American Memorial Day Cake (2020)
Steps involved
Make cake layers
Make buttercream (no color)
Split and color buttercream
Assemble and ice cake
Pipe design onto parchment or acetate sheet
Transfer icing to decorate
READ BEFORE CONTINUING: The following recipes are scaled to make the cake pictured above -- a 4 layer cake made with 6-inch round cake layers. If you wish to make a smaller cake, please scale down these recipes.
recipes used
1 - 1.5 batches Italian meringue buttercream
I made this buttercream vanilla flavored by adding 1 tablespoon of vanilla to my 1.5x batch (can add less or more to taste) *I also added some cocoa powder to the black icing to darken it - more information under the "colors used" section
Colors used
To get these colors, I used Wilton's Color Right Food Coloring System and Wilton's Gel Icing Color in Black.*
For the icing:
The colors may differ depending on how much icing you're coloring and the starting color of your buttercream (certain butter brands are more white or yellow which can make the buttercream whiter or more yellow). These are the amounts I used and should get you close.
Red Icing:
Crimson: 75 drops
Red: 30 drops
Blue Icing: *may need a few extra blue drops than I have listed
Blue: 105 drops
Black: 3 drops
Red: 5 drops
Yellow: 27 drops (do these last in case you don't need them)
Black Icing:
For detailed instructions on how I get dark black icing, click here.
Supplies/tools
To find the tools I use for almost every cake I make and decorate (including pans, cake boards, icing smoothers, etc.), click here.
The supplies/tools below are specifically for decorating this cake, which I used in addition to the ones in the link above.*
*Some of these links may be affiliate. As an Amazon Associate I earn from qualifying purchases. I earn a small amount from some purchases, however, this does not affect my recommendations.
Decorating the cake
After the cake has been assembled and iced:
Store the iced cake in fridge while completing next steps.
Cut a piece of parchment or acetate long enough to wrap around the whole cake (at least 19.5 inches) and tall enough to cover the side of your cake. Cut another piece that can cover the top of the cake if you choose to do a design on the top as well.
Add each color icing to it's own piping bag, fitted with a round piping tip. (I like to use a coupler as well so I can switch to different size piping tips if needed)
Optional: Print out or draw a design on paper so you can have something to trace for the next step. I used part of this image to trace for my design.
Lay your parchment paper or acetate on the counter over your design. (If you're choosing to do a design on the top of the cake as well, I recommend doing that design first, following steps 6-13, refrigerating until firm, and then repeating steps 6-13 for the sides of the cake)
Trace your design in icing with the appropriate colors. I like to outline the small details, like the lettering or borders of each color first, with a small piping tip and then switch to a larger one to fill in the larger spaces of color.
Optional: Once the design is piped, you can gently run an offset spatula over the design to remove some air bubbles and make it an even thickness to help it adhere to the cake evenly.
Check on the cake that has been in the fridge - you want the icing to be firm to the touch before moving forward.
Once cake is cold and icing is firm, remove from fridge.
Carefully pick up the parchment or acetate and wrap it around the cake [or place on top for the top design]. *This works best if you have a cake turner or a person turning the cake for you as you go.
Use your hands or an icing smoother to smooth the parchment or acetate on the cake, making sure it is flat against the side of the cake--not wrinkled. Keep the parchment paper or acetate wrapped around the cake and place in the fridge until the icing has become firm.
Once firm, peel back a corner of the parchment paper or acetate to make sure the icing stays behind. If the icing comes off with the paper, stick the cake back in the fridge and allow to cool for a little while longer. If the paper comes of cleanly, take the cake out of the fridge and gently remove the parchment paper, leaving the icing behind.
Use an offset spatula to remove any icing that may be hanging over the top edge of the cake and clean up the seam of the wrapped icing if necessary.
Slice and enjoy :)
SCROLL DOWN FOR VIDEO
