To honor those that have served, are serving as well as those yet to serve I present the colors of freedom...
I drew my design out as a rough idea of what I wanted my cake to look like.
To make this three layer cake one will need to gather three box cake mixes of choice, water, oil, eggs, decorations of choice, three straws as well as three graduating cake pans, cooling racks, hand mixer and if available a stand mixer and mixing bowl's. One will also need to make one batch of butter cream icing of any flavor ( i used the traditional recipe) and three batches of fondant. ( two of which will be colored)
To begin, remove labels that come on cake pan. Set oven to temperature according to box directions. Throughly wash and dry pans, lightly grease the cake pans and dust with flour. Mix cake according to directions on box and fill each pan half full.
Bake in oven until cake testor comes out clean, aprox. 45 minutes and keep in mind that the smallest cake will be done sooner than the larger ones.
When cakes are done, remove from oven using hot pads and cool in pan for 10 minutes then transfer to wire racks to finish cooling. While cakes are cooling prepare one batch of Buttercream icing. Put icing in a medium size bowl and cover with tight lid and set aside. Icing recipe is as follows:
1 cup solid white vegetable shortening
1 teaspoon flavoring - any flavor will do
7 - 8 teaspoons water -
1 pound confectioners sugar
1 tablespoon meringue powder
pinch of salt
Cream shortening, flavoring and water. Slowly add dry ingredients and mix on medium speed until all ingredients have been mixed thoroughly. Continue to blend until creamy in texture. Makes about 2 1/2 cups.
Prepare three batches of fondant, one will be colored red, one blue and one left white. I used wilton icing colors in red and royal blue for my cake.Easy Mashmallow Fondant
1/4 cup butter
1 (16 ounce) package miniature marshmallows
4 tablespoons water
1 teaspoon vanilla extract
2 pounds confectioners' sugar, divided
- Place the butter in a shallow bowl, and set aside.
- Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
- Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
- Form the fondant into a ball, wrap it tightly in plastic wrap. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
Make sure to remove all rings and butter your hands as this is a VERY sticky process. Repeat this process two additional times for the red and the blue. Pictures to follow with addtional colors in next step.
I have found that one should mix in the coloring after the marshmallows have been melted as it does prevent your hands from looking like you have been finger painting later in the kneeding process. In addition, one will have a much better consistant smooth color in the end reslut. Once all three batches of Fondant have been made, place each color in a separate bowl and cover tightly.
To assemble one's cake, start with a waxed cake board 1/4 inch larger than one's cake. Place a small amount of Buttercream icing on the board and place the largest layer on top of the icing. Place a thin layer of icing over the cake to give the fondant something to adhear to.
On a large well dusted flat surface begin to roll out one's bottom layer of choice. ( I dusted my counter top with powdered sugar.) Roll the fondant about 2 inches larger in circumference. Once one is happy with the thickness of fondant roll the fondant up onto the rolling pin and transfer to the cake. Unroll the fondant onto the cake starting at one side finishing at the other. Use a fondant smoother and smooth out top and sides. ( helpfull hint, if a tear in fondant should happen wet one's fingers and pinch together and smooth out.) Trim the excess fondant around the bottom and save to make cut out stars.
Place the sceond layer on top of the first and repeat the process of adding icing and rolling out the white fondant as well as the transfer and trim process.
Place the third layer on top of the second and again repeat the process of placing a thin layer of Buttercream icing and rolling out the last color of fondant and place on top. Carefully trim any excess fondant and save for cut out stars.
Begin to smooth out any seams or rough areas on one's cake by using a little water and one fondant smoother. ( Be careful to not use too much water as the fondant may become sticky again.) Place a straw down the center of the cake to hold the center decoration as one does not want the decoration to come into contact with the cake on the inside. In addition, one does not want to eat the decoration, just the cake. Use two additional straws on each side of the cake to poke in additional decorations. Use a well dusted cookie cutter in the shape of a star to cut out red and blue stars. ( I used two different sizes of cookie cutters to make my stars. ) Using a bowl of water, dip one's finger in the bowl and rub the back side of the star and place in the desired location on the second layer of cake
Carefully transfer the cake to a cake stand and decorate with remaining decorations on each side of one's cake as well as the bottom of the cake stand.
Take time to remember those who serve and enjoy the cake.
This cake goes out in dedication to my brother serving in the United states Army in Afghanistan, be safe and hurry home we miss you!