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You will need the following: (wilton.com has all the supplies you need)
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One 1/4 sheet from the
Yellow Cake Recipe
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1/4 sheet cake board |
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Buttercream icing (Recipe & how to
tint) |
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Royal blue, red (scarlet), yellow
(buttercup) concentrated droplet food color (paste or gel colors)
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A large knife |
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pastry brush |
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Simple syrup - sugar syrup |
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4 small bowls |
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small icing spatula |
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4 or 5,
Pastry bags or
large
parchment cones (One for
each color: red, white, red and yellow. If not using a coupler where you can
change the tip for the white, you'll need an extra bag) Note:
Using parchment bags for colored buttercream is recommended, so you can
throw them away after use. Otherwise your good pastry bags could be stained
from the food coloring. |
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4 - size 17 or 18 star tips (red, white,
blue, yellow) |
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1 - size 199 star tip (white) |
Icing and Decorating the Cake (or
Cupcakes)
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The night before,
prepare the Tinted Buttercream Icing.
It has to sit overnight so the colors can mature
and darken
Bake the cake and let cool....
When the cake is cool, place it on a cake board. If your cake is uneven on
top, cut off that portion on your cake to make it even. Flip the cake over
and use the bottom as your top. |
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Before icing
the cake....
Soak a pastry brush in the simple
or sugar syrup and dab it lightly onto the cake. This keeps the cake
moist.
If you prefer you could also add some liquor to your syrup. |
Ice the cake
using a spatula...
Even though the cake will be covered with the flag design, the cake still
needs an undercoating of icing, otherwise the star design will be hard to
decorate. The undercoating layer of icing doesn't need to be perfect, as
it will not be visible after we piped the flag, but try to get is as even
as possible. If the icing is not smoothing out clean your spatula and wet
with water. This will smooth it down. |
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Determine the
flag size....
The size of your cake will determine how to calculate the width of your
stripes. Using a ruler, measure the width of your cake and divide the total
number of inches by 13. Mark each section for the 13 stripes.
In the left corner of the cake measure a 3 x 4 box. Use
the ruler as your guide by indenting the cake with your ruler. If you have
access to a flag cake pan, then use it. |
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Start
piping......
Using your red icing, begin piping small stars very close together in two
rows (you may need to make another row depending on your measurements) to
make a red stripe.
Now do the same thing using the white icing bag. Continue
the different color piping all the way up the cake leaving the 3 x 4 box
untouched.
Using the blue icing, begin piping rows closely together
to fill the entire 3 x 4 box. |
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bigger picture |
Using the yellow icing, you will be
evenly distributing 50 stars on top of the blue icing. There are 10 columns
of 5 stars each.
Pipe the first row of 5 stars. Using the first row of stars as your guide,
pipe the second row of stars under, but between the first row. |
| Now, a last minute technical correction.... the stars
on the flag are arranged in 9 staggered rows. Five of the rows have 6
stars and the remaining rows have 5 stars. You're more than welcome to
pipe the stars the proper way. It was a lot easier to pipe 10 rows with an
equal number of stars, please forgive us. :)
Using tip 199 or similar, finish the cake by piping a
white buttercream border around the bottom of your cake. |
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Easy Recipe:
Note: Try to decorate cake the same day of event. If stored overnight, fresh
fruit has a tendency to bleed color. Always refrigerate cake or cupcakes.
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1 package (10.75 ounces) frozen
pound cake, thawed, cut into 10 slices or already made cupcakes - can be
frosted |
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1 can (21 ounces) blueberry or
strawberry pie filling (don't use for cupcakes, frosted or unfrosted)
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1 tub (12 ounces) frozen
whipped topping, thawed (optionally use with frosted cupcakes) |
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2 pints fresh strawberries,
halved |
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1/3 cup fresh blueberries,
divide |
Cake:
Line bottom of 12x8-inch baking dish with cake slices. Top with pie filling and
whipped topping. Place strawberry halves and fresh blueberries on whipped
topping to create a flag design. Follow pattern from
Made from Scratch Cake Recipe. Use
strawberries for the red and blueberries for the blue. For the red, leave a row
blank so the white shows through.
Cupcakes: If unfrosted, top each with whipped topping. Optionally, top frosted
ones. Place strawberry halves and fresh blueberries on whipped topping in
stripes or any design desired.
Refrigerate until ready to serve.Serves 15
By Kraft
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