How to Make an Edible Volcano That Does Not Explode

Your edible volcano does not need to explode to be impressive.

When you want an edible volcano without the mess of a volcanic explosion, create a delicious volcano cake topped with fiery decorations. Kids will adore a volcano cake for volcano- or dinosaur-themed birthdays or class parties. Use the cake as a centerpiece before it's time to eat and watch as children enjoy their edible volcano even without the theatrics of an explosion.

Things You'll Need

• Cake batter for two cakes
• 2 round 8-inch cake pans
• 2 round 10-inch cake pans
• 1 6-inch bundt pan
• Serrated knife
• 36 oz. chocolate frosting
• 1 cup sugar
• 1/2 cup light Karo syrup
• 1/4 cup water
• Candy thermometer
• Red food coloring
• Baking sheet
• Foil
• Whipped cream

Instructions

Making the Cake

1. Preheat oven to 350 degrees Fahrenheit.

2. Grease two 10-inch pans, two 8-inch pans, and one 6-inch bundt pan with butter or cooking spray; flour the pans.

3. Pour cake batter into the five pans.

4. Bake the 8-inch cakes and 6-inch cake for 35 to 40 minutes, and 10-inch cakes for 45 to 50 minutes or until a knife or toothpick comes out clean when inserted.

5. Cool cakes completely.

6. Cut the tops off the 10-inch and 8-inch cakes with a serrated knife so the cake tops are flat.

7. Cut the bottom of the bundt cake with a serrated knife so it is flat.

8. Crumble the cut off tops and bottom into a bowl and set aside for later.

9. Place cake on a tray or large plate.

10. Spread frosting on top of one 10-inch cake and stack the other 10-inch cake on top.

11. Spread frosting onto the top of one 8-inch cake layer and stack the other 8-inch cake on top.

12. Spread frosting on the top of the stacked 10-inch cakes and carefully stack the 8-inch cakes on the top and center of the 10-inch cakes.

13. Spoon icing into the center of the 8-inch cake and stack the bundt cake onto the 8-inch cake, cut side down.

14. Trim the edges of the 10-inch and 8-inch cakes with a serrated knife to form a smooth cone shape. Cut in a downward motion to keep sides smooth.

Decorating the Cake

1. Spread chocolate frosting over the entire surface of the stacked cakes.

2. Crumble the cut-off tops and bottoms of cake in the bowl and sprinkle crumbs around the base of the cake to look like rocks at the base of the volcano.

3. Pour 1 cup of sugar, 1/2 cup of light Karo syrup and 1/4 cup of water into a saucepan and bring to a boil on the stove. Boil until a candy thermometer inserted into the mixture reads 295 degrees Fahrenheit. Remove from the heat.

4. Stir a few drops of red food coloring into the syrup until desired color is achieved.

5. Cool syrup for 1 to 2 minutes.

6. Pour mixture onto a foil-lined baking sheet in various puddle or lava shapes; let cool completely until hard.

7. Spoon whipped cream onto the top of the volcano cake.

8. Remove hardened lava shapes from baking sheet and press ends into whipped cream and cake to represent lava coming out of the cake without the mess of an actual exploding volcano.

References

• Food Network: Volcano Cake
• Family Fun: Volcano Cake