Serves: 12

 Frozen Raspberry Layer Cake

 Ingredients

• 2 (10 3/4-ounce) Frozen Pound Cakes, crusts removed, sliced into 1/4-inch-thick slices
• 3 cup(s) Vanilla Ice Cream, slightly softened
• 4 cup(s) Raspberry Sorbet, slightly softened
• 1 pint(s) Fresh Raspberries, rinsed and picked over
• 3 tablespoon(s) Chambord, or other raspberry-flavored liqueur

 Directions

1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan. Cut out a 3- by 27-inch strip of parchment and fit around the inside of the pan. Tape to secure parchment paper and set aside.
2. Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens -- about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices. Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake. Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm -- at least 4 hours.

 TOTAL TIME: Prep: 40 min. Bake: 25 min.

 Peter Rabbit Cake Recipe

 Ingredients

•  1 package white cake mix (regular size)

• 1 can (16 ounces) vanilla frosting
• 1-3/4 cups flaked coconut, divided
• 2 drops red food coloring
• 2 drops green food coloring
• Assorted jelly beans
• 1 stick black licorice, cut lengthwise into 1/8-inch strips

 Directions

1. Mix and bake cake according to package directions, using two greased and floured 9-in. pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. For bunny's head, place one cake on a 20-in. x 14-in. covered board. Cut remaining cake into two ears and one bow tie (see Fig. 1). Place ears 4-in. apart on top of head. Place bow tie so it fits in curve of head (see photo).
3. Frost top and sides of head, ears and bow tie. Sprinkle 1-1/4 cups coconut over head and ears. Divide remaining coconut between two resealable plastic bags; add red food coloring to one bag and green to the other. Seal bags and shake to coat. Place pink coconut on ears to within 1/2 in of the edges. Place green coconut around the cake.
4. Use jelly beans for eyes, nose and to decorate bow tie. Cut the licorice into seven 2-in. pieces and seven 3/4-in. pieces. Place six 2-in. pieces next to nose for whiskers. Bend the remaining 2-in. piece into a semicircle and place 3/4 in. below nose for mouth. Connect nose to mouth with one 3/4-in. pieces. Place three 3/4-in. pieces above each eye for eyelashes. Yield: 12 servings.

 TOTAL TIME: Prep: 55 min. Bake: 40 min. + cooling

 Stocking Cake Recipe

 Ingredients

• 2-1/4 cups butter, softened
• 12 ounces cream cheese, softened
• 4-1/2 cups sugar
• 12 Eggland's Best Eggs
• 1-1/2 teaspoons vanilla extract
• 4-1/2 cups cake flour
• FROSTING:
• 1/2 cup all-purpose flour
• 1-1/2 cups 2% milk
• 1-1/2 cups butter, softened
• 1-1/2 cups sugar
• 1-1/2 teaspoons vanilla extract
• Red paste food coloring
• FINISHING TOUCHES:
• Red colored sugar
• White edible glitter
• Assorted cookies and candies

 Directions

1. Line a greased and floured 18-in. x 12-in. baking pan with waxed paper; grease and flour the paper. Set aside.
2. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour; mix well. Pour into prepared pan.
3. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. Meanwhile, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover; cool to room temperature.
5. Trace stocking pattern onto waxed paper; cut out. Arrange pattern over cake; with a sharp knife, cut out. Discard scraps. Transfer cake to a covered cake board.
6. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat for 10 minutes or until fluffy.
7. Tint 2-1/2 cups frosting red; spread 1-1/2 cups red frosting over stocking portion of cake. Coat sides and top of stocking with red sugar. Spread or pipe white frosting over cuff; pipe remaining red frosting around edge of stocking. Sprinkle cuff with edible glitter.
8. Fill stocking with cookies and candies. Yield: 14 servings.

 TOTAL TIME: Prep: 30 min. + chilling Bake: 30 min. + cooling

 Cowboy Boot Cake Recipe

 Ingredients

• 1 package chocolate cake mix (regular size)

• 1 can (16 ounces) chocolate frosting, divided

• 1 tablespoon milk

• 1 can (16 ounces) vanilla frosting, divided

• Red and yellow liquid or paste food coloring

• 4 pastry bags or small heavy-duty resealable plastic bags

• #5 round and #27 star pastry tips

 Directions

1. Mix and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool in pan for 15 minutes; remove from pan and cool completely on a wire rack.
2. Trace the patterns onto waxed paper, tracing a separate spur pattern, and cut out. (Be sure t read "Note" for instructions on completing boot pattern). Place "boot" and "toe" patterns on cake and cut around patterns. Turning toe to fit boot, position shapes on a large serving platter or baking sheet. Use a small amount of chocolate frosting to join toe to boot. Combine 1/2 cup chocolate frosting and milk to make a glaze; evenly spread over top and sides of boot. Chill for 20-25 minutes or until completely set.
3. Cut apart waxed paper boot patter on traced lines and reposition pieces on cake. Use a toothpick to lightly trace around each piece to transfer pattern.
4. Combine 1/4 cup vanilla frosting and red food coloring in a small bowl. In a second bowl, combine 1/3 cup vanilla frosting and yellow food coloring. Cover and chill until ready to use. In a third bowl, combine 2/3 cup vanilla frosting and 2/3 cup chocolate frosting to make a medium brown color. Save remaining dark chocolate frosting for outline and details. Using a metal spatula, spread a thin layer of medium brown frosting onto cut top and sides of cake. Chill remaining medium brown frosting until ready to use again.
5. Cut a small hole in the corner of the plastic or pastry bag for pastry tip. Insert round tip into bag. Fill bag with dark chocolate frosting. Following the pattern, outline boot shape, inside designs and bootstrap. On cake top, fill in heel, top of sole and top of boot with lines of frosting as shown in photo above. Fill in bottom sole on edge of cake, smoothing with a metal spatula.
6. Prepare another plastic or pastry bag, inserting the star tip. Fill bag with yellow frosting. Holding the bag straight up and down, form stars on the inside of the boot design outline. Also form stars for the bootstrap buckle.
7. Wash star tip and insert into a third plastic or pastry bag. Fill bag with red frosting. Using the same procedure, form stars inside the bootstrap outline. Wash star tip and insert into a fourth plastic or pastry bag. Fill bag with medium brown frosting. Using the same procedure, form stars on remaining areas of boot.
8. In a "spur" is desired, place traced waxed paper spur on a piece of cardboard. Trace around pattern and cut out spur. Cover spur with foil. Glue a toothpick to the back of spur and insert into boot (see photo). Yield: 12-16 servings.

 TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling

 Patriotic Cake Recipe

 Ingredients

• 1 package white cake mix (regular size)

• 1 cup shortening

• 1 package (2 pounds) confectioners' sugar

• 1/2 cup water

• 1/2 teaspoon salt

• 1/2 teaspoon vanilla extract

• Blue and red food coloring

 Ingredients

• 1 package white cake mix (regular size)

• 1 cup shortening

• 1 package (2 pounds) confectioners' sugar

• 1/2 cup water

• 1/2 teaspoon salt

• 1/2 teaspoon vanilla extract

• Blue and red food coloring

 TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling

 Ocean Cake Recipe

 Ingredients

• 1 package white cake mix (regular size)

• 2-2/3 cups canned vanilla frosting

• Blue and green Fruit Roll-Ups

• Fish candies

• Black shoestring licorice

• Candy stick

 Directions

1. Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. Spread 1-2/3 cups frosting between layers and over top and sides of cake. Using the back of a spoon, make waves on the top of cake with remaining frosting.
3. Cut wave shapes out of fruit roll-ups; gently press along bottom of cake. Arrange additional wave shapes and fish candies on top of cake as desired. Tie licorice on one end of candy stick to create a fishing pole. Yield: 12 servings.

 TOTAL TIME: Prep: 3 hours Bake: 30 min. + cooling

 Ghost Cake Recipe

 Ingredients

• 1 package white cake mix (regular size)

• 2 Eggland's Best Eggs

• 1-1/3 cups water

• FROSTING:

• 3-3/4 cups confectioners' sugar

• 1 tablespoon meringue powder

• 1 cup shortening

• 3 tablespoons water

• 1 teaspoon clear vanilla extract

• 1 package (24 ounces) plain ready-to-use rolled fondant

• Orange, black, red, brown and green paste food coloring

• Additional clear vanilla extract

 Directions

1. In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour 2-1/4 cups batter into each of two greased and floured 6-in. round baking pans (discard remaining batter). Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. For frosting, in a large bowl, combine confectioners' sugar and meringue powder. In a large bowl of a heavy-duty stand mixer, combine the shortening, water and vanilla. Beat in sugar mixture (mixture will be stiff).
3. Using a serrated knife, level tops of cakes. Place one cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer. Spread 1-1/2 cups frosting over top and sides of cake.
4. Cut fondant block in half lengthwise so that one half is slightly larger than the other. Tint the larger half orange; set aside a small amount of orange fondant for pumpkins. Cover fondant with plastic wrap when not in use. On a clean work surface, roll out remaining orange fondant into a 14-in. circle. Slide an icing knife between fondant and work surface to loosen; transfer to cake. Smooth top and sides of cake. Trim any overlapping fondant with a pizza cutter.
5. For ghost: Form a 2-1/4 in. tall cone from white fondant; attach to cake with additional vanilla. Roll a 1/2-in. cube of fondant into a 6-in. circle. Drape over cone. Tint a small amount of fondant black. Form three small dots; attach to face of ghost.
6. For pumpkins, leaves and tendrils: Tint reserved orange fondant a darker shade of orange with red coloring. Using dark orange and/or white fondant, form five pumpkins; add imprint lines with a veining tool or toothpick. For stems, tint a very small amount of white fondant brown. Shape into stems; attach to pumpkins using vanilla. Tint a 1-in. cube of white fondant green. Roll out; cut five leaves with a 1-1/4-in. leaf-shaped cookie cutter. For tendrils, using a pizza cutter cut remaining portion into thin strips. Carefully wrap strips around toothpicks; set aside to dry.
7. To finish cake: Carefully remove tendrils from toothpicks and attach to pumpkins using vanilla. Attach pumpkins and leaves to cake. Using shell pastry tip #18 and remaining frosting, pipe shell border along bottom edge of cake. Yield: 8 servings.

 TOTAL TIME: Prep: 1-1/2 hours Bake: 30 min. + cooling

 Purse Cake Recipe

 Ingredients

• 1 package white cake mix (regular size)

• 2 Eggland's Best Eggs

• 1-1/3 cups water

• FROSTING:

• 3/4 cup shortening

• 3/4 cup butter, softened

• 6 cups confectioners' sugar

• 1/4 cup milk

• 1-1/2 teaspoons clear vanilla extract

• Paste food coloring of your choice

• Silver dragees

• 1 piece wired ribbon (10-inches)

• 1 plastic drinking straw, cut into 3-inch pieces

 Directions

1. In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour 4 cups batter into a greased and waxed paper-lined 9-in. square baking pan (discard remaining batter).
2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For frosting, in a large bowl, beat shortening and butter until light and fluffy. Add the confectioners’ sugar, milk and vanilla; beat until smooth. Tint frosting as desired.
4. Using a serrated knife, level top of cake if necessary. Using dental floss, cut cake in half diagonally by starting at a top edge and pulling floss through to opposite bottom edge. Place cakes together with wide ends at bottom, forming a triangle. Cut off top 3-in.; spread frosting between layers.
5. Transfer cake to a serving platter; spread frosting over the top and sides of cake. Decorate as desired with remaining frosting and dragees. For handle, insert each end of ribbon into a drinking straw; insert each end into top of cake. Store in the refrigerator. Yield: 9 servings.

 TOTAL TIME: Prep: 4 hours Bake: 35 min. + cooling

 Nutcracker Cake Recipe

 Ingredients

• 2 paper towel tubes (11 inches)

• 3 packages (1.1 pounds each) ready-to-use primary colors rolled fondant, divided

• 1 new small paintbrush

• Nutcracker Cake Stand

• 1 package (1.8 pounds) ready-to-use white rolled fondant, divided

• Ivory paste food coloring

• 1 package (1.1 pounds) ready-to-use natural colors rolled fondant

• CAKE:

• 2 packages white cake mix (regular size)

• 4 Eggland's Best Eggs

• 2-2/3 cups water

• FROSTING:

• 1 package (2 pounds) confectioners' sugar

• 2 tablespoons meringue powder

• 2 cups shortening

• 1/2 cup water

• 2 teaspoons clear vanilla extract

• ASSEMBLY:

• 2 cardboard cake circles (6 inches)

• 1 empty frosting can with lid (16 ounces), label removed, washed

• Hole punch

 Directions

1. To make legs: Cut one paper towel tube in half widthwise. Roll out a small portion of red fondant into two 6-in. x 3-in. x 1/16-in.-thick rectangles. (Wrap remaining fondant in plastic wrap to prevent it from drying out.)
2. Dip paintbrush in water; moisten the top 3 in. of one paper towel tube half. Wrap fondant around moistened tube. Moisten seam with wet paintbrush; press to seal. Repeat for second leg.
3. For pant cuffs, roll a small amount of yellow fondant into a 1/4-in.-thick rope; cut into two 6-in. sections. Attach to bottom edge of red fondant with water. Place tubes over dowels of Nutcracker Cake Stand. Invert cake stand's round plaque onto dowels; secure with screws according to instructions.
4. For boots: Shape white fondant into two 2-in. x 1-3/4-in. x 1-in. blocks; round edges of blocks slightly. Place blocks on base of cake stand in front of legs (arrange legs with seams to the back).
5. Roll a small amount of black fondant into 1/4-in. thickness; drape over one block and front of leg. Drape a second piece around back of leg, forming a boot. Press seams to seal. Repeat. Set cake stand aside.
6. To make arms: Cut remaining paper towel tube in half widthwise. Using about two-thirds of a pouch of blue fondant, roll a 6-in. x 5-3/4-in. x 1/16-in.-thick rectangle.
7. Dip paintbrush in water; moisten one paper towel tube half. Wrap fondant around tube, leaving 1/4 in. excess at the shoulder. Moisten inside of tube with wet paintbrush; tuck excess fondant into tube and press to secure. Moisten seam with wet paintbrush; press to seal. Repeat. (Wrap remaining fondant in plastic wrap to prevent it from drying out.) Set arms aside.
8. For hands: Tint about 1 pound of white fondant with ivory food coloring. Roll out a small amount to 1/8-in. thickness. Using a 3-in. mitten-shaped cookie cutter as a guide, cut out four hand shapes with 1-1/2-in. tabs at the tops for wrists. Wrap remaining ivory fondant and set aside.
9. Moisten edges of hand shapes with water; gently press two cutouts together to form a hand. Moisten the wrist tabs; attach to the outside of the front and back of an arm (position arm so that the seam and thumb will face the body of the nutcracker). Repeat. Set arms aside to dry, supporting hands with the handle of a whisk or other kitchen utensil.
10. To make cake: In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour 2 cups batter into each of four greased and floured 6-in. round baking pans. Pour remaining batter into a greased and floured 1-qt. ovenproof bowl.
11. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans and bowl to wire racks to cool completely.
12. To prepare frosting: In a large bowl, combine confectioners' sugar and meringue powder. In the bowl of a heavy-duty stand mixer, combine the shortening, water and vanilla. Beat in sugar mixture until smooth.
13. To make cuffs: Roll out a small portion of black fondant into two 6-1/2-in. x 1-in. x 1/16-in.-thick rectangles. Wrap around arms, covering wrists and forming cuffs. Attach with water.
14. For trim, roll a small amount of yellow fondant into a 1/4-in.-thick rope; cut into four 6-1/2-in. sections. Add to top and bottom of each cuff, attaching with water.
15. To assemble body: Using a serrated knife, level tops of three round cakes if necessary. Place one cake on a 6-in. cake circle; spread top with 1/2 cup frosting. Insert four 1-1/2-in. wooden cake dowels. Place several dabs of frosting on the round plaque base of the Nutcracker Cake Stand; top with cake.
16. Place a second cake layer on remaining cake circle; spread top with 1/2 cup frosting. Top with third cake. Place cake on stand, positioning so that cake is evenly supported by dowels.
17. Insert two 5-in. wooden cake dowels into body of cake, near the center and about 1-1/2 in. apart. Push dowels through top two layers, stopping when the cake circle is reached. (Top 1 to 2 in. of dowels will stick out of top of cake.) Frost top and sides of cake layers.
18. Open remaining pouch of blue fondant; shape into a ball with reserved fondant from arms. Roll into two 10-in. x 7-1/2-in. rectangles. Drape one rectangle around back of cake, dividing excess fondant (about 1-1/2 in.) between top and bottom of cake. Gently fold excess over top of cake; fold excess around bottom of cake, attaching fondant to bottom of round plaque with frosting. Repeat with front panel; seal seams at sides of nutcracker with water.
19. For head and hat: Using a serrated knife, level top of bowl-shaped cake and remaining round cake if necessary. Place round cake on a cake turntable or work surface; spread top with 1/2 cup frosting. Top with bowl-shaped cake, forming the head. Frost top and sides of cake.
20. Roll reserved ivory fondant into a 16-in. circle; drape over head and gently tuck edges under. Place on body, allowing dowels to secure head. Roll yellow fondant into a 12-in. x 1/4-in.-thick rope; wrap around base of head and secure with wet paintbrush.
21. For domed hat, place a 1-1/2-in. ball of white fondant on the lid of the frosting can. Roll red fondant into a 5-in. circle; drape over ball and lid. Gently moisten edges and secure to can. Roll a portion of red fondant into an 11-1/2-in. x 4-in. rectangle; wrap around frosting can and secure with water. Seal seam. Tuck excess fondant around bottom of can and attach with water.
22. Roll a small amount of blue fondant into a 1-in. ball; place on top of hat. Roll yellow fondant into a 1/4-in.-thick rope; trim around ball and around top of hat, attaching with a wet paintbrush.
23. To assemble and decorate: Using a hole punch, punch a hole 1/2 in. from the top of the inside portion of each arm. Carefully insert one end of the 8-1/4-in. wooden cake dowel into an arm hole; gently press dowel horizontally through cake. Attach remaining arm.
24. Roll a small amount of yellow fondant into a 1/4-in.-thick rope; cut into two 6-1/2-in. sections. Moisten the shoulder edge of each arm; attach trim to ends of tubes.
25. For epaulets, roll red fondant into two 1-3/4-in. balls; place on shoulders. Roll yellow fondant into two 3/4-in. balls; attach with a small amount of water to tops of red balls.
26. Lightly spread frosting over top of head; top with hat. For hair, cut a small hole in the corner of pastry or plastic bag; insert #127 petal pastry tip. Fill bag with remaining frosting. Pipe columns around head, forming hair strands.
27. Roll yellow fondant into a 12-in. x 1/4-in.-thick rope; attach around base of hat. Roll out remaining fondant as desired to decorate face and jacket. Let stand until set. Yield: 16-18 servings.

 TOTAL TIME: Prep: 30 min. Bake: 35 min.

 Cactus Cake Recipe

 Ingredients

• 2 packages white cake mix (regular size)
• 2 envelopes whipped topping mix (Dream Whip)
• 2-1/2 cups milk
• 6 Eggland's Best Eggs
• 2/3 cup canola oil
• BUTTERCREAM FROSTING:
• 1 cup butter, softened
• 9 cups confectioners' sugar
• 4 teaspoons vanilla extract
• 6 to 10 tablespoons milk
• Red and green gel food coloring
• 1 each sprinkles and M&M's minis

 Directions

1. In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into two greased and floured 13-in. x 9-in. baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Level cake tops if necessary. Cut a 12-in. x 3-1/2-in. strip from one long side of one cake. Place the larger rectangle on a 20-in. x 18-in. covered board for cactus stem; place strip below it for the base. Round top corners of cactus stem.
4. Cut two 5-1/2-in. squares from second cake for cactus branches. Cut a 3-in. square from one corner of each 5-1/2-in. square. (Save remaining cake for another use.) Position one branch on each side of cactus stem. Round top corners of branches.
5. In a large bowl, cream butter until fluffy. Gradually add confectioners' sugar; beat until smooth. Add vanilla and enough milk to achieve spreading consistency. Frost cake base with 1 cup frosting. Tint 1/4 cup frosting red; set aside. Tint remaining frosting green; frost cactus.
6. Cut a small hole in the corner of a pastry or plastic bag; insert round tip #3 and fill with red frosting. Pipe "Fiesta" and wavy designs on top and sides of base. Decorate cactus with chocolate sprinkles; decorate base with M&M's. Yield: 24-30 servings.

 TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling

 Ladybug Cake Recipe

 Ingredients

• 1 package chocolate cake mix (regular size)

• 1-1/4 cups water

• 1/3 cup canola oil

• 3 Eggland's Best Eggs

• 1 tablespoon mayonnaise

• 1-1/3 cups vanilla frosting

• Red paste food coloring

• 2 large white gumdrops

• 3 large black gumdrops

• 1 rope black licorice

• 1 shoestring black licorice

 Directions

1. In a large bowl, beat the cake mix, water, oil, eggs and mayonnaise on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 2-qt. ovenproof bowl.
2. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from bowl to a wire rack to cool completely. Place on a serving plate.
3. In a small bowl, combine frosting and food coloring. Spread over cake. For eyes, flatten white gumdrops and shape into ovals; place on ladybug. Cut black gumdrops horizontally into three slices; discard tops. Slightly flatten slices; place two on white gumdrops for pupils, securing with a toothpick if necessary. Arrange remaining slices on body for spots, pressing down gently.
4. Cut rope licorice into six pieces; insert into cake for legs. Cut a small piece from the shoestring licorice; add for mouth. Yield:12-16 servings.

 TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling

 Watermelon Cake Recipe

 Ingredients

• 1 package white cake mix (regular size)

• 1 package (3 ounces) watermelon gelatin

• 1-1/4 cups water

• 2 Eggland's Best Eggs

• 1/4 cup canola oil

• 2-1/2 cups prepared vanilla or cream cheese frosting, divided

• Red and green gel food coloring

• Chocolate chips

 Directions

1. In a large bowl, combine the cake mix, gelatin, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Set aside 2 tablespoons frosting for decorating. Place 1-1/4 cups frosting in a bowl; tint red. Tint remaining frosting green.
4. Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 in. of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 in. of edges. Frost sides and top edge of cake with green frosting.
5. Cut a 1/4-in. hole in the corner of pastry or plastic bag. Fill the bag with reserved white frosting. Pipe around top edge of cake where green and pink frostings meet. For seeds, insert chocolate chips upside down into cake top. Yield: 12 servings.

 TOTAL TIME: Prep: 45 min. Bake: 30 min.

 Schoolhouse Cake Recipe

 Ingredients

• 1 package yellow cake mix (regular size)
• 1 can (16 ounces) vanilla frosting
• Red gel food coloring
• 6 rectangular wafer sandwich cookies
• 1 whole graham cracker, halved
• 2 milk chocolate M&M's® Brand Chocolate Candies
• 1 yellow Chuckles candy

 Directions

1. Line a greased 13-in. x 9-in. baking pan with waxed paper; grease and flour the paper. Prepare cake batter; pour into prepared pan. bake according to package directions. Cool on a wire rack. Invert cooled cake onto a large platter or covered board. Carefully remove waxed paper.
2. Cut two triangles off of cake to form roofline. For bell tower, cut a square out of one triangle and place above peak of roof. Place remaining triangle above square. (Discarding remaining cut cake pieces or save for another use.)
3. Tint frosting red; frost entire cake. Place wafer cookies along top edge of schoolhouse roof and bell tower roof. For door, place one graham cracker square at bottom of schoolhouse. For the door knobs, attach M&M's on door with frosting. Cut the remaining cracker square in half; place on cake for windows. Flatten Chuckles candy to 1/4-in. thickness; cut out bell shape and place in bell tower. Yield: 12-15 servings.

 TOTAL TIME: Prep: 40 min.

 Xylophone Cakes Recipe

 Ingredients

• 2 loaves (10-3/4 ounces each) frozen pound cake, thawed

• Yellow, green, orange and red gel food coloring

• 1 can (16 ounces) vanilla frosting

• M&M's minis

• 28 miniature marshmallows

• 28 pretzel sticks

 Directions

1. Cut each cake widthwise into seven 1-in. slices. Trim a diagonal slice from the long sides of each slice, angling slightly, leaving 1 in. wide at a short end.
2. Use food coloring to tint the frosting. Carefully spread or pipe stripes on cake slices; top with M&M's. For mallets, press a miniature marshmallow into one end of each pretzel stick.Yield: 14 cakes.

 TOTAL TIME: Prep: 25 min. Bake: 20 min.

 Scaredy Cakes Recipe

 Ingredients

• 1 package yellow cake mix (regular size)

• 1 can (16 ounces) vanilla frosting

• Gel food coloring, optional

• Assorted candies of your choice (Chiclets, black licorice nips, red shoestring licorice, Gummi Worms, M&M's, Life Savers, gumballs, strawberry sour belts, Tart 'n' Tangy's, Tic Tacs)

 Directions

1. Prepare and bake cake according to package directions for cupcakes. Cool for 5 minutes before removing from pans to wire racks to cool completely.
2. Tint some of the frosting if desired. Frost cupcakes. Decorate with assorted candy to create monster faces. Yield: 2 dozen.

 TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling

 Beehive Cake Recipe

 Ingredients

• 1 package spice cake mix (regular size)

• 1-1/4 cups water

• 3 Eggland's Best Eggs

• 1/2 cup honey

• 1/3 cup canola oil

• 1 can (16 ounces) vanilla frosting

• 9 to 10 drops yellow food coloring

• 1 chocolate wafer (2-1/2 inches)

 Directions

1. In a large bowl, combine the cake mix, water, eggs, honey and oil on low speed for 30 seconds. Beat on medium for two minutes. Grease and flour a 6-oz. and a 10-oz. custard cup and a 1-1/2-qt. round baking dish.
2. Pour 1/3 cup batter into the 6-oz. cup, 1 cup batter into the 10-oz. cup and the remaining batter into the baking dish.
3. Bake the small cake at 350° for 30-35 minutes, the medium cake for 40-45 minutes and the large cake for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from dishes to wire racks to cool completely.
4. In a large bowl, beat frosting and food coloring until smooth. Place large cake on a serving plate; spread with frosting. Top with medium cake; frost. Top with small cake; frost top and sides of entire cake.
5. Using a wooden spoon and beginning at bottom of cake, make circles in frosting around cake to form the beehive. Position chocolate wafer at the base for the entrance. Yield: 10-12 servings.

 TOTAL TIME: Prep: 40 min. Bake: 1 hour + cooling

 Cake Snowman Recipe

 Ingredients

• 2 packages (16 ounces each) pound cake mix
• 1 cup shortening
• 1 cup butter, softened
• 8 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 4 to 6 tablespoons milk
• 1 package (10 ounces) flaked coconut
• 2 brown M&M's® Brand Chocolate Candies
• 3 green M&M's® Brand Chocolate Candies
• 1 large orange gumdrops
• 4-1/2 teaspoons miniature chocolate chips
• 1 chocolate wafer
• 6 pieces red shoestring licorice, divided
• 1 large green gumdrop
• 2 red M&M's® Brand Chocolate Candies
• Two 10-ounce custard cups

 TOTAL TIME: Prep/Total Time: 25 min.

 Sweet Snowman Recipe

 Ingredients

• 2 tablespoons vanilla frosting
• 3 Sno Balls
• 3 wooden skewers (8 inches)
• 1 chocolate wafer (2-1/2 inches)
• 2 Oreo cookies
• 1 piece red shoestring licorice (12 inches)
• 2 brown M&M's® Brand Chocolate Candies
• 1 piece candy corn
• 5 miniature chocolate chips
• 3 semisweet chocolate chips
• Confectioners' sugar, optional

 Directions

1. Place 1 teaspoon vanilla frosting on top of each Sno Ball. Stack Sno Balls on a serving plate on top of each other to form the snowman. Cut skewers slightly shorter than the height the of snowman; insert through the center of Sno Balls to secure them. Place chocolate wafer on top to form hat brim. Place a dollop of frosting on top of one sandwich cookie; top with other cookie. Attach to wafer with frosting to create the hat. Carefully tie licorice around snowman for a scarf. Use frosting to attach M&M's for eyes, candy corn for nose, miniature chips for mouth and semisweet chips for buttons. Dust confectioners' sugar around base of snowman if desired. Yield: 1 snowman (3 servings).

 TOTAL TIME: Prep: 50 min. Bake: 40 min. + cooling

 Snowman Cake Recipe

 Ingredients

• 2 packages chocolate cake mix (regular size)

• 3 cups vanilla frosting

• 1 can (16 ounces) chocolate frosting

• 5 to 6 drops blue food coloring

• 1 green Fruit Roll-Up, unrolled

• 3 red-coated tiny tarts

• 1 red candy coin

• 4 black gumdrops

• 6 black licorice bites

 Directions

1. Prepare cake mixes according to package directions. Divide batter among two greased and floured 9-in. round baking pans, one 9-in. square baking pan and 12 cupcakes. Bake at 350° for 20-25 minutes and cupcakes for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. Place one round cake off center and 1 in. from the bottom of a 25-in. x 16-in. covered board. Place second round cake above it. Set aside 1 cup vanilla frosting. Frost round cakes with remaining vanilla frosting.
3. Cut the square cake into two rectangles-one 8-in. x 2-in. and one 8-in. x 4-in. (save remaining piece for another use). For hat brim, place the smaller rectangle (B) above on the top round cake. Cut a 5-3/4-in. x 4-in. piece from the large rectangle; place (A) above hat brim. For scarf, cut the remaining cake piece in half diagonally (C and D); position on left side of top circle. (Save the cupcakes for another use.)
4. Frost hat with chocolate frosting. Tint reserved vanilla frosting blue; frost a stripe on hat for ribbon and frost the scarf. Cut three holly leaves from fruit roll-up; place on hat ribbon. Top with tiny tarts for berries. Position red candy coin for nose; add black gumdrops for eyes and buttons. Add licorice bites for mouth. Yield: 16-20 servings plus 12 cupcakes.

 TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling

 Thanksgiving Cake Recipe

 Ingredients

• 2 packages spice cake mix (regular size)

• 6 Eggland's Best Eggs

• 1 can (15 ounces) solid-pack pumpkin

• 2/3 cup canola oil

• 2/3 cup evaporated milk

• 2 cups white baking chips

• 2 cans (16 ounces each) vanilla frosting

• Red, yellow and green paste or liquid food coloring

• Red, yellow and green paste or liquid food coloring

• Textured paper towel

• 2 pastry bags or small heavy-duty resealable plastic bags

• 2 pastry bags or small heavy-duty resealable plastic bags

• Pastry tips-#5 round and #352 leaf

• 1 cup flaked coconut

 Directions

1. In a large bowl, combine the cake mixes, eggs, pumpkin, oil and milk; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chips. Fill two greased muffin cups two-thirds full. Pour remaining batter into two greased and floured 12-cup fluted tube pans.
2. Bake at 350° for 20 minutes for cupcakes and 40-45 minutes for cakes or until a toothpick inserted near the center comes out clean. Cool in pans for 25 minutes; remove to wire racks to cool completely.
3. Level the bottom of each cake. Spread one cake bottom with frosting; put cake bottoms together to form a pumpkin. Set aside. Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting. Tint remaining frosting green.
4. Place one cupcake right side up in the center of the cake to support the stem. Put a dollop of green frosting on the cupcake and top with an upside-down cupcake; frost with green frosting. Frost the cake with orange frosting. Let stand, uncovered, until frosting is slightly firm, about 30 minutes.
5. To create texture, place paper towel over frosting and press lightly, then remove.
6. Cut a small hole in the corner of a pastry bag; insert round tip. Fill bag with green frosting. Pipe curly vines from pumpkin stem and base. Prepare another bag with green frosting; insert leaf tip. Holding bag at 45° angle, pipe leaves randomly along the vines. Combine coconut with green food coloring; sprinkle around base of cake. Yield: 12-16 servings.

 TOTAL TIME: Prep: 1 hour

 St. Patrick's Day Fruit Rainbow Recipe

 Ingredients

• 1 medium navel orange
• 1 loaf (10-3/4 ounces) frozen pound cake, thawed
• 1/2 cup heavy whipping cream
• 8-ounce package cream cheese, softened
• 1/4 cup confectioners' sugar
• 5 teaspoons orange juice
• 1/2 teaspoon grated orange peel
• 8 drops yellow liquid food coloring
• 2 cups fresh raspberries
• 1 cup fresh blueberries
• 15 to 18 large Grapes, halved
• 15-ounces can of mandarin oranges, well-drained
• 10 to 15 fresh strawberries, halved
• Mint leaves, optional
• 17- x 12-inch board
• Blue gift wrap to cover board
• Clear cellophane to cover board
• Gold foil-wrapped chocolate coins (optional)

 Directions

1. Cover the 17-in. x 12-in. board with blue gift wrap, taping the wrap on the back side of the board. Cover the wrapped board with clear cellophane in the same way.
2. Pot of gold: Referring to the photo above for position, score a 1/2-in.-wide strip over the top half of the orange to make the handle. Score the peel from the base of the handle on one side to the base on the opposite side. Cut along the scored lines with a paring knife and remove the peel. Repeat on the other side of the handle.
3. Using a paring or grapefruit knife and spoon, scoop out the pulp from under the handle and inside the orange. Discard pulp.
4. Use a peel stripper to cut six to eight strips about 1 in. apart form the top to the bottom of the pot, leaving the peel attached to the bottom. Roll up peel into loops and tuck them under the pot.
5. Rainbow: Cut the cake into 1-in. cubes. Arrange two rows of cubes on the covered board to form a 15-in.-long arch, making the right side 2 in. shorter than the left side.
6. In a small bowl, beat the whipping cream until soft peaks form.
7. In another bowl, beat the cream cheese, sugar, orange juice, orange peel and 2 drops of food coloring. Fold in the whipped cream. Remove 1/4 cup of the cream cheese mixture and stir in 6 drops of food coloring. Spoon the mixture into the orange to create the pot of gold. If desired, arrange mint leaves on the covered board at short end of rainbow. Place the pot on top of leaves.
8. Spread the cake cubes with remaining cream cheese mixture. Referring to the photo for position, arrange the fruit in rows over the cake to form the rainbow's stripes. If desired, scatter gold foil-wrapped chocolate coins on the board around the rainbow and pot of gold. Yield: 8 servings.

 TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling

 Maraschino Party Cake Recipe

 Ingredients

• 1/2 cup shortening

• 1-1/3 cups sugar

• 4 egg whites

• 1/4 cup maraschino cherry juice

• 2-1/4 cups all-purpose flour

• 3 teaspoons baking powder

• 1 teaspoon salt

• 1/2 cup milk

• 16 maraschino cherries, chopped

• 1/2 cup chopped nuts

• FROSTING:

• 1-1/2 cups sugar

• 2 egg whites

• 1/3 cup water

• 1/3 cup corn syrup

• 1/4 teaspoon cream of tartar

• 1 teaspoon vanilla extract

• Additional maraschino cherries, optional

 Directions

1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg whites and cherry juice. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition. Stir in cherries and nuts.
2. Place the batter in two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, combine the sugar, egg whites, water, corn syrup and cream of tartar in a heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.
4. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread between the layers and over the top and sides of cake. Garnish with cherries if desired. Yield: 12 servings.

 TOTAL TIME: Prep: 25 min. Bake: 30 min.

 Mocha Layer Cake Recipe

 Ingredients

• 1 package devil's food or chocolate cake mix (regular size)

• 1-1/3 cups brewed coffee, room temperature

• 1/2 cup canola oil

• 3 Eggland's Best Eggs

• 1/2 cup semisweet chocolate chips

• FROSTING:

• 1/2 cup butter, softened

• 1/2 cup shortening

• 4 cups confectioners' sugar

• 3/4 cup baking cocoa

• 1/4 teaspoon almond extract

• 7 tablespoons brewed coffee, room temperature, divided

• 1/2 cup semisweet chocolate chips

 Directions

1. In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans.
2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer.
3. Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake.
4. In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides. Yield: 10-12 servings.

 TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling

 Dinosaur Party Cake Recipe

 Ingredients

• 1 package chocolate cake mix (regular size)
• 2 cans (16 ounces each) vanilla frosting
• Green, yellow and black liquid or paste food coloring
• 2 pastry bags or small heavy-duty resealable plastic bags
• #3 and #5 round pastry tips
• 2 wooden craft spoons (ice cream spoons)

 Directions

1. Mix and bake cake according to package directions, using a greased and floured 15-in. x 10-in. x 1-1/2-in baking pan. Cool in pan for 15 minutes. Remove from pan; cool completely on a wire rack.
2. Trace the patterns for the body, face, feet and arms onto waxed paper; cut out. Divide and cut the cake lengthwise into an 8-in. x 9-1/2-in. portion for base and 6-1/2-in. x 9-1/2-in. portion for the pattern pieces. Arrange the pattern pieces on the smaller portion, making sure to cut two arm pieces. Place the body on a diagonal on the base.
3. In a small bowl, combine 1 cup of vanilla frosting and green food coloring to make dark green color. Using a metal spatula, frost the body. Position the arms and feet on the body. Position the arms and feet on the body. Cut face piece in half widthwise to reduce height; position on the body.
4. In another bowl, combine 3/4 cup vanilla frosting and green and yellow food coloring to make a lighter shade of green. Cut a small hole in the corner of the plastic or pastry bag for pastry tip. Insert #5 tip into bag. Fill bag with lighter green frosting. Pipe frosting onto feet, arms and face; smooth with a small metal spatula or butter knife.
5. Cut two craft spoons according to the arms/scales patter. Lightly frost the spoons; let dry completely and insert into top of head for scales. Combine 3-4 tablespoons of vanilla frosting and black food coloring.
6. Prepare another plastic or pastry bag; insert #3 tip into bag. Fill with black frosting; set aside. Using remaining vanilla frosting to frost base and form eyes and teeth. Using black frosting, pipe an outline around body and arms. Follow the pattern, also pipe designs on face and feet. Yield: 9 servings.

 TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling

 Caramel Chocolate Cake Recipe

 Ingredients

• 3 ounces unsweetened chocolate

• 1 cup water

• 1 teaspoon red food coloring, optional

• 1/2 cup shortening

• 2 cups sugar

• 3 Eggland's Best Eggs

• 2-1/2 cups all-purpose flour

• 1-1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup (8 ounces) sour cream

• CARAMEL FROSTING:

• 2 cups packed brown sugar

• 2/3 cup milk

• 1/4 cup butter, cubed

• 1/4 teaspoon salt

• 1 cup confectioners' sugar

• 2 tablespoons heavy whipping cream

• 2 teaspoons vanilla extract

• 15 pecan halves

 Directions

1. In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute.
2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans. Yield: 15 servings.

 TOTAL TIME: Prep: 2 hours Bake: 30 min. + cooling

 Candy Land Cake Recipe

 Ingredients

• 2 packages cake mix of your choice (regular size)

• Vanilla and chocolate frosting

• Green mist food color spray, optional

• Assorted decorations: Starburst candies, red Fruit Roll-Up, red coarse sugar, Dots, regular and miniature peanut butter cups, chocolate jimmies, large and small gumdrops, Dum Dum Pops, miniature candy canes, clear and blue rock candy, cake and waffle ice cream cones, multicolored sprinkles, green colored sugar, miniature marshmallows, round peppermints and conversation hearts

 Directions

1. Line two 13x9-in. baking pans with waxed paper and grease the paper. Prepare cake batter; pour into prepared pans. Bake according to package directions. Cool for 15 minutes before removing from pans to wire racks to cool completely; remove waxed paper.
2. Level tops of cakes; place side by side on a covered board. Frost top and sides of cake with vanilla frosting; mist with food color spray if desired.
3. With Candy Land game board as your guide, form a path using Starburst candies. With vanilla frosting, pipe "Happy Birthday" on candies. With chocolate frosting, make an arrow; pipe "Start" on the arrow with vanilla frosting.
4. For the Mountain/Gumdrop pass, use a red Fruit Roll-Up, red coarse sugar and Dots.
5. For forests, add peanut butter cups topped with piped chocolate frosting, chocolate jimmies, gumdrops, Dum Dum Pops, candy canes and rock candy.
6. For castle, pipe vanilla frosting into ice cream cones. Garnish with Dots and sprinkles.
7. Between the pathways, add green colored sugar, sprinkles, miniature marshmallows, peppermints and conversation hearts. Pipe additional frosting to fill in spaces; top with sprinkles.
8. Pipe vanilla frosting around base of cake; place peppermints around top edge of cake. Yield: 30-40 servings.

 TOTAL TIME: Prep: 45 min. + chilling Bake: 25 min. + chilling

 Pool Party Cake Recipe

 Ingredients

• 1 package white cake mix (regular size)

• 1 package (3 ounces) berry blue gelatin

• 3/4 cup boiling water

• 1/2 cup cold water

• Ice cubes

• 1 package (8 ounces) cream cheese, softened

• 1/4 cup butter, softened

• 1 teaspoon vanilla extract

• 1/8 teaspoon salt

• 4 cups confectioners' sugar

• 1 piece red shoestring licorice

• 14 Swedish Fish candies

• 5 Peachie-O's candies

• 5 Necco wafer candies, divided

• 2 Air Head candies

• 8 Runts candies

• 1 lollipop stick

• 2 Now and Later candies

• 1 stick spearmint chewing gum

• 1 Life Savers Gummy

• 98 Smarties candies

• 1 Sour Brite Octopus candy

 Directions

1. Grease two 9-in. round baking pans and line with waxed paper; grease and flour the paper. Prepare cake batter according to package directions. Pour into prepared pans. Bake at 350° for 21-26 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
2. In a small bowl, dissolve gelatin in boiling water. Pour cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Add to gelatin; stir until slightly thickened. Discard any remaining ice. Refrigerate for 30 minutes or until soft-set.
3. For frosting, in a large bowl, beat cream cheese and butter until smooth. Add vanilla and salt. Beat in confectioners' sugar until smooth and fluffy. Set aside 2 tablespoons frosting for decorating. Place one cake on a glass or plastic board. Frost top of cake with 2/3 cup frosting.
4. For pool, cut a 5-in. circle (1 in. deep) in the center of second cake (save removed cake for another use). Place over frosted cake. Slowly pour gelatin into circle. Frost top and sides of cake.
5. For ladder, cut licorice into two 4-in. pieces; gently press 1-1/4 in. apart into frosting, looping top ends for handles. Cut three 1-1/4-in. pieces of licorice for ladder steps; press into frosting. Decorate sides of cake with Swedish Fish and Peachie-O's.
6. For pool steps, use a small amount of reserved frosting to attach four wafer candies to board. Trim two Air Head candies and bend into chair shapes; with frosting, attach Runts to chairs for legs. For table, attach remaining wafer candy to a lollipop stick; push into cake. Place chairs on cake and board.
7. For diving board, spread frosting between two Now and Later candies; attach gum to top of candies with frosting. Cut Life Savers Gummy in half; attach to sides of gum. Place on cake.
8. Arrange Smarties on cake for pool tile. Place a line of Smarties on gelatin to form a buoy rope. Place octopus candy in pool. Refrigerate for 1-2 hours or until gelatin is set. Yield: 12-16 servings.

 TOTAL TIME: Prep: 1 hour Bake: 25 min. + cooling

 Dump Truck Cake Recipe

 Ingredients

• 1 package chocolate cake mix (regular size)
• 5 tablespoons plus 1 teaspoon shortening
• 5 tablespoons plus 1 teaspoon butter, softened
• 2-2/3 cups confectioners' sugar
• 2 tablespoons milk
• 3/4 teaspoon vanilla extract
• Yellow and blue liquid food coloring
• 3 Ho-Ho snack cakes
• 6 chocolate-covered miniature doughnuts
• Shoestring black licorice
• 2 large white gumdrops
• 2 red M&M's® Brand Chocolate Candies
• 1 milk chocolate candy bar (1.55 ounces)

 Directions

1. Prepare cake mix according to package directions. Pour into two greased 8-in. x 4-in. loaf pans.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Using a serrated knife, level the top of each cake. Crumble removed tops; set cakes and crumbs aside.
4. In a small bowl, cream shortening, butter and confectioners' sugar until light and fluffy. Beat in the milk and vanilla until smooth.
5. Place 1 cup frosting in a small bowl; tint yellow. Place 3/4 cup frosting in another bowl; tint blue. Place 1/4 cup frosting in a third bowl; leave plain. Frost the top of one cake yellow; top with the remaining cake to from truck body.
6. For truck cab, measure 2 in. from one end. Cut 1-3/4 in. straight down; cut at an angle 1-1/2 in. deep and 1 in. toward the front of the truck. Remove cake wedge and save for another use.
7. For dump truck bed, leave 1-1/2 in. of cake for cab roof, then cut 1/2 in. deep at an angle. Make a horizontal cut to the back of the truck. Remove cake wedge and save for another use.
8. For wheel axles, place two snack cakes side by side and 1/2 in. apart near one corner of an 11-in. x 10-in. covered board. Place the remaining snack cake parallel to and 2 in. from the inside snack cake. Carefully arrange truck body over snack cakes. Frost the hood, doors and bottom third of the truck with yellow frosting. For wheels, attach doughnuts with plain frosting on each side of truck.
9. Spread some of the white frosting on the slanted windshield. Place the remaining white frosting in a pastry or plastic bag; cut a small hole in a corner. Pipe the windows on the doors. Frost the rest of the dump truck blue.
10. Cut thirteen 3/4-in. strips of licorice. Arrange eight strips on the front of the truck for the grille; set the remaining strips aside. For headlights, cut gumdrops in half. Place rounded half of each on outside of grille; discard the remaining cut gumdrops.
11. Cut two 3-1/2-in. strips, two 1-in. strips, six 1-3/4-in. strips, two 1-1/4-in. strips and four 2-in. strips of licorice. Using the 3-1/2-in. and 1-in. strips, form the windshield. Place two 3/4-in. strips on windshield for wipers. For doors, position two 1-1/4-in. strips for the door tops; place the 2-in. strips for the door sides. Decorate sides and back of truck with remaining licorice.
12. Place M&M's on back of bed for rear lights. For back bumper, break candy bar into individual sections at perforations. Cut one piece in half widthwise. Place some of the chocolate, flat side out, on the truck back (save remaining chocolate for another use). Spoon reserved crumbled cake into truck bed for dirt. Yield: 8-10 servings.

 TOTAL TIME: Prep: 1 hour Bake: 30 min. + cooling

 Happy Clown Cake Recipe

 Ingredients

• 1 package yellow cake mix (regular size)

• 1 cup flaked coconut, divided

• Yellow, blue, green and red food coloring

• 1 can (16 ounces) vanilla frosting, divided

• Assorted candies (red shoestring licorice, mini peanut butter cups and Skittles)

• Miniature semisweet chocolate chips

 Directions

1. Prepare cake batter according to package directions. Fill 12 foil or paper-lined muffin cups two-thirds full. Pour remaining batter into a greased 9-in. round baking pan. Bake cake and cupcakes according to package directions. Cool in pans for 10 minutes before removing to wire racks to cool completely.
2. Place 1/2 cup coconut in a plastic bag; sprinkle five to six drops of yellow food coloring into bag. Shake until color is distributed evenly. Repeat with 1/4 cup coconut and blue coloring, then with remaining coconut and green coloring.
3. In a small bowl, tint 2 tablespoons frosting red; set aside. Frost round cake and 11 cupcakes with remaining frosting; place round cake on a large platter or covered board (about 22 in. x 15 in.). Form a face and hair using peanut butter cups for eyes and licorice for mouth, eyebrows and hair.
4. Remove liner from remaining cupcake and cut off the top. Cut the top in half and press into sides of cake for ears. Frost the bottom portion of cupcake with reserved red frosting and press in place for nose. Decorate three cupcakes with Skittles; arrange on platter in the shape of a bow tie. Add chocolate chip freckles.
5. Remove liners from three cupcakes if desired and cut in half; sprinkle with green coconut. Press flat sides against top of cake to form brim of hat. Sprinkle four cupcakes with yellow coconut and one with blue coconut; stack in a pyramid on top of brim to form the hat. Yield: 16-20 servings.

 TOTAL TIME: Prep: 1 hour

 Sunny Flower Cake Recipe

 Ingredients

• 19 cupcakes of your choice

• Frosting of your choice

• Food coloring

• Assorted cake decorations

 Directions

1. Place one cupcake in the center of a large platter; arrange six cupcakes around the center cupcake. Add an outer ring of remaining cupcakes, forming a flower shape.
2. Tint frosting as desired; generously spread over tops of cupcakes. Pipe on additional frosting to define the flower petals and center. Decorate as desired. Yield: 1 cake (19 servings).

• Prep: 1-1/4 hours + chilling Bake: 20 min. + cooling
• Yield: 12 Servings

Raspberry Lemon Cake Recipe

 Ingredients

• 3 eggs
• 3/4 cup sugar
• 1/2 cup lemon juice
• 1/4 cup butter, cubed
• 1 tablespoon grated lemon peel
• CAKE:
• 1 package (3 ounces) lemon gelatin
• 1/2 cup boiling water
• 1/2 cup butter, softened
• 1/2 cup canola oil
• 1-3/4 cups sugar, divided
• 4 eggs
• 1/2 cup lemon juice
• 4 teaspoons grated lemon peel
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup evaporated milk
• 3/4 cup thawed lemonade concentrate
• FROSTING:
• 2 packages (3 ounces each) cream cheese, softened
• 6 tablespoons butter, softened
• 3-3/4 to 4 cups confectioners' sugar
• 4-1/2 teaspoons lemon juice
• 1-1/2 teaspoons grated lemon peel
• 3/4 teaspoon vanilla extract
• 3/4 cup seedless raspberry jam
• Fresh raspberries, optional

 Directions

• For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
• For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool.
• In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon peel and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.
• Pour into three greased and floured 9-in. round baking pans. Bake at for 20-25 minutes or until a toothpick inserted near the center comes out clean.
• In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon peel and vanilla; beat until blended.
• To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use).
• Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour. Yield: 12 servings.

• Prep: 25 min. Bake: 25 min. + cooling
• Yield: 8 Servings

Raspberry Cream Cheese Coffee Cake Recipe

 Ingredients

• 3 tablespoons butter, softened
• 3/4 cup sugar, divided
• 1/4 cup plus 2 tablespoons egg substitute, divided
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 cup fresh raspberries
• 2 ounces reduced-fat cream cheese
• 1 teaspoon confectioners' sugar

 Directions

• In a large bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 cup egg substitute, lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk.
• Pour into a 9-in. springform pan coated with cooking spray; sprinkle with berries. In a small bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries.
• Place pan on a baking sheet. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with confectioners' sugar. Serve warm. Refrigerate leftovers. Yield: 8 servings.

• Prep: 50 min. Bake: 45 min. + chilling
• Yield: 12 Servings

Chocolate Raspberry Tunnel Cake Recipe

 Ingredients

• 2/3 cup butter, softened
• 1-2/3 cups sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2/3 cup baking cocoa
• 1-1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1-1/3 cups 2% milk
• FILLING:
• 2 packages (3 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/3 cup lemon juice
• 1/2 teaspoon almond extract
• 2 to 4 drops red food coloring, optional
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 1 cup fresh raspberries
• Lemon peel strips and additional fresh raspberries, optional

 Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and soda; add to creamed mixture alternately with milk, beating well after each addition.
• Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean.
• Cool 10 minutes before removing from pan to a wire rack to cool completely. Cut a 1-in. slice off top of cake; set aside. Hollow out the bottom portion of cake, leaving a 1-in. shell. Cube the removed cake to measure 1 cup; set aside. (Save remaining cake for another use.)
• Beat cream cheese until fluffy. Gradually beat in milk, lemon juice, extract and food coloring if desired. Fold in 1 cup whipped topping. Set aside 1 cup cream cheese mixture; fold berries and reserved cake cubes into remaining mixture. Fill tunnel with cake cube mixture; replace top.
• Spread reserved cream cheese mixture over top of cake to within 1 in. of edge. Frost top edge and sides of cake with remaining whipped topping. Garnish with lemon peel and additional berries if desired. Chill. Yield: 12 servings.

• Prep: 25 min. + cooling Bake: 40 min.
• Yield: 12-16 Servings

Raspberry Streusel Coffee Cake Recipe

 Ingredients

• 3-1/2 cups unsweetened raspberries
• 1 cup water
• 2 tablespoons lemon juice
• 1-1/4 cups sugar
• 1/3 cup cornstarch
• BATTER:
• 3 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup cold butter, cubed
• 2 eggs, lightly beaten
• 1 cup (8 ounces) sour cream
• 1 teaspoon vanilla extract
• TOPPING:
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup butter, softened
• 1/2 cup chopped pecans
• GLAZE:
• 1/2 cup confectioners' sugar
• 2 teaspoons 2% milk
• 1/2 teaspoon vanilla extract

 Directions

• In a large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
• In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff).
• Spread half into a greased 13-in. x 9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top.
• Bake at 350° for 40-45 minutes or until golden brown. Combine the glaze ingredients; drizzle over warm cake. Yield: 12-16 servings.

• Prep: 25 min. Bake: 45 min. + chilling
• Yield: 12-16 Servings

Strawberry Tunnel Cake Recipe

 Ingredients

• 1 package (16 ounces) angel food cake mix
• 2 packages (3 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/3 cup lemon juice
• 1/4 teaspoon almond extract, optional
• 6 drops red food coloring, optional
• 1 cup sliced fresh strawberries
• 1 carton (12 ounces) frozen whipped topping, thawed, divided

 Directions

• Prepare and bake cake according to package directions, using a 10-in. ungreased tube pan. Cool completely, about 1 hour.
• Run a knife around side and center tube of pan. Remove cake to a serving plate. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Tear removed cake into 1-in. cubes.
• In a large bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping.
• Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight. Yield: 12-16 servings.

• Prep: 30 min. Bake: 20 min. + chilling
• Yield: 12 Servings

 Fruity Coconut Cake Roll Recipe

 Ingredients

• 1 package (16 ounces) angel food cake mix
• 1/2 teaspoon plus 3 tablespoons confectioners' sugar, divided
• 3/4 cup cold fat-free milk
• 1 package (1 ounce) sugar-free instant white chocolate pudding mix
• 1 carton (8 ounces) frozen fat-free whipped topping, thawed
• 1/2 teaspoon coconut extract
• 2 medium kiwifruit, peeled and thinly sliced
• 2 cups fresh strawberries, sliced
• 1/3 cup plus 2 tablespoons flaked coconut, divided
• 2 tablespoons apricot spreadable fruit
• 1/2 teaspoon hot water

 Directions

• Line a 15x10x1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside. Prepare cake batter according to package directions. Spread evenly in prepared pan.
• Bake at 350° for 16-20 minutes or until golden brown. Turn cake onto a kitchen towel dusted with 1/2 teaspoon confectioners' sugar. Gently peel off waxed paper. Dust with remaining confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
• For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup whipped topping. Fold in remaining whipped topping; stir in extract.
• Unroll cake; spread with filling to within 1 in. of edges. Arrange kiwi and strawberries over filling. Sprinkle with 1/3 cup coconut. Roll up again. Refrigerate for 1-2 hours.
• Toast the remaining coconut. In a small bowl, whisk spreadable fruit and water until smooth. Drizzle over cake. Sprinkle with toasted coconut. Cut into slices. Refrigerate leftovers. Yield: 12 servings.

• Prep: 20 min. Bake: 25 min. + cooling
• Yield: 12 Servings

Lemon Cream Cake Recipe

 Ingredients

• 1 package yellow cake mix (regular size)
• 1-1/4 cups water
• 3 eggs
• 1/3 cup canola oil
• 1 teaspoon lemon extract
• 1 carton (8 ounces) Mascarpone cheese
• 1 cup heavy whipping cream
• 1/2 cup lemon curd
• 1/4 cup limoncello, optional
• Fresh raspberries and lemon peel strips

 Directions

• In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
• Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon peel. Store in the refrigerator. Yield: 12 servings.

• Prep: 25 min. Bake: 15 min.
• Yield: 8 Servings

Molten Chocolate Cakes Recipe

 Ingredients

• 8 ounces semisweet chocolate, chopped
• 1 cup butter, cubed
• 5 eggs
• 4 egg yolks
• 2 cups confectioners' sugar
• 3/4 cup all-purpose flour

 Directions

• In a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly. Add the eggs, egg yolks and confectioners' sugar; mix well. Stir in flour until blended. Pour into eight greased 6-oz. custard cups.
• Place custard cups on a baking sheet. Bake at 425° for 15-16 minutes or until a thermometer inserted near the center reads 160°. Remove from the oven and let stand for 1 minute. Run a knife around edges of cups; invert onto dessert plates. Serve immediately. Yield: 8 servings.

• Prep: 30 min. + chilling Bake: 20 min. + cooling
• Yield: 12-16 Servings

Coconut Cranberry Alaska Recipe

 Ingredients

• 1 package (9 ounces) white or yellow cake mix
• 2 envelopes unflavored gelatin
• 1/2 cup sugar, divided
• 1-1/2 cups cranberry juice
• 1 can (14 ounces) whole-berry cranberry sauce
• 3 cups heavy whipping cream, divided
• 1/4 cup chopped pecans
• 1-1/2 cups flaked coconut, toasted

 Directions

• Prepare and bake cake according to package directions, using a greased 9-in. round baking pan. Cool on a wire rack.
• In a large bowl, combine gelatin and 1/4 cup sugar. Bring cranberry juice to a boil; stir into gelatin mixture until dissolved. Stir in cranberry sauce. Refrigerate until partially set.
• In a small bowl, beat 1 cup of cream until soft peaks form. Fold whipped cream and pecans into gelatin mixture. Pour into a 2-qt. bowl with a 9-in. diameter top coated with cooking spray. Refrigerate until set.
• Place cake over gelatin mixture; trim if necessary. Invert dessert onto a serving plate. In a large bowl, beat remaining cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over gelatin mixture and cake. Sprinkle with coconut. Yield: 12-16 servings.

• Prep: 40 min. + freezing
• Yield: 8 Servings

Raspberry Baked Alaska Pie Recipe

 Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons brown sugar
• 3 tablespoons butter, melted
• 1 tablespoon cornstarch
• 1/2 cup cold water
• 3 tablespoons lemon juice
• 1 package (10 ounces) frozen sweetened raspberries, thawed
• 2 teaspoons grated lemon peel
• 4-1/2 cups reduced-fat vanilla ice cream, softened
• 3 egg whites
• 1/2 cup sugar

 Directions

• In a small bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a 9-in. pie plate; freeze until set.
• Meanwhile, in a large saucepan, combine the cornstarch, water and lemon juice until smooth. Stir in raspberries and lemon peel. Cook, stirring occasionally, over medium heat until mixture just comes to a boil. Remove from the heat; transfer to a small bowl. Cool slightly; refrigerate until chilled.
• Spread 1-1/2 cups ice cream into crust; cover and freeze for 1 hour. Drizzle with 1/2 cup raspberry sauce; freeze until set. Repeat layers, freezing after each layer. Top with remaining ice cream. Cover and freeze for 8 hours or overnight.
• In a large heavy saucepan, combine egg whites and sugar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 6 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved.
• Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a creme brulee torch or broil 8 in. from the heat for 3-5 minutes or until meringue is lightly browned. Serve immediately with remaining sauce. Yield: 8 servings (1 cup sauce).

• Prep: 50 min. + freezing Bake: 5 min.
• Yield: 12 Servings

Brownie Baked Alaska Recipe

 Ingredients

• 2 ounces unsweetened chocolate
• 1/2 cup shortening
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped walnuts, optional
• 1 quart strawberry ice cream, slightly softened
• 1 quart vanilla ice cream, slightly softened
• MERINGUE:
• 5 egg whites
• 2/3 cup sugar
• 1/2 teaspoon cream of tartar

 Directions

• In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in nuts if desired.
• Spread into a greased 9-in. round baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Meanwhile, line an 8-in. or 9-in. round bowl (1-1/2-qts.) with foil. Quickly spread strawberry ice cream over bottom and up sides of bowl, leaving center hollow; cover and freeze for 30 minutes. Pack vanilla ice cream into center; cover and freeze.
• To assemble, place the brownie base on a 10-in. ovenproof serving plate. Unmold ice cream onto brownie. Return to freezer while preparing meringue.
• In a heavy saucepan or double boiler over simmering water, combine the egg whites, sugar and cream of tartar. Heat over low heat while beating egg white mixture with a portable mixer on low speed for 1 minute, scraping down sides of bowl. Continue beating until mixture reaches 160°. Remove from the heat. Beat on high speed until stiff peaks form.
• Quickly spread over ice cream and brownie. Bake at 500° for 2-5 minutes or until meringue is lightly browned. (Or return to freezer until ready to bake.) Transfer to a serving plate; serve immediately. Yield: 12 servings.

• Prep: 50 min. + freezing Bake 5 min.
• Yield: 12 Servings

Spumoni Baked Alaska Recipe

 Ingredients

• 1/2 cup butter, cubed
• 2 ounces unsweetened chocolate, chopped
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped hazelnuts
• 2 quarts vanilla ice cream, softened, divided
• 1/2 cup chopped pistachios
• 1/2 teaspoon almond extract
• 6 drops green food coloring, optional
• 1/3 cup chopped maraschino cherries
• 1 tablespoon maraschino cherry juice
• 1 tablespoon rum
• MERINGUE:
• 8 egg whites
• 1 cup sugar
• 1 teaspoon cream of tartar

 Directions

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in hazelnuts.
• Spread into a greased 8-in. round baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Meanwhile, line an 8-in. round bowl (1-1/2-qts.) with foil. In a small bowl, place 1 quart ice cream; add the pistachios, almond extract and food coloring if desired. Quickly spread ice cream over bottom and up sides of bowl, leaving center hollow; cover and freeze for 30 minutes.
• In a small bowl, combine the cherries, cherry juice, rum and remaining ice cream. Pack ice cream into center; cover and freeze.
• In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved.
• Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove foil. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours.
• Bake at 400° for 2-5 minutes or until meringue is lightly browned. Transfer to a serving plate; serve immediately. Yield: 12 servings.

• Prep: 50 min. + freezing Bake: 5 min.
• Yield: 12 Servings

Pumpkin Baked Alaska Recipe

 Ingredients

• 1 quart vanilla ice cream, softened
• 2 teaspoons pumpkin pie spice
• 2 eggs
• 1-1/4 cups sugar, divided
• 3 tablespoons plus 5 teaspoon water, divided
• 1/2 teaspoon vanilla extract
• 2/3 cup cake flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 5 egg whites
• 1/2 teaspoon cream of tartar
• 1 teaspoon rum extract
• 2 tablespoon sliced almonds, toasted

 Directions

• In a large bowl, combine the ice cream and pumpkin pie spice. Transfer to a 1-1/2-qt. bowl lined with plastic wrap; freeze until set.
• Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar; set aside.
• In a large bowl, beat eggs, 1/2 cup sugar, 3 tablespoons water and vanilla until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. Pour into prepared pan.
• Bake at 375° for 12-14 minutes or until cake springs back when lightly touched. Immediate run a knife around the edge of the pan; invert onto prepared kitchen towel. Gently peel off waxed paper; cool completely.
• Place cake on an ungreased freezer-to-oven-safe platter or foil-lined baking sheet. Unmold ice cream onto cake; remove plastic wrap. Return to freezer.
• In a heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 10 minutes. Remove from the heat. Add extract; beat until stiff peaks form, about 4 minutes.
• Spread meringue over frozen ice cream and cake, sealing meringue to the platter; sprinkle with almonds. Freeze until ready to serve, up to 24 hours.
• Just before serving, broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately. Yield: 12 servings.

• Prep: 30 min. Broil: 5 min.
• Yield: 2 Servings

Cookie Baked Alaska Recipe

 Ingredients

• 1 cup vanilla ice cream
• 2 sugar cookies (3 inches)
• 2 egg whites
• 1/4 cup sugar
• 1/8 teaspoon cream of tartar

 Directions

• Scoop 1/2 cup of ice cream onto each cookie. Freeze until firm. In a small heavy saucepan or double boiler, combine the egg whites, sugar and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved.
• Place cookies on a baking sheet. Immediately spread meringue over ice cream, sealing to edges of cookie. Broil 4-6 in. from the heat for 1-2 minutes or until the meringue is lightly browned. Serve immediately. Yield: 2 servings.

• Prep: 30 min. + freezing Broil: 5 min.
• Yield: 4 Servings

Baked Alaskas with Tipsy Cherry Centers Recipe

 Ingredients

 Directions

• Prep: 45 min. + freezing Bake: 5 min.
• Yield: 12 Servings

Grasshopper Baked Alaska Recipe

 Ingredients

• 1/2 cup butter, cubed
• 2 ounces unsweetened chocolate, chopped
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 quarts vanilla ice cream, softened
• 1 package (4.67 ounces) mint Andes candies, chopped
• 2 tablespoons creme de menthe
• 1 tablespoon creme de cacao
• Green food coloring, optional
• MERINGUE:
• 8 egg whites
• 1 cup sugar
• 1 teaspoon cream of tartar

 Directions

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Beat in vanilla and eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; stir into chocolate mixture.
• Transfer to a greased 8-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Meanwhile, in a large bowl, combine the ice cream, Andes candies, liqueurs and, if desired, food coloring. Transfer to an 8-in. round bowl (1-1/2 qts.) lined with plastic wrap; freeze until set.
• In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved.
• Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove plastic wrap. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours.
• Bake at 400° for 2-5 minutes or until meringue is lightly browned. Transfer to a serving plate; serve immediately. Yield: 12 servings.

• Prep: 25 min. + freezing Bake: 5 min.
• Yield: 8-10 Servings

Lemon Baked Alaska Recipe

 Ingredients

• 1 cup sugar
• 2 eggs
• 2 egg yolks, lightly beaten
• 1/3 cup lemon juice
• 1/8 teaspoon salt
• 6 tablespoons butter
• 1 teaspoon grated lemon peel
• 1-1/2 quarts vanilla ice cream, softened
• 1 pastry shell (9 inches), baked
• MERINGUE:
• 5 egg whites
• 1/2 cup plus 2 tablespoons sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

 Directions

• In a large saucepan, combine the sugar, eggs, lemon juice and salt. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in butter and lemon peel until blended. Cool completely. Refrigerate until chilled.
• Spread half of the ice cream into pastry shell. Top with lemon mixture and remaining ice cream. Cover and freeze overnight.
• In a small heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 12 minutes.
• Remove from the heat. Add vanilla; beat until stiff peaks form. Immediately spread over frozen pie. Bake at 450° for 3-5 minutes or until lightly browned. Serve immediately. Yield: 8-10 servings.

• Prep: 40 min. Bake: 20 min. + cooling
• Yield: 10-12 Servings

Strawberry Cream Cake Recipe

 Ingredients

• 1/2 cup butter, softened
• 1 cup sugar, divided
• 2 egg yolks
• 1 teaspoon vanilla extract
• 2 teaspoons grated orange peel
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup milk
• 1/3 cup orange juice
• 4 egg whites
• FILLING:
• 2-1/4 cups chopped fresh strawberries
• 2 tablespoons sugar
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1/3 cup confectioners' sugar
• 1/4 cup sour cream
• Whole strawberries for garnish

 Directions

• Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and 3/4 cup sugar. Add egg yolks, vanilla and orange peel; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and orange juice.
• In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form. Fold into batter.
• Pour into prepared pans. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper and discard. Cool cakes completely.
• In a bowl, combine the chopped strawberries and sugar; let stand for 30 minutes. In a bowl, beat cream and vanilla until cream begins to thicken. Gradually beat in confectioners' sugar on high until stiff peaks form. Fold in sour cream.
• PLace one cake layer on a serving plate; top with chopped berries and half of the cream mixture. Top with the remaining cake and cream mixture. Garnish with whole berries. Yield: 10-12 servings.

• Prep: 15 min. Bake: 30 min. + cooling
• Yield: 6-8 Servings

Cookies 'n' Cream Cake Recipe

 Ingredients

• 1/4 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 3/4 cup sour cream
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 cup water
• 8 Oreo cookies, coarsely chopped
• WHIPPED CREAM TOPPING:
• 3/4 cup heavy whipping cream
• 2 tablespoons sugar
• Additional coarsely chopped Oreo cookies, optional

 Directions

• In a small bowl, cream butter and sugar. Add egg; beat well. Beat in sour cream. Combine the flour, baking soda and baking powder; add to creamed mixture alternately with water. Stir in chopped cookies. Pour into a greased and flour 9-in. round baking pan.
• Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For topping, beat cream in a small bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread over top of cake; sprinkle with additional chopped cookies if desired. Yield: 6-8 servings.

• Prep/Total Time: 30 min.
• Yield: 2 Servings

Minty Baked Alaska Recipe

 Ingredients

• 2 egg whites
• 1/4 cup sugar
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• Dash salt
• 1 tablespoon crushed peppermint candy
• 2/3 cup mint chocolate chip ice cream
• 2 individual round sponge cakes

 Directions

• In a small heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 12 minutes. Remove from heat. Add vanilla and salt; beat until stiff glossy peaks form and sugar is dissolved. Fold in peppermint candy.
• Place sponge cakes on an ungreased foil-lined baking sheet and top each with 1/3 cup ice cream. Immediately spread meringue over ice cream and cake, sealing it to foil on sheet. Broil 8 in. from heat for 3-5 minutes or until lightly browned. Serve immediately. Yield: 2 servings.

• Prep: 30 min. Bake: 30 min. + cooling
• Yield: 12-16 Servings

Minted Chocolate Torte Recipe

 Ingredients

• 1/2 cup shortening
• 1-1/3 cups sugar, divided
• 2-1/4 cups cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1-1/2 teaspoons vanilla extract
• 2 ounces semisweet chocolate, finely chopped
• 3 egg whites
• FILLING/TOPPING:
• 6 ounces semisweet chocolate, chopped
• 1/4 cup butter
• 1-1/4 cups confectioners' sugar
• 3 tablespoons hot water
• 1 teaspoon vanilla extract
• Dash salt
• FROSTING:
• 2 cups whipped topping
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon peppermint extract
• 1 to 2 drops green food coloring

 Directions

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in vanilla and chocolate.
• In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
• Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• In a small saucepan, melt the chocolate and butter over low heat; stir until smooth. Remove from the heat; transfer to a large bowl. Beat in the confectioners' sugar, hot water, vanilla and salt until smooth.
• Cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/3 cup of filling. Repeat layers three times. In a large bowl, gently combine the whipped topping, extracts and food coloring. Frost the sides of the cake. Store in the refrigerator. Yield: 12-16 servings.

• Prep: 15 min. + freezing
• Yield: 10 Servings

Mint-Chocolate Ice Cream Cake Recipe

 Ingredients

• 1 package (16 ounces) Suzy Q's
• 3 cups mint chocolate chip ice cream, softened
• 12 Oreo cookies, crushed, divided
• 2 cups whipped topping
• 1/2 teaspoon mint extract, optional

 Directions

• Line an 8-in. x 4-in. loaf pan with plastic wrap. Place four Suzy Q's in pan, completely covering the bottom. Spread ice cream over Suzy Q's; sprinkle with half of the cookie crumbs. Press remaining Suzy Q's on top. Cover and freeze for at least 3 hours.
• Just before serving, remove from the freezer and invert onto a serving plate. Remove pan and plastic wrap.
• Combine whipped topping and extract if desired; frost top and sides of cake. Sprinkle with remaining cookie crumbs. Yield: 10 servings.

• Prep: 40 min. Bake: 25 min. + cooling
• Yield: 10-12 Servings

Confetti Cream Cake Recipe

 Ingredients

• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup sugar
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar, divided
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 cup (8 ounces) sour cream
• 1/2 cup finely chopped walnuts
• 1/2 cup flaked coconut, optional
• 1/3 cup chopped maraschino cherries
• 2 milk chocolate candy bars (1.55 ounces each), shaved or finely chopped
• 1-1/2 cups heavy whipping cream

 Directions

• In a large bowl, beat eggs and vanilla on high speed until foamy. Add sugar; beat until thick and lemon-colored. Combine flour, baking powder and salt; fold into egg mixture, a third at a time.
• Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when lightly touched. Cool for 5 minutes; remove from pans to wire racks to cool completely.
• In a large bowl, beat cream cheese, 2/3 cup sugar, vanilla and cinnamon until smooth. Stir in sour cream, walnuts, coconut if desired and cherries. Fold in chocolate. In a chilled large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold half of the whipped cream into the cream cheese mixture. Set remaining whipped cream aside.
• Split each cake into two horizontal layers; spread a fourth of the cream cheese mixture on one layer. Repeat. Frost sides with reserved whipped cream. Store in the refrigerator. Yield: 10-12 servings.

• Prep: 15 min. + chilling Bake: 25 min. + cooling
• Yield: 20-24 Servings

Mint Chocolate Cake Recipe

 Ingredients

• 1 package chocolate cake mix (regular size)
• FROSTING:
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1 tablespoon water
• 1/2 teaspoon peppermint extract
• 3 drops green food coloring
• TOPPING:
• 1-1/2 cups milk chocolate chips
• 6 tablespoons butter, softened
• 1/4 teaspoon peppermint extract

 Directions

• Prepare cake batter according to package directions, using a greased 15-in. x 10-in. x 1-in. baking pan.
• Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
• For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set. Yield: 20-24 servings.

• Prep: 3 hours Bake: 30 min. + cooling
• Yield: 24-30 Servings

Racetrack Cake Recipe

 Ingredients

• 1 package white cake mix (regular size)
• 1 package chocolate cake mix (regular size)
• 10 cups buttercream frosting
• Black, yellow and red food coloring
• Green edible glitter
• 4 miniature cars
• 2 miniature checkered flags

 Directions

• Prepare and bake each cake according to package directions, using greased 13-in. x 9-in. baking pans. Cool for 10 minutes before inverting onto wire racks to cool completely.
• Transfer cakes to a covered board and position side-by-side. Frost top of cakes with 5-1/3 cups of frosting. Tint 1-1/2 cups frosting black. Cut a small hole in the corner of a pastry or plastic bag; fill with black frosting. Outline edge of cake. Using a #17 star tip, pipe a checkered pattern on sides of cake with 1 cup white frosting and remaining black frosting.
• Tint 2/3 cup frosting gray; create an oval racetrack in middle of cake. Tint 3/4 cup frosting yellow; pipe lines around track and infield. For grass, sprinkle green glitter on infield.
• Tint 1/2 cup frosting red; pipe lettering on corners of cake. Position cars and checkered flags. Yield: 24-30 servings.

• Prep: 30 min. Bake: 20 min. + cooling
• Yield: 16-20 Servings

Butterfly Cake Recipe

 Ingredients

• 1/2 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 2-1/2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• FROSTING/DECORATING:
• 1 cup shortening
• 1/2 cup butter, softened
• 4-1/2 cups confectioners' sugar, divided
• 1/8 teaspoon salt
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 3 to 5 tablespoons milk
• Purple food coloring
• Purple and pink jimmies
• Pink jimmies and purple colored sugar
• Assorted candies: black shoestring licorice, Skittles, and blue raspberry and strawberry licorice twists

 Directions

• Line a 13-in. x 9-in. baking pan with waxed paper and grease the paper; set aside.
• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat in vanilla. Pour into prepared pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
• For frosting, beat shortening and butter until fluffy. Gradually beat in 2 cups confectioners' sugar, then the salt, extracts and 3 tablespoons milk. Beat in remaining confectioners' sugar and enough milk to achieve a spreading consistency. Tint frosting with food coloring, setting aside a small amount of pale purple frosting for the face. Tint remaining frosting a darker purple as desired.
• Remove cake from pan and discard waxed paper. For butterfly body, cut a 9-in. x 1-in. strip from the cake's short side. Round the edges if desired. For wings, cut remaining cake into four triangles. Frost top and sides of each piece. Decorate sides of body with purple jimmies; decorate wing pieces with pink jimmies and purple sugar.
• Place butterfly body on a serving platter. Pipe reserved frosting onto head; form a smile and antennae with shoestring licorice. Add Skittle eyes. Cut licorice twists into short lengths; arrange in stripes over butterfly's body. Arrange wing pieces on platter, forming a butterfly. Yield: 16-20 servings.

• Prep: 1 hour Bake: 25 min.
• Yield: 8-10 Servings

Butterfly Cake Recipe

 Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 1 teaspoon grated orange peel
• 1 teaspoon orange extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup (8 ounces) sour cream
• FROSTING:
• 3/4 cup butter, softened
• 2 packages (3 ounces each) cream cheese, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• Yellow gel or paste food coloring
• Assorted colored sugar
• 6 small gumdrops
• Orange peel

 Directions

• In a large bowl, cream butter and sugar. Add the eggs, orange peel and extract; beat until combined. Combine the flour, salt and baking soda; add to the creamed mixture alternately with sour cream. Spoon into two greased 9-in. heart-shaped baking pans; spread evenly in pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Cut 1-1/2 in. off the pointed ends of each heart cake; set aside. For the butterfly wings, place the cut ends of the heart cakes together on a 17-in. x 15-in. covered board. Trim reserved cake pieces to form the rounded ends of the butterfly's body.
• In a small bowl, cream butter and cream cheese. Add confectioners' sugar and vanilla. Remove 1/2 cup frosting and tint yellow; set aside. Frost cake sides and top with white frosting. Cut a small hole in the corner of a pastry or plastic bag; insert #6 round tip. Fill bag with remaining white frosting; set aside.
• Frost a portion of each wing with yellow frosting. Decorate butterfly's body and wings with colored sugars. Pipe white frosting to separate colored sections on wings to outline the body. Decorate the wings with gumdrops.
• Using a citrus stripper, cut two 12-in. long pieces of orange peel. Wrap around the handle of a wooden spoon. Remove from spoon and place above the body for antennae. Yield: 8-10 servings.

• Prep: 30 min. + chilling Bake: 35 min. + cooling
• Yield: 10-12 Servings

Victorian Strawberry Chocolate Cake Recipe

 Ingredients

• 2 cups boiling water
• 1 cup baking cocoa
• 1 cup butter, softened
• 2-1/2 cups sugar
• 4 eggs
• 1-1/2 teaspoons vanilla extract
• 2-3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 quart fresh strawberries
• 1 cup (6 ounces) semisweet chocolate chips, melted
• FROSTING:
• 2/3 cup shortening
• 1 package (32 ounces) confectioners' sugar
• 1/2 cup water
• ICING:
• 1-1/2 cups semisweet chocolate chips
• 1/3 cup heavy whipping cream
• Chocolate shavings and additional confectioners' sugar, optional

 Directions

• In a small bowl, combine water and cocoa until blended; set aside. In a large bowl, cream butter, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with cocoa mixture, beating well after each addition.
• Pour into two greased and floured 9-in. heart-shaped pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Slice 10 strawberries; set aside. Dip remaining whole strawberries into melted chocolate, about three-fourths to top; allowing excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set.
• For frosting, cream shortening and confectioners' sugar in a large bowl until light and fluffy; gradually add water, beating until smooth. Spread between layers and over top and sides of cake. Set aside to set, about 30 minutes.
• For icing, heat chocolate chips and cream in a small saucepan over medium heat until chocolate is melted, stirring occasionally. Spread over frosted cake until smooth. Refrigerate until set.
• Before serving, arrange two rows of sliced strawberries on top of cake in a heart shape. Fill center with chocolate shavings and dust with confectioners' sugar if desired. Place dipped strawberries around base. Store in the refrigerator. Yield: 10-12 servings.

• Prep: 30 min. Bake: 40 min. + cooling
• Yield: 8-10 Servings

Play Ball Cake Recipe

 Ingredients

• 1/2 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• FROSTING:
• 1/2 cup shortening
• 1/2 cup butter, softened
• 3 cups confectioners' sugar
• 4 tablespoons milk, divided
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Dash salt
• 1/4 cup baking cocoa
• Shoestring red licorice

 Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; add alternately with milk to creamed mixture, beating well after each addition. Pour 1-1/2 cups batter into a greased and floured 3-cup ovenproof bowl.
• Pour remaining batter into a greased and floured 9-in. round baking pan. Bake both cakes at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
• For frosting, in a large bowl, beat the shortening, butter and confectioners' sugar until smooth. Beat in 3 tablespoons milk, extracts and salt until smooth. Set aside 1 cup.
• To remaining frosting, beat in cocoa and remaining milk. Cut a 3-in. x 1-in. oval for the thumb opening from an edge of the 9-in. cake. Place cake on a 11-in. covered board. Frost with chocolate frosting.
• With four pieces of licorice, form two crosses over thumb opening for laces in mitt. Frost the rounded cake with white frosting. Use licorice pieces to form laces of ball. Place on mitt cake opposite the thumb opening. Yield: 8-10 servings.

• Prep: 1-1/2 hours Bake: 40 min. + cooling
• Yield: 18-20 Servings

Brown Bear Cake Recipe

 Ingredients

• 2 packages chocolate cake mix (regular size)
• 4 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 4 cups confectioners' sugar
• 1/3 cup baking cocoa
• 1/4 cup milk
• 3 cups flaked coconut, divided
• Brown gel food coloring
• 5 chocolate-covered peppermint patties
• 16 brown milk chocolate M&M's
• 2 dark chocolate kisses
• 5 pieces red shoestring licorice

 Directions

• Prepare cake mixes according to package directions. Pour 3 cups batter into a greased and floured 2-qt. round baking dish. Pour 1-1/2 cups batter into a greased and floured 1-qt. ovenproof bowl. Using remaining batter, fill six greased jumbo muffin cups and four greased regular muffin cups two-thirds full.
• Bake cupcakes for 18-20 minutes and cakes for 40-45 minutes at 350° or until a toothpick inserted near the center comes out clean. Cool cupcakes for 5 minutes and cakes for 10 minutes before removing from pans to wire racks to cool completely.
• Level the top of the cakes, four jumbo cupcakes and two regular cupcakes. (Save the remaining cupcakes for another use.) Place large cake top side down on an 18-in. x 12-in. covered board. For teddy bear's head, place the small cake top side down above large cake. Position jumbo cupcake cut side up for arms and legs. Place regular cupcakes on top of head for ears.
• In a large bowl, beat the cream cheese and butter until smooth. Add the confectioners' sugar, cocoa and milk; beat until smooth. Frost tops and sides of cakes and cupcakes. Tint 2-1/4 cups coconut dark brown; tint remaining coconut light brown.
• Sprinkle dark brown coconut over arms and legs. Leaving a 4-in. circle in center of bear's body, sprinkle dark brown coconut in a 1-in. circle around edge of cake. Sprinkle dark brown coconut in a 1/2-in. circle around edges of the head and ears. Press dark brown coconut into the sides of the body, head and ears. Sprinkle light brown coconut over the middle of the body, head and ears.
• Position one peppermint patty on face for nose. Place one peppermint patty and four M&M's on each paw. Insert chocolate kisses point side down for eyes. Cut one licorice piece into two 2-in. strips; shape to form a mouth. Cut two licorice pieces into a 7-in. strip; place around the neck. Shape the remaining licorice into a bow; place below neck. Store in the refrigerator. Yield: 18-20 servings.

• Prep: 25 min. Bake: 30 min. + cooling
• Yield: 12 Servings

Maple Tree Cake Recipe

 Ingredients

• 4 eggs
• 2 cups sugar
• 2 cups (16 ounces) sour cream
• 2 teaspoons maple flavoring
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• Dash salt
• 1/2 cup chopped pecans
• FROSTING:
• 1/4 cup butter, softened
• 3 cups confectioners' sugar
• 1/2 cup plus 1 tablespoon maple syrup
• 1/4 cup semisweet chocolate chips
• 1/4 cup peanut butter chips
• 2 tablespoons dried cranberries
• 2 tablespoons golden raisins
• 2 tablespoons chopped dried apricots
• 2 tablespoons chopped dried apples

 Directions

• In a large bowl, beat the eggs and sugar. Add sour cream and maple flavoring. Combine the flour, baking soda and salt; add to sour cream mixture and mix well. Fold in pecans.
• Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a bowl, cream butter and confectioners' sugar. Add syrup; mix well. Spread between layers and over top and sides of cake.
• In a microwave-safe bowl, melt chocolate and peanut butter chips; stir until smooth. Transfer to a pastry or a heavy-duty resealable
• plastic bag; cut a small hole in the corner of bag. Pipe a tree and branches on top of the cake. Combine dried fruit; sprinkle around tree base and at ends of branches to resemble leaves. Yield: 12 servings.

• Prep: 30 min. Bake: 40 min. + cooling
• Yield: 8-10 Servings

Caterpillar Cake Recipe

 Ingredients

• 1 package yellow cake mix (regular size)
• 1 can (16 ounces) vanilla frosting
• 2-1/2 cups flaked coconut, divided
• 2 small purple gumdrops
• 1 small red gumdrop
• 2 small orange gumdrops
• 2 pretzel sticks
• Yellow, red and green liquid food coloring

 Directions

• Prepare cake batter according to package directions. Fill a greased 8-oz. custard cup three-fourths full. Pour remaining batter into a greased 10-in. fluted tube pan.
• Bake the custard cup at 350° for 20-25 minutes and the tube cake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cakes to wire racks to cool completely.
• Cut large cake in half widthwise. To form caterpillar, place one half on a 15-in. x 10-in. covered board. Place the remaining portion next to the first to form an "S." With a serrated knife, level top and bottom of small cake; place on one end of caterpillar for head.
• Frost the small cake with vanilla frosting; gently press 1/4 cup coconut into frosting. Add purple gumdrops for eyes. For mouth, flatten red gumdrop between waxed paper with a rolling pin; place below eyes. For antennae, press orange gumdrops onto pretzels; insert into head.
• Place 3/4 cup coconut each in three small resealable plastic bags. Tint one orange with yellow and red food coloring; tint one green and one yellow. Frost the caterpillar with remaining vanilla frosting. Press alternate colors of coconut into frosting. Yield: 8-10 servings.

• Prep: 40 min. Bake: 30 min. + cooling
• Yield: 24-30 Servings

Elephant Cake Recipe

 Ingredients

• 1 package yellow cake mix (regular size)
• 1 package devil's food cake mix (regular size)
• 1-1/2 cups shortening
• 1-1/2 cups butter, softened
• 12 cups confectioners' sugar
• 1 tablespoon vanilla extract
• 4 to 7 tablespoons milk
• Black and blue paste food coloring

 Directions

• Line two 9-in. round baking pans and one 13-in. x 9-in. baking pan with waxed paper; grease the paper. Prepare both cake batters and bake according to package directions, using the 9-in. pans for the yellow cake and the 13-in. x 9-in. pan for the chocolate cake. Cool for 10 minutes; remove from pans to wire racks to cool completely. Level cake tops if necessary.
• Referring to Fig. 1 and using a serrated knife, cut out a trunk and two feet from one yellow cake. Referring to Fig. 3, cut out an ear and tail from second yellow cake. (Discard leftover cake pieces or save for another use.)
• Center chocolate cake on a 28-in. x 16-in. covered board. Referring to Fig. 2, position trunk along left bottom edge of cake and tail on right side. Place feet at bottom corners of cake. Place ear 2 in. from left side of cake.
• For frosting, in a large bowl, cream the shortening and butter until light and fluffy. Gradually add the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
• Tint 1/4 cup of frosting black; set aside. Set aside 1/2 cup white frosting. Tint remaining frosting blue-gray, using small amounts of black and blue food coloring. Spread 2 cups of the blue-gray frosting over top and sides of cake.
• Trace a 1-1/2-in. x 1-1/4-in. oval for the eye. Cut a small hole in the corner of a pastry or plastic bag; insert round tip #4. Fill bag with black frosting. Outline eye and fill in pupil; pipe eyelashes and mouth. Using star tip #25 and reserved white frosting, pipe stars to fill in eye and add nostril and toes.
• With blue-gray frosting and star tip #16, pipe stars over top and sides of elephant. Yield: 24-30 servings. 

• Prep: 30 min. Bake: 25 min. + standing
• Yield: 8 Servings

Butterfly Cake Recipe

 Ingredients

• 1 package yellow cake mix (regular size)
• 1 individual cream-filled sponge cake
• 1 can (16 ounces) chocolate frosting
• Red shoestring licorice
• Assorted candies of your choice

 Directions

• Prepare cake batter according to package directions, using two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Cut one cake in half widthwise. (Save the second cake for another use.) Cut a notch from the center of each cut side to define outer edges of wings. Cut corners of wings so they are slightly rounded. Let cake stand for 2 hours.
• On a serving platter, position cake halves on each side of sponge cake. Frost top and sides of butterfly with chocolate frosting. Cut licorice into two small pieces; push ends into top of sponge cake for antennae. Decorate with candies. Yield: 8 servings.

• Prep: 40 min. Bake: 30 min.
• Yield: 8-10 Servings

Clown Cake Recipe

 Ingredients

• 1 tube (18 ounces) refrigerated sugar cookie dough
• 1 package yellow or chocolate cake mix (regular size)
• 3/4 cup butter, softened
• 6 tablespoons shortening
• 9 cups confectioners' sugar
• 1/2 cup milk
• 3 teaspoons vanilla extract
• 1/8 teaspoon salt
• Red, blue, yellow and green gel or paste food coloring

 Directions

• On a lightly floured surface, roll out cookie dough to 1/4-in. thickness. Cut out with a lightly floured 3-in. to 3-1/2-in. gingerbread man cookie cutter. Bake according to package directions. Cool on wire racks.
• Prepare and bake cake according to the package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a large bowl, cream butter and shortening until fluffy. Add the confectioners' sugar, milk, vanilla and salt; beat until smooth.
• Place 1/2 cup of frosting each in four small bowls; tint one red, one blue, one yellow and one green. Place 3/4 cup frosting in a small bowl and leave white. Cover the bowls with plastic wrap and set aside.
• To assemble, place one cake layer on a 10-in. round serving plate. Using some of the remaining frosting, frost top of cake. Top with second layer; frost top and sides of cake.
• Using 1/2 cup of the reserved white frosting, spread over nine cooled cookies; let stand until set.(Set aside remaining cookies for another use or decorate and serve along sides of cake).
• Cut a small hole in the corner of four pastry or plastic bags; insert a tip and fill each bag with a tinted frosting. Decorate frosted side of cookies with zigzag, star fill-in, ruffle garland or sotas (lace) to resemble clowns. Let stand until dry,
• Gently press a clown cookie into the lower left side of top of cake. Using frosting, make three balloons. Pipe strings from balloons to the clown's hand. Pipe "Happy Birthday" on cake. Pipe a shall border around top edge. Pipe two large dots on the back of each clown with remaining white frosting. Evenly space clowns around sides of cake; gently press into cake. Yield: 8-10 servings (about 2 dozen cookies).

• Prep: 30 min. Bake: 65 min. + cooling
• Yield: 8-10 Servings

Tea Party Cake Recipe

 Ingredients

• 1 package (16 ounces) pound cake mix
• 2 individual round sponge cakes (about 3 inches)
• 1 can (12 ounces) vanilla frosting
• Green food coloring
• 6 prepared rose decorations
• 1 tube yellow decorating icing with star tip
• Wooden toothpicks or skewers

 Directions

• Prepare cake batter according to package directions. Pour into a greased and floured 1-1/2-qt. ovenproof bowl (about 6-1/2 in. wide x 4 in. tall). Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from bowl to a wire rack; cool completely.
• Cut a 1-1/2-in. circle from the center of one sponge cake; discard center. Cut the remaining portion into three pieces, one small, one medium and one large. Freeze until firm.
• To assemble, place bowl-shaped cake upside down on a serving plate for teapot. For lid, trim the second sponge cake to desired size; place on top of pot. Tint frosting green; spread over teapot and lid. Place prepared roses on sides of cake.
• For the knob, frost the small frozen sponge cake piece; attach to lid with a toothpick. For spout, trim medium piece to desired size, cutting bottom end at an angle to fit flat against teapot; frost and attach to front of pot with toothpicks. For handle, trim ends of large piece at an angle; frost and attach to back of pot with toothpicks.
• With yellow icing, pipe a star border around bottom of teapot, lid and knob. Yield: 8-10 servings.

• Prep: 1-1/2 hours Bake: 25 min. + cooling
• Yield: 16 Servings

Birthday Clown Cake Recipe

 Ingredients

• 3 cups all-purpose flour
• 1-1/2 cups sugar
• 2/3 cup baking cocoa
• 2-1/4 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1-1/2 cups Hellmann's® Real Mayonnaise
• 1-1/2 cups water
• 1-1/2 teaspoons vanilla extract
• FROSTING:
• 1 cup shortening
• 1 cup butter, softened
• 8 cups confectioners' sugar
• 5 to 6 tablespoons 2% milk
• 2 teaspoons vanilla extract
• Yellow, orange, green, teal, magenta and black paste food coloring
• 10 Starburst candies
• 5 ice cream sugar cones
• Assorted candies for decorating

 Directions

• Line two greased and floured 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the first five ingredients. In another bowl, whisk the mayonnaise, water and vanilla until smooth; stir into dry ingredients until well blended. Transfer to prepared pans.
• Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
• In a large bowl, beat shortening and butter until light and fluffy. Beat in the confectioners' sugar, milk and vanilla until smooth. Place one cake layer on a serving plate. Spread frosting between layers and over top and sides of cake.
• Divide the remaining frosting among six small bowls. Tint each with yellow, orange, green, teal, magenta and black food coloring. Cut a hole in the corner of a pastry or plastic bag; insert round tip #3. Fill bag with yellow frosting. Pipe ribbons and bows around tops of Starburst candies to make gifts; set aside. With black frosting, pipe "Happy Birthday" on top center of cake.
• Place cones around top edge of cake for clown hats. On sides of cake, pipe clown faces and collars. Using a variety of frosting colors, piping tips and candies, create clown hair, faces and collars. Decorate clown hats. Place gifts around bottom edge of cake. Yield: 16 servings.

• Prep: 30 min. Bake: 1 hour 20 min. + cooling
• Yield: 12-16 Servings

Buggy Gal Birthday Cake Recipe

 Ingredients

• 1 cup shortening
• 2 cups sugar
• 1 cup buttermilk
• 2 eggs
• 2-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup water
• FROSTING/DECORATING:
• 1/4 cup butter, softened
• 1/4 cup shortening
• 1/2 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 4 to 5 teaspoons milk
• Red paste food coloring
• 1 tube (4.25 ounces) black frosting (about 1/4 cup)
• 2 white baking chips
• 12 chocolate-covered peppermint patties
• 2 pieces black shoestring licorice (2-1/2 inches)
• Leaf-shaped spearmint gumdrops, optional

 Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in buttermilk and eggs. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with water, beating well after each addition.
• Pour into a greased and floured 4-qt. ovenproof bowl. Bake at 350° for 80-90 minutes (covering with foil halfway through baking time) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from bowl to a wire rack to cool completely.
• For frosting, cream butter, shortening and vanilla in a large bowl. Gradually beat in the sugar and enough milk to achieve a spreading consistency. Tint with red food coloring. Set 3 tablespoons of frosting aside.
• Place the cake on a serving platter. Frost with remaining frosting, leaving an 8-1/2-in. x 6-in. x 6-in. triangle of cake unfrosted. Frost the triangle with some of the black frosting.
• Fill a heavy-duty resealable plastic bag with remaining black frosting; cut a small hole in corner of bag. Pipe a line from the tip of the triangle over the top of the cake to the other side, creating wings. With the same frosting, outline the edge of the triangle. For the eyes, pipe a 1/4-in. black dot on the flat side of each vanilla chip; position the chips on black triangle and press gently into frosting.
• Randomly place peppermint patties over red frosting for ladybug's spots; press down gently. Fill another plastic bag with reserved red frosting; cut a small hole in corner of bag. Pipe a smile under eyes. Insert licorice pieces above eyes for antennae. Yield: 12-16 servings.