4TH OF JULY FIREWORKS CAKE RECIPE - (4.2/5)
Provided by mseemeyer
Number Of Ingredients 5
Steps:
- Make a white cake mix. Divide the batter into 3 bowls. Leave one bowl white, dye one red and one blue. Line the bottoms of 2 eight inch cake pans with wax paper and grease the sides. Layer the batter in your pans, dropping by spoonfuls. For marble effect: Drag a knife through the batter, making lines in a side to side motion; then repeat this motion going up and down. Be careful not to mix the colors together. Bake your cake as directed, and cool completely. Frost your cake with white frosting, making the top as smooth as possible. Put the cake in the freezer for at least 45 minutes to harden the frosting. Read a good book while you wait... Take your cake out of the freezer. With gel food coloring, make a line of dots from the middle of the cake to the outside edge. Starting at the outside dot, brush over the dots toward the center with a paint brush. Clean your brush, and repeat all the way around your cake. Work with one color at a time, and do not overlap them. Press star shaped sprinkles into the frosting on the bottom. Serve up some cake before the fireworks start... Enjoy!
RED, WHITE AND BLUE FOURTH OF JULY POKE CAKE
Our Fourth of July cake screams red, white and wow! This tasty red white and blue poke cake can be made ahead of time and is perfectly on-theme for any Fourth of July festivity. The combination of fruity-infused delight and creamy white chocolate pudding mixture is so good, you'll want to lick the spoon. Complete this star-studded, Fourth of July poke cake with freshly sliced, beautiful strawberries and blueberries. With a cake that looks this good, the fireworks will not be the only thing on display!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool on cooling rack 20 minutes.
- With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture evenly over top of cake. Refrigerate, loosely covered, at least 3 hours but no longer than 12 hours until serving time.
- In large bowl, beat pudding mix and milk with whisk until blended and smooth. Gently stir in whipped topping. Drop by spoonfuls over top of cake; carefully spread until even. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 24 g, TransFat 0 g
FANTASTIC FIREWORKS CAKE (4TH OF JULY CAKE)
I didn't base the merit of this recipe solely on the use of a boxed mix and canned frosting. Naturally, we all know that scratch is superior, but getting that out of the way it's hard to deny this to be adorable. Creative, easy and festive. Kids love it...even the kid within ourselves. Note: Use 8 inch cake pans are suggested, but may use 13x9 inch baking pan for a sheet-type cake or cup cakes (check box for baking time). http://www.imponline.com/FactsAndTips/Cooking/fireworks-cake.aspx?tag=Bake
Provided by gailanng
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F Grease and flour two 8-inch round cake pans or see Tip #1 below.
- Prepare the cake mix batter according to package directions.
- Pour 1 cup batter into each prepared pan. Drop 5 to 7 drops each of the red and blue food coloring randomly on batter. (I found the larger the drop pools, the better the effect. In other words, don't skimp or there will not be enough gel effect when cutting the cake.) Swirl the coloring with a wooden skewer. Divide the remaining batter evenly between the pans, spooning batter gently on top of swirled colors. Drop 5 to 7 drops each of red and blue food coloring randomly on the batter again; swirl coloring with a wooden skewer.
- Bake the cakes until a toothpick inserted in centers comes out clean, 30 to 35 minutes. Cool the cakes in the pans on wire racks for 10 minutes. Remove the cakes from the pans and place on wire racks to cool completely.
- Place one cake layer on a serving plate. Spread the top with about 3/4 cup frosting. Top with the second cake layer. Spread the side and top of the cake with the remaining frosting. Draw several sets of concentric circles on top and side of cake with the red and blue decorating gels. Drag a wooden skewer through the circles to feather the colors and make bursting fireworks designs.
- Two Tips To Remove Cake From Pans:.
- Tip 1. An easier method is to outline 2 pieces of wax paper cut to the size of the bottom of the cake pan. Place wax paper on bottom and pour batter over. When inverting after baking, immediately peel off wax paper and dispose.
- Tip 2. Let each cake layer cool in the pan for 10 minutes before removing; the cake will release steam and begin to pull away from the pan edge.
- Check to see if the cake will come out easily by placing one hand on top of the cake and carefully inverting the pan. If the cake layer doesn't release, run a knife around the edge of the cake to help loosen. Place your hand on the top and carefully invert the pan again. Remove the cake and carefully place on a rack to cool completely.
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