I have made red, white, and blue tie-dyed cupcakes before. I even made a surprise flag cake (with the flag inside) but I hadn’t ever done a simple flag cake.
I decided to make the cake with red, white, and blue cake and swirl them. In order to do so, I started with a basic vanilla/ white cake mix and the required ingredients.
Once mixed, I separated the batter evenly into three bowls.
I tinted one bowl red, and one bowl blue using my Wilton colors in “Red-Red” and “Royal Blue”. (The exact measure will depend on the shade of red and blue that you desire.)
After I greased the cake pan thouroughly to ensure easy removal, I added the batter. I added 1/3 of the white first, then swirled in 1/3 of the red and 1/3 of the blue. I continued to layer in the batters until they were used. I then baked the cake according to the package directions for a 13×9 pan.
Once the cake was cooled, it had a huge dome in the middle, so I trimmed it down and saved the trimmings for a snack. (I hate to waste anything!) While the cake cooled, I mixed a small bit of blue frosting and a larger bit of red frosting for decorating. (Again, exact measures will depend on the saturation of your desired color.)
I spread a bit of frosting on a cake board and flipped the cake over onto it. After a thin crumb coat, I spread my buttercream (recipe to follow) thickly on the top and sides. I began with marking off the blue portion, then I piped on the stripes, beginning with red and leaving enough space between to add in the white frosting later.
I added a thick layer of the blue in the corner and using a small star tip and a piping bag with white frosting, I added stars.
After piping a white border around the bottom of the cake, I added star sprinkles and red, white, and blue sanding sugars.
Unfortunately, I didn’t get the right number of stripes or stars (and I apologize wholeheartedly for that!) And I know that my piping needs work, but it should be delicious, all the same.
1 18.25oz box of Vanilla/White Cake Mix (or your favorite white cake from scratch)
1 (9×13) cake pan OR Wilton Flag Cake Pan
1 recipe Vanilla Buttercream (recipe follows)
Wilton Red-Red Color
Wilton Royal Blue Color
Red, White, Blue Star Sprinkles (optional)
Red, White, Blue Colored Sugars (optional)
2 sticks (1 cup) softened unsalted butter
1 cup vegetable shortening
2 lbs powdered sugar
3-6 Tablespoons of milk or heavy cream
2 teaspoons vanilla extract (or less to taste)
Pinch of salt (optional)
- With a mixer, mix together the softened butter and shortening until light in color.
- Slowly add the powdered sugar in small batches, making sure that it is incorporated before adding more. Use a spatula to scrape down the sides often.
- Once all the sugar is incorporated, add the vanilla and mix thoroughly.
- The frosting will be thick at this point. Add the milk or cream slowly, one Tablespoon at a time until it reaches the consistency desired. You may have to add more depending on the humidity.
- Store in the fridge until ready to use, being sure to soften and whip again before using.
Makes about 48oz of frosting. I’ve kept this in the freezer for over a month. Be sure to store it in an airtight container and re-whip before use.
I’ve also used this recipe and added marshmallow fluff to cut the sweetness as desired by clients.