Firecracker Cake

Photo by Tempest R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

9-inch cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • Vegetable cooking spray

  • 2

    16.5-ounce boxes French vanilla cake mix

  • 2

    cups buttermilk

  • 2

    16-ounce cans vanilla frosting, divided

  • Red food coloring

  • Neon blue food coloring

  • 45

    marshmallows

  • 1

    1.5-ounce can each red food coloring spray

  • 1

    1.5-ounce can each blue food coloring spray

  • 30

    yellow spice drops

  • 1/3

    cup yellow decorating sugar

  • 15

    white lollipop sticks (12 inches long)

  • Red licorice laces, cut into 2" and 3" lengths

  • 1/4

    cup yellow candy stars

Directions

Preheat oven to 350°F. Line bottoms of 3 (9-inch) round cake pans with waxed paper. Mist pans with cooking spray. Prepare cake mixes, substituting buttermilk for water. Divide batter evenly between 3 bowls. Tint 1 bowl red and 1 bowl blue with food coloring, leaving third bowl plain. Spoon batter into prepared pans, one color per pan; smooth tops. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack and cool 10 minutes. Invert cakes, remove pans, and let cool completely. Trim tops of cakes with a serrated knife to make level. Place blue layer on a platter and spread top with ½ cup frosting. Then place white layer on top and spread with another ½ cup frosting. Finish with red layer, trimmed side down. Smooth a thin layer of remaining frosting over entire cake; freeze 30 minutes. Meanwhile, line 2 cookie sheets with waxed paper. Arrange 15 marshmallows on each prepared sheet. Spray 1 sheet of marshmallows with red spray, turning to coat on all sides. Repeat with other sheet using blue spray. Let marshmallows dry, 15 minutes. Make firecracker tips: Press 2 spice drops together. Sprinkle work surface with yellow sugar and roll out pressed drops into a thin circle. Repeat with remaining drops. Using a small round cookie cutter, cut flattened candies into 2-inch circles. Use a small knife to remove a pie-shaped wedge, about ¼ of circle. Press together 2 straight edges to create cone shape. Repeat to make 15 cone-shaped tips. Assemble firecrackers: Thread 1 blue, 1 white, and then 1 red marshmallow onto each lollipop stick. Push 5 to 6 strands of red licorice laces into base of each blue marshmallow. Spoon ¼ cup frosting into a plastic sandwich bag, press out excess air, seal, and snip off ¼-inch of bag’s corner. Pipe a small dot of frosting on top of each red marshmallow and attach a yellow spice drop cone. Spread remaining frosting all over chilled cake, pulling frosting away from cake to make peaks. Sprinkle cake with yellow stars. Insert firecrackers all over, pressing into frosting to secure. Refrigerate until ready to serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: