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U.S. Flag Cake Project - Page 2

By Bob Sherman

This is page two of a two page article. If you arrived here from a direct link, click here to view these instructions from the beginning.

Step By Step Instructions - Continued From Page 1

Step 10
A #48 Ribbon tube is used to apply the stripes.

Step 11
Use white icing to fill the recessed stripes. Use a knife or spatula to smooth these out allowing some icing to overflow the recesses.

Step 12
Royal blue food color is added to approximately 2 ounces of icing.

Step 13
I used a knife to apply the blue, however if you want a neater appearance a decorating bag may be used.

Step 14
Mix up a fair amount of red icing. Note that this takes a lot of food color as it will tend towards pink.

Step 15
The #48 ribbon tube is used to create nice, uniform red stripes.

Step 16
Any gaps where the cake shows through may be carefully touched up with a #3 round tube and white icing.

Step 17
Making the stars is a bit tricky so you may want to practice a few on waxed paper. Use a #15 star tube and white icing. The tube is held vertically just above the surface. Squeeze the bag until the points of the star begin to appear then release pressure as you lift the bag straight up.

Step 18
Since this is a stylized flag, just a few stars were added.

Step 19
Optional - For a fancier cake, gold braid may be simulated with a rope border if desired.

Step 20
The finished U.S. Flag cake.

Return To Page 1

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Disclaimer: The information presented here is accurate to the best of my knowledge and common practices as of the time of this writing - August 2007. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

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