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Prep Time: 1 Hour (Ready in 2 hours, 40 minutes)

Makes 12 Servings

Ingredients

CAKE:

1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Devil's Food Cake Mix

1 1/4 cups water

1/2 cup oil

3 eggs

FROSTING:

1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting

Black icing color (not liquid)

DECORATIONS:

1 graham cracker, cut diagonally in half

1 white coconut and marshmallow-covered chocolate cake ball with creamy filling

1 (3-inch) pretzel stick

2 blue chewy fruit snack rolls

1 red chewy fruit snack roll

2 large white gumdrops

2 large black gumdrops

2 large orange gumdrops

Directions

Preheat oven to 350°F. Grease and flour 13x9 inch cake pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pan.

Bake at 350°F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake for 15 minutes; use a thin knife to loosen cake from pan and remove. Move cake to wire rack to cool for approximately 30 more minutes.

Cut cake in half lengthwise, leaving one half whole for body of plane. With remaining half of cake, cut crosswise into 1/3 and 2/3 pieces. Cut 2/3 piece diagonally in half for large wings. Cut 1/3 piece into 3 triangles for nose and small wings. Place cake pieces on platter or foil-covered cardboard to form plane as shown in image above.

Add black icing color to frosting to make desired gray; blend well. With small amount of gray frosting, frost one side of graham cracker triangles for stand-up wings; set aside to dry. When dry, turn over and frost other side of cracker triangles. Meanwhile, frost cake with remaining frosting. Carefully place frosted graham crackers onto cake as shown in photograph, pressing down lightly to secure into place.

Place cake ball at front of plane for cockpit. Cut 1 blue fruit snack roll into window shape for cockpit window. Wrap remaining blue fruit snack roll around pretzel stick for needle of plane; insert wrapped pretzel into nose of plane.

Flatten 2 white gumdrops; place on each big wing. With remaining blue fruit snack roll and red fruit snack roll, cut out trim, stars and letters to decorate plane as shown in photograph. Place 2 large black gumdrops at end of plane for exhaust pipes. Cut 2 large orange gumdrops into pieces for flames; arrange behind exhaust pipes as shown in photograph.

  Little Red Barn Cake

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Prep Time: 1 Hour (Ready in 2 hours, 40 minutes)

Makes 12 Servings

Ingredients

CAKE:

1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® White Cake Mix

1 1/4 cups water

1/4 cup oil

2 eggs

FROSTING AND DECORATIONS:

1 1/2 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting

1 to 2 teaspoons paste red food color

3 rectangular buttery crackers

8 pretzel sticks

2 tablespoons green-tinted coconut

2 tablespoons shoestring potatoes

3 farm animal crackers, if desired

Directions

Heat oven to 350°F. Grease 15x10x1-inch baking pan. Line bottom with waxed paper. Lightly grease waxed paper; lightly flour.

In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pan.

Bake at 350°F. for 20 to 30 minutes or until toothpick inserted in center comes out clean.

Cool cake on wire rack for 5 minutes. Cover second wire rack with cloth towel; turn cake upside down onto covered rack. Peel off waxed paper. Cool 45 minutes or until completely cooled. For easier handling, freeze 30 minutes or until very firm.

Cut 17x12-inch piece of sturdy cardboard; cover with heavy-duty foil. Place cake on cutting board. Cut roof line and around silo (see diagram). Carefully transfer cake to foil-covered cardboard. Tuck strips of waxed paper under edges of cake to keep foil surface clean.

Tint 1 can of frosting with red food color to desired shade. Frost barn and silo except for upper rounded section. Place 2 crackers side-by-side on barn for doors. Place 1 cracker under peak of barn for window; press into frosting.

Spoon about 1/2 cup untinted frosting into decorating bag fitted with small star tip. Pipe along edge of roof. Fill in top rounded section of silo. Decorate as shown in photo. Remove waxed paper strips.

HIGH ALTITUDE (ABOVE 3500 FEET): See cake mix package for directions.

  Madeline Hat Cake/Cupcakes

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Prep Time: 1 Hour (Ready in 4 hours)

Makes 20 Servings

Ingredients

CAKE/CUPCAKES:

1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix

1 (18-oz.) pkg. Pillsbury® Refrigerated Sugar Cookies

1 cup water

1/3 cup oil

3 eggs

FROSTING:

1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting

1 (16-oz.) can Pillsbury® Creamy Supreme® Hot Fudge Frosting

Yellow icing color

Directions

Heat oven to 350°F. Grease and flour 12 miniature muffin cups and one 2 1/2-quart ovenproof bowl with sloped sides. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Fill each greased and floured muffin cup with about 2 teaspoons batter (about half full). Pour remaining batter (about 3 1/2 cups) into greased and floured bowl.

Bake at 350°F. For muffin cups, bake 12 to 17 minutes; for bowl, bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool muffins in cups and cake in bowl for 15 minutes. Remove bowl cake from bowl by inverting onto wire rack; remove muffins from muffin cups. Cool 1 hour or until completely cooled.

Bake 12 cookies as directed on package. (Be sure slices are round before baking.) Line large cookie sheet with foil. With lightly floured hands, press remaining cookie dough into 10-inch round on foil-lined cookie sheet.

Trim rounded side of each muffin and cake to level.

In microwave-safe cup with pouring spout, tint 2 cans vanilla frosting with yellow icing color. Frost trimmed side of each muffin with about 1/2 teaspoon frosting; place on top of cookie to form hats.

Using about 3 tablespoons frosting to attach, place cake, trimmed side down, on top of large cookie. Place hats on wire rack set in 15x10x1-inch baking pan.

Microwave remaining yellow frosting on HIGH for 50 to 60 seconds or until frosting is thin enough to pour. DO NOT BOIL. Pour about 1 1/2 cups frosting over large hat in circular motion to cover completely. Repeat if necessary. Pour remaining frosting over small hats. Reheat frosting as needed to keep pourable. Spread if necessary. Let stand 10 minutes or until set.

Remove hats from rack with pancake turner or spatula. If desired, smooth edges of frosting around brim of each hat. Pipe ribbon of fudge frosting around each hat for hatband. If desired, add bow design.

HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup flour to dry cake mix; increase water to 1 1/4 cups. Bake as directed above.

  Magic Bunny-in-a-Hat Cake

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Prep. Time: 1 hour (Ready in 2 hours, 55 minutes)

Makes 12 Servings

Ingredients

CAKE:

2 (18.25-oz.) pkgs. Pillsbury® Moist Supreme® Yellow Cake Mix

2 1/2 cups water

2/3 cup oil

4 eggs

FROSTING:

1 (16-oz.) can Pillsbury® Creamy Supreme® Chocolate Fudge Frosting

1/2 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting

DECORATIONS:

2 oblong cream-filled oval-shaped cookies

2 (8 inch) bamboo skewers

1 large marshmallow, cut in half

1 miniature marshmallow, cut in half

2 blue candy-coated chocolate pieces

6 small pieces black string licorice

2 strips strawberry fruit roll by the foot

Directions

Heat oven to 350°F. Grease and flour two 10-oz. custard cups, two 8 inch round cake pans and one 9 inch round cake pan. In very large bowl, combine cake mixes, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spoon 3/4 cup batter into each greased and floured custard cup. Divide remaining batter evenly into greased and floured cake pans. Place cake pans in oven first, then custard cups.

Bake at 350°F. Bake cakes in custard cups for 25 to 30 minutes; bake cakes in round cake pans for 45 to 55 minutes or until toothpick inserted in centers comes out clean. Cool 15 minutes. Remove cakes from cups and pans; place on wire racks. Cool 45 minutes or until completely cooled.

With serrated knife, trim tops of all cakes to level. Place one 8 inch round cake on serving plate, trimmed side up. Spread small amount of chocolate frosting on cut surface of cake. Top with remaining 8-inch round cake, trimmed side down. Frost sides and top of cake with chocolate frosting.

Place 9 inch round cake, trimmed side down, on top of 8 inch layer cake to form brim of hat. Frost with chocolate frosting.

Spread small amount of vanilla frosting on cut surface of each trimmed custard-cup cake. Place frosted surfaces of cakes together to form ball. Place ball on top of 9-inch round cake for head of bunny. Insert bamboo skewers through head and hat to secure; about 2 inches of the skewers will stick out of top. Insert cookies onto skewers for ears. Frost bunny head and ears with vanilla frosting.

Cut large marshmallow in half for paws; place on cake in front of body. Cut miniature marshmallow in half for eyes; flatten slightly and place on head. With small amount of frosting, attach blue candies to marshmallow eyes. Use licorice for whiskers. Cut fruit roll into pieces for nose, inside of ears and bow.

HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/2 cup flour to dry cake mixes; increase water to 2 2/3 cups. Bake at 350°F. Bake cakes in custard cups for 20 to 25 minutes; bake cakes in round cake pans for 35 to 45 minutes.

  Paw Print & Dog Bone Cupcakes

Makes 24 cupcakes

Ingredients

1 (18.25 oz) box cake mix or 1 recipe for 2 (8-inch) round layer cakes

1 (16-oz) can frosting or 2 cups of your favorite frosting

2 (14-oz) bags white melting candies

black food color

Directions

Line muffin tins with muffin cups. Prepare batter according to directions on box. Fill each muffin cup about 2/3 full. Bake according to package directions. Cool cupcakes for 5 minutes before removing from muffin tins to cool completely on a wire rack.

Meanwhile, melt half of the candies according to package directions. Place in a squeeze bottle or a resealable plastic bag with a corner snipped off. Pipe paw-shaped outlines onto parchment- or wax paper-lined cookie sheets. Freeze until hard, about 10 minutes. Reserve melted candy for later. Melt remaining candies. Mix in a couple drops of black food color. For the paws, fill in outline; for the bones, pipe bone-shaped outlines. Freeze until firm. Fill and outline bones with remaining white candy and freeze until firm.

When cupcakes have cooled completely, pipe or spread frosting over the tops. If desired, frosting can be tinted with food color before spreading on cupcakes. Carefully remove shapes from wax paper, turn over so the flat side is on top and place on cupcakes.

  Prancing Pony Cake

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Prep Time: 50 minutes (Ready in 3 hours, 10 minutes)

Makes 12 Servings

Ingredients

CAKE:

1 (18.9-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix

1 cup water

1/3 cup oil

3 eggs

FROSTING:

1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting

Black icing color (not liquid)

Brown icing color (not liquid)

DECORATIONS:

1 (6-inch) bamboo skewer

Toothpicks

1 (3-inch) sugar cookie, cut in half

1 black jelly bean

1 large white gumdrop

2 large black gumdrops

Assorted colored jelly beans

Green leaf-shaped gumdrops

Assorted wedge-shaped colored gumdrops

Assorted large colored gumdrops

Directions

Heat oven to 350°F. Grease and flour 1 1/2 quart ovenproof bowl and 10-oz. custard cup. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour 1/2 cup batter into greased and floured custard cup; pour remaining batter into greased and floured bowl. Place bowl in oven first, then custard cup.

Bake at 350°F until toothpick inserted in center comes out clean. Bake cake in custard cup for 20 to 25 minutes; bake cake in bowl for 55 to 60 minutes. Cool cake in cup and bowl for 15 minutes. Remove cakes from cup and bowl; place on wire rack. Cool 1 hour or until completely cooled.

With serrated knife, trim tops of cakes to level. Place bowl cake, flat side down on platter or foil-covered cardboard. Cut 1/2 inch off one side of cup cake, set aside 1/2 inch piece. With bamboo skewer, attach cup cake with cut side toward rounded cake to make nose. Cut remaining 1/2 inch piece of cake in half lengthwise; attach pieces to cake with toothpicks to make neck.

Add black and brown icing color to one can of vanilla frosting to make desired gray color; blend well. Reserve 1/4 cup frosting for mane. With small amount of gray frosting, frost one side of each cookie half for ears; set aside to dry. When dry, turn over and frost other side of cookie halves. Meanwhile, frost cake with remaining gray frosting.

With rubber scraper or small metal spatula, spread 1/2 can vanilla frosting and reserved 1/4 cup gray frosting on cake and platter to create horse's mane and tuff of hair on top of head.

Use jelly beans and leaf-shaped green gumdrops to make flowers as shown in photograph. Use wedge-shaped gumdrops and large gumdrops to make butterflies. Place flowers and butterflies on platter as shown in photograph. Remove skewers and toothpicks from cake before serving.

HIGH ALTITUDE (ABOVE 3500 FEET): Use 2 1/2 quart ovenproof bowl and 10-oz. custard cup. Add 1/4 cup flour to dry cake mix. Pour 3/4 cup batter into custard cup; pour remaining batter into bowl. Bake at 375°F. Bake cake in custard cup for 20 to 25 minutes; bake cake in bowl for 40 to 45 minutes.

  Raggedy Ann Cake

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Prep Time: 1 hour, 15 minutes (Ready in 3 hours, 20 minutes)

Makes 12 Servings

Ingredients

CAKE:

1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix

1 cup water

1/3 cup oil

3 eggs

FROSTING:

2 (16-oz.) cans Pillsbury® Creamy Supreme® Vanilla Frosting.Use pink, yellow, royal blue and red gel or paste icing colors (not liquid food color).

EQUIPMENT AND DECORATIONS:

Toothpicks

2 round black licorice candies

Red chewy fruit snack rolls (from 4.5-oz. pkg.)

Black rolled string licorice

Red cinnamon candies

1 (14-oz.) pkg. pull­-apart cherry licorice twists

Yellow candy decors

Directions

Heat oven to 350°F. Grease and flour one 9­-inch round cake pan and one 1 1/2 ­quart ovenproof casserole. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 2 cups batter into greased and floured 9­-inch pan and remaining batter into casserole.

Bake at 350°F. until toothpick inserted in center comes out clean. Bake 9-­inch pan 25 to 30 minutes; bake casserole 45 to 50 minutes. Cool cakes in pan and casserole for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled.

Reserve 1/4 cup of the vanilla frosting for eyes and apron straps. In small microwave-­safe bowl, tint 1 1/4 cups of the vanilla frosting with pink and yellow icing colors to make desired peach color; blend well.

With serrated knife, cut 9-­inch round cake in half horizontally, making 2 cake layers. Place one cake layer on sheet of waxed paper. Lightly frost top with peach frosting. If necessary, trim top of casserole cake to level; place casserole cake, trimmed side down, on lightly frosted cake layer for face. Trim around edges of cake layer to be even with casserole cake.

Microwave peach frosting on HIGH for 15 to 30 seconds or until frosting is thin. DO NOT BOIL. Frost cake lightly to seal crumbs; let dry. Frost again; let dry. With pancake turner, transfer cake to platter or foil-­covered cardboard.

In small bowl, tint 1 cup vanilla frosting with royal blue icing color to make desired blue color for dress; blend well. In another small bowl, tint 1/4 cup vanilla frosting with red icing color for ruffle on dress; blend well.

Cut remaining cake layer in half crosswise. For shoulders, place half cake layer with rounded side toward face. Lightly frost top with blue frosting. Top with remaining cake half. Frost both cake halves with blue frosting. Using pastry bag with round or star­shaped pastry tip, pipe ruffle around neck with blue frosting.

With reserved 1/4 cup vanilla frosting, make circles for eyes and apron straps as shown in photo. Top eyes with round licorice candies. Cut triangular piece from red snack roll for nose and oval shape for mouth; place on face.

Using black string licorice, make eyebrows, eyelashes and remainder of mouth as shown. Decorate dress with flowers made with cinnamon candy centers and yellow decor petals. For hair, divide cherry licorice twists and apply to head; if necessary, secure with toothpicks. Remove toothpicks before serving.

HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup flour to dry cake mix, increase water to 1 1/4 cups. Bake as directed above.

  Rainbow Fish Cake

Prep Time: 1 Hour

(Ready in 3 hours)

Makes 12 Servings

Ingredients

CAKE:

1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix

1 1/4 cups water

1/4 cup oil

2 eggs

FROSTING:

2 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting

Blue gel or paste icing color (not liquid food color)

EQUIPMENT AND DECORATIONS:

Toothpicks

4 (6-inch) wooden skewers

Blue decorator sugar

64 assorted colored round candies

1 small white gumdrop

2 brown miniature candy-coated chocolate baking bits

2 candied orange slices

Directions

Heat oven to 350°F. Grease and flour two 8­-inch round cake pans. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pans.

Bake at 350°F for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans for 15 minutes. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled.

In small bowl, tint 1 1/2 cups of the frosting with blue icing color until of desired light blue color.

Cut crescent moon shape off each cake layer. (See diagram at right.) Set aside crescent shapes for fins and tail.

For body of fish, spread flat side of 1 remaining large cake piece with 2 tablespoons frosting. Attach remaining large cake piece, flat side against frosting; secure with toothpicks. Carefully spread frosting on cut edges of cake layers. Place frosted side down on platter or foil-­covered cardboard. Frost body of fish. Sprinkle scale portion of fish with blue decorator sugar.

Tint remaining frosting with blue icing color to make a darker blue color. Frost outer edge of crescent moon-­shaped cake piece. Place on end of body portion for tail; secure with 2 wooden skewers. Frost tail fin completely; sprinkle with blue decorator sugar.

Cut remaining cake piece into 3 equal pieces. (See diagram.) Set aside middle piece. Frost cut sides of 1 piece. Place on top of fish for top fin, secure with 2 wooden skewers. Frost top fin completely; sprinkle with decorator sugar. Cut remaining piece crosswise in half to use for fins on sides of fish. (See diagram.) Attach fins to body with frosting. Frost side fins completely; sprinkle with decorator sugar.

Decorate sides of fish with colored round candies for scales. Cut white gumdrop in half and flatten; place on cake for eyes. With small amount of frosting, attach baking bit on each eye for pupil. Roll out and cut orange slices to form lips; place on fish and secure with toothpicks. Remove toothpicks and skewers from cake before serving.

HIGH ALTITUDE (ABOVE 3500 FEET): See package for directions.

  Rubber Ducky Cake

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Prep Time: 1 Hour (Ready in 2 hours, 40 minutes)

Makes 12 Servings

Ingredients

CAKE:

1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix

1 1/4 cups water

1/3 cup oil

2 eggs

FROSTING:

1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting

Yellow gel or paste food color

Red gel or paste food color

Blue gel or paste food color

DECORATIONS:

Toothpicks

1 (6-inch) bamboo skewer

2 blue candy-coated chocolate pieces

Black decorating icing

2 wedge-shaped grapefruit jelly candies or large yellow gumdrops

Directions

Heat oven to 350°F. Grease and flour 1 1/2 quart ovenproof bowl, two 10 oz. custard cups and one 6 oz. custard cup. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour 1/2 cup batter into each greased and floured 10 oz. custard cup and 1/3 cup batter into 6 oz. cup; pour remaining batter into greased and floured bowl. Place bowl in oven first, then custard cups.

Bake at 350°F. Bake cakes in custard cups for 20 to 25 minutes; bake cake in bowl for 50 to 55 minutes or until toothpick inserted in centers comes out clean. Cool in cups and bowl for 15 minutes. Remove cakes from cups and bowl; place on wire rack. Cool 30 minutes or until completely cooled.

Reserve 1/2 cup white frosting for water; reserve about 1 teaspoon white frosting for eyes. Place remaining frosting in medium bowl. Add yellow food color; blend well. Reserve 3 tablespoons yellow frosting for beak.

Trim tops of all cup cakes so that top is flat. Cut about 1 inch off flat side of bowl cake; reserve for later use. Place bowl cake, flat side down, on platter or foil covered cardboard for body of duck. Cut 6oz. cup cake in half crosswise to form 2 wing pieces. With toothpicks, attach wing pieces to side of rounded cake.

Spread small amount of yellow frosting on flat side of one 10oz. cup cake; place second cup cake, flat side against frosting, to form head. With bamboo skewer, attach "head" to "body." From reserved 1 inch thick piece, cut two 1 inch triangles for tail piece. Place small amount of yellow frosting on 1 triangle. Place triangles together; attach to "body."

Frost cake with yellow frosting. Spread 1/2 teaspoon white frosting on each side of head for eye; place blue candy in center. Outline "eye" with black decorating icing.

Add red food color to reserved 3 tablespoons yellow frosting; blend well to make orange frosting. To make beak, use wedge shaped jelly candies. Or, flatten large gumdrops and cut into two 1 1/2 inch triangles; insert toothpick into short side of each triangle. Frost candies or triangles with orange frosting. Position on cake for beak.

Add blue food color to reserved 1/2 cup white frosting; blend well. Frost platter around "duck" with blue frosting to resemble water.

HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/4 cup flour to dry cake mix; increase water to 1 1/3 cups. Bake as directed above.

  Seashell Cupcakes

Makes 24 cupcakes

Ingredients

1 (18.25 oz) box cake mix or 1 recipe for 2 (8-inch) round layer cakes

1 (16-oz) can frosting or 2 cups of your favorite frosting

2 (14-oz) bags melting candies

Food color or petal dust (optional)

Sea-themed candy molds

Directions

Line muffin tins with muffin cups. Prepare batter according to directions on box. Fill each muffin cup about 2/3 full. Bake according to package directions. Cool cupcakes for 5 minutes before removing from muffin tins to cool completely on a wire rack.

Meanwhile, melt candies according to package directions. If desired, tint melted candy with food color. Slowly pour into molds until candy is even with edge. Tap gently to release air bubbles. Freeze until hard, 15 to 30 minutes. To remove from molds, place a cutting board or other flat surface on top of molds and gently turn over. Tap to release. If desired, paint molds with petal dust.

When cupcakes have cooled completely, pipe or spread frosting over the tops. Place candies decoratively on top.

  Star Cupcakes

Makes 18 cupcakes

Ingredients

1 (18.25-oz.) box cake mix or 1 recipe for a 13x9-inch cake

1 ½ cups white frosting

1 lb. fondant (ready-to-roll icing)*

blue food color

red food color

special equipment: mini-star molds baking pan

Directions

Spray inside of baking pan with non-stick vegetable spray. Dust lightly with flour, shaking out excess. Prepare batter according to package directions. Fill each star with ¼ to 1/3 cup batter. Bake as directed. Cool stars for 5 minutes in pan. Using a thin-bladed knife, loosen edges of stars from pan. Carefully turn onto a wire rack to cool completely. Wash pan and repeat until batter is used up.

Trim the bottoms of the stars so they lay flat. Spread a thin layer of frosting over each star. Next, take a ball of fondant, about 2 ½-inches in diameter and roll out into a circle, about ¼-inch thick. Carefully drape over star and gently press sides and top smoothly onto cupcake. Trim edges and repeat with remaining cupcakes and fondant.

Divide remaining frosting in half and color one half red and the other half blue. Place into separate piping bags fitted with decorating tips (i.e., no. 16 star tips). Decorate as desired.

*You can also substitute your favorite frosting for the fondant. Simply frost and decorate cupcakes as desired.

  Teddy Bear Cake

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Prep. Time: 1 hour (Ready in 3 hours 30 minutes)

Makes 12 Servings

Ingredients

CAKE:

1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix

1 cup water

1/3 cup oil

3 eggs

FROSTING:

1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting

Brown, yellow and pink icing colors (not liquid food color)

DECORATIONS:

Toothpicks

Pink decorator sugar

3 round chocolate jelly candies

Directions

Heat oven to 350°F. Grease and flour 1 1/2­quart casserole, one 10­oz. custard cup and two 6­oz. custard cups.

In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 1/3 cup batter into each greased and floured 6­oz. custard cup, 1/2 cup batter into 10­oz. custard cup and remaining batter into 1 1/2­quart casserole.

Bake at 350°F. until toothpick inserted in center comes out clean. Bake cakes in custard cups for 18 to 22 minutes; bake cake in casserole for 45 to 55 minutes. Cool cakes in cups and casserole for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled.

In small bowl, tint 1 1/4 cups of the frosting with brown and yellow icing colors to make desired brown color for bear; blend well. Tint remaining frosting with pink icing color to make desired color for collar and hair bow; blend well.

With serrated knife, trim 1/2 inch off top of casserole cake to level; set trimmings aside. Place casserole cake, cut side down, on platter or foil­covered cardboard. Trim tops of custard cup cakes to level; set trimmings aside. Cut 1/2 inch off one side of each 6­oz. cake; set 1/2­inch pieces aside.

With small amount of brown frosting, attach trimmed 6­oz. cakes to casserole cake for bear ears, securing with toothpicks. With small amount of brown frosting, attach 10­oz. cake to top of casserole cake, setting off center, for muzzle of bear. Frost entire cake with brown frosting.

With trimmings from casserole cake, cut ruffled collar. Attach collar to bear, securing with toothpicks. For hair bow, use any remaining trimmings and attach to bear with toothpicks. Frost collar and bow with pink frosting. Sprinkle with pink sugar.

Place 2 chocolate candies on bear for eyes. Cut remaining chocolate candy and place on cake for nose and eyebrows as shown in photo. Remove toothpicks before serving.

HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup flour to dry cake mix; increase water to 1 1/4 cups. Bake as directed above.

  Treasure Chest Cake

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Prep Time: 50 minutes (Ready in 3 hours)

Makes 12 Servings

Ingredients

CAKE:

1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix

1 cup water

1/3 cup oil

3 eggs

FROSTING:

2 (16-oz.) can Pillsbury® Creamy Supreme® Milk Chocolate Frosting

DECORATIONS:

Fruit strips

Assorted small candies

Directions

Heat oven to 350°F. Grease and flour 9x5 inch loaf pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pan.

Bake at 350°F. for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool cake in pan for 15 minutes. Remove cake from pan; place on wire rack. Cool 1 hour or until completely cooled.

Cut off top of cake, leaving base of treasure chest about 1 3/4 inches high. Trim 1/2 inch off 1 long side of cut off top of cake to form chest lid; crumble cut off piece of cake and set aside for later use. Place "chest base" on platter or foil covered cardboard; frost cake. Place candies on front edge of "chest base."

Frost trimmed side of "chest lid" with a small amount of frosting. Place "chest lid" on top of "chest base", lining it up with back long side of "chest base." Frost remaining surfaces of "chest lid." With fork or pastry comb, create wood grain affect.

Attach fruit strips on edges and across center of "chest." Sprinkle reserved cake crumbs around cake. Arrange candies on platter around cake.

HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/2 cup flour to dry cake mix. Remove 1 cup batter before pouring remaining batter into pan. Bake at 375°F. for 50 to 60 minutes. Bake 1 cup batter as directed on package for cupcakes.

  Unicorn Cake

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Prep Time: 50 minutes (Ready in 3 hours, 10 minutes)

Makes 12 Servings

Ingredients

CAKE:

1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix

1 cup water

1/3 cup oil

3 eggs

FROSTING:

2 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting

Purple gel or paste food color

DECORATIONS:

1 sugar ice cream cone

2 (6-inch) bamboo skewers

2 wedge-shaped grapefruit jelly candies

Yellow decorator sugar

Small heart candies

Toothpicks

Black and red gumdrops

Green leaf-shaped gumdrops

Directions

Heat oven to 350°F. Grease and flour 1 1/2-quart ovenproof bowl and 10oz. custard cup. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour 1/2 cup batter into greased and floured custard cup; pour remaining batter into greased and floured bowl. Place bowl in oven first, then custard cup.

Bake at 350°F. Bake cake in custard cup for 20 to 25 minutes; bake cake in bowl for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool cake in cup and bowl for 15 minutes. Remove cakes from cup and bowl; place on wire rack. Cool 1 hour or until completely cooled.

With serrated knife, trim tops of cakes to level. Place bowl cake, flat side down, on platter or foil-covered cardboard. Cut 1/2 inch off one side of cup cake. With bamboo skewer, attach cup cake with cut side toward rounded cake to make nose.

Fill ice cream cone with cake scraps from custard cup cake; pierce cake scraps with bamboo skewer. Frost cone with vanilla frosting; roll in yellow decorator sugar. Insert other end of skewer into "head" to form horn.

Reserve 1 cup vanilla frosting for the mane. Frost cake with remaining vanilla frosting. Add purple food color to reserved 1 cup frosting; blend well to make purple frosting. With rubber scraper or small metal spatula, spread purple frosting on cake and on platter to create the mane. Sprinkle "mane" with small heart candies.

With toothpicks, attach jelly candies to cake for ears. Roll out black gumdrops; cut into shapes for eyes and nose. Attach "eyes" and "nose" to cake. Roll out red gumdrops; shape into roses. Place roses with leaf gumdrops at "neck."

HIGH ALTITUDE (ABOVE 3500 FEET): Use 2 1/2-quart ovenproof bowl and 10-oz. custard cup. Add 1/4 cup flour to dry cake mix. Pour 3/4 cup batter into custard cup; pour remaining batter into bowl. Bake at 375°F. Bake cake in custard cup for 20 to 25 minutes; bake cake in bowl for 40 to 45 minutes.

  Wizard Hat Cupcakes

Makes 24 cupcakes

Ingredients

1 (18.25 oz) box cake mix or 1 recipe for 2 (8-inch) round layer cakes

1 (16-oz) can frosting or 2 cups of your favorite frosting

1 (2-lb) box ready-to-roll white fondant icing

2 (12-count) boxes sugar cones

1/4 cup jam or jelly

Powdered sugar

1 (4 gram) container navy petal dust

1 (2 gram) container Aztec-gold luster dust

Clear-colored flavored extract (like lemon)

Directions

Line muffin tins with muffin cups. Prepare batter according to directions on box. Fill each muffin cup about 2/3 full. Bake according to package directions. Cool cupcakes for 5 minutes before removing from muffin tins to cool completely on a wire rack.

While cupcakes cool, prepare hats. Using a sharp, serrated knife, trim about 1" from the wide-end of the sugar cones; set aside. Sprinkle a work surface with powdered sugar. Pull off about a ping-pong ball-sized piece of fondant and knead until pliable. Cover remaining fondant with plastic wrap. Sprinkle work surface with powdered sugar and roll fondant into a 5-inch round, ¼" thick (do not flip fondant over). Using a sharp paring knife, trim off edges to make into a triangle. Lightly brush one of the prepared cones with jam. Place fondant, powdered sugar-side up, onto a piece of wax or parchment paper. Position a trimmed cone at the edge of triangle, about ½-inch from tip and carefully roll fondant around cone. Trim off excess. Shape tip as desired. Repeat with remaining cones and fondant.

Mix navy petal dust with a few drops of extract. Stir until evenly combined. Add extract a drop at a time until desired consistency is reached (should be thin enough to paint smoothly, but thick enough to cover cones evenly). Paint cones with a small, flat brush. Dry completely (about 3 to 4 hours). Apply second coat, if needed.

To make the brim, tear off a small piece of fondant. Roll into an even shaped log, about ½-inch in diameter. Spread bottom of cones with more jam and attach brim to cone. Remember to match seams of brim with seams of hat. Hold a toothpick at an angle and gently press into brim to create fabric-like texture.

Mix gold luster dust with extract until desired consistency is reached. Paint the brim and accent hat with stars and lightning bolts. Dry completely.

To assemble cupcakes, place a layer of frosting on cupcakes and top with wizard hats.