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This Red, White and Blue Tie-Dye Cake is an incredibly impressive 4th of July Dessert. Swirls of colored coconut cake are topped with coconut frosting and red and blue colored white chocolate ganache dripping down the sides.
I honestly never know how people will respond to my creations, but am overjoyed when I produce something that really strikes a chord with people, and these cakes certainly have.
How To Make Red, White and Blue Tie-Dye Cake
Stunning red, white and blue swirled cake topped with bright white frosting and drips of red and blue colored white chocolate ganache.
Coconut Cake –
Creamy Coconut Frosting –
Alternative Coconut Frosting
Red Ganache –
Blue Ganache –
Preheat oven to 350 degrees F.
Spray a long loaf pan with baking spray and line with parchment paper.
Combine cake mix, egg whites, water, and coconut milk together in a mixing bowl.
Beat on low speed using an electric mixer for 30 seconds.
increase speed to medium and beat for 2 minutes.
Stir int eh finely chopped coconut.
Divide batter in half. One half will remain white.
Divide the other half into half again and color one part red an the other blue.
Pour batter into individual pastry bags.
Pipe squiggles of batter, layering the colors red, white, blue, white, red, white, etc.
Tap the pan on the counter a few times to remove air bubbles.
Bake cake for 45-55 minutes until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool in the pan for 10 minutes.
Remove cake from pan and set on a cooling rack to cool completely.
Carve off the domed top and sides of the cake.
Melt candy melts.
Beat powdered sugar and butter together until fluffy.
Add coconut milk, melted candy melts, and extract if using.
Beat until smooth and creamy.
Spread frosting over cake.
Heat the red candy melts, whipping cream, and corn syrup in a microwave safe bowl on high power for 30 seconds.
Stir until melted.
Repeat steps above to make blue ganache.
Allow to cool slightly.
Drip ganache over the edges and top of the cake alternating red and blue as you go around the cake.
Either pipe on white frosting stars or roll out and cut stars from white modeling chocolate (candy clay).