#15 Fireworks Cake

I wanted a show-stopper cake for the 4th of July. Why not base it on my favorite aspect of the holiday--the fireworks!

Cake Recipe
Yellow Cake Mix, preferably all-natural variety, (see note) and the ingredients you need to make the cake per the box, plus 1 tsp of vanilla for the batter
1 cup cherry compote (recipe follows) OR 1 cup canned cherry pie filling
1 large can (16.2 oz) Duncan Hines whipped fluffy white frosting, divided or other white-white frosting of your choice
1 cup blueberry compote (recipe follows) OR 1 cup canned blueberry pie filling

For the chocolate ganache frosting (adapted from Southern Living):
2/3 cup whipping cream
6 oz bittersweet chocolate, chopped
1 T of corn syrup
1 tsp. vanilla
pinch of salt

Decorations...the "fireworks" I used here was a box of appetizer picks from Party City (Progressus Co. out of Canann, CT). I also used the toothpicks with the curly tinsel on the ends and some mini M&Ms type candies...along with several colors of Wilton edible glitter. If you can't find these things, just peruse the candy aisle at any drug store--Mike & Ike, Skittles, mini M&Ms, etc. could all make great decorations...Just have fun with it! This cake wasn't perfect looking and that added to the homemade charm to it.




Instructions: Bake the cake according to the box (adding the vanilla extract to the batter) in two greased and floured, 8" round cake pans. Let cakes cool completely.

While cake is baking, make the cherry and blueberry compotes if you wish to use them instead of canned variety (recipes follow).

Now it's time for the red, white and blue. When cakes and compotes are cool, evenly cut each round in half so you have four pieces. The first cake round should be "red" so put the cherry filling on top of this one.



Then, top with a cake round and to this one, frost with one cup of the fluffy "white" frosting.



Then, top with a cake round and to this add the "blue" blueberry filling.



Using more of the fluffy white frosting, "crumb coat" the cake by frosting with a very thin layer, filling in the gaps on the sides for a smooth, even finish. Refrigerate the whole cake for at least an hour. You want that frosting super cold lest the ganache melt it to soup on contact.

While cake is chilling, make the ganache--or the "night sky" of our fireworks motif. In small sauce pan on medium heat, heat the whipping cream, corn syrup and salt till very hot but not scorched. Remove from heat and add chocolate and vanilla, stirring till smooth. Set aside and allow to get to room temperature before pouring over cake.

Carefully set cake on rack over sink and pour room temperature ganache over cold cake. Smooth as needed with knife or spatula. Some white frosting may seep through but you can cover this up with decorations. Using a heavy duty spatula for lifting, then transfer the cake carefully to your platter. Set in refrigerator and chill till the ganache is set--will look more matte than glossy when it's ready--and doesn't stick to your fingers (another hour or so).

Decorate away.



Keep chilled until about 30 minutes prior to serving. It was soooooooo good.



Be sure to chill the leftovers...if there are any.

Notes: Why an all-natural cake mix? I like the convenience of a cake mix but don't care for that spongey texture and artificial "cake mix" flavor. Use whatever cake mix you like, but I find that the all natural ones, such as Naturally Nora or the Whole Foods brands have a genuine homemade taste to them without hassle of measuring, creaming butter, etc. And always add a teaspoon or so of vanilla or almond extract to the cake batter just to subtly enhance the flavor.

Cherry Compote Recipe (in place of canned pie filling)
1 c fresh cherries, washed and pitted
1/2 c water
1 T of maple syrup or corn syrup or honey (for mild sweetness and gloss)
1 T of corn starch
1/4 t of almond extract

Red food coloring (optional--I usually avoid but wanted red-red-red for this cake)
Put all in small sauce pan, stirring constantly and heat till bubbly and thick. Take off heat. Note, when stirring, I mashed up the cherries with the back of the spoon.



Blueberry Compote Filling (in place of canned pie filling)
1 cup of fresh blueberries, washed and picked through
1/4 cup of water
1 T of maple syrup or corn syrup or honey (for mild sweetness and gloss)
1 T of corn starch
1/4 t of lemon extract, juice or zest
Blue food coloring (optional--I usually avoid colors but wanted a true blue for this one)

Put all in small sauce pan, stirring constantly and heat till thick and bubbly. Take of heat. Here too, I tried to mash up the berries as I cooked them.