firecracker cakes recipe

Move oven rack to the lowest position; take out top rack. Preheat oven to 350 degrees.

Generously grease bottoms and sides of 4 empty 26-oz. soup cans; line bottoms with greased wax paper. Use foil collars for added height. To make foil collars, fold lengths of foil in half and fit around cans to extend about 2 inches above tops; tie securely with cord.

Make a 2-layer cake mix according to package directions or you may use a made=from-scratch 2-layer recipe. Fill cans about two-thirds full of batter. Bake at 350 degrees for 55-60 minutes, or until a cake tests done with a cake tester. Cool cakes slightly, then loosen them, remove the cans, and peel off the paper. Cool cakes, then trim to shape candles.

Decorator Frosting:

1/2 teaspoon salt
1/2 cup water
2 teaspoons vanilla
1/2 cup non-dairy creamer
1/4 cup Crisco shortening
5 cups confectioner's sugar
Red food coloring


Mix frosting ingredients into a large mixer bowl and beat 3 minutes at medium speed, then 5 minutes at high speed. Add more sugar to thicken frosting as needed.

Frost tops of cakes with frosting. Color remaining frosting red with red food coloring. Frost sides of cakes. Use bits of tinsel rope for sparklers.


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