Happy 4th Of July! I’ve recently had a BIG surge in American subscribers, so I thought I’d say thank you the best way I know how – with cake! Our neighbours to the South definitely know how to throw a party, especially when it’s for their country, so I wanted to make party-ready mini cakes…in red, white, and blue of course!
What I love most about this recipe is that if you’re hosting a 4th of July BBQ, you can pre-bake a whole bunch of these simple and delicious vanilla cakes. Then you just have to set up a decorating station with your favourite red, white, and blue candies, and let your guests do the rest of the work. You get to take it easy during the party, and they get to have a blast piling their very own cake with candy. Win-win!
For the Vanilla Cakes
Vanilla Cake Tools and Ingredients
3 ¾ cups all purpose flour
1 ½ tablespoons baking powder
1 ½ cups unsalted butter, room temperature
2 ¼ cups granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
6 large eggs
1 ½ cups milk
Electric or stand mixer
10-inch square cake pan
You’ll find the full recipe over here. I baked one 10" square cake. From that I cut six 3" x 4" rectangle and cut the cakes into two layers.
For the Red, White, and Blue Vanilla Buttercream
Red, White, and Blue Vanilla Buttercream Ingredients & Tools
400g granulated sugar (approx 1 3/4 cups)
1/2 cup of water
8 large egg whites
1 pound (454g) unsalted butter, room temperature
1 teaspoon pure vanilla extract
Gel food colouring (red and blue)
You’ll find a full how-to right here. Don’t be afraid with the red and blue food colouring – we want to make those stars and stripes proud! I filled my cakes with a layer of white buttercream, and crushed red, white, or blue candy. Then placed the second layer on top and crumb coated.
For the Assembly
Go wild at the candy store! Pick out your favourite red, white, and blue candies. I used:
Red and white candy sticks
Red luck rice pin-wheels
Gum paste stars
Mini blueberry hard candies
Wilton cake comb
Piping bag and tip
I covered one of my cakes in red buttercream, and ran my Wilton cake comb over it to make buttercream stripes. You’ll want to do this while your buttercream is still soft, so the ridges from the comb will be nice and smooth. Then I used a #20 star tip to pipe white buttercream onto my second cake in neat little rows. For my blue cake, I used a palette knife to create a completely smooth blue buttercream surface.
Now the fun part – decorate! No instructions necessary. Let your heart be your guide. Time to take a bite, and let the taste bud fireworks begin!