July 4th Cake

filed under: Miscellaneous on July 2, 2011

I have made a flag cake before.  It was ok.  But I wanted to kick it up a notch.  Make something really wild that no one* had done before.

*There is a reason no one had done it.  Its crazy. 


I decided to make a cake that was twenty five layers.

Um.  Why would one decide to do something that is seemingly impossible and has no historical accuracy or reference?


I don’t know.

Banging. Head. Against. Wall. Repeatedly.

I think I had too many cups of coffee the day I decided to make this.



That being said, I decided to continue my blogs ‘ruffle’ theme and make vertical stripes on the exterior.


Pretty little red, white, and blue ruffles.  I think I am addicted.

How does one serve a twenty five layer cake?


By chopping it in half thats how!

Then I cut myself a slice, hummed at little America the Beautiful and had a bite.


Red Velvet Cake with White Cake with buttercream frosting.

Here’s to you!  I am hoping you are enjoying your long weekend, that you are soaking up the sun, that you are giving yourself a break and relaxing, and that you are with people you love.

Happy 235th Birthday America! You dont look a day over 200. 😉

See my other patriotic desserts here!

Red, White & Blue Pancakes

Patriotic Cupcakes

Patriotic Rose Cake

Red, White & Blue Surprise Inside Cake

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  • Janeen Donati says:

    WOW! This cake is Awesome!! SO CUTE! What tip did you use on the top of the cake; i lOVE IT! Thanks.

  • Marjorie says:

    This is some serious amazingness!!! It’s surely one thing to try in life (just one time it seems 😉 )!!!

  • mariko says:

    you are sooo clever! you really inspire me xx

  • Christen says:

    Did you use a structure inside of this cake to support all the layers? I am looking to make a tall cake (not quite this tall!! impressive!) and am worried about it being to tall/heavy. How many layers, 2 inch thick, would you stack without support?

  • Norma Perez says:

    What tip was used to make those ruffles? It’s awsome.

  • Marika Dingli says:

    The perfection in this cake is stunning. Impressive!

  • jennifer reed says:

    just saw this for the first time and im in love!!!! i think i will make it this year however i don’t think i will quite so ambicious with the 25 layers. perhaps 10 or so. thanks for such an awsome idea

  • Susan E says:


  • Hayley @ The Domestic Rebel says:

    Well it’s gorgeous, albeit labor intensive. This is what the forefathers would have wanted, anyways. I’m pretty sure they’d flip for a pretty ruffle cake like this!

  • Katrina says:

    Pretty amazing!

  • gena says:

    what tip did you use to make the ruffles?

  • Elizabeth (Cakes by the Pound) says:

    Happy 4th of July!
    I would like to know how to share some photos with you. I made a version of this cake this weekend for my family and it was a hits. Thank you for sharing your ideas with us!

  • Jolene says:

    I was frustrated that so many ‘flag’ cakes didn’t have the correct number of stripes- but I only used red cake and used buttercream for the white stripes. Yes- it made for a VERY rich and decadent cake- but it was a bit more tolerable to take a bite out of. 🙂 I did the blue part in the middle,instead of around the cake as you did. But I completely respect your choice! But- my family is a fan of frosting- so they like more frosting than cake. 😉

  • Maureen says:

    This cake rocks! What tip size is it? 127? 401? Thanks!

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