Splash Magazines

Fourth of July Cake

By Stolen

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Stars and Stripes Forever

FOR THE HAT CAKE
2 packages (16 ounces each) pound cake mix
1/2 cup all-purpose flour
1 package (18 ounces) refrigerated sugar cookie dough


FOR THE DECORATIONS
2 cans (16 ounces each) prepared vanilla frosting, divided
1/4 cup red cinnamon candies
6 pieces (about 1/2 ounce each) blue taffy
4 rolls cherry fruit leather, cut into 3 1/2-inch strips
2 red licorice laces (each about 10-inches long)
 
MAKING THE CAKE
1 - Preheat oven to 350F. Grease and flour two 8-inch round spring form pans. Prepare cake mixes according to package directions; divide batter evenly between prepared pans. Bake until golden and a toothpick inserted in centers comes out clean, about 55 minutes; let cool.


2. Meanwhile, knead flour into cookie dough until smooth. Roll out dough to a 1/4-inch thickness; cut out a 13-inch round. Transfer cutout to an ungreased baking sheet. Bake until golden, about 15 minutes; let cool completely.

DECORATING THE CAKE
1 - Spoon 1 cup vanilla frosting in a microwave-safe measuring cup. Microwave on HIGH until pourable, about 30 seconds.


2. Place cooled cookie on a wire rack set over a large baking sheet. Pour heated frosting over cookie.


3. Let frosted cookie stand until completely dry, about 1 hour. Trim any excess frosting from edges of cookie.


ASSEMBLING THE CAKE
1 - Trim the tops of each cake to make level. Spread some frosting on top of 1 cake. Place the other cake on top and frost the top and sides of cake with remaining frosting.


2. Place the frosted cake in the center of the frosted cookie.


3. Arrange cinnamon candies around the bottom edge of the cake. Roll out blue taffy; using a star-shaped cookie cutter, cut out 12 stars, reusing scraps, if necessary. Place stars above cinnamon candies. Arrange fruit leather strips vertically about 1/2 inch apart. Line the top outer edge of the cake with licorice laces.

Published on Dec 31, 1969

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