Party Rezepte/Deco & FUN!

Party Rezepte / Deco & Spiele Ideen

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Balloon Arch Instructions (see below)

It's amazing how quickly a festive atmosphere develops when you decorate with balloons and streamers!

In addition to the tips shared below, we urge you to use your imagination and find ways to add more flair to your party room by using the unique design and architectural features of your home.

Hang balloons in bunches for the best effect. If you plan to fill balloons with helium, wait until the party day to ensure they float well. Attach balloons to light fixtures and hang them in doorways or anywhere that strikes your fancy. Use colorful ribbon to tie balloons together, and curl the ends by pulling the ribbon between your thumb and the blade of scissors.

Use balloons on your mailbox to mark the party spot; arrange them as a decoration at the door; or tie them to the birthday child's chair to mark the seat of honor. For an extra special touch, make a balloon arch by filling balloons with helium, attaching them (several inches apart) to a long piece of curling ribbon and anchor the ends to the floor beside the doorway.

Decorating with streamers is fun, and it's an easy way to add a flourish of color to your party room with just a few simple steps. Gather 6-8 streamers and attach them to your walls (mounting them in corners and on opposite-facing walls works well). Then, twist them and attach them to the ceiling in the center of the room.

If you have an overhead light fixture, attach your streamers to the fixture and add a small bouquet of balloons. If you don't have a light fixture, attach your streamers to the ceiling in the center of the room, tie a small bunch of balloons together and attach the balloons to the ceiling where your streamers meet.

To create colorful two-tone streamers, simply lay two different colors of streamers back-to-back and twist them as you walk toward the wall, a light fixture, or anywhere you think a good place to attach your streamers would be.

Table Decorations

Spread your tablecover on the party table, but be sure to put a protective covering on first if you're concerned your table could become damaged by spilled beverages.

If your child has any toys or small items that complement the party theme, it's fun to add them to the table for a more festive display.

Cut several 12-inch pieces of curling ribbon and curl it by pulling it between your thumb and the blade of scissors. Lay the resulting curls along your table and in front of each guest's place setting. They'll love the added touch and the extra attention you paid to make them feel special.

It's your choice whether to set the table completely before the party. Some parents choose to lay out only the napkins, forks and spoons, saving the plates and cups until the food is served. However, the overall visual effect is greater when all the partyware is on the table when guests arrive.

It's a good idea to create place cards so each child knows where to sit. This helps prevent hurt feelings when they discover that not everyone can sit next to the birthday child. Plus, your child isn't put on the spot of deciding who gets to sit next to him or her; that can be decided before guests arrive. Party favors marked with the names of guests are a great substitute if you don't have time to make place cards.

Smile!

Smile for the Camera!

Be sure to take lots of pictures to remember your special party.

It's not necessary to include everyone in each picture. Focus on small groups and avoid posing all the photos. Candids capture the laughter best!

If using regular film, remember to order double prints so you can send them to guests afterward. A popular idea is to take a photo of each guest with the birthday child, and later send that photo to parents along with a thank-you note.

Building a Balloon Arch

When planning a balloon arch, there are several things to consider. Before starting, determine the size of the arch, materials needed for the frame, the color(s) and quantity of balloons, and whether you will fill the balloons with helium or air. Read through our helpful tips before constructing your arch.

Size: When deciding on the size of your balloon arch, measure the height and width of the area where it will be displayed. To estimate the approximate length of the arch, use the following calculations.

1. For an arch with the same height and width: (1/2 x Height) + Width = approximate total length.

2. To make an arch that is wider than it is tall: Width + Height = approximate total length.

3. For an arch that is taller than it is wide: (2 x Height) + Width = approximate total length.

The size of your arch will largely determine the size of the balloons that are necessary. For a small arch, the balloons do not need to be inflated all the way; the larger the arch gets, the bigger the balloons should be.

Note: Make sure all balloons are inflated to the same size. One way to ensure you are being consistent is to make a template from cardboard. Cut a round hole to match the desired balloon size, and pass each one through when inflating them.

Frame: Air-filled balloon arches require a sturdy frame. A strong, flexible material such as conduit, PVC pipe, and aluminum or plastic rod will work well. For additional support, you?ll need to wire the arch to the wall or ceiling, and/or find a sturdy base to anchor the frame at the bottom.

If you choose to fill your balloons with helium, the gas will hold the balloons up without additional support; all you?ll need is heavy nylon thread or twine to tie the balloons together, and two ground supports to tether down each end of the line.

Color: Arches with one color are the easiest to make. If you have made a balloon arch before, try combining two or more colors to create a spiral pattern.

Balloon Quantity: The size of your arch will determine the number of balloons you need as well. In general, you will need 4-6 balloons per foot of frame.

Air vs. Helium: Balloon arches filled with air last much longer than those filled with helium, but require more support. It also takes a lot of people and energy to blow up dozens of balloons, unless you decide to invest in an electric air pump.

Arches made with helium-filled balloons effectively fill large spaces and require less support than air-filled creations, but can be trickier to handle and put together due to the helium?s tendency to rise. In addition, helium is more costly than air and will only float for about 12 hours.

Instructions

1. Determine the approximate length of the balloon arch. (See sizing calculations above for help.)

2. Set up the frame for your balloon arch. If using helium, stretch out your line and secure each end to a heavy object. Leave plenty of extra thread at each end, so it will be easier to move and tie down the arch in its permanent location later.

For air-filled arches, set up the frame in its permanent location, if possible. If not, lay the frame flat so that balloons can be easily attached. (Note: If using an aluminum rod frame, the balloons can be attached before shaping the rod into an arch.)

3. Inflate two latex balloons and tie the necks together.

4. Repeat step 3. Cross the pairs of balloons in the middle and twist them together to make a cluster of four.

5. Starting at one end of the arch, place the cluster against the frame, or line. Wrap one balloon around the frame; then twist it around another balloon to lock the cluster on the frame. If using helium, tie the cluster securely to the line.

6. Repeat steps 3 and 4 to make another cluster. Place the second cluster against the first and secure it in place. Adjust the second cluster so it nests snugly against the first.

7. Continue adding clusters, until the entire length of the arch is filled. If using helium, carefully untie the line from its anchors and move it to its permanent location when completed. Bricks, gallon bottles filled with water, etc. make great anchors that can be easily decorated and hidden from direct view.

Other Balloon Decorations

Attach balloons in clusters, as described above for balloon arches. Clusters of three, four or five balloons are workable; the most commonly used number is four.

Garlands ? Use air-filled balloons and attach clusters to a nylon line as described above for helium-filled arches. When garlands are desired length, string between the corners of the ceiling, allowing garlands to drape evenly on all sides of the room.

Shapes ? Aluminum rod is the best frame for shaped balloon decorations because it is flexible. Fashion the rod into a heart, number, or other shape before attaching clusters of air-filled balloons.

Columns ? Attach clusters of helium balloons to a nylon line and tie down one end. Or, use balloons filled with air and attach them to a vertical frame anchored on a sturdy base.

www.disneybabycakes.com

Cake Recipes

Prep Time: 1 hour (Ready in 3 hours 5 minutes)

Makes 12 Servings

Ingredients

CAKE:

1 (18.25-oz.) pkg. PillsburyŽ Moist SupremeŽ Yellow Cake Mix

1 cup water

1/3 cup oil

3 eggs

FROSTING:

1 (16-oz.) can PillsburyŽ Creamy SupremeŽ Vanilla Frosting

Brown, yellow, black and green paste or gel icing colors (not liquid food color)

1 (16-oz.) can PillsburyŽ Creamy SupremeŽ Chocolate Frosting

DECORATIONS:

2 round black licorice candies

Black licorice twist

Black string licorice

Directions

Heat oven to 350°F. Grease and flour one 1 quart ovenproof bowl and one 8 inch round cake pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 2 1/2 cups batter into greased and floured bowl to within 1 inch of top; pour remaining batter into round cake pan.

Bake at 350°F. until toothpick inserted in center comes out clean. Bake cake in pan for 35 to 40 minutes; bake bowl cake 45 to 50 minutes. Cool cakes in pan and bowl for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled.

In small bowl, tint 1 cup of the vanilla frosting with brown and yellow icing colors to make desired tan color; blend well. Place cake from pan on platter or foilcovered cardboard. Frost top lightly with tan frosting.

With serrated knife, trim top of bowl cake to level; invert onto cake from pan. Trim around edges of cake from pan to create slanted edge for rim of helmet. Frost with tan frosting, sloping frosting at bottom to make rim and shape of army helmet.

Divide remaining vanilla frosting evenly into 2 small bowls. Tint 1 bowl of frosting with black icing color; blend well. Tint other bowl of frosting with green and brown icing colors to make desired army green color; blend well.

Using pastry bags with round decorator tips, outline black, green and brown (using chocolate frosting) camouflage shapes on helmet as shown in photo. Fill in centers of outlines with remaining frosting.

Decorate helmet with round licorice candies and licorice twist as shown in photo. Use string licorice to outline rim of helmet.

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.

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Butterfly Cake

Prep Time: 45 minutes (Ready in 2 hours, 10 minutes) Makes 12 Servings Ingredients

CAKE: 1 (18.25-oz.) pkg. PillsburyŽ Moist SupremeŽ Yellow Cake Mix 1 cup water 1/3 cup oil 3 eggs FROSTING: 2 (16-oz.) can PillsburyŽ Creamy SupremeŽ Vanilla Frosting Purple gel or paste food color DECORATIONS: 1 (8-inch) piece black licorice twist 1 black jelly bean 2 (5-inch) pieces black string licorice Purple decorator sugar Black decorating icing, if desired Directions
Heat oven to 350°F. Grease and flour one 8- or 9-inch round cake pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 1/2 of the cake batter into greased and floured cake pan. Bake at 350°F. for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan for 15 minutes. Remove cake from pans; place on wire rack. Cool 30 minutes or until completely cooled. Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces. Place cake pieces on platter or foil covered cardboard to form butterfly. Add purple food color to frosting; blend well. Frost cake pieces. Cut black licorice twist in half and place, side by side, between cake pieces for body. Place black jelly bean above licorice for head. Bend string licorice to form antennae; insert into cake near jelly bean. Decorate butterfly with decorator sugar and decorating icing as shown in photo. TIP: Use remaining batter for cupcakes. To make cupcakes, line 12 muffin cups with paper baking cups and fill paper-lined muffin cups 2/3 full. Bake at 350°F. for 20 to 30 minutes. Frost cupcakes and decorate with decorator sugar. 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. ************************************************ Camouflage 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 chocolate frosting

1 cup ready-to-roll white fondant icing

Powdered sugar

Green food color

Red 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.

While cupcakes cool, divide fondant equally into three pieces. Cover two pieces with plastic wrap. Knead remaining piece until soft and pliable. Add a drop of green food color to fondant. Continue to knead until color is evenly incorporated. Roll into a smooth ball and cover with plastic wrap. Repeat process with second piece of fondant, adding more green food color to make it darker than the first piece. With the last piece of fondant, use green and red food color to make it brownish-green.

When cupcakes are cool, frost tops with chocolate frosting. Lightly sprinkle a clean work surface with powdered sugar. Roll out one of the colored fondant pieces until 1/4 to 1/8" thick; do not turn over. Cut into irregular, camouflage-type shapes using a sharp paring knife. Repeat with remaining fondant pieces; sprinkling work surface with powdered sugar as needed. Place fondant "camouflage" decoratively on frosted cupcakes.

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Castle Cake

Prep Time: 1 Hour, 10 minutes (Ready in 3 hours, 30 minutes)

Makes 24 Servings

Ingredients

CAKE:

2 (18.25-oz.) pkg. PillsburyŽ Moist SupremeŽ Yellow Cake Mix

2 cups water

2/3 cup oil

6 eggs

FROSTING:

2 (16-oz.) can PillsburyŽ Creamy SupremeŽ Vanilla Frosting

Yellow, purple and blue icing colors (not liquid food color)

DECORATIONS:

Toothpicks

4 (6-inch) wooden skewers

2 sugar ice cream cones

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

22 small gumdrops

10 large gumdrops

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

12 red cinnamon candies

Yellow gummi candy strips

Pretzel sticks (3-inch)

Blue decorator sugar

Directions

Heat oven to 350°F. Grease and flour two 9x5-inch loaf pans. In large bowl, combine 1 pkg. cake mix, 1 cup water, 1/3 cup oil and 3 eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into 1 greased and floured pan. Repeat with remaining cake ingredients and second pan.

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

Tint 1 1/2 cans (about 2 cups) frosting with yellow icing color. Tint 3 tablespoons frosting with purple icing color and remaining frosting with blue icing color.

Trim all sides of each loaf cake until level and cakes are rectangular. For main section of castle, place 1 loaf cake on platter or foil-covered cardboard. Cut remaining loaf cake in half vertically and stand on end of each side of main section. Attach each end cake piece using about 1 tablespoon yellow frosting and a wooden skewer. Frost entire castle with yellow frosting.

Frost ice cream cones with purple frosting. Cut red chewy fruit snack rolls into long, thin triangles. Attach triangles to cones for striped appearance; place in center on top of each end tower. Place 10 small gumdrops around each ice cream cone.

Line main section of castle with 10 large gumdrops. Cut 4 shields from red chewy fruit snack rolls; place shields on front of castle. Decorate as desired. Cut 1 door from green chewy fruit snack rolls; place in middle section of front of castle. Line door edges with about 12 red cinnamon candies. Cut about 25 to 30 yellow gummi candy strips for bricks; place randomly on castle.

Cut 14 strips of green chewy fruit snack rolls for windows; attach to front and sides. Double fold green chewy fruit snack rolls; cut 2 flags. Attach each flag to wooden skewer; insert in top of main section of castle. Double fold red chewy fruit snack rolls; cut 2 flags. Attach each flag to toothpick; break toothpick in half. Attach 2 small gumdrops to top of ice cream cones. Insert toothpick into gumdrops on top of ice cream cones.

Frost around cake with blue frosting for water. Sprinkle with blue decorator sugar. Place pretzel sticks in front of door for bridge. Remove skewers and toothpicks from cake before serving.

HIGH ALTITUDE (ABOVE 3500 FEET): For each loaf, 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 leftover 1 cup batter from each loaf as directed on package for cupcakes.

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Flower Cake

Prep Time: 1 hour 40 minutes (Ready in 3 hours 35 minutes)

Makes 12 Servings

Ingredients

CAKE:

1 (18.25-oz.) pkg. PillsburyŽ Moist SupremeŽ Yellow Cake Mix

1 cup water

1/3 cup oil

3 eggs

FROSTING:

2 (16-oz.) cans PillsburyŽ Creamy SupremeŽ Vanilla Frosting

Pink and purple paste or gel icing colors (not liquid food color)

EQUIPMENT AND DECORATIONS:

Pink decorator sugar

Assorted colored candy-coated chocolate pieces

Purple decorator sugar

Multicolored fruit-flavored decors

Toothpicks

Directions

Heat oven to 350°F. Grease and flour one 8-inch round cake pan and one 9-inch round cake pan. 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 8inch pan and remaining batter into 9-inch pan.

Bake at 350°F. until toothpick inserted in center comes out clean. Bake 8-inch cake 30 to 40 minutes; bake 9-inch cake 35 to 40 minutes. Cool cakes in pans for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled.

In small microwave-safe bowl, tint 1 cup of the frosting with pink icing color to make desired shade of pink; blend well. Microwave frosting on HIGH for 30 to 40 seconds or until frosting is thin. DO NOT BOIL. Place 8-inch cake on sheet of waxed paper. Frost lightly to seal crumbs; let dry. Frost again and immediately sprinkle with pink sugar. (If necessary, microwave frosting again to thin.)

With pancake turner, transfer cake platter or foilcovered cardboard. Arrange candy-coated chocolate pieces around edge of cake as shown in photo.

Cut 9-inch cake into 8 wedges. Cut 1 inch off pointed end of each wedge; reserve points for another use. In small microwavesafe bowl, tint remaining frosting with purple icing color; blend well. Microwave frosting on HIGH for 30 to 45 seconds or until frosting is thin. Place each wedge on waxed paper. Frost each wedge lightly to seal crumbs; let dry. Frost each wedge again and immediately sprinkle each with purple sugar. (If necessary, microwave frosting again to thin.) Decorate wedges with decors as shown in photo.

Arrange wedges evenly around frosted 8-inch cake; secure wedges 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.

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Pastel Flower 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

red food color

green food color

blue food color

Directions

Meanwhile, melt half of a package of candies according to package directions. Place in a squeeze bottle or a resealable plastic bag with a corner snipped off. Pipe nickel-sized solid circles onto parchment- or wax paper-lined cookie sheets. Space about 4 inches apart. Freeze until firm, about 10 minutes. Reserve melted candy for later.

Next, melt about 1/3 of a package of candies and mix in a couple drops of black food color. Pipe an outline around each circle. Next, pipe the outline of a 6-petaled flower. Freeze until firm. Melt remaining candies and divide into thirds. Tint each portion a different color using red, green and blue food colors. Place each color in a separate squeeze bottle or bag. Fill in petals with tinted candy. Freeze until firm. Lastly, outline flowers with reserved melted white candy (may need to reheat to soften to piping consistency). Freeze until firm.

When cupcakes have cooled completely, pipe or spread frosting over the tops. Carefully remove flowers from wax paper, turn over so the flat side is on top and place on cupcakes.

Note: You can also use colored melting candies instead of using food color.

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Red, White & Blue Flower Cupcakes

Red, White & Blue Flower 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 (14-oz) bag red-colored melting candies

1 (14-oz) bag white melting candies

Blue food color

Directions

Meanwhile melt red candies according to package directions. Place in a squeeze bottle or a resealable plastic bag with a corner snipped off. Pipe the outline of a flower onto a parchment- or wax paper-lined cookie sheet. Freeze until hard, about 10 to 15 minutes. Melt white candies. Tint half of the melted candy blue with the blue food color. Place white and blue melted candy in separate squeeze bottles or bags. Fill in petals with white candy and the center with the blue candy. Freeze until firm.

When cupcakes have cooled completely, pipe or spread frosting over the tops. Carefully remove flowers from wax paper, turn over so the flat side is on top and place on top of cupcakes.

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Jet Fighter Cake

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

Makes 12 Servings

Ingredients

CAKE:

1 (18.25-oz.) pkg. PillsburyŽ Moist SupremeŽ Devil's Food Cake Mix

1 1/4 cups water

1/2 cup oil

3 eggs

FROSTING:

1 (16-oz.) can PillsburyŽ Creamy SupremeŽ 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.

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Little Red Barn Cake

Prep Time: 1 Hour (Ready in 2 hours, 40 minutes) Makes 12 Servings Ingredients CAKE: 1 (18.25-oz.) pkg. PillsburyŽ Moist SupremeŽ White Cake Mix 1 1/4 cups water 1/4 cup oil 2 eggs FROSTING AND DECORATIONS: 1 1/2 (16-oz.) can PillsburyŽ Creamy SupremeŽ 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

Prep Time: 1 Hour (Ready in 4 hours)

Makes 20 Servings

Ingredients

CAKE/CUPCAKES:

1 (18.25-oz.) pkg. PillsburyŽ Moist SupremeŽ Yellow Cake Mix

1 (18-oz.) pkg. PillsburyŽ Refrigerated Sugar Cookies

1 cup water

1/3 cup oil

3 eggs

FROSTING:

1 (16-oz.) can PillsburyŽ Creamy SupremeŽ Vanilla Frosting

1 (16-oz.) can PillsburyŽ Creamy SupremeŽ 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.

Bake at 350°F for 11 to 17 minutes or until lightly browned. Cool cookie on cookie sheet for 10 minutes. Carefully remove cookie from foil; place on wire rack set over sheet of waxed paper. Cool 30 minutes or until completely cooled.

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.

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Magic Bunny-in-a-Hat Cake

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

Makes 12 Servings

Ingredients

CAKE:

2 (18.25-oz.) pkgs. PillsburyŽ Moist SupremeŽ Yellow Cake Mix

2 1/2 cups water

2/3 cup oil

4 eggs

FROSTING:

1 (16-oz.) can PillsburyŽ Creamy SupremeŽ Chocolate Fudge Frosting

1/2 (16-oz.) can PillsburyŽ Creamy SupremeŽ 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.

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Paw Print & Dog Bone Cupcakes

Pawprint 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

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.

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Prancing Pony Cake

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

Makes 12 Servings

Ingredients

CAKE:

1 (18.9-oz.) pkg. PillsburyŽ Moist SupremeŽ FunfettiŽ Cake Mix

1 cup water

1/3 cup oil

3 eggs

FROSTING:

1 (16-oz.) can PillsburyŽ Creamy SupremeŽ 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.

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Raggedy Ann Cake

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

Makes 12 Servings

Ingredients

CAKE:

1 (18.25-oz.) pkg. PillsburyŽ Moist SupremeŽ Yellow Cake Mix

1 cup water

1/3 cup oil

3 eggs

FROSTING:

2 (16-oz.) cans PillsburyŽ Creamy SupremeŽ 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.

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Rainbow Fish Cake

Prep Time: 1 Hour

(Ready in 3 hours)

Makes 12 Servings

Ingredients

CAKE:

1 (18.25-oz.) pkg. PillsburyŽ Moist SupremeŽ FunfettiŽ Cake Mix

1 1/4 cups water

1/4 cup oil

2 eggs

FROSTING:

2 (16-oz.) can PillsburyŽ

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