Firecracker Cake

1. 1

   In a large bowl, cream the butter and sugar. In a small bowl, beat egg yolks until light and lemon-colored; add to creamed mixture. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat in the vanilla, lemon juice and zest.

2. 2

   Pour into two greased and floured 8-in. round baking pans. Bake at 325u00b0 for 20-25 minutes or until a toothpick inserted in the center of cakes comes out clean. cool cakes for 10 minutes before removing from the pans to wire racks to cool completely.

3. 3

   For frosting, in a large bowl, cream butter and confectioners' sugar. Add enough lemon juice to achieve desired consistency. Place 2/3 cup frosting each in two small bowls; tint one red and one blue. Place 1/3 cup frosting in another bowl; tint yellow. Leave the remaining frosting white.

4. 4

   Using a serrated knife, level off the top of each cake. Place one cake on a 10-in. round serving platter. Frost top of cake with white frosting; top with second cake. Spread top and sides with remaining white frosting.

5. 5

   Place each of the tinted frosting in pastry or plastic bags. Insert star tip #21. Alternating colors and using a rope pattern, pipe 12 firecrackers around side of cake. Pipe a yellow star on top of cake about each firecracker.

6. 6

   Place the cream-filled sponge cake centered on top of the cake. Alternating red and blue frosting, pipe diagonal stripes across the cream-filled sponge cake. Pipe a large yellow star above sponge cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.