Novelty Firework Cake
This novelty firework cake is perfect for a bonfire night tea. Shaped as 2 fireworks with ‘exploding’ stars it will make a great centrepiece, and when it is cut each person gets their own little Catherine Wheel cake. You can’t get much more bonfire themed than that!
What you will need
- Rolling pins – one for rolling out the paste and a small pin for the decoration
- Marzipan spacers are useful for making sure your paste is the correct thickness
- Small and medium circular cutters
- Sharp knife
- Baking Parchment for templates
- Non-Stick board
- Star Cutters – I used the FMM Star Set
- Alphabet Cutters – I used the FMM Art Deco Tappit set
- Shell tool for embossing the board to give a grass effect.
Method – Preparation
Step 1: Bake your cake. You can find the recipe and instructions for baking a Fat-Free Swiss Roll here.
Colour your sugarpaste. You will need approx. 400g Purple, 250g Red, 250g Green and 100g Yellow. Cover your board with the green paste and emboss using the shell tool.
Ideally it is best to do this step the day before so that the paste and cakes set up a little to make it easier to work.
Step 2: Make the stars – This could be done a few days ahead to make sure that they are completely dry but they certainly need to dry overnight at least.
Cut the metallic wires to the variable lengths. Roll out the white Squires SMP thinly on a non-stick board and cut out a variety of stars using the FMM Star Set of cutters. Dip the end of the wire into edible glue and fix each star onto a wire.
Either leave flat to dry or place in oasis or polystyrene to dry. Personally I like to dry them standing because it gives a bit more shape to the stars rather than them being flat although they are delicate at this stage so take care. Leave to set up completely.
When set brush with edible glue and dip in the glitter. I use a piece of parchment paper under them as that way it is possible to tip a lot of glitter onto each star to ensure they are well covered. Any glitter remaining on the paper can then be tipped back into the pot when finished.
Set aside and leave to dry thoroughly.
Method – Covering the Firework cakes
Step 3: Cut the swiss roll into 2. One should be approximately twice as long as the other section. This will make 2 novelty firework cakes. Using parchment paper make a template for your covering.
Mask the cakes thinly with buttercream or ganache and stand on end.
Step 4: Roll out a small piece of purple paste and cut 2 circles using the larger circle cutter – you should chose a cutter the same size as the cake surface. Place the cut paste on the top end of each cake.
Cover the larger cake with purple paste and the smaller with red paste using the templates as a guide. Leave a small amount standing proud of the top edge.
Cut a thin strip of the contrasting coloured paste and tuck into the join, fixing in place with edible glue. This gives a stripe down the back of each firework cake. When you cut the cake into the slices each slice will have a contrasting ‘fuse’.
With the remaining purple paste roll out thickly and cut 2 circles and fix to the centre of each firework cake top with edible glue. This makes the ‘fuse’ and will be where you will fix your stars so that the wires do not go into the cake.
Method – Finishing Touches
Step 5: On a non-stick board roll out the black Squires SMP to make the labels for the fireworks. It is important that this paste is rolled very thinly. Cut into a strip. Rub a little cornflour under the paste to release it from the board and a little into the top surface with your fingertips to help the letters come out of the cutters easily.
Using the FMM Tapit set select the letter you need and press into the paste. Scrub it a little against the board to ensure it is cleanly cut. Lift out and then tap the end of the cutter firmly against your table top. The letter should drop out cleanly. If it sticks you may have your paste too thick or you may not have dried the top enough with your cornflour. Repeat with the remaining letters until you have all you need.
Roll out a strip of white Squires SMP paste and stick the letters onto this using a little edible glue. Trim to size and then glue the strip to the side of the larger firework cake as shown.
Step 6: Cut out some yellow stars using the FMM star cutters and fix to the side of the smaller cake.
Step 7: Place the cakes carefully on the covered board using a little buttercream or ganache if necessary to stick them in place. You could add a few stars to the board or else add an inscription if you prefer.
Step 8: Finally arrange the stars into the top of each cake. You can also make a few spirals using the metallic wires.
Simply wrap the wire around a small rolling pin (A Cel Stick is ideal for this). Remove the wire and you will have a spiral ‘spring’. These can be used to fill out the firework topper.
So there you have your finished Firework cake with glittery stars topper.
To serve the cake cut into slices. You will end up with a plateful of little Catherine wheels thanks to the spiral of the roulade, complete with a little fuse.
If you don’t want to bake a swiss roll you can of course get ready made shop ones which you can just decorate. Alternatively you could use your favourite firm cake mix baked in empty washed out cans – I love the Rich Cherry Cake for this – for 4 baked bean cans you will need about a half quantity of cake mix. Unfortunately this will not give you the pretty spirals when cut but tastes delicious!
Take care this November the 5th and enjoy the praise from all for this fabulous Novelty Fireworks Cake!