Independence Day Velvet Cake

Tania moved to New York from Jakarta, Indonesia, in February and started career classes at the Institute of Culinary Education in March to pursue a path to cake artistry. For her first Independence Day in the United States, she wanted to make a cake that represents the celebration while showcasing her art. She chose red velvet because it's a traditional cake of America and made the inside reflect the nation's flag.

"When you cut each slice, each angle is different, but all of them are one," Tania says. "I want movement to embrace the cake and the shape to celebrate the holiday, which is why flowers are popping out."

She uses cake ring molds to create the flag shape, uses buttercream between the layers and for masking, colors the fondant with gel food coloring and lemon extract, and rips the edges of the fondant by hand for the ruffle-like effect that's her own abstract design.

"New York is big for me. This place is a part of my cake journey," Tania says. "New York is about flowers and cakes for me, so the way I present the Fourth of July here is with petals and cake."

Explore The Art of Cake Decorating at ICE.

Recipe

Independence Day Velvet Cake

By Tania Tara

Ingredients

For the red and blue velvet cakes:

• 203 grams sugar
• 215 grams canola oil
• 100 grams eggs
• Red gel coloring, as needed
• Blue gel coloring, as needed
• 213 grams cake flour
• 30 grams cocoa powder
• 5 grams salt
• 160 grams buttermilk
• 5 grams vanilla
• 10 grams vinegar
• 6 grams baking soda

For the white cake:

• 102 grams sugar
• 108 grams canola oil
• 50 grams eggs
• 106 grams cake flour
• 2 grams salt
• 80 grams buttermilk
• 2 grams vanilla
• 5 grams vinegar
• 3 grams baking soda

For the buttercream:

• 340 grams egg whites
• 680 grams sugar
• 1,020 grams butter

Directions

For the red and blue velvet cakes:

1. Place sugar and oil in a KitchenAid mixer and mix utilizing the whisk attachment.
2. Add eggs gradually and mix well.
3. Add the food gel coloring as needed until satisfied with the color (red gel for red cake and blue gel for blue cake).
4. Add the sifted dry ingredients, alternating with buttermilk and vanilla, until just combined.
5. In a separate bowl, combine the vinegar with the baking soda and quickly add to the rest of the batter, mix for 10 seconds to ensure even distribution.
6. Divide the batter evenly into 6-inch cake pans that are buttered and lined with parchment paper. Bake at 350 F.
7. Let cool, unmold, prepare for masking and covering with fondant.

For the white cake:

1. Place sugar and oil in a KitchenAid mixer and mix utilizing the whisk attachment.
2. Add eggs gradually and mix well.
3. Add the sifted cake flour, alternating with buttermilk and vanilla, until just combined.
4. In a separate bowl, combine the vinegar with the baking soda and quickly add to the rest of the batter, mix for 10 seconds to ensure even distribution.
5. Divide the batter evenly into 6-inch cake pans that are buttered and lined with parchment paper. Bake at 350 F.
6. Let cool, unmold, prepare for masking and covering with fondant.

For the buttercream:

1. Combine the egg whites and sugar in a KitchenAid bowl, mix well with whisk, place over simmering water.
2. Keep whisking mixture until it reaches approximately 140 F.
3. Remove from heat, place the bowl in the mixer, whisk until it’s cold so it doesn’t melt the butter.
4. Change the whisk with the paddle attachment, then add the butter into the bowl. Mix well until no lumps of butter remain.

To assemble:

1. Bake the red, blue and white cakes.
2. Layer each with buttercream, you can also alternate with cream cheese frosting.
3. Mask the cake with the buttercream.
4. Cover with fondant as desired.

Design your own cake project in ICE's Pastry & Baking Arts program.