This Red, White and Blue Tie-Dye Cake made for the 4th of July is the love child, so to speak, of two very popular cakes that I shared with you in the past few weeks, the Melting Rainbow Cake and the Rainbow Tie-Dye Surprise Cake.This baby was born out of so much love, from you the readers, that is.
It’s always my hope that when I bring life to a project that it will be accepted and cherished, and dare I say, popular.
Can you see the family resemblance?
Both of the bright colorful cakes were created for my gig over at Tablespoon.com. Being able to share my work on the Tablespoon site, opens my projects up to a much larger audience than my own. Collectively those cakes have been seen by millions of people, which is unbelievably amazing. They are the most popular projects I’ve created.
This is all pretty exciting for me.
That excitement couldn’t be contained.
I usually give my cakes away to friends and neighbors, but this one I wanted to keep all to myself. When I told my husband I wasn’t happy with the look of the first cake, he laughed and told me I just wanted to make another one so I could eat it too. I think he was right.UPDATE:
Here’s my latest version of the cake. I made this cake for Valentine’s Day.
recipe adapted from Betty CrockerIngredients:Coconut Cake –
1 Betty Crocker Super Moist White Cake Mix
3 egg whites
1/4 cup water
1 1/3 cups coconut milk well shaken and stirred (from a 14 ounce can, reserve rest for frosting)
1/2 cup sweetened coconut
red and blue gel food coloring
1 – 10 ounce bag Wilton Coconut Candy Melts*
2 2/3 cup powdered sugar
remaining coconut milk from 14 ounce can used for cake mix (a little more than 1/3 cup)
1/2 cup (1 stick) butter, softenedRed Ganache –
2 ounces Wilton Red Candy Melts, finely chopped
2 tablespoons heavy whipping cream
2 teaspoons light corn syrupBlue Ganache –
2 ounces Wilton Blue Candy Melts, finely chopped
2 tablespoons heavy whipping cream
2 teaspoons light corn syrup
*Wilton’s Coconut Candy Melts are a limited edition and are only available for a short time, which is so sad. I’ve stocked up on them and will be making more treats using them soon. So, if you want to try this unbelievably amazing frosting, you need to do it this summer, before the Coconut Candy melts are all gone. I found them at Michael’s, but they also an be purchased from Wilton.com. If you can’t find them, just use white candy melts and add 1/4 – 1/2 teaspoon coconut extract to intensify the flavor, if you like. You can even stir in some sweetened coconut.
12 or 13 inch long loaf pan**
Reynolds Non-stick tin foil or use shortening and flour or non-stick flour cooking spray
mini food processor or knife
optional, 5-7 small star shaped cookies cutters of varying size
**You can use a regular 9 inch loaf pan, if you don’t have a long one. The shape of the cake will be different, but will look pretty cool too.
Either line loaf pan with non-stick tin foil or grease with shortening and dust with flour or spray with non-stick flour baking spray. I prefer the tin foil. It’s easy and clean.
Pipe a small amount of blue batter in a squiggly pattern into pan. Pipe on some white then some red. Repeat until all the batter is gone.You have twice as much white so that it actually shows through.
Bake for 45-50 minutes until a toothpick poked into the center of the cake comes out clean.I used Wilton Cake Bands to make sure the cake baked evenly. They keep the sides from browning too much which is especially nice with this cake, so you see more red, white and blue.
Allow the cake to cool completely. Level the cake by cutting off any cake that is domed on top. Cut a cake board so that it is 1/4 inch bigger on all sides of your cake. Set cake on board. I found it best to flip the cake upside down. That way I had a nice smooth surface to frost.
Make the frosting. Pour Wilton Coconut Candy Melts in a microwave safe bowl. Heat on high for 30 seconds. Let sit in microwave for 1 minute, then stir. Heat again on high for 25 seconds, let rest 1 minute, then stir. If not completely melted heat on high for 10 second increments, stirring after each until melted.
Pour powdered sugar, room temperature coconut milk, butter. Add hot coconut candy melts, stir to combine, then beat on medium speed until the frosting becomes light and fluffy.Note: If any of your ingredients are cold or the candy melts stick to the sides of your bowl, your candy melts can harden and form little hard bits in your frosting. Try to pour the candy melts into the ingredients so they don’t touch the sides. If you end up with hard bits in your frosting, gently warm it in the microwave to allow them to melt, then beat until fluffy.
Arrange 5-7 small star shaped cookie cutters over the top of the cake. Gently press them into the frosting just far enough that they will keep the ganache from seeping underneath.
Make red and blue ganache. Pour 2 ounces of the colored candy melts into a small bowl, pour on 2 tablespoons heavy whipping cream and 2 teaspoons corn syrup. Microwave on high power for 25 seconds, let sit in microwave for 1-2 minutes then stir. If not all melted heat on high for 10 second increments until melted.You want the ganache to be thin enough to drip but not so thin that it just drips off the side of the cake, so you may need to allow it to cool slightly. As you are working, you may need to warm it slightly, also.
Start at one end of the cake an drizzle on some blue, then some red, then blue, and red, until you’ve made your way all around the cake. Once you’ve added dribbles to the side of the cake, fill in the top, being sure you don’t dribble any ganache inside the star shaped cookie cutters.
Allow the ganache to harden, then remove the cutters.
and link back to Hungry Happenings.
to share in the Readers’ Gallery
Items used to create this project are available on Amazon.com (commission earned for sales)