Firecracker Roll Up Cakes Recipes

FIRECRACKER PARTY CAKE

Steps:

• Allow separated eggs to come to room temperature. Preheat oven to 350°F. Coat a 15x10x1-inch baking pan with nonstick spray for baking; line bottom of pan with parchment paper and set aside.
• In a medium bowl combine the egg yolks, 1/4 cup sugar, water, canola oil, food coloring, and cinnamon oil. Whisk to combine.
• In a small bowl whisk together the flour, baking powder, and cayenne for 30 seconds to distribute the leavening. Sift the flour mixture over the egg yolk mixture and stir until smooth; set aside.
• In the bowl of a stand mixer* combine the egg whites and salt. Beat on high speed until foamy. Sprinkle in the cream of tartar and beat for 10 seconds. Slowly add the remaining 3/4 sugar, beating on high speed until stiff peaks form.
• Spoon about 1/2 of the egg whites into the egg yolk mixture and stir to lighten. Spoon the remaining egg whites into the egg yolk mixture and fold until no white streaks remain. Spoon batter into prepared pan. Bake about 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Loosen sides and invert cake onto a wire rack; remove parchment. Cool completely. Wrap cooled cake in plastic wrap and freeze 30 minutes.
• Remove from freezer; unwrap. Use a long serrated knife to cut cake into 1 1/2-inch wide strips, then cut strips crosswise into 1 1/2-inch pieces. Set pieces aside. Filling:
• Place the water in a small microwave-safe bowl. Sprinkle the gelatin over the water and set aside for 5 minutes until gelatin looks like wet sand.
• Place the bowl with the gelatin in the microwave and cook for 10-second intervals until completely melted, swirling after each interval. Set aside for 10 minutes.
• In the large bowl of a stand mixer* combine the whipping cream, mascarpone, and powdered sugar. Beat until soft peaks form. Add a large dollop of cream mixture to the gelatin mixture and stir to combine. With mixer running, slowly pour the gelatin mixture into the remaining whipped cream mixture, beating on high until stiff peaks form. Transfer some of the mixture to a large pastry bag fitted with a large round tip. Assembly:
• Line the outside bottom edge of a 4- to 5 -quart clear glass straight-sided bowl or trifle dish with cake pieces, pressing pieces very close together so there are not gaps between pieces. Fill in the center of the bowl with cake pieces to make an even layer of cake. Pipe or spread an even 1 1/2-inch layer of whipped cream on top of the cake cubes. Arrange a second layer of cake cubes over the cream layer and then pipe or spread another layer of cream over cake to reach the top of the bowl. Spread cream evenly. Starting around the edge and working toward the center, pipe remaining cream in small mounds on top of the cake. Top with sprinkles. Cover and chill up to 24 hours.

FIRECRACKER CAKE

Steps:

• Preheat oven according to cake mix directions. Generously grease and flour a 12-cup bundt pan; set aside.
• Make cake batter as directed on box, using water, oil and egg whites. Pour 1 cup of the batter into a small bowl; stir in red food coloring until well mixed. Pour another cup of the batter into a separate bowl; stir in blue food color until well mixed.
• Pour red cake batter into bottom of pan. Carefully pour the white batter over red batter in pan. Carefully pour blue batter over white batter. (The blue batter does not need to cover the white batter completely). When you add the batter to the pan, do not mix with a spoon. Just pour it in so the colors don't mix but rather, just rest on top of each other in the pan.
• Bake as directed on box or until toothpick inserted near center comes out clean. Cool cake 10 minutes. Meanwhile, place cooling rack over cookie sheet. Turn pan upside down onto cooling rack. Cool cake completely, about 30-45 minutes.
• When cake is cool, divide the frosting evenly into 3 microwavable bowls. Microwave 1 bowl of frosting uncovered on HIGH a few seconds until smooth enough to drizzle over cake. With spoon, drizzle all of the 1st bowl of microwaved frosting all over the cake, back and forth around the cake in a striping pattern. Repeat microwaving second bowl of frosting until smooth. Stir in a few drops of the blue food coloring until well blended. Drizzle over cake, scattering back and forth. Repeat with remaining frosting and red food coloring, making sure red, white and blue can be seen on the cake. Sprinkle with red, white and blue sprinkles, if desired. Let cake stand at room temperature until frosting is set before serving.
• Store loosely covered at room temperature.

CHOCOLATE SWISS ROLL CAKE (REGULAR & MINI)

Steps:

• Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
• Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/3 cup (67g) granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together until pale and creamy, about 2 minutes.
• Sift the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites. Batter will be very light.
• Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake.
• As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. (Note: I find a kitchen towel is better to help prevent cracking.) Using a fine mesh sieve, dust parchment/towel with 2 Tablespoons of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day. (Note that you must bring it back to room temperature before unrolling, so make sure you set aside enough time.)
• Bring cake to room temperature if it was in the refrigerator. The cake is prone to cracking if unrolled while cold.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Then beat in the marshmallow creme, if using.
• Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.
• Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
• Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.
• Cover leftover cake and store in the refrigerator for up to 3 days.

FIRECRACKER FRUIT ROLL-UPS®

Steps:

• Cut 1/8 inch off both ends of cake roll.
• Unroll Fruit Roll-Ups fruit flavored snack; remove paper. Using kitchen scissors, cut 5x2 3/4-inch rectangle from fruit flavored snack. Roll cake up in fruit flavored snack rectangle to cover sides.
• Dip exposed ends of cake roll into sprinkles.
• Shape wick for firecracker from remaining pieces of Fruit Roll-Ups fruit flavored snack. Insert wick into top of cake roll.