Today is day three in our new cake series, The 4 Cakes of July!  Four talented bakers were asked to create new designs inspired by the 4th of July holiday.  To bring the beauty and colors of the American flag to life in a modern cake design like none we had seen before.  And today’s cake is all about refined elegance!

This third American beauty comes to us from Rachael Teufel, owner of Intricate Icings Cake Design in Erie, Colorado.  Rachael has been inspiring us with her beautiful cakes for years now (like this tangerine and turquoise tango and this ruched design).  Rachael paints a grand picture with her sophisticated interpretation of this patriotic theme.  The American flag, fluttering in the wind.  The stars and stripes gently rippling in the warm summer breeze.  With delicate hand-painted ribbons and soft silvery stars, this design is perfectly tailored for an elegant affair.  It’s exquisite!  And it’s The 3rd Cake of July!

Rachael of Intricate Icings Cake Design shares the inspiration for her design:

“My inspiration for this cake was the US flag… deconstructed.  I incorporated a wavy red white and blue pattern on the bottom to symbolize the flag blowing in the wind by hand painting the stripes.  The top tier has 50 stars painted in a combination of blue and pearl shimmer.  The center tier highlights the hand made red sugar magnolia.”

I love how the hand-painted ribbons gracefully cascade around the bottom tier while the subtle stars encircle the top tier.  The red, white and blue ribbon backdrop provides such a bold contrast to the crisp white cake.  It’s magnificent!  Now, let’s talk about this incredible sugar flower, shall we?  The details are crazy good and definitely demand a close up…

This soft and feminine design redefines the concept of flag waving!  I love that Rachael embraced the bold side of this color scheme and yet created something so polished.  The sugar magnolia bloom is incredibly striking with its bright crimson red details.   The whole scene is simply breathtaking!

A special thank you to Rachael of  Intricate Icings Cake Design for the ultra elegant red, white and blue inspiration!  And to Revert Imaging for the incredible photography!

VENDORS & CREDITS:
Cake:  Intricate Icings Cake Design
Photography:  Revert Imaging

Today is day two in our new cake series, The 4 Cakes of July!  Four talented bakers were asked to create new designs inspired by the 4th of July holiday.  To bring the beauty and colors of the American flag to life in a sophisticated cake design like none we had seen before.  And today’s cake is vintage elegance defined!

This second American beauty comes to us from Erin Gardner, owner of Wild Orchid Baking Company in North Hampton, NH.  You may remember Erin from previous features on our site (like her rainbow cake and her honeycomb cake).  Erin’s vintage-inspired creation takes you back to small town America on Independence Day.  White picket fences lined with the stars and stripes.  Flag waving children eagerly awaiting the upcoming parade.  The fire truck making its way down main street, siren blaring, to start the festivities.  It’s pure patriotic fun!  And it’s The 2nd Cake of July!!

Erin of Wild Orchid Baking Company shares the inspiration for her design:

“For this cake I was inspired by a “vintage” 4th of July.  Instead of bright colors, I chose more muted tones of burgundy, navy and ivory.  I love to draw inspiration from fabric, so I decided to wrap the bottom tier in striped red, white and blue bunting.  Something similar to what you’d see swagged from railings and porches along a parade route.”

More from Erin of Wild Orchid Baking Company:

” To top the cake I created a layered textured bow in alternating stars and stripes.  The center of the bow is finished with a brushed gold bunting.  To keep the focus on the ribbon and bow details, I kept the base of the cake clean with a smooth ivory finish.  The edges are finished with ivory cords along the top and middle tiers and a red, white and blue twisted cord around the bottom tier.”

I love everything about this cake!  The rich burgundy and deep blue perfectly contrast the soft ivory base.  From the draped bunting to the intricate stars-and-stripes bow, this cake is magnificent!  Its refined elegance puts a whole new spin on flag bunting and is vintage Americana at its best.  Simply put, it is fabulous!

Thank you, thank you to Erin of Wild Orchid Baking Company for creating this spectacular design for us!  And to Mark Davidson for the beautiful photography!

VENDORS & CREDITS:
Cake:  Wild Orchid Baking Company
Photography: Mark Davidson Photography

Today is the first day of our newest cake series,  The 4 Cakes of July!  Four talented bakers were asked (pretty, pretty please) to create new designs inspired by the 4th of July holiday.  To bring the beauty and colors of the American flag to life in a sophisticated cake design.  There will be no flag sheet cakes here… these cakes are gorgeous and like none we’ve seen before.  Red, white and beautiful cakes created just for you!  And I’m beyond thrilled to share these cakes with you!  I’m talking, I would set off fireworks if I could, thrilled!  So let’s get started!!

This first American beauty comes to us from Allison Kelleher, owner of AK Cake Design in Portland.  You may remember Allison from previous features on our site (like this one and this one).  She is a master when it comes to geometric patterns.  I was secretly hoping she would go that route with her design but I never envisioned something this spectacular!  Capturing the essence of a classic Americana quilt, beautifully embedded with pinwheels and stars, Allison takes her pattern skills to a whole new level!  Cue the fireworks… because it is time for The 1st Cake of July!!

The pinwheels, the stars, the quilted pattern!  The attention to detail and precision in this cake are phenomenal!  Incredibly bold and nothing less than stunning, Allison seriously rocked this theme!  So let’s keep swooning, shall we?

Allison of AK Cake Design shares the inspiration behind her design:

“I’ve been wanting to create a quilt-like cake for some time. As you know, I’m a little obsessed with patterns, and while I’ve never made a quilt, I’m intrigued by how complex they can be. For some reason, an Independence Day inspired cake seemed to be the perfect fit – I mean, what says July 4th more than hot dogs, baseball, and an Americana quilt cake?”

More from Allison of AK Cake Design:

“I spent the bulk of my prep time researching quilt patterns and then pairing down three of them. I felt that I needed to simplify the patterns, so the cake would be bold, not too busy, and well-balanced.  I chose pinwheel and star motifs because they feel so patriotic and festive.  After the planning, it was just a matter of patience and of cutting out many, many triangles!  The cake came together fairly effortlessly, with fabric ribbon stripes completing the look.”

Honestly, I see something new to love each time I look at this cake!  A huge, gigantic thank you to Allison of AK Cake Design for sharing her time and talent with us!  And to Lara Ferroni for the incredibly gorgeous photography!

Up tomorrow… the 2nd Cake of July.  See you then!!

VENDORS & CREDITS:
Cake:  AK Cake Design
Photography: Lara Ferroni

If you’ve been reading for a while, you may have noticed that I’m a fan of holidays!  And why not?  Holidays are all about family and friends getting together, delicious food and maybe even a few drinks.  Generally there is cake involved, in some form or fashion!  But it seems as though some holidays are known for having great cakes and well, others are not.  When I think of the 4th of July holiday, one traditional cake always comes to mind.  I’m sure we’ve all enjoyed a slice of sheet cake topped with berries to look like and American flag.  It’s perfect BBQ fun.  But what about something more…

Today we’re starting a brand new cake series here on The Cake Blog.  Four talented cake artists were asked to create brand new designs, inspired by the American flag and Independence Day.  We’re talking sophisticated, modern designs in red, white and blue.  Created especially to inspire you!  The bold colors, the stars and stripes… it’s incredible to see how each baker transforms this theme into a cake.  Each design is different yet totally amazing.  It’s The Four Cakes of July!!!

Starting today, the cakes will make their big debut!  One cake, each day from Tuesday through Friday.  Before we even get started, I want to thank the four talented ladies who created these cakes!!  Thank you for helping me bring this new cake series to life!

I hope you’ll join us for some patriotic fun…. The Four Cakes of July begins soon!!

	Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, The Bride and Bloom, on DIYnetwork.com, TLC’s Parentables and more. Read more about Carrie on her bio page.

**** WINNER UPDATE.  This giveaway is now closed. Our lucky winner is… Suzanne Hopkins who said “Oh this is hard because I want everything at Crate and Barrel!!!…” on July 2nd, 2012 at 9:07 am.  Congratulations Suzanne!  Please contact me before Thursday, July 12th to claim your prize.  Enjoy! ****

I am so excited that I can barely stand it!  This week we have an incredible line up for you here on The Cake Blog!  It’s a fabulous All-American Week, just in time for the July 4th holiday.  An entire week of stunningly beautifully and patriotic inspiration in Red, White & Blue!  And a fabulous week leading up to Independence Day definitely calls for some fireworks… so we’re kicking it off with a bang!  A spectacular giveaway to my favorite store of all stores, Crate & Barrel!!  One lucky Half Baked reader will win a $250 Crate & Barrel Gift Card to shop, shop, shop!!

**** WINNER UPDATE.  This giveaway is now closed. Our lucky winner is… Suzanne Hopkins who said “Oh this is hard because I want everything at Crate and Barrel!!!…” on July 2nd, 2012 at 9:07 am.  Congratulations Suzanne!  Please contact me before Thursday, July 12th to claim your prize.  Enjoy! ****

Here’s how to enter:

• Sign up to follow Half Baked – The Cake Blog on Facebook (HERE)
• Leave a comment below telling us what you would choose if you win!

Giveaway ends Wednesday, July 4th at midnight EST.  A winner will be chosen randomly and announced here, on this post, on Thursday, July 5th . The winner must claim their prize before Thursday, July 12th or a new winner will be selected.  This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook. Void where prohibited.  Both USA and international entries allowed.  Only one (1) entry per person.  Must be at least 18 years of age to enter.  Promotion open to new and existing Facebook Fans.  Winning is conditioned on liking our Facebook page. Prize includes one (1) gift card to Crate & Barrel in the amount of $250.

Red, White & Blue Week continues tomorrow with an incredible new cake series…. fabulous new cake designs created just for YOU!!

With the 4th of July holiday right around the corner, we’re gearing up for a big week here on the blog.  Next week will be full of brand new and beautifully patriotic sweets.  With a fabulous Red, White & Blue Cake Series that I’m just dying to share!  (Similar to the 12 Cakes of Christmas back in December, but even better!)  Plus a few surprises along the way.  And since my mind is already in red, white and blue mode, I thought we’d head into the weekend with these little treats.  I shared this recipe over on Hostess With the Mostess last July but never shared the recipe here on my own site.  Hope you enjoy my Stars & Stripes Cheesecake Shots!

Cold shot glasses filled with creamy cheesecake filling, graham cracker crumbs and topped with berries.  These little treats have become a staple at our family events over the last year.  To give it an extra special touch for the 4th of July, I added small puff pastry stars.

STARS & STRIPES CHEESECAKE SHOTS
recipe by Carrie Sellman

Ingredients:
4 pkg. (8 oz. each) cream cheese, softened
1/3 cup + 1T sugar
1/2 tsp vanilla
1 tub (8 oz.) Cool Whip, thawed
8 to 10 graham cracker sheets, finely crushed
Fresh Berries

Instructions:

1. Beat cream cheese, sugar and vanilla in large bowl with mixer until smooth.  Gently stir in cool whip until well blended.
2. Fill individual glasses half way with cream cheese mixture, either using a spoon or a piping bag fitted with a large round tip for a more polished presentation.  Top with 1 tsp graham cracker crumbs.  Shake glass to level crumbs.  Fill to the top with more of the cream cheese mixture.
3. Lightly sprinkle with additional graham cracker crumbs and top with berries.  Add a star pastry for an extra fun little touch.
4. Refrigerate 4 hours or until firm.  Serve chilled.  Makes roughly 16 mini servings, depending on the size of your serving glass.

TIPS:
– Use a Ziploc bag to fill glasses if you don’t have a piping bag.  Just fill it partially, seal and snip off one corner.   Squeeze out!
– Set out cream cheese ahead of time so that it is room temperature.  This will help everything blend together and create a smooth consistency.
– Serve with a bowl of berries and additional Star Pastries for a patriotic display.

Happy Weekend everyone!  Be sure to check in with us on Monday as our big Red, White and Blue week begins!!

	Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, The Bride and Bloom, on DIYnetwork.com, TLC’s Parentables and more. Read more about Carrie on her bio page.

Our contributor, Miso of Miso Bakes, is sharing a fabulous new tutorial perfect for summer…

The first thing that comes to mind when I think of summer is not barbecues or lemonades or days spent at the beach, but rather William Shakespeare’s A Midsummer Night’s Dream.  Several years back I had the opportunity to watch the play at the Globe Theater in London.  I do not recall much about the cast nor their interpretation of the text, but I do recall a particular scene in the woods where the fairies danced around stage while sprinkling glitter and flower petals everywhere.

Personally, summer seems far more magical than spring.  Perhaps it is because summer is camping season.  There is something magical about huddling around a campfire in the middle of the deep dark woods, listening to the crickets chirp, and getting a subtle whiff of sweet flowers with hints of mildew every now and then.  Now replace all the mosquitoes with lightening bugs and voila, you’re in a fairytale.

Here is my simple ode to Shakespeare’s A Midsummer Night’s Dream.  Inspired by the glitter and flower petals from the play, I decided to use crystallized flower petals as my decorating medium.

Crystallized Flower Petals
a tutorial by Miso Bakes

1. Purchase edible flowers from the grocery store (I bought mine at Whole Food’s). Make sure they are chemical and pesticide free.  If you would like to use flowers from your garden, check this link to see that your flowers are safe for consumption.
2. Gently rinse the petals in cool water and pat dry.  Carefully separate the petals.
3. In a bowl, crack two egg whites.  I used pasteurized eggs, but I went further and added two tablespoons of sugar to the egg whites and whisked them over a pot of simmering water until hot to touch and all the sugar granules had dissolved.  Slightly cool.  (This step does not guarantee that it will kill off any trace of remaining bacteria. I just did it to make the egg whites more fluid.)
4. Using a brush or your fingers, rub each petal with egg whites.
5. Carefully sprinkle superfine (or granulated) sugar to both sides.
6. Set petals on a cooling rack or a sheet pan lined with a silpat or parchment paper lightly sprayed with non-stick spray.
7. Once finished, you may air dry the petals (may take up to a full day) or place them in a 100 F oven for a few hours until dry.

You may use these flowers to garnish cakes, cookies, cupcakes, lemonades, and cocktails! 

{Because crystallized flower petals contain raw egg whites, small children, the elderly, pregnant women, and those with an illness should consume the flowers with caution.}

To continue on with the floral theme,  I used these to garnish a lemon-vanilla bean cake sandwiched between buttercream and a thin layer of rose petal jelly I bought during my travels in France.  Enjoy!

	Miso Bakes Miso is a monthly contributor for The Cake Blog. She is a talented pastry chef with a big passion for cakes. Read more about Miso on her bio page.

Today’s featured cake is simply sew cute!  This Lalaloopsy inspired birthday cake was created for a fan of these magical rag dolls.  Now, the Lalaloopsy girls and their colorful world come to life… in the form of a cake!  Yeni Monroy and her team at Dream Day Cakes® perfectly capture the whimsical land of Lalaloopsy with oodles of buttons and stitch detailing on everything from the hills and trees to the fluffy white clouds.  Plus a touch of lalalove!  Come along with me as we enjoy this playful Lalaloopsy Birthday Cake.

Yeni and Fred from Dream Day Cakes shared a few thoughts with us about this design:

For this cake, celebrating a 7 year old’s birthday, we completed a two-tiered topsy-turvy cake with Lalaloopsy themed accents.  It’s hard to pick a favorite part of the cake. I love background on the cake… the sheep’s eyes (he’s… always… watching… me…), and the colors.

From Pillow and her pet sheep to Crumbs and her mouse, the detail on these fondant dolls is incredible!  Do you see the ruffles on Crumb’s dress and her sweet little eye lashes?  And just look at that button border and the teeny tiny buttons on the trees!  The more I look at this cake, the more I see!  The whole design is imaginative and absolutely precious.

A special thanks to Dream Day Cakes® for sharing their whimsical Lalaloopsy Birthday Cake with us today!  It is incredibly cute and I absolutely lalalove it!

VENDORS & CREDITS:
Cake:  Dream Day Cakes®

I’m guest blogging over on Hostess With the Mostess today!  I’m sharing a new recipe just in time for your upcoming Memorial Day celebrations.  A festive update on an all-American classic… s’mores!  What BBQ is complete without some s’more goodness?  And since it is a holiday, these little guys are all dressed up and showing off their patriotic pride!  They’re not just any old s’more bar… they’re Star Spangled S’more Bars!

A graham cracker crust is topped with a silky smooth chocolate cream and then finished with star-shaped marshmallows.  In red, white and blue, of course.

Be sure to come join me over on Hostess With the Mostess!  You can find my recipe HERE. Enjoy!

	Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, The Bride and Bloom, on DIYnetwork.com, TLC’s Parentables and more. Read more about Carrie on her bio page.

Today’s incredible cake was inspired by a love of peonies and English roses.  But not just any English rose.  The lovely English roses from David Austin Roses, a prestigious breeder whose roses are best known for their layers of petals, complex centers and garden rose appearance (making them a popular choice for today’s brides).  Trinh of Cake Avenue, captured the natural charm of a cottage garden and brought it to life in the form of sugar!  Beautiful, delicate blooms in dusty, pale pink and white.  Petite latte colored berries.  Romantic accents of vintage lace.  Dainty wisps of vine.  This design is simply gorgeous!  Prepare to swoon over this Sugar Peonies and English Roses Wedding Cake…

Trinh of Cake Avenue shares the inspiration behind her design:

“My love for David Austin roses began nearly 12 years ago because they weren’t available for my wedding and so I started growing them in my garden.  You could say I’m a little bit obsessed.  I love their globular shape, their beautiful colours but mostly their thousands of ruffled petals and interesting centres!  They are very much like Peonies but their flowering season is much longer!!  So when the bride (my friend) asked me to make her cake and said I could use whatever flowers I wanted…David Austin sugar roses and Peonies where first on that list!”

More from Trinh about the creation of this cake:

“For the bride and groom, I wanted to create them a very romantic cake filled with beautiful blooms and lace to create an enchanted vintage garden feel.  The bride really loved the idea of elevated tiers blocked with flowers to add height to her cake.  She also wanted to incorporate dusty pink, white and latte colours into her wedding cake and although white and dusty pink were easy colours to work with, the latte was a little harder to incorporate…not a lot of latte coloured blooms available so I made a latte version of Snowberries that I have made many times before.  I like adding berries to an arrangement, they are quick to make and their round shiny shapes adds interest.  I also made lots of buds and small filler flowers to fill in gaps and added tendrils of twine to complete that enchanted garden look.  I kept the cake icing plain and simple so that the flowers could be the feature and finished each tier with a simple lace trim to add a vintage touch.

I also made the happy couple, a set of penguin figurines from fondant…the one and only request from the groom who likes penguins and only wanted one for himself to keep since she (the bride) had all the flowers to keep.  I decided to make him a pair of dancing penguins to match their jovial nature!  The penguins were a huge hit on the night with all the little kids!”

A huge thank you to Trinh of Cake Avenue for sharing her amazing Sugar Peonies and English Roses Wedding Cake with us today.  It is simply spectacular!

VENDORS & CREDITS:
Cake:  Cake Avenue
Photography:  3.2.1 Photography
Reception Venue:  The Colebee Center