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Fourth of July Cakelettes

#1/10:

Firecracker cakelette tutorial

#1/10:

Firecracker cakelette tutorial

Put some snap, crackle and POP into your 4th of July party. Eat. Explode. Enjoy!
#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)
#3/10:

Make the cake

#3/10:

Make the cake

Mix white cake mix, egg whites, oil, water and sour cream for 3-4 minutes on medium speed. Split cake batter into three equal amounts, adding red and blue food coloring to two of the portions. Coat three, 4 x 9-inch bread pans with cooking spray and lightly flour the bottoms. Add the three batters to the pans and bake at 350 degrees for 18-23 minutes. Allow them to cool and remove from pans.
#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.
#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.
#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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