Add Some Pizzazz to your Patriotic Cake

May 20th, 2014 by Erin Gardner

Hi! I’m Erin Gardner, owner of Wild Orchid Baking Company and author of Great Cake Decorating. To me, summer fun means friends, family and food! While many of my summer days are spent whipping up wedding cakes, I still like to put together a little something special at home.

erin-gardner-final2This cake is a mini version of my Stars & Stripes cake that was featured on The Cake Blog, as well as in Great Cake Decorating. My goal was to design a cake that would add an elegant touch to typically casual summer events. The bright, bold colors of Wilton’s new Decorator Preferred Fondant are perfect for this project.

The bunting technique in this design is extremely versatile. You can swap in school colors for a fun graduation cake or use primary colors to create a cake with a circus feel. Wilton’s Decorator Preferred Fondant works well with this technique. It’s pliable texture is helpful when moving and pinching the bunting to create the illusion of fabric.

You will need:
– One 6” x 5” round cake, covered in Wilton White Decorator Preferred Fondant
– 1 pound of Wilton White Decorator Preferred Fondant
– 1 pound of Wilton Blue Decorator Preferred Fondant
– 8 ounces of Wilton Red Decorator Preferred Fondant
– Plastic rolling pin
Round cookie cutter set
Fine tip paint brush
Piping gel or water
– Plastic wrap
– Knitting needle or skewer
– Sharp knife

Cover your cake with fondant before making your bunting. Adding your bunting later on will be much easier if you have a smooth, firm, thoroughly chilled cake.

To make the bunting:

1. Roll out about 4 ounces of white fondant to 1/8-inch thick. Cut from it a 5-inch circle and cover it with plastic wrap. Do the same with a piece of blue fondant. Remove the plastic wrap from the white circle, and lay the blue circle on top of the white one. Use a 3 1/2-inch round cutter to cut through the center of the blue fondant; don’t cut through the white layer. Remove the blue fondant from the middle to expose the white fondant. Cover the blue and white circle with plastic wrap.


2. Roll about an ounce of red fondant to 1/8-inch thick and cut out a 1 1/2-inch circle. Remove the plastic wrap from the white and blue circle and place the red circle in the center of it. Very gently roll a plastic rolling pin over the circle to make sure the pieces stick together- just don’t warp the circle or pattern. If the circle loses its shape at all, use the 5-inch circle cutter to recut the edges back into a perfect circle.

3. Use a sharp knife to cut a V-shaped wedge from the circle- just as you would cut a slice of pizza. The wedge should be about a fifth of the size of the circle. Discard the wedge or save it to use as a cupcake topper.

4. Place the circle in front of you so that the area where the wedge was cut is at the top. Slide a knitting needle or skewer under the circle from the bottom toward the center. To create the center ripple of the bunting, use the skewer to pull the fondant up slightly, allowing the sides of the circle to drape down.
5. Repeat the rippled technique to the right of the center ripple. The top edge of where the wedge was cut should now be close to horizontal. Repeat on the opposite side.

6. Use a sharp knife to trim the top edge of the bunting to create a crisp horizontal line.

7. Apply the bunting to the top edge of the cake. Brush the area of the cake with a little water or piping gel. With one hand, gently position the bunting into place; with your other hand, press the flat portions of the bunting against the cake to firmly adhere. Repeat this process all around the cake.

To make the twisted rope:

1. Using your hands or an extruder, roll each color of the remaining fondant into a 1/4-inch-thick rope that’s about 19-inches long.

2. Lay the ropes next to each other and pinch them all together at both ends. Twist the ropes together starting at the ends, working your way towards the center.

3. Wrap the rope around the base of the cake and trim away any excess.

Erin Gardner Erin Gardner developed her cake decorating skills as a pastry chef in numerous New England kitchens, most notably at Boston’s legendary Locke Ober. After a sugar flower class in NYC, Erin struck out on her own with Wild Orchid Baking Co. Since opening her shop, she’s a won on Food Network’s Sweet Genius, and received nods from both Martha Stewart Weddings and Brides Magazine as one of the top pastry pros in the country. Her cakes have also been featured in Town & Country, The Knot, OK Magazine, Grace Ormonde, American Cake Decorating, Cake Masters and more. In addition to making wedding cakes, she now teaches from her NH cake studio and as a Craftsy instructor. When she’s not playing with sugar, Erin can be found enjoying the gorgeous New Hampshire seacoast with her husband and son.

2 Replies

  1. Ana says:

    Y like de producs wilton is very good your ideas

  2. Ana says:

    Me gustan mucho los productos wilton me ayudan en mi decoración de tortas ,gracias

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