Best 4 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 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.

FIRECRACKER RED, WHITE AND BLUE CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, water, oil and whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 cup of the batter; stir in 1 teaspoon of the red food color until blended. In another small bowl, place 1 cup of the batter; stir in 1 teaspoon of the blue food color until blended.
• Pour red cake batter into bottom of pan. Carefully pour remaining white batter over red batter in pan. Carefully pour blue batter over white batter. (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.)
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove cake from oven. Let stand 10 minutes, remove from pan to cooling rack. Cool completely, about 1 hour.
• Place cake on cooling rack over waxed paper or cooking parchment paper. In small microwavable bowl, place 1/4 cup of the frosting. Microwave uncovered on High 10 to 15 seconds or until thin enough to drizzle over cake. With spoon, drizzle warmed frosting back and forth over cake in striping pattern. Divide remaining frosting between 2 small microwavable bowls. To 1 bowl, stir in 1/4 teaspoon red food color until well blended. Microwave uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle over cake. Repeat with remaining bowl of frosting and 1/4 teaspoon blue food color. Sprinkle candy sprinkles on top. Let stand about 30 minutes or until frosting is set. Store loosely covered at room temperature.

FIRECRACKER BUNDT CAKE - AN EXPLOSIVE RED, WHITE AND BLUE DESSERT RECIPE - (4.5/5)

Steps:

• Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batter as directed on box. Pour 1 cup of batter into a bowl and add the red food coloring, mix well. Pour another cup of the batter into a bowl and add the blue food coloring, mix well. Pour the red cake mix into the bottom of the greased pan. Carefully pour the white batter over the red batter in pan. Then carefully pour the blue batter over the white batter. The blue batter does not need to cover the white batter completely. It looks better if it just forms a ring in the center of the white batter. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes. Once cake is cool, equally divide the frosting into 3 bowls. Microwave the white frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the white frosting back and forth around the whole ring in a striping pattern until you use it all. Then microwave one of the other bowls. Before drizzling, mix in a few drops of blue food coloring. Then drizzle over the cake, scattering back and forth. Repeat with the red food coloring, making sure you can see the red, white and blue colors. Set cake aside to dry. When you add the batter, 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. Store loosely covered and unrefrigerated. Cake can be made a day or two in advance.