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Recipe by: zin
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See below ingredients and instructions
Move oven rack to the lowest position; take out top rack. Preheat oven to 350 degrees.
Generously grease bottoms and sides of 4 empty 26-oz. soup cans; line bottoms with greased
wax paper. Use foil collars for added height. To make foil collars, fold lengths of foil in half and fit
around cans to extend about 2 inches above tops; tie securely with cord.
Make a 2-layer cake mix according to package directions or you may use a made=from-scratch
2-layer recipe. Fill cans about two-thirds full of batter. Bake at 350 degrees for 55-60 minutes, or
until a cake tests done with a cake tester. Cool cakes slightly, then loosen them, remove the
cans, and peel off the paper. Cool cakes, then trim to shape candles.
Decorator Frosting:
1/2 teaspoon salt
1/2 cup water
2 teaspoons vanilla
1/2 cup non-dairy creamer
1/4 cup Crisco shortening
5 cups confectioner's sugar
Red food coloring
Mix frosting ingredients into a large mixer bowl and beat 3 minutes at medium speed, then 5
minutes at high speed. Add more sugar to thicken frosting as needed.
Frost tops of cakes with frosting. Color remaining frosting red with red food coloring. Frost sides
of cakes. Use bits of tinsel rope for sparklers.
4th of July Recipes
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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