4th Of July Fireworks Cake Recipe 425

4TH OF JULY FIREWORKS CAKE RECIPE - (4.2/5)

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!

FANTASTIC FIREWORKS CAKE (4TH OF JULY CAKE)

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.

4TH OF JULY CUPCAKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 10 muffin cups or line with paper liners.
• Drain blueberries from muffin mix. Mix muffin mix, water, oil, and eggs together in a bowl until batter is just mixed; fold in blueberries. Spoon batter into the prepared muffin cups, filling each to the top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 16 to 21 minutes. Cool until able to be handled and cut tops off each cupcake, reserving tops for a separate use.
• Spread cream cheese frosting, starting from the middle and working outwards, onto each cupcake bottom. Arrange fruit roll strips onto each, forming "stripes" and place 2 blueberry halves in the left corner of each for the "stars".

4TH OF JULY CAKE

Steps:

• 1. In a bowl beat butter and sugar until light and fluffy, 3-4 minutes, scraping down the sides of the bowl as needed. Beat in vanilla. On low beat in the flour 1 c at a time alternating with the milk. In a clean bowl beat the egg whites on low until foamy,with the mixer running gradually add the 1/4 c of sugar. Beat on high speed until stiff, glossy peaks form about 4 minutes. Gently fold in a 1/3 of the egg whites iin to the butter flour mixture until combined,then fold in remaining egg whites. Than transfer to the cake pan of your choice and bake at 350 for 25-35 minutes checking the center until the tooth pick inserted comes out clean. Cool completely.
• 2. Icing 2-3 sticks unsalted butter 2 pkg cream cheese 1 1/2 tsp vanilla powder sugar In a bowl with a mixer cream together butter,cream cheese and vanilla. Then add powder a cup at a time until your desired consistency and taste is acquired.
• 3. Add Berries as you desire for a fun holiday cake

FIREWORKS BUNDT CAKE

Steps:

• Make the cake: Preheat the oven to 325 degrees F. Butter a 10- to 12-cup Bundt pan, making sure to get in all the crevices; dust with flour and tap out the excess. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then beat in the sour cream and vanilla. (The batter may look curdled.) Reduce the mixer speed to medium low and add the flour mixture in three batches, alternating with the buttermilk; beat until combined.
• Pour the batter into the prepared pan and smooth the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer to a rack and let cool 15 minutes in the pan; loosen the edge of the cake with a knife and invert onto the rack to cool completely.
• Make the glaze: Whisk the confectioners' sugar, lemon juice, vanilla and 1 tablespoon water in a bowl; add a splash more water if the glaze is too thick. Spoon over the cake, letting it drip down the sides. Decorate with nonpareils. Let stand until set, 5 to 10 minutes. Put rock candy sticks in the center of the cake.

4TH OF JULY CAKE

Steps:

• 1. Line bottoms of 2 9-inch round baking pans with parchment paper. Spray it with cooking spray. Combine all ingredients for cake in a large bowl and mix on low speed for a minute and then beat for 2 minutes on medium speed. Pour into prepared pans and bake at 350 degrees for 25-30 minutes till toothpick comes out clean. Cool cakes completely in pans on wire racks.
• 2. For strawberry gelatin, combine strawberries, water and sugar in a small saucepan and bring to a boil. Reduce heat, simmer uncovered for 2-3 minutes or until berries are soft. Strain into a small bowl, pressing berries lightly; discard pulp. Add gelatin to syrup, stirring to dissolve completely. Cool to room temperature. Repeat these steps for blueberry gelatin.
• 3. Using a chopstick or wooden skewer, pierce the tops of cakes to within 1 inch of edge; twist the skewer gently to make slightly large holes.
• 4. Gradually pour cooled strawberry mixture over one cake. Make sure to fill each hole. Repeat with blueberry mixture on other cake. Refrigerate for several hours or overnight.
• 5. Next day, in a large bowl beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Remove cakes from refrigerator and run a knife around edges of pans to loosen cakes. Remove cakes from pans and paper.
• 6. Ice the top of one of your cakes and place the other one on top.
• 7. Ice the top of one of your cakes and place the other one on top. Now ice the entire cake and decorate to your liking with festive sprinkles or different colored icings. Chill for at least 1 hour before serving.
• 8. Slice cake & serve with ice cream.