Rocket Cake Recipes

ROCKET SHIP CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom with parchment or waxed paper; butter lining. Dust with flour; tap out excess. Set aside.
• Sift together flour, baking powder, and salt into a medium bowl; set aside. Stir together milk and vanilla in a small bowl; set aside. Put butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until creamy, about 2 minutes. Add sugar in a slow, steady stream; mix until pale and fluffy, scraping down sides of bowl as needed, about 3 minutes.
• Reduce speed to low; add flour mixture in 3 batches, alternating with the milk mixture and beginning and ending with the flour (do not overmix). Set aside.
• Beat egg whites in the clean bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Fold one-third of whites into batter. Fold in remaining whites in 2 batches.
• Pour batter into prepared pan, and smooth with an offset spatula. Bake until cake is springy to the touch and a cake tester inserted into center comes out clean, 35 to 40 minutes. Let cake cool in pan on a wire rack 15 minutes. Run a knife around sides of cake to loosen; invert onto wire rack. Reinvert cake; let cool completely, right-side up, before decorating. (Cooled cake can be frozen, wrapped in plastic wrap, up to 2 days.)
• With a serrated knife, trim top of cake to make it flat. Halve cake horizontally to make 2 layers. Spread 1 cup buttercream over bottom layer; place second layer back on top. Cut cake into components using template. Arrange on a platter or foil-covered board to form rocket shape. If desired, cut board slightly larger than assembled cake shape before wrapping in foil.
• Spread 1 1/4 cups buttercream in a thin layer over entire cake; refrigerate until firm, about 20 minutes. Meanwhile, prepare buttercream for decorating. Assemble 5 pastry bags with couplers. Tint 3/4 cup buttercream each red and blue, and 1/2 cup gray; transfer each to a pastry bag. Fill another bag with 1/4 cup each red, orange, and yellow buttercream; fit with an Ateco #233 multi-hole tip. Fill last bag with 1/2 cup plain buttercream.
• Frost cake with a smooth layer of buttercream. Fit gray bag with an Ateco #4 plain tip; outline rocket. Add designs: a filled-in nose, a round window, or the outline of a flag. Sprinkle rocket nose, bottom, and window with sanding sugar.
• Fit red, white, and blue bags with Ateco #18 star tips; pipe stripes. Use an Ateco #16 star tip for flag. Pipe a white star border around bottom edge of cake. For letters, use an Ateco #8 plain tip. Pipe "flames" out of bottom of rocket using bag of multicolored buttercream. If desired, attach figurine with licorice. Chill until ready to serve, up to 4 hours.

ROCKET CAKE

Steps:

• Place ice cream roll vertically on a 10-in. plate. Frost top and sides. From blue construction paper, cut out four fins about 2-1/4-in. high and 1-1/2-in. deep. Insert fins along bottom edge of cake., For the nose cone, draw an 8-in. circle on red construction paper. With a pencil, mark eight equal sections. Cut out a three-eighths section and discard; tape cut sides together to form a cone. Place on top of cake. Serve immediately.

ROCKY ROAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, sugar, cocoa, baking soda and salt. Sift once more, then sift again into a 9 inch square pan.
• Make a well in the center, and measure in the oil, vinegar and vanilla. Pour water over all and mix with a fork until smooth.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the frosting: In a saucepan, combine chocolate, margarine and water. Cook over low heat until melted and smooth. Remove from heat and stir in vanilla and confectioners' sugar. Fold in miniature marshmallows. Spread over cake.

ROCK CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a baking sheet with baking parchment. Tip the flour, baking powder and 1 tsp spice into a bowl. Add the butter, cut into small pieces. Rub the butter into the flour until the mixture forms fine crumbs (or do this in the food processor).
• Stir in the muscovado sugar and fruit, then add the egg and milk. Mix to a fairly firm dough. Spoon 10 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading. Mix together the sugar and remaining mixed spice and sprinkle over the cakes. Bake for 20-25 mins until golden brown.

THE ROCKET

Steps:

• Place half the ice into a bowl; divide the other half of the ice between 2 bowls (1/4 cup of ice in each). Place blue curacao liqueur and 1/2 fluid ounce of lemon vodka into a bowl containing 1/4 cup of ice. Mix well. Place raspberry liqueur and 1/2 fluid ounce of lemon vodka into the other 1/4 cup of ice and mix well. Mix the remaining 1 fluid ounce of lemon vodka into the bowl containing 1/2 cup of ice.
• Layer the blue curacao-flavored ice into the bottom of a glass. Place the lemon vodka-flavored ice over the blue layer; top with the raspberry-flavored ice.

ROCKY ROAD CHOCOLATE CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. , Meanwhile, for frosting, combine confectioners' sugar and cocoa in a small bowl; whisk in cream and vanilla until smooth. While cake is still hot, drizzle with half of the caramel topping and half of the frosting. Sprinkle with marshmallows; return to the oven for 5 minutes or until marshmallows are softened. , Drizzle with remaining caramel topping; sprinkle with nuts. Drizzle with remaining frosting. Cool on a wire rack.