Best Fireworks Push It Up Cakes Recipes

Fireworks Bundt Cake image

Provided by Food Network Kitchen

Categories dessert

Time 2h15m

Yield 12 servings

Number Of Ingredients 15

2 sticks unsalted butter, at room temperature, plus more for the pan
2 3/4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups granulated sugar
4 large eggs, at room temperature
1/2 cup sour cream
1 tablespoon pure vanilla extract
3/4 cup buttermilk
2 cups confectioners' sugar
1 tablespoon fresh lemon juice
1/2 teaspoon pure vanilla extract
Red, white and blue nonpareils, for topping
Red, white and blue rock candy sticks, for decorating

Steps:

Make the cake: Preheat the oven to 325 degrees F. Butter a 10- to 12-cup Bundt pan, making sure to get in all the crevices; dust with flour and tap out the excess. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside.
Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then beat in the sour cream and vanilla. (The batter may look curdled.) Reduce the mixer speed to medium low and add the flour mixture in three batches, alternating with the buttermilk; beat until combined.
Pour the batter into the prepared pan and smooth the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer to a rack and let cool 15 minutes in the pan; loosen the edge of the cake with a knife and invert onto the rack to cool completely.
Make the glaze: Whisk the confectioners' sugar, lemon juice, vanilla and 1 tablespoon water in a bowl; add a splash more water if the glaze is too thick. Spoon over the cake, letting it drip down the sides. Decorate with nonpareils. Let stand until set, 5 to 10 minutes. Put rock candy sticks in the center of the cake.

Fireworks Push-It-Up Cakes image

Provided by Mandy Heaston

Categories Dessert

Time 30m

Yield 18

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Red food color
Blue food color
36 plastic push-up pop containers
2 cans Betty Crocker™ Rich & Creamy white frosting
2 envelopes popping rock candy

Steps:

Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
In medium bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed until moistened; beat 2 minutes on high speed until well blended. Divide batter into 2 bowls. Tint 1 bowl of batter with a few drops red food color; tint other bowl with blue food color.
Fill 18 muffin cups 2/3 full with red batter. Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from oven. Repeat with blue batter to make an additional 18 mini cupcakes. Cool completely.
To assemble push-up cakes, drop 1 mini cupcake into each push-up pop container. Add generous teaspoon frosting to top of each cupcake. Top each with second mini cupcake; add dollops of frosting to tops of each. Sprinkle each of popping rock candy. Serve.

Nutrition Facts : ServingSize 1 Serving