FIRECRACKER CAKE

Firecracker Cake image

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 16

3/4 cup butter, softened
1-1/4 cups sugar
8 large egg yolks
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon grated lemon zest
FROSTING:
3/4 cup butter, softened
7-1/2 cups confectioners' sugar
1/3 to 1/2 cup lemon juice
Red, blue and yellow gel or paste food coloring
1 cream-filled sponge cake

Steps:

In a large bowl, cream the butter and sugar. In a small bowl, beat egg yolks until light and lemon-colored; add to creamed mixture. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat in the vanilla, lemon juice and zest., Pour into two greased and floured 8-in. round baking pans. Bake at 325° for 20-25 minutes or until a toothpick inserted in the center of cakes comes out clean. cool cakes for 10 minutes before removing from the pans to wire racks to cool completely., For frosting, in a large bowl, cream butter and confectioners' sugar. Add enough lemon juice to achieve desired consistency. Place 2/3 cup frosting each in two small bowls; tint one red and one blue. Place 1/3 cup frosting in another bowl; tint yellow. Leave the remaining frosting white., Using a serrated knife, level off the top of each cake. Place one cake on a 10-in. round serving platter. Frost top of cake with white frosting; top with second cake. Spread top and sides with remaining white frosting., Place each of the tinted frosting in pastry or plastic bags. Insert star tip #21. Alternating colors and using a rope pattern, pipe 12 firecrackers around side of cake. Pipe a yellow star on top of cake about each firecracker., Place the cream-filled sponge cake centered on top of the cake. Alternating red and blue frosting, pipe diagonal stripes across the cream-filled sponge cake. Pipe a large yellow star above sponge cake.

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