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Fourth of July Cakelettes

#2/10:

Ingredients

#2/10:

Ingredients

  • 1 box white cake mix
  • 4 egg whites
  • 1/2 cup oil
  • 1/2 cup water
  • 1 cup sour cream
  • Red & blue food coloring
  • 3 packages Pop Rocks
  • Black licorice ropes
  • White frosting (less than 1/4 cup)
#4/10:

Cut the cake

#4/10:

Cut the cake

Using a 1-1/2 inch round cookie cutter, cut circles from each of the baked cakes.
#5/10:

Trim the cake

#5/10:

Trim the cake

Using a serrated knife, carefully trim off the browned, baked bottoms of each cake circle.
#6/10:

Remove the centers

#6/10:

Remove the centers

Using a jumbo straw or plastic tube (1/2 or 3/4-inch in diameter), remove the centers of the cake circles. Be sure to save the red and blue centers to use as plugs for later.
#7/10:

Pipe the frosting

#7/10:

Pipe the frosting

Put a portion of the red cake plugs back into the bottoms of the red cake circles. Pipe a line of frosting around the centers of the red and white cake circles.
#8/10:

Pop Rocks

#8/10:

Pop Rocks

Stack the white cakes on top of the red cakes, and the blue cakes on top of the white cakes. Add Pop Rocks down the hollow centers of the stacked cakes.
#9/10:

Adding the fuse

#9/10:

Adding the fuse

Put a portion of the blue cake plugs back into the tops, covering the center filled with Pop Rocks. Cut licorice rope pieces approximately 1-1/2 inches long, and insert them into the centers of the blue cakes.
#10/10:

Kaboom! Firecracker cakelettes

#10/10:

Kaboom! Firecracker cakelettes

For maximum popping potential, pour the Pop Rocks into the cake centers no earlier than one hour before serving. The moisture in the cakes will cause the Pop Rocks to slightly snap and crackle on their own. In fact, they make a great sizzling sound on the plate. But after about 4 hours the Pop Rocks lose most of their popping power, so plan accordingly.
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