Happy Fourth of July! Last year for the Fourth of July, I had tonnes of fun making my mini Independence Day Cakes for my American YoYos, and this year I knew I wanted to go all out. They like to go all out in the USA, so that’s exactly what I wanted to do with this cake.

I’m making a Fourth of July Cake that’s as American as apple pie! This Apple Pie Cake will be brimming with sautéed apples sitting on top of my cinnamon spice swirl vanilla cake, and draped in pie crust fondant. Take a big slice out after your Independence Day BBQ, and settle in for a delicious bite during the fireworks. Watch me make my Apple Pie Cake in my ultimate Canadiana versus Americana showdown, where I rep my Canadian roots with a Poutine Cake



Where Do I Buy My Ingredients & Tools?? 

While I love being Canadian, I do envy the amount of ingredients and tools for caking you have available to you! If you're like me, and having a hard time tracking down supplies, I've organized most of them in a shoppable Parsel page right here

Baking Your Apple Pie Spiced Vanilla Cakes

Ingredients & Tools You Will Need:

6 lbs Yo’s Ultimate Vanilla Cake Batter - find my recipe here

1/2 cup Sugar

2 Teaspoons Cinnamon

1/2 Teaspoon Nutmeg

Two 3 x 9” round pans, lined with parchment



In a bowl, mix together the sugar, cinnamon and nutmeg until combined. Set aside.

Mix the batter according to my hand baking chart here. Then pour the batter halfway up both of your 9” round pans. Sprinkle the sugar and spice mixture on top of the batter.  Use a knife to swirl it slightly into the batter.

Pour the rest of the vanilla cake batter on top, and smooth the surface. I baked my cakes for 50 minutes at 350 degrees, but be sure to always check that your cakes are done using the toothpick test.

Cool your cakes completely in their pans.


Sautéing Your Apples!

Ingredients & Tools You Will Need:

6 Granny Smith Apples

2 Tablespoons Unsalted Butter

1/4 Cup Brown Sugar

1/8 Teaspoon Cinnamon

Sauté Pan

Vegetable Peeler

Apple Wedger

Cutting Board

Wooden Spoon


Peel and core your apples. Then use your apple wedger to cut them into even slices. Mix together your brown sugar and cinnamon in a small bowl. Sauté the apples in butter and cinnamon sugar over medium high heat. Add just the butter first, and then sprinkle with cinnamon sugar when they start to get brown.



You’ll want to cook them for approximately 30 minutes as they need to be completely cooked through. When you’re making a real apple pie, your apple mixture gets more time to cook in the oven, but that won’t be the case for our Apple Pie Cake apples. Set them aside in a glass bowl so that they can cool completely.



Carving Your Cake Into A Pie!

Ingredients & Tools You Will Need:

Simple Syrup - find my recipe here

Italian Meringue Buttercream - find my recipe here


Serrated Knife

Small Serrated Knife

Small Offset Spatula

Small Icing Spatula


Remove both cakes from their pans, and level them. You’ll want to remove the caramelization from both the top and bottom of the cakes. You can watch me do this here. Give them both a sprinkle of simple syrup to ensure that they stay moist throughout the decorating process.

Lay the cakes syrup side down since this cake will eventually be flipped. The top of these cakes will get another splash of moisture later when we top them with all those juicy apples.

Spread a layer of your  buttercream on of your cinnamon spice vanilla cake, and place the second cake on top. Chill your cake for 10 minutes or until you buttercream filling is firm before carving.




Using an 8” round cake pan as a guide, carve down your cakes with a serrated knife to make an a-line shape. Once you are happy with your A-line shape, give your entire cake a crumb coat and chill for about 20 minutes. Ice your cake a final time to get it extra smooth, and place it in the fridge until you’re ready to decorate.




Adding Your Pie Plate Fondant Details!

Ingredients & Tools You Will Need:

2 1/4 lbs White Fondant

Wilton Ivory Icing Color

Wilton Buttercup Yellow Icing Color

Icing Sugar

Rolling Pin

Paring Knife

Tin Foil

Sculpting Tool

Silver Highlighter

Clear Food Grade Alcohol (like white rum or vodka)

Silver Luster Dust

Paint Brush


I dyed my fondant the colour of pastry with Wilton Ivory Icing Colour & a bit of Wilton Buttercup Yellow Icing colour. I found it helpful to have a picture of pastry nearby to help me get the colour just right.

I rolled out my pastry coloured fondant to an ⅛” thick and used it to cover (what will become)  the bottom of the cake, cutting away an excess with a sharp paring knife. Then I took tin foil and folded it into an accordion pattern, and pressed the folded tin foil all around the fondant to make it look like a pie plate. Do this before chilling your cake, as it will be easier to press into the fondant.




Then I took my sculpting tool and accentuated the pie plate pattern by pressing in lines, moving the tool up and down all around the cake..

Now it’s time to paint this pastry shell like a tin foil pie plate! Take your silver highlighter and mix it with a bit of clear food grade alcohol. Paint the entire fondant pie plate. Put your cake in the fridge to chill. After the silver paint is dried, I used regular silver luster to dust on another coat of pie plate shimmer.



Now it’s time to sandwich this cake with another cake board so you can FLIP it!


Time To Get Crusty!

Ingredients & Tools You Will Need:

Star Cutter

2 Tablespoon Raw Sugar

1/8 Teaspoon Cinnamon

Brûlée Torch

Take some remaining pastry coloured fondant and roll it into two tubes that are about half an inch thick. I pinched them with my fingers to crimp it into a v-shape. Pick up your tubes, one at a time, and carefully place them on top of your cake. You’ll want them to overlap with the top so that they’ll appear just as a crust would spill over the pie plate. Pinch the tubes together to hide the seams. These seams will also be hidden once the lattice is on top.




Pile the top of your cake with your cooled apples, layering them across the top. Take the apples all the way to the borders of your fondant pastry. Spoon on the remaining apple juices. We don’t want to miss out on all that flavour.




Take the remaining pastry coloured fondant, and roll it out to an ⅛” thin. Cut the fondant into strips for a lattice. I measured in intervals to guide me, but didn’t cut them with a ruler. I wanted to give my pie a homey feeling, so I didn’t want them too precise. Straight, but not too straight.

Weave a lattice with your fondant strips. If you would prefer to make a full pie crust top, you can do this as well (but be sure to keep a hole in the top. You could even bake a crumble, and sprinkle it on top. Have fun, this is your pie!




I cut out three stars of pastry fondant to add a bit of extra Americana flair.



Mix a bit of your Wilton Ivory Icing Colour with clear food grade alcohol, and paint the fondant. Make sure to get the sides of the strips, not just the top. We want this Apple Pie Cake to look like it’s fresh out of the oven!

Blend the raw sugar with cinnamon to make the sugar look darkened and toasty. Sprinkle this over the pie.




Now it’s time to introduce you to Burnie! Oh? You don’t know Burnie? He’s my brûlée torch. All the best tools need a name. ;) Using a light setting, I brûléed the ends and then the lattice of my fondant pie crust. The sugar content of the fondant will actually allow it to caramelize. Brûlée just until the fondant sizzles. I don’t like my pie too well done.



Now place your Apple Pie Cake on the window sill to cool, and fire up the BBQ for some Fourth of July fun!