You really can’t go wrong with red velvet anything for the fourth of July… or any time really, can you?
I love the look of a deconstructed cake. It’s a bit old-fashioned looking and oh so charming. The strips really work for an Independence Day themed desert as well. Add in some blueberries and viola!
But here’s my thing…finding a red food dye that is natural. There seem to be a few options available now a days but I could not find anything in any of my local stores. I did order from one company but it did not arrive in time for this post. Do any of you out there use a natural food dye that you would suggest? I’d love to some feed back and dialog about some options in the comments.
Meanwhile, the cake! I made two layers for this one, splitting them in half to create four layers total. I use these awesome Wilton Bake Even Strips when I bake cakes. It somehow keeps my cakes from doming. Love it!
After baking and letting cool, I wrap my cakes and put in the refrigerator for at least two hours or overnight. This helps me get a good horizontal slice when splitting them in half and also minimizes the crumbs. The trick to adding the frosting without getting crumbs? Scoop a big dollop in the middle and using a spatula, push the frosting back and forth slowly until you reach the edges, never allowing the spatular to touch the cake. (You can also pipe it on.)
I also love my Wilton Rotating Cake Stand. This thing rocks and makes my life so much easier. (Wilton does not sponsor me, I just really think these are great products and use them all the time.)
I used about 3/4 cup frosting between each layer. You could easily do one full cup but I thought that might be too much frosting with all the layers. Continue stacking the layers, with frosting in-between and when you get to the top layer, add a bit more frosting. My top layer has about 1 1/2 cups frosting. I decided not to pipe this cake as I just wanted a homemade look. I did swirly patterns and topped with fresh raspberries and blueberries, adding some along the bottom as well.
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