How serendip­i­tous that cook­ing and pho­tog­ra­phy com­pli­ment each other so well! Noth­ing inspires me like a gor­geous pic­ture of food. The inter­net in regards to food is like a crazy, inex­haustible buf­fet of eye and mouth candy!
There are some recipes though, that I book­mark in my ‘Put in here so I don’t lose you amongst the hoards of other recipes I have saved’ file. I was just so enchanted with Elissa’s Inde­pen­dence Day Cake posted on her 17 and Bak­ing site site that I pushed it right to the top of the ‘PIHSIDLYATHOORIHS’ file. I have spent con­sid­er­able time perus­ing Elissa’s recipes and implore you to do the same. Next in my list of recipes to try from Elissa’s site? Lemon Scented Pull Apart Cof­fee Cake. One you have your red layer, your blue layer, and your white layer, you will need to slice the red and white layer hor­i­zon­tally with a long, ser­rated knife.
Next, take one red half-layer, and one white half layer and stack them on top of one another.
Using a cir­cle tem­plate as a guide, cut a cir­cle exactly cen­tered through all three lay­ers of the blue, white, & red. When­ever I slice a cake, espe­cially with cream cheese frost­ing, or ganache, I use a sharp knife that has been dipped in very hot water and wiped dry.
In a mix­ing bowl, cream together the but­ter and short­en­ing until very well incor­po­rated and very light in color.
Add the egg whites, one at a time, beat­ing very well and scrap­ing down the sides in between each addi­tion. Make sure all ingre­di­ents are well incor­po­rated, but take care not to over beat the bat­ter. Bake the two lay­ers in the oven for 27–32 min­utes, depend­ing on your oven and alti­tude. A lit­tle tip I found out about awhile ago to bake a level cake (with­out spend­ing money on those Wilton strips), is to use a wet towel. I am mak­ing this for a 4th july party on sun­day, I hate cream cheese so instead I am using marsh­mal­low cream and cov­er­ing it in a marsh­mal­low fon­dant.

Since you are now a part of the Food­ista Fea­tured Blog­ger of The Day Com­mu­nity, we’ve cre­ated a spe­cial badge for you to dis­play proudly on your blog side­bar. We are really enjoy­ing your blog and look for­ward to see­ing your recipes, tips and tech­niques on Foodista!
An exhibition exploring the effects of plastic on our environment and the possibilities we discover when this waste is re-imagined.
The lowly plastic bottle, overlooked, discarded, unloved, it will end up along with millions of others, clogging up land fill sites or slowly turning into plastic soup in the ocean. But secretly, quietly, it longs to be an object of beauty, dreams of people gasping with admiration and respect at its versatility and beauty. From delicate jellyfish to wild spiky balls of colour; this is your chance to see those bottles in a whole new light. I have books that I likely will never actu­ally cook from, but nev­er­the­less, I pour over them with rapt fas­ci­na­tion! You can use any ver­sion of white cake you want, boxed or from scratch, although after scrolling through the com­ments left on Elissa’s post, it sounds as though a denser, heav­ier cake is eas­ier to work with.
I recently began using Wilton’s Bake Even Strips and I can’t believe what a dif­fer­ence it makes! Using a small off­set spat­ula or knife, spread a very thin layer of frost­ing around the inside of the blue ring.
You just spent a fair bit of time get­ting the air into the cake, don’t deflate it by being too aggressive. The cakes will be done when they spring back to the touch in the mid­dle and barely begin to pull way from the sides. Use a knife to loosen the edges and care­fully remove from pans and let fin­ish cool­ing on a rack.
My wife and I run a party rental com­pany and are always look­ing for new ideas to jazz up our par­ties.
Miss Tammy you never cease to amaze me… A fab­u­lous cook, awe­some quil­ter fan­tas­tic mom and the list goes on and on!!!
I don’t think I’ll have a chance to make this for this 4th of July, but I’m book­mark­ing it for next year!

Also mak­ing it two lay­ers because there are a lot of peo­ple and adding straw­ber­ries around the out­side to decorate. Your blog for Coolest Fourth of July Cake will be fea­tured on the Food­ista home­page for 24 hours.
I’d absolutely sug­gest chill­ing or even freez­ing a boxed mix cake to help with the cut­ting. I make mine ahead of time and wrap in plas­tic wrap and store in the refrig­er­a­tor for a day.
You don’t really want to see this layer of frost­ing, it’s just to help adhere the lay­ers. The only change I’m going to make is the frost­ing, and that’s only because I fell in love with a sweet cream but­ter­cream frost­ing that is so awesome.
Then, when I’m ready to slice, I fill a pitcher with hot water and dip the (hope­fully pretty sharp) knife into the water, wipe it dry with a clean cloth, and make my cut. I have a huge com­puter file of recipes I can’t wait to try, even though it would take me a life­time and a half to get through them all! She delights in the pho­tog­ra­phy side as well and as a result her pic­tures fall into the beau­ti­ful category. They insu­late the out­side of the pan so the outer edge of the cake doesn’t bake faster that the mid­dle, thus pre­vent­ing domed tops and cracked mid­dles.
I’ll con­sider myself lucky that I found them for such a deal, and I’ll have to try the towel tip! Place the red cir­cle on top and press down care­fully, try­ing to make the top lay­ers even. I love the 4th so much, I made flag cakes one year, but my hands shake really bad, so my dec­o­rat­ing skills leave some­thing to be desired. My stripes were wavy — we’ll just say the flags were wav­ing in the breeze … This is so per­fect!

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