Best Firecracker Cakes Recipes

FIRECRACKER CRAB CAKES

Steps:

• Heat the olive oil in a skillet over medium heat; cook the green onions, carrot, red bell pepper, and parsley in the hot oil until the green onions are softened, about 10 minutes.
• Combine the green onion mixture with the crabmeat and black beans in a large mixing bowl. Stir the egg, bread crumbs, and mayonnaise into the mixture until evenly mixed; divide into 12 approximately equal portions and shape into patties. Refrigerate the patties until set, about 1 hour.
• Heat the canola oil in a large skillet over medium-high heat; fry the patties in the hot oil until browned and cooked through, about 5 minutes per side.

FIRECRACKER CAKES

Steps:

• In a bowl, beat egg yolks and lemon extract on high speed until thick and lemon-colored, about 5 minutes. Gradually add 1/4 cup sugar, beating on high until sugar is nearly dissolved. Combine flour and baking powder; sprinkle over egg yolk mixture and gently fold in just until combined. In another bowl, beat egg whites on medium until soft peaks form. Gradually add remaining sugar; beat until stiff peaks form. Gently fold in egg yolk mixture. Line a greased 15x10x1-in. baking pan with waxed paper; grease and flour the paper. Spread batter evenly into pan; sprinkle with jimmies. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Invert onto a linen towel dusted with confectioners' sugar. Peel off paper and roll up cake in towel, starting with the long end. Place seam side down on a wire rack; cool completely. Unroll cake; spread jelly to within 1 in. of edges. Roll up cake without the towel. Cut cake roll into three longs measuring 3 in., 5 in. and 7 in. Stand cakes vertically on a serving plate. Combine the first four icing ingredients; mix well. Divide icing into thirds; color a third blue and another third red. Spread white icing on top of 3-in. cake, blue on 5-in. cake and red on 7-in. cake, allowing icing to run down side. Insert a candle in the top of each.

FIRECRACKER ROLL-UP CAKES

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in extract. Sift flour and baking powder together twice; gradually add to yolk mixture and mix well (batter will be very thick)., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled. , Unroll cake; spread filling over cake to within 1/2 inch of edges. Roll the cake up again. Cover and refrigerate for 4 hours., Using a serrated knife, cut cake roll into one 5-1/2-inch-long piece and one 3-3/4-inch-long piece. Trim off uncut ends of each cake roll. With a cut end down, place each cake roll on a serving plate., For frosting, beat cream cheese in a small bowl until smooth. Add the confectioners' sugar, lemon extract and enough milk to achieve spreading consistency., Tint 1/3 cup of frosting red and 1/4 cup blue. Frost sides of the large firecracker white. Frost the small firecracker red, white and blue, creating a striped pattern., Flatten the gumdrops with a rolling pin. Using a 1-inch star cookie cutter, cut eight gumdrop stars. Arrange three stars on side of the large firecracker, press them gently into the frosting., Insert one end of each spaghetti piece into a remaining gumdrop star. Break off the opposite end of each piece to create different lengths. Insert spaghetti into tops of the firecrackers.