Are you all ready to celebrate the 4th of July? I’m getting there. Instead of it just being the 4th of July (which is reason enough to celebrate BIG), we’re having a party to also celebrate my oldest son’s graduation, 18th birthday and the 4th of July.
I can hardly believe I almost have an 18 year old son. A son who’s graduated from high school and is about to start a real job. He’s grown into an amazing young man and I’m so, so proud of him. I can hardly wait to see what God has for him in the future.
But before I get all soppy and start crying… can I just say that I’m not old enough for this?! No really… I’m not. Just yesterday I was 18 years old. So it’s not really possible that I’m old enough to deal with this.
Forget it. I’m just going to pretend that the party on Saturday is just for the 4th of July. No kids are growing up and graduating. Nobody’s talking about moving out. Nobody is going to cry all day and wish life would slow down.
That aside… I have lots of work to do to for my 4th of July party.
I have to clean. Clean some more. Plan a menu and cook. Buy fireworks. Make a birthday cake. Clean. Oh – did I say that already?
Okay – seriously – the cake. I had to make this 4th of July cake early to share with ya’ll because my son has requested a Tetrahedron cake for his birthday. Ya’ll. A TETRAHEDRON. CAKE.
I blame myself…. math lover that I am. He’s obsessed with Geometry and couldn’t possibly ask for anything normal, and well… I blame myself. You see, he’s not normal because I’m not normal. But that’s a post for another day.
Will he be getting a tetrahedron cake? Probably not. But nevertheless, I do have to bake some kind of cake for him, so the 4th of July is just for YOU!
Anyway… this post is getting extremely long and I haven’t talked about the 4th of July Cake yet:
So let’s do that. I don’t have pics of the actual cake mixing and baking, but I’m sure you can figure that part out.
Start by mixing up a white cake recipe. I used my favorite white almond sour cream cake recipe here. Divide the batter into three bowls, then color one of them red and one blue. I use Americolor gel colors (Super Red and Royal Blue for this cake).
Then bake the batter in three separate pans. I used 7″ round pans (Magic Line pans are my faves). You could also use 8″ round pans… the layers will just be a little skinnier. So bake the cakes, let them cool, and stack them up with a little frosting between each layer.
The inside will look like this:
Okay – so it’s all stacked up and we’re ready to decorate.
I have mine on a cardboard cake round sitting on my turntable. I also mixed up vanilla buttercream frosting, put around 1/2 to 1 cup of buttercream in 3 separate bowls and colored one red, one blue, and left one white.
I guess I could’ve gotten away with leaving the white in the mixing bowl, but you know – why go practical when you can mess up one more bowl?! Haha!
Then using a small spatula, I smeared on the frosting – blue on the bottom third, more white in the middle, and red on the top third and then the top of the cake. If you want your stripes to be more clean and neat, you could pipe on the frosting (see how to do that in my Candy Corn Cake Tutorial), but I wanted to keep this one simple – easy – and not mess up more dishes 😉
Then also smooth the top and you’re all done.
I moved my cake to a simple white cake stand then I added Edible Silver Glitter Stars.
Because a 4th of July Cake wouldn’t be complete without stars, right?