In the past, I’ve used both fresh fruit and brightly colored sprinkles to finish off a cake (or cupcakes) and give them a festive look. This is particularly true for 4th of July desserts, where I like them to have a red, white and blue theme to them. This year, I wanted to do something a little bit bigger – ok, a lot bigger. I ended up making a three tiered layer cake with a red, white and blue theme to it!
I used red and white fondant to cover the layers of cake, and cut small stars out of the leftover fondant to decorate the cake. If you’re wondering where the blue is, I used my Red, White and Blue Velvet Cake as the base recipe for the layers, so there is blue inside when you cut the cake! I made two batches of the cake recipe and baked them in 9-inch, 7-inch and 6-inch pans. If you’ve never tried a tiered cake before, start off small with two tiers so you don’t feel overwhelmed at the prospect of decorating so many layers of cake – the result is just as impressive!