Happy 4th of July! Today I made this patriotic cake to celebrate the Independence Day. This is an oldie recipe of this Tres Leches Cake, with an updated decoration. The combination of the deliciously moist cake with the cream and berries on top is sublime. I almost didn’t add any sugar to the cream, since the cake is already so sweet and I’m glad I did it that way. This topping can be used in any patriotic party or a blue, red and white theme one. Enjoy your holiday!
Note: Please disregard that this isn’t an authentic representation of the flag of the United States. This is a freely adapted garnish due to the size of the cake and ingredients chosen. Therefore, it doesn’t have thirteen equal horizontal stripes of red and white, representing the thirteen original colonies (although I still made it to be red on top and bottom), and the blue rectangle in the canton doesn’t bear 50 stars as it should be representing the 50 States. With that being said, keep celebrating and eat more of this festively decorated cake!
Recipe for the cake here
- 16 oz strawberries, washed, sliced in half, tops and bottoms cut
- 4 oz blueberries
- Star-shaped pastry tip to do the stars and the lines
- pastry bag
- Frost the top of the cake with the cream with the help of a spatula, leaving about 2 cups for the decoration.
- Using a small knife or toothpick, outline a small rectangle in the top left corner of the cake and arrange the blueberries in lines.
- From there, align the strawberries on the top to the right side.
- On the bottom of the strawberries pipe a line of frosting, using the pastry bag with the star-shaped tip.
- Add another line of strawberries on the bottom, then another line of frosting and so on, finishing with a line of strawberries.
- Pipe a few little stars on top of the blueberries.
- Cut, eat and enjoy!
- Follow the link above for the Tres Leches Cake recipe on the blog.