Baking terrifies me. No, it really does. It’s the precision of it that freaks me out. I’m always worried that I’m not going to get the exact measurements right, bake too long or not long enough, etc. So I don’t do it very often.
Then Harvey tells me he needs a patriotic dish for his work’s party and I get the crazy idea to do a dessert. Because what’s easier to make patriotic than a dessert?! Those would be my famous last words. I find a cute poke cake and show it to Harvey and he comes back with this multicolored Firecracker Cake from Julie’s Eats and Treats. At first I told him no way. I could never get a cake with multiple colors to turn out and not look like mud, but alas, he talked me into it. I knew Julie wouldn’t steer me wrong.
I followed her instructions step by step and it turned out great, nicely layered colors. See all the pretty colors?
Then this happened. Yup, a mess (although really pretty inside.)
Turns out I didn’t let it cool long enough. So tip #1 let your cake cool for longer than you think this way it will come out in one piece.
So…I made a second one. It was much quicker to make the second time around than the first time, lol. I baked it and let it cool for almost 20 minutes. It came out like a breeze. Thank goodness!
Now for the frosting, I decided to skip the multi-colored frosting and just go with a white frosting drizzle with red, white and blue sprinkles. Although it was a rough start I think the cake turned out ok. This is one of those cakes that you could customize for birthdays, graduation, Christmas. Just choose the colors to match your theme.
- 1 boxed white cake mix
- Red food coloring
- Blue food coloring
- 1 container (12 oz) white frosting
- 1 container of Red, White and Blue Sprinkles
- Heat the oven to 425 degrees.
- Coat your Bundt pan very well with cooking spray. Make sure you get in all the crevices of the pan.
- In a medium-sized bowl make the cake mix per box instructions.
- In two small-sized bowls place 1 cup each of the batter into each bowl.
- Add red coloring to one bowl. Use as much or as little as you want.
- Add blue coloring to the other bowl. Use as much or as little as you want.
- Take your Bundt pan and add the red batter to the bottom.
- Layer the white batter on top of that. Being careful not to mix it. Just lay it on top.
- Lastly, layer the blue batter on top of the white batter. It doesn't completely cover the white batter.
- Bake according to package directions. Test for doneness and then allow to cool. I cooled it for 20 minutes before taking it out of the pan.
- Allow to cool completely before frosting.
- Microwave the frosting for 20 to 30 seconds. Just enough to make it so it will drizzle well over the cake.
- Drizzle as much frosting as you want and then add the sprinkles.