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6 Red White and Blue Cakes for 4th of July, Independence Day, American Flag Day, Union Jack, Jubilee
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Sep 6, 2024
In this tutorial I'll show you 6 ideas for patriotic red, white and blue cakes, sharing the techniques for each design and also tips on making your frosting bright blue and really red. *Take my FREE course on 10 Frosting Techniques on my ONLINE CAKE SCHOOL https://www.britishgirlbakes.com/free-course *JOIN the ClubPLUS for access to every MasterCourse, MiniCourse and Live Workshop on the British Girl Bakes cake school https://britishgirlbakes.teachable.com/p/join-the-clubplus *My 4 Minute Buttercream recipe https://www.britishgirlbakes.com/recipes/buttercream-frosting/ *READ a written version of this tutorial (with photos!) https://www.britishgirlbakes.com/6-red-white-and-blue-cakes/ *My tutorial on Homemade Cake Toppers https://youtu.be/BDbFB55IE8w *SUBSCRIBE to my channel for a new cake decorating tutorial every week! *SAY HI!
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I'm going to share you six ideas for patriotic red, white and blue cakes
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sharing the techniques for each design, and also tips on making your frosting bright blue and really red
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For this first design, all you need is an offset spatula or palette knife
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Spread a thin layer of red or blue frosting around the bottom of a cake after frosting at white
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And you can wait for the white frosting to set before you do this, or spread this color on straight away
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Use the tip of your offset spatula or even the back of a spoon to swipe the frosting upwards diagonally
0:34
pulling it upwards around the cake to create this pretty rustic texture
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You can do exactly the same thing around the top of the cake to match the bottom
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spreading a thin layer of red or blue frosting around the top and then pulling the tip of your offset spatula downwards diagonally
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I love the uneven top edge of this, but if you want it to be straight
0:53
I recommend this technique since red and blue frosting are so bold that they can stain the white frosting
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on the top of the cake. Put the cake in the freezer for 15 minutes and then pour some boiling
1:02
water into a glass and dip a knife into it. Trim around the top edge of the cake
1:07
slicing off the frozen frosting and leaving a neat straight edge behind. Berries are naturally
1:13
red and blue and make pretty and delicious decorations. You can line them up around the bottom
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or top of a cake and if you've just frosted the cake and the frosting is still soft
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the berries will stick to the frosting easily If the frosting has set so it firm you need to to spread or pipe a little bit of fresh frosting over the area where you want to put the berries Then press the berries gently into that frosting to attach them When this frosting sets the berries
1:38
will be held securely in place so you can move the cake or transport it, worry-free. If you want
1:44
to be more dramatic with your berry placement, arrange them in diagonal rows to completely cover
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the cake. The neatest way to do this is to choose an order, in this case, raspberry, blueberry
1:53
blackberry, and press the berries one layer at a time into the frosting on the cake
1:58
I'm not using strawberries because if the berries are a similar size, like raspberries
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blackberries and blueberries are, they'll support each other as you layer them
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And also, using similar sized berries will create the clearest diagonal lines on the cake
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A red, white and blue cake with so much fruit on it that it's almost healthy
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You can use berries to add red, white and blue, to any cake, like this chocolate cake
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which is perfect if you want to make a cake look patriotic but still keep the focus on the
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flavor of the cake instead of using coloured frosting. For a vintage look, use piping to add lots
2:31
of texture and colour to a cake. Use a round cookie cutter, pushing the bottom half into the frosting
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to imprint semi-circles around the cake as a guideline before you start. This is a petal tip and it's
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a tiny one, a number 102, because this is such a tiny cake. You'll find a mini cake course and hundreds
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of other cake designs and decorating techniques on my cake school and join my club plus to get access to them all The link is in the top of the screen and in the video description The trick for these ruffles is to hold the wide end of the petal tip pressed against the cake and point the narrow end downwards
3:05
wiggling your wrists slightly as you pull the piping bag and that creates ruffles in the piping
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Another way to use a petal tip is to make these wavy ribbons, and for these you'll need the wide end of the piping tip
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to be pointing towards the middle of the cake, with the narrow end pointing out to the edge of the cake
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As you squeeze the piping bag and pull it around the cake, move it quickly up and down to make the waves
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This looks pretty at the top of the cake and also around the bottom. Pipe another ruffle using white, over the top of the first ruffle, layering them around the cake
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Keep the top of the piping tip, the wide end, pressed against the frosted cake
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to attach the top of the ruffle to the cake so that it doesn't droop. You can pipe these ruffles and this wavy ribbon onto the cake straight after piping the blue butter cream
3:49
or if you want to do the piping in stages, you can do it after the first color sets
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This is my four-minute buttercream and the recipe is on British Girl Bakes.com
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Now to add red, I'm using a small round piping tip, a number three, to pipe strands of frosting around the cake
4:05
My hands are really shaky, so if I can pipe these lines, you definitely can
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Keep an eye on the ruffles below so that your lines mimic that curve and line up above them
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Then pipe three tiny dots down from the join of each of the curved lines
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If your butter cream isn coming out of the piping bag easily it either too stiff so you need to add more milk to thin out the consistency or you need to twist the end of the piping bag to apply more pressure to it so that when you squeeze just gently the buttercream comes out I placing some buttercream roses
4:35
on top of this cake, and you'll find more ideas in my tutorial on homemade cake toppers
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and the link for that is in the top of the screen and in the video description. This next cake
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design is the quickest, because instead of frosting and then decorating the cake, the frosting is
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the decoration. After crumb coating a cake, spread red, white and blue frosting in layers
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around the cake to completely cover it and then use a cake comb to smooth the frosting. Or you
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could use a textured cake comb if you prefer. The colder the cake is, the less the colors will
5:04
blend together so the bolder the separation will be. This cake has been in the freezer for a few
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minutes, so the edges of each color are quite dramatic. Okay, a few tips for coloring buttercream
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For a really bright red, start with white or even pink buttercream and add a general
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square of gel color and you need more than you think. Red, blue and really any gel color
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will develop and darken with time so you can make the buttercream a bit lighter than you
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want it and then cover it with cling film or saran wrap or a lid and wait about an hour and
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you'll have an even bolder color. You can also put it in the fridge overnight covered or in a
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Ziploc bag to allow the color to develop. Which red white and blue cake design is your
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favorite? Tell me in the comments. Thanks for watching. Thank you
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