Want to make an impressive but easy cake for the 4th? Just mix up a white round layer cake, divide batter into thirds. Tint one third blue, one third red and leave one third white. Drop into prepared pans by the spoonful, making sure to get some of all the different colors. Take a knife and swirl very lightly if desired.



Make 2 batches of buttercream icing (recipe follows.) Tint 1 cup blue with paste food coloring. Tint 1 cup red using paste and or powdered food coloring. Do not use liquid food colorings in icing. It will change the icing consistancy.

Assemble the layer cake spreading a small layer of white butter cream between each layer. Ice entire cake with white buttercream. Smooth with waxed paper, or leave as is for a whipped look. (The one shown has been smoothed.)

Take 2 decorating bags and fit with a coupler and number 17 star tip. Load blue into one bag and red into the second bag. Using a star cookie cutter or star patter cut out of waxed paper, press outlines into the cake. Be sure to wrap some over the top to the sides of cake. Outline each star then fill with stars piped from your bags of blue and red icing.

Voila, a beautiful yet easy cake for the 4th of July! You can adapt this for any holiday using any cookie cutters, patterns and colors.

BUTTERCREAM ICING

1 cup solid vegetable shortening
1 teaspoon clear vanilla extract
1 teaspoon clear butter flavored extract
1 t clear almond extract
1 pound sifted powdered sugar
2to 6 tablespoons water

Cream shortening with electric mixer. Add flavorings. Gradually add
sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add 2 Tbsp water (adding more if too stiff) and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.