Mini Firecracker Cakes
- 1 (18 ounce) box white cake mix
- red gel food coloring
- blue gel food coloring
- 1 tablespoon simple syrup
- red white and blue sanding sugar
- 1 (16 ounce) container storebought icing
- popping candy
- black string licorice
- Prepare the cake mix as per package instructions. Separate evenly into three bowls of about 1 1/2 cups batter each. Color one bowl red, and one blue. Gently stir color into batter. Pour into three loaf pans that are lightly greased and lined with a parchment sleeve. Bake for 10-15 minutes, until a toothpick inserted into the center of the cake tests clean. The cakes should be fully cooked through. Allow to cool completely.
- Using a 1-inch biscuit cutter, cut 8-10 circles out of each of the cakes. Gently brush the outside of each of the cut-outs with simple syrup and then coat in sanding sugar. Let the cut-outs dry for 10 minutes before assembling.
- Dab a 1/4-1/2 teaspoon of frosting on each of the red cakes, and then top with a white cake. Dab with another 1/4-1/2 teaspoon of frosting and then top with the blue cakes. Using a straw, cut a hole through the center of the cakes, discard. Fill the cakes with popping candy and top with a 1-inch length of black licorice. Serve within an hour.
- TIP: Letting the sanding sugar dry is necessary to prevent the colors from bleeding.
white cake, red gel food coloring, blue gel food coloring, simple syrup, red white, storebought icing, popping candy, black string licorice
Taken from www.food.com/recipe/mini-firecracker-cakes-532069 (may not work)