4th of July firework explosion cake

Ingredients

• 2 cups all-purpose flour
• 1.75 teaspoons baking powder
• 0.5 teaspoon salt
• 0.75 cup unsalted butter, softened
• 1.5 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 0.75 cup whole milk
• 1 teaspoon red gel food coloring
• 1 teaspoon blue gel food coloring
• 16 ounces cream cheese, softened
• 0.5 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup red fondant
• 1 cup blue fondant
• 0.5 cup white fondant
• 2 tablespoons edible gold glitter
• 1 tablespoon edible pearl dust

Instructions

1. Preheat oven to 350°F and grease two 8-inch round cake pans
2. Whisk together flour, baking powder, and salt in a medium bowl
3. Cream 0.75 cup butter and granulated sugar until light and fluffy, about 3 minutes
4. Add eggs one at a time, beating well after each addition, then add 1 teaspoon vanilla extract
5. Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour
6. Divide batter into thirds: leave one third plain white, tint one third red, and tint one third blue
7. Randomly swirl colors into prepared pans for explosion effect
8. Bake for 25-30 minutes until a toothpick comes out clean
9. Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely
10. Beat 0.5 cup softened butter and cream cheese until smooth
11. Gradually add powdered sugar and 1 teaspoon vanilla extract, beating until fluffy
12. Place one cake layer on a serving plate and spread frosting on top
13. Top with second cake layer and frost top and sides
14. Roll fondant into balls and elongated shapes to resemble fireworks bursting from the top
15. Arrange fondant pieces in an explosion pattern radiating from the center
16. Dust with edible gold glitter and pearl dust for sparkle effect
17. Chill for 30 minutes before serving

Notes

• Use gel food coloring instead of liquid for more vibrant colors without thinning the batter
• Have all ingredients at room temperature for best mixing results
• Create a swirled effect in the pans by dropping batter colors randomly rather than in neat sections
• Let cakes cool completely before frosting to prevent melting
• Fondant shapes can be made ahead and stored in airtight containers for up to 3 days
• For easier fondant work, dust your surface with cornstarch instead of flour
• Store finished cake in a cool place; refrigerate if using cream cheese frosting for longer than 2 hours
• Use a cake turntable when frosting for even application