I hope you're planning a fourth of July party because I have the perfect firecracker. It was a blast to make and it ended with a really big bang! Not because I lit the firecracker, but because it tipped over and hit the side of the cake plate...my heart started beating in red, white and blue. Without hesitation, my then, standing firecracker cake, became a laying firecracker cake, still full of spark...
Firecracker Cake Roll
Who knew those licorice ropes would light!
After a few dozen mishaps, the cake was complete, here's how~
Start by baking a chocolate cake roll - recipe below.
Measure the bottom 1/4 of the cake roll and cut blue fondant to fit.
Measure the top 3/4 of the cake roll and cut white fondant to fit. Add red strips of fondant to the white fondant.
After the red and white fondant is ready, wrap it around the top of the cake roll. Pull apart a piece of a red licorice twist and stick in the top.
Make white fondant stars for the blue portion of the cake.
Wrap the bottom of the cake in the blue fondant and add the white stars.
And you're done!
If you don't go shopping after you stand your firecracker cake roll up, you might have better luck then I, just sayin'...
Firecracker Cake Roll
- For The Cake
- 6 oz. Bakers Semi-Sweet Chocolate (divided)
- 6 Tbsp. Butter
- 1 Cup Granulated Sugar
- 4 Large Eggs
- 1 Cup Flour, Divided
- 1/2 tsp. Baking Soda
- 2/3 Cup water
- For The Filling
- 8 oz. Cream Cheese (softened)
- 1 C. Powdered Sugar
- 1 Carton Cool Whip
- For The Glaze
- 2 Cups Semisweet Chocolate Chips
- 1/2 Cup Butter
- 1/2 Cup Whipping Cream
For the Cake
Preheat the oven to 350 degrees F
Line 15x10x1 - inch jelly roll pan with Baker's Joy. Line with parchment paper, and spray with additional Baker's Joy.
Melt 3 oz. chocolate with the butter over low heat until chocolate is completely melted. Add sugar and mix well. Beat eggs in large mixing bowl on high speed until thickened. Blend the chocolate mixture into the eggs. Add 1/4 cup flour and the baking soda and mix until blended. Add remaining flour and water alternately, beating well after each addition.
Spread evenly in jelly roll pan. Bake 15 - 18 minutes until top of cake springs back when touched. Remove from oven and sprinkle with 1/4 cup powdered sugar. Invert onto clean towel and remove pan. Carefully peel off paper. Starting at the short side, roll up the cake and towel together. Cool completely.
For the Filling
Beat softened cream cheese and 1 cup powdered sugar until blended. Add 1 carton Cool whip.
For The Glaze
Melt chocolate chips, butter and whipping cream over low heat until completely melted. Stir together and set aside until thickened.
After the cake has cooled, unroll and remove towel. Fill the center with the cream cheese mixture. Reroll the cake.
Add the chocolate glaze with a spatula, spreading evenly over the cake.
Show Your True Colors!