4th Of July Fireworks Cake Recipe 425 Food

RED VELVET FIREWORKS CAKE

Steps:

• Preheat the oven to 350 degrees F. Brush two 9-inch-round cake pans with vegetable oil; dust with flour and tap out the excess.
• Make the cake: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Combine the granulated sugar, vegetable oil, buttermilk, eggs and vanilla in a large bowl; whisk until smooth. Whisk in the food coloring, then add the flour mixture and whisk until smooth.
• Spread 3/4 cup batter in each of the prepared pans (you'll have a very thin layer of batter); set the remaining batter aside. Bake until a toothpick inserted into the center of a cake comes out clean and the top springs back when pressed, 16 to 18 minutes. Transfer to a rack and let cool about 5 minutes in the pans, then invert the cakes onto the rack to cool completely.
• Meanwhile, cool the pans under cold water, then wipe clean. Brush with oil and dust with flour again. Repeat to make 2 more cake layers, using 3/4 cup batter for each, then repeat again. You will have 6 layers.
• Make the frosting: Beat the cream cheese, butter and salt in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy. Beat in the vanilla, then beat in the confectioners' sugar in three additions until smooth.
• Put 1 cake layer on a serving plate and spread evenly with a scant 1 cup frosting. Repeat with the remaining 5 cake layers, then frost the top and sides of the cake with the remaining frosting in a thin layer (just enough so the nonpareils will stick). Refrigerate until the frosting is just set but still soft, about 10 minutes.
• Put the cake (on the plate) on a rimmed baking sheet. Cover the top and sides completely with the nonpareils, reusing the ones that fall onto the baking sheet.

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 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!

RED, WHITE AND BLUE FOURTH OF JULY POKE CAKE

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.

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.

FOURTH OF JULY TRIFLE FIREWORKS!

Steps:

• Dice 1/2 cup strawberries. Halve 1/2 cup blueberries,leaving very small ones whole. Keep both berries in different bowls and set aside.
• Slice rest of strawberries.
• Divide boiling water, placing two cups in two bowls. Dissolve each flavor of gelatin in the separate bowls. Stir about 2 minutes. Stir in one cup cold water into each bowl.
• PREPARE:.
• Pour strawberry gelatin into 13x9 inch pan and do the same with the berry blue gelatin. Refrigerate both pans for one hour. Remove gelatins from refrigerator. Mix strawberries in with like gelatin. Do the same with the blueberries. Return both to refrigerator until set and firm, about 2 hours.
• Whip heavy cream, sugar and vanilla using very cold beaters and bowl. Refrigerate.
• ASSEMBLY:.
• Cube both gelatins.
• Put berry blue on bottom of trifle bowl or 31/2 quart clear glass bowl.
• Place rest of blueberries over gelatin.
• Next add all the cake evenly.
• Add 2/3rds of cream sealing edges.
• Strawberry gelatin is next. Followed by fresh strawberries.
• Place 1/3 cream nicely on top.
• Refrigerate several hours and serve.

FIREWORKS ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F.
• Sift all the flour and 3/4 cup of the sugar into a large bowl using a fine mesh strainer. Sift another 2 times. Set aside.
• Combine the egg whites, cream of tartar and salt in the bowl of a stand mixer with the whisk attachment fitted. Beat on medium until soft peaks form when the whisk is lifted up.
• Turn the stand mixer back on at a medium speed. Gradually stream in the remaining 1 cup of sugar into the egg whites as they're being whisked. Once it's all been added, let the mixer run on high speed until stiff peaks form when the whisk is lifted up. Add the almond extract and vanilla extract and beat in until just combined.
• Take 1/3 of this beaten egg white mixture and add to the bowl of the flour and sugar. Mix together to combine. Add this to the bowl of remaining beaten egg whites and fold together gently with a spatula until just combined, being careful not to knock too much air out of the egg whites while doing this. Finally, fold in the rainbow sprinkles with a few strokes - don't overmix or the sprinkles will start to bleed into the batter and discolour it.
• Spoon the batter into an ungreased, 10-inch diameter tube pan. Smooth out into an even layer.
• Bake for 35-40 minutes until golden, the top of the cake should spring back when gently pressed with a fingertip. Invert the cake onto a wire rack and leave in its pan to cool completely, about 2 hours.
• Once cooled, use a metal spatula or butter knife to loosen the cake from the edges of the pan. Tip out onto a wire rack.
• Make the candy melt fireworks:.
• Tip the different coloured candy melts into separate, heatproof bowls. Set each one over a pan filled with 1 inch of simmering water on the stove. Let melt, stirring occasionally, until they're fully melted and smooth.
• Divide the colours into individual piping bags fitted with small round tips.
• Pipe firework shapes of different colours, sizes and shapes onto a piece of parchment paper. Set aside to cool and set.
• Make the frosting:.
• Place the cold heavy cream into a large bowl and beat with a whisk or electric beaters until it starts to thicken. Add the powdered sugar and briefly stir inches
• Take 4 small bowls and add 1/4 cup of the whipped cream to each bowl. Add pink food colouring to one bowl, green to another, purple to another and yellow to the last small bowl. Stir through so you have one small bowl of each of the colours. Divide these into 4 separate piping bags fitted with a small round tip.
• To the remaining whipped cream in the large bowl, add the blue food colouring and stir through.
• It's important not to over-stir the cream or it will start to separate. If it starts to look grainy you can pour a little un-whipped heavy cream into the bowl and gently stir that in which should help bring it back from separation.
• Frost the cake:.
• Cover the cooled cake with the blue frosting, using an offset spatula to spread it over the top, sides and inner hole in a smooth layer.
• Take your other colours of whipped cream frosting and pipe fireworks all over the top and sides of the cake.
• Insert the candy melt fireworks you made earlier into the top of the cake.
• Serve immediately or keep chilled, covered for up to 2 days.