings Method Heat the butter and lemon juice and water in a saucepan gently until the butter has dissolved. Add 100g of the icing sugar and heat gently until dissolved. Cook very gently and slowly until the mixture comes to a soft boil. Do not overworks as the mixture will become too hard. This 4th of July cake decorating idea to me is that it is dramatic, with a wonderful colors, but essentially fairly simple. The holiday weekend is for many women and families, a time that is very stressful and tiring. This cake can be iced from start to finish in less than an hour. Also in the real world there are constraints on time. If you really had to it would be possible though expensive to buy the cakes ready made to decorate. For this 4th of July cake decorating I would recommend the use of an icing that is not that popular in the States - Royal Icing. Royal icing is the number one choice in Europe for wedding cakes, it is very hard, it sets whiter than white, its hardness means that there is no danger that it will not support the weight of the two heavy top layers. If you choose the wrong type of cake and icing there is a very real danger that the cake will fall in on itself and collapse. This is very possible we have all seen those videos weddings from hell. As the fourth of July is such a busy time for most people I am going to recommend that we decorate this cake with the minimum of fuss, which ensures maximum visual impact and maximum taste, but it still allows you to spend time with your family and not be a complete slave to the kitchen. I would use a fruitcake for this recipe as we need a solid cake to sustain the weight, but if you do not want a mixed fruitcake I have given a recipe for a cherry cake, which would be a very acceptable alternative. Use a pound cake to make this 4th of July cake, for a change but I certainly would not recommend a sponge for this One of the dangers of the old fashioned cherry cake was the pesky cherries sank and fell to the bottom so you had a wonderful moist rich layer of cherry on the bottom and the rest of the cake contained nothing zilch. Part of the answer is to use the correct recipe and also to coat the cherries very lightly in flour just before using. Double the quantity of this cherry cake recipe and make two batches for the cake. One of the reasons I chose a cherry cake for this celebration is that before a cake is iced with Royal Icing it is first covered with almond paste, and for me personally there is no better complimentary tastes than almonds and cherries. Requirements. 12-inch cherry cake square 10 inch round cherry cake 8 inch round cherry cake Triple quantity of almond paste Triple quantity of Royal Icing Small amount of red satin icing use liquid food color Small amount of blue satin icing use liquid food color
We now have all three tiers of the cake covered in Royal icing. Color small amounts of the satin icing red and blue. Place the bottom square tier on a cake board and roll out the red icing and cut into strips and adhere to the cake with small dabs of royal icing. Place the second tier, the largest round cake on the top. Use an icing star cutter to cut out stars and adhere to the cake with the royal icing. Place four plastic tiers on the cake and then place a small board on the top, and place the third layer of cake on the top. Use a number 2 star tube and a paper icing bag, pipe small scrolls as a bow to the cake. Cut out more blue stars and place over the apex of the bow. To finish the 4th of July cake decorating use a straight tip small size pipe scrolls around the bottom of the three layers. Arrange red, white and blue ribbons around the cake. As a finishing touch I would also make four plaits of thin red white and blue ribbon and tie around the four tiers.
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