Type what you have

Ingredients

• ✓ vanilla frosting
• peanut butter
• flour tortilla

Instructions

1. 1 Spread peanut butter onto the flour tortilla. Layer vanilla frosting onto the peanut butter; roll up tortilla to make a burrito.

By Cumthrutompn

Ingredients

• ✓ vanilla frosting
• orange food coloring
• pretzel rod
• candy sprinkle

Instructions

1. 1 Separate 1/2 cup frosting between 2 bowls. Add orange food coloring to 1 bowl; mix until blended.
2. 2 Line a medium glass container with waxed paper.
3. 3 Spread frosting over the top half of each pretzel rod. Roll in sprinkles until heavily covered. Place rods upright in the prepared container to harden and dry.

By lkmiec

Ingredients

• ✓ vanilla frosting
• yellow cake mix
• red food coloring

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.
2. 2 Prepare cake as directed on box. Pour batter into prepared bowl.
3. 3 Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.
4. 4 Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.
5. 5 Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.

By Sherry Johnson

Ingredients

• ✓ vanilla frosting
• yellow cake mix
• colored frosting
• coconut

Instructions

1. 1 Prepare cake according to package instructions and bake in a Bundt pan. Cool and invert onto cutting board.
2. 2 Cut a piece of cardboard large enough to accommodate two Bundt pans. Cover with aluminum foil.
3. 3 Carefully cut the cake in half and place on cardboard in an "S" shape.
4. 4 Decorate with colored icing, candies, etc.

By Heather

Ingredients

• ✓ vanilla frosting
• chocolate cake mix
• peanut butter
• peanut butter cup candy

Instructions

1. 1 Preheat oven to 350 degrees F. Place 30 paper baking cups in muffin cups.
2. 2 Prepare, bake and cool cupcakes according to package directions.
3. 3 Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.

By Duncan HinesR Canada

Ingredients

• ✓ vanilla frosting
• cupcake
• chocolate frosting
• blue food coloring

Instructions

1. 1 Frost each cupcake with a thin layer of vanilla frosting and refrigerate for 1 hour to make decorating easier.
2. 2 Add 1 or 2 drops blue food coloring to the chocolate frosting to make it darker. Fill a piping bag fitted with a small round tip with the darkened chocolate frosting and draw the outline of a small pentagon shape on the top of each cupcake. Fill in the pentagons with chocolate frosting. Starting at the points of the pentagon shapes, draw lines halfway toward the edges of each cupcake. Draw a triangle at the bottom of each line, connecting one of the corners to the line, to indicate partial pentagon shapes around the edges of each cupcake. Fill in triangles with chocolate frosting.

By Allrecipes

Ingredients

• ✓ vanilla frosting
• chocolate cake mix
• chocolate sandwich cookie crumb
• chocolate covered graham cracker cookie

Instructions

1. 1 Prepare and bake cake mix according to package directions for cupcakes.
2. 2 In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
3. 3 Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!

By Liz Harrison

Ingredients

• ✓ vanilla frosting
• pretzel rod
• sprinkles
• colored sugar

Instructions

1. 1 Dip each pretzel rod into frosting, not quite halfway. Roll in sprinkles to coat. Abracadabra, you have a magic wand!

By Jennifer Jack

Ingredients

• ✓ vanilla frosting
• cupcake
• fondant
• black fondant
• fondant

Instructions

1. 1 Spread a thick layer of white frosting onto each cupcake. Create a snow-like effect with a palette knife or the back of a spoon.
2. 2 Spoon the remaining frosting into a piping bag with a small round tip. Pipe rows of rectangles, offset from one another, onto the base of the cupcake to create 'bricks'.
3. 3 Shape red fondant into 24 small cylinders for Santa's legs. Shape the black fondant into 24 boots or shoes. Divide the white fondant into 24 balls and flatten into round circles.
4. 4 Glue the white fondant circles onto the bottom of each red leg with a bit of water. Affix a black boot to the bottom of each red leg, then use a spoon to create the soles.
5. 5 Use your fingers to slightly narrow the other end of each leg. Stick the narrow ends of two legs into each cupcake. Repeat with remaining legs and cupcakes.

By Magda

Ingredients

• ✓ vanilla frosting
• chocolate candy
• sugar cookie dough
• all-purpose flour
• red licorice lace

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Knead the flour into the cookie dough until smooth.
3. 3 Roll the dough out to 1/4-inch thickness. By hand, or using a Christmas light cookie cutter, cut out shapes.
4. 4 With a spatula, gently transfer the cookies to a baking sheet. Using a drinking straw, press a hole at the top of each cookie.
5. 5 Bake for 15 minutes. Transfer to a wire rack and let cool completely.
6. 6 Separate different colors of M&M'S® Brand Chocolate Candies, and set aside.
7. 7 Spread vanilla frosting on top of each cookie. Arrange a solid color of M&M'S® Brand Chocolate Candies on top of each cookie.
8. 8 Let the cookies dry for 30 minutes. Run licorice laces through each hole, connecting the cookies into one continuous strand.

By Allrecipes Member

Ingredients

• ✓ vanilla frosting
• crescent roll
• blueberry
• confectioners sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Roll out crescent dough triangles onto a baking sheet.
3. 3 Place 1 tablespoon blueberries on widest end of each triangle; top each group blueberries with 1/2 teaspoon confectioners' sugar. Roll up crescent rolls around blueberries, starting with the wide ends. Pinch both sides to completely seal.
4. 4 Bake in the preheated oven until golden, about 12 minutes. Cool on a wire rack for 5 minutes.
5. 5 Dust turnovers with remaining confectioners' sugar. Drizzle with vanilla frosting.

By Charita Braker

Ingredients

• ✓ vanilla frosting
• cupcake
• marshmallow
• black licorice lace
• miniature marshmallow
• candy eyeball

Instructions

1. 1 Frost each cupcake with an even layer of frosting using a spatula or a palette knife.
2. 2 Use a skewer to poke 2 holes in the top end of each marshmallow half for the ears. Poke 2 holes at the bottom of the front side for each of the nostrils.
3. 3 Cut the black licorice laces into short lengths: 24 small pieces for the nostrils and thirty-six 1/3-inch lengths for the ears and tails. Stick the shorter licorice pieces into the marshmallows where you've poked holes for the nostrils. Stick 24 of the longer pieces into the marshmallows where you've poked holes for the ears. Attach 1 marshmallow head to each cupcake.
4. 4 Cover the cupcakes with mini marshmallows, sticking them to the frosting flat-side down. Leave space on the opposite side of the head to attach the tail. Poke a hole there using a skewer, then stick in the remaining licorice pieces for the tails.
5. 5 Spread the backs of two candy eyeballs with a bit of frosting. Attach to the marshmallow, positioning above the nose. Repeat with remaining eyeballs.

By kristen

Ingredients

• ✓ vanilla frosting
• cupcake
• green food coloring
• sprinkle
• colored sugar
• candy

Instructions

1. 1 Spoon 1/2 cup vanilla frosting into a bowl. Spread a thin layer over the top of each cupcake with a knife. Refrigerate cupcakes for 30 minutes to make decorating easier.
2. 2 Combine remaining 2 cups of vanilla frosting and green food coloring in a bowl; stir until frosting is uniformly green. Add more green food coloring, 1 drop at a time, if needed.
3. 3 Transfer frosting to a piping bag. Working perpendicular to the top of each cupcake, pipe green frosting around the edge, working inwards in a circular motion to create a tree shape. Repeat with remaining cupcakes.
4. 4 Decorate Christmas trees with sprinkles, colored sugar, or candies as the "ornaments" on the trees.

By Kris

Ingredients

• ✓ vanilla frosting
• cupcake
• red sprinkle
• white chocolate chip
• chocolate chip
• candy-coated chocolate
• coconut flake

Instructions

1. 1 Frost each cupcake with a thin layer of vanilla frosting. Pour red sprinkles into a small bowl and dip the lower third of each frosted cupcake into the sugar to make Santa's hat. Create a white rim for the hat by placing about 6 white chocolate chips, flat-side up, at the edge of the red sugar section. Stick 1 white chocolate chip on the top as a pom-pom.
2. 2 Place 2 mini chocolate chips in Santa's face for the eyes and a red candy-coated chocolate piece for the nose. Sprinkle coconut flakes over the bottom third for the beard.

By barbara

Ingredients

• ✓ vanilla frosting
• spice cake mix
• applesauce
• egg
• vegetable oil
• nut
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch pan.
2. 2 Make cake: Beat cake mix, applesauce, eggs, and oil in a large bowl with an electric mixer at medium speed for 2 minutes. Stir in nuts until combined. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 40 minutes. Cool in the pan for 15 minutes before inverting onto a cooling rack. Turn cake right-side up and allow to cool completely.
4. 4 Make frosting: Combine vanilla frosting and cinnamon in a medium bowl; stir until blended.
5. 5 Spread frosting over cooled cake.

By Duncan HinesR Canada

Ingredients

• ✓ vanilla frosting
• yellow cake mix
• water
• vegetable oil
• egg
• ice cream cone
• candy sprinkle

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix cake mix, water, oil, and eggs in large bowl with mixer on medium speed (or beat vigorously by hand for 2 minutes.)
3. 3 Place each ice cream cone with its flat bottom in the cup of a standard nonstick muffin pan (you will need two pans). Pour enough batter into each cone to fill 1/2 to 2/3 full.
4. 4 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 12 to 17 minutes. Remove from the oven and let cool completely.
5. 5 Frost with frosting and decorate with sprinkles.

By Dee Akeson

Ingredients

• ✓ vanilla frosting
• vanilla cupcake
• black licorice
• red licorice
• white fondant
• orange food coloring
• milk chocolate candy

Instructions

1. 1 Trim the dry top off 12 of the cupcakes and crumble the soft cake interiors into a bowl. Add about 5 ounces of vanilla icing and mix well. Add more frosting if needed to bring the mixture together into a ball so that it can be easily shaped. Cover bowl and chill cake mixture in the fridge for 20 minutes.
2. 2 Frost remaining 12 cupcakes with a thin layer of white vanilla frosting.
3. 3 Remove cake mixture and roll with wet hands into 2 different sized balls for the snowmen's torsos and heads, 12 bigger balls and 12 smaller balls. Stick a small ball on top of a big ball to make the snowman, using some frosting if the balls are not very sticky. Place snowmen onto frosted cupcakes.
4. 4 Cut black licorice laces into small squares for the eyes and mouth using scissors and attach them with the tip of a knife to the head.
5. 5 Mix white fondant with orange food coloring to turn it orange and make little carrot noses out of the orange fondant. Press into the snowman faces.
6. 6 Attach 2 dark colored candy-coated milk chocolate pieces into the torso and cupcake as buttons. Attach 2 candy-coated milk chocolate pieces on either side of the head and connect them with a piece of black licorice for the earmuffs.
7. 7 Cut red licorice laces into 2 1/2-inch long pieces and wrap around the snowman's neck as a scarf.

By Magda

Ingredients

• ✓ vanilla frosting
• cake flour
• baking powder
• salt
• sugar
• butter
• egg
• vanilla extract
• milk
• candy sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease one 6 1/2-inch cake pan and one 4 1/2-inch cake pan.
2. 2 Mix cake flour, baking powder, and salt in a bowl.
3. 3 Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract. Add 1/2 of the flour mixture and mix until well combined. Pour in 1/2 of the milk and mix again. Repeat with remaining flour and milk until all ingredients are well combined. Pour batter into the 2 prepared cake pans.
4. 4 Bake cakes in the preheated oven until a toothpick comes out clean; the smaller cake should take 20 to 25 minutes and the larger cake should take 35 to 40 minutes. Remove from oven and completely cool on a wire rack, about 1 hour.
5. 5 Line a baking sheet with parchment paper and pour sprinkles on top.
6. 6 Spread frosting on the sides of the larger cake and immediately roll in sprinkles. Place on a serving platter and spread frosting on top. Frost the sides of the smaller cake, roll in sprinkles, and place on top of the larger cake. Frost the top and decorate with sprinkles.

By Yoly

Ingredients

• ✓ vanilla frosting
• cooking spray
• white sugar
• food coloring
• yellow cake mix
• black licorice whip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2- to 3-quart oven-proof bowl with floured cooking spray. Place sugar into a bowl and stir in black food coloring until desired color is achieved. Set aside.
2. 2 Prepare cake batter according to the package directions. Pour batter into the prepared bowl and bake in the preheated oven until a skewer inserted in the center comes out clean, about 1 hour and 15 minutes. Let cake cool for 15 minutes in the bowl, then invert and let cake cool completely, about 30 more minutes.
3. 3 Once cake is completely cool, trim flat side of cake and place onto a cake board. Trim edges into a ball shape. Spread frosting all over cake. Using a toothpick, draw a pentagon in the center top of the cake. Surround the pentagon with five hexagons. Repeat over entire cake.
4. 4 Cover lines with black licorice cut into 1 1/2-inch pieces. Fill the pentagon shapes with black-colored white sugar.

By tracy

Ingredients

• ✓ vanilla frosting
• cake flour
• baking powder
• baking soda
• salt
• butter
• sugar
• egg
• vanilla extract
• peppermint candy cane

Instructions

1. 1 Sift flour, baking powder, baking soda, and salt into a large mixing bowl.
2. 2 Cream butter and sugar in another large mixing bowl. Mix in eggs, then mix in vanilla. Gradually add in dry ingredients until incorporated. Remove dough from the bowl and wrap in plastic wrap. Refrigerate for at least 3 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
4. 4 Remove dough from the refrigerator and roll out to desired thickness on a lightly floured surface. Sprinkle more flour on top of and under the dough, and on the rolling pin as needed to help prevent dough from sticking to the surface. Cut cookies with a round cookie cutter and place 2 inches apart on the prepared cookie sheets.
5. 5 Bake until cookies are firm to the touch, 10 to 12 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
6. 6 Generously apply frosting to cooled cookies with a butter knife. Sprinkle crushed candy canes over top.

By Everyday Cusine

Ingredients

• ✓ vanilla frosting
• devil's food cake mix
• water
• egg
• vegetable oil
• chocolate frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool them completely on a wire rack before decorating.
4. 4 Frost each cupcake with a thin layer of white vanilla frosting. For best results, refrigerate the cupcakes for 30 minutes to make decorating easier.
5. 5 Remove cupcakes from the fridge and apply a second layer of white frosting. Fill a piping bag outfitted with a small round tip with chocolate frosting and draw a skull face on the cupcakes: pipe large ovals for the eyes, two dots for the nostrils, and a large "stitched" smile for the mouth.

By pieperle

Ingredients

• ✓ vanilla frosting
• devil's food cake mix
• water
• egg
• vegetable oil
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.
4. 4 Spoon frosting in an pastry bag or a plastic bag with the corner cut off. Pipe strands of frosting onto the top and bottom of the cupcakes, leaving an oval eye shape exposed in the middle. Pipe 2 dots in the exposed middle for the mummy's eyes. Place 2 chocolate chips flat-side up in the middle of each dot for the pupils.

By pieperle

Ingredients

• ✓ vanilla frosting
• white cake mix
• water
• vegetable oil
• egg white
• green food coloring
• marshmallow
• green decorator sugar
• semisweet chocolate chip
• red food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Mix cake mix water, oil, and egg whites in a large bowl with an electric mixer on low speed until moistened, then mix on medium speed for 2 minutes. Pour batter into the prepared muffin cups, filling each 1/2 full.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, 19 to 23 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes more.
4. 4 While the cupcakes are cooling, stir 2/3 of the frosting with green food coloring in a small bowl until well combined. Place remaining frosting in another small bowl and set aside. Cut each marshmallow in fourths widthwise to make four thin circles. Place green sugar in a shallow bowl. Set out a very small bowl of water.
5. 5 Frost cooled cupcakes with green frosting and sprinkle with some green sugar.
6. 6 Wet half of each marshmallow circle with water, then dip the wet part into green sugar to coat. Place two dipped marshmallows onto each cupcake for the frog's eyes; the green sugar should be facing up for the eyelids. Use a tiny bit of white frosting to glue a chocolate chip onto the center of each marshmallow for the pupils.
7. 7 Stir red food coloring into remaining white icing. Transfer to a plastic bag. Snip off one corner of the bag and pipe pink icing onto cupcakes to draw mouths and nostrils as desired.

By kymama

Ingredients

• ✓ vanilla frosting
• water
• active dry yeast
• buttermilk
• white sugar
• baking soda
• salt
• cinnamon
• margarine
• all-purpose flour
• raisin

Instructions

1. 1 Measure the water into a large bowl and sprinkle the yeast over the top. Let stand about 5 minutes to dissolve the yeast. Stir in the buttermilk, sugar, baking soda, salt, cinnamon and margarine. Mix in 1 cup of flour until well blended, then stir in the raisins. Gradually mix in the remaining flour until the dough is stiff enough to take out of the bowl and knead on a floured surface. Knead the dough until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to coat and cover with a towel. Let rise in a warm place until doubled in size, about 1 hour.
2. 2 Turn the dough out onto a floured surface and divide into 18 pieces. Shape each piece into a ball and place in a greased 9x13 inch baking dish. Cover loosely with a towel and allow to rise again until your finger leaves an impression when you poke the dough gently, about 45 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Remove the towel from the buns. Bake in the preheated oven until golden brown, about 20 minutes. Spoon the frosting into a small sandwich bag or pastry bag. Snip off the corner and squeeze out frosting to make a cross on top of the buns when cool.

By violet

Ingredients

• ✓ vanilla frosting
• sweet roll dough
• milk
• green food coloring
• yellow food coloring
• red food coloring
• blue food coloring
• sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Unroll dough from each can in a long strand; fold each strand of dough in half, and roll slightly to shape it into a fat log. Shape the logs together on the prepared baking sheet to make a circle, overlapping the ends and pinching them together. Pat dough into shape as necessary to make it even in size all the way around. Cover loosely with foil.
3. 3 Bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn't overbake. Place on a wire rack and cool completely.
4. 4 Place cake ring on a serving plate; cut a slit along the inside and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.
5. 5 Divide frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin frosting. Use frosting in one bowl to drizzle over cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir red and blue food colorings together with frosting in a third bowl to make purple frosting. Drizzle cake with yellow, green, and purple frostings in any desired pattern. Dust cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.

By BUDDHAFULDREAMER

Ingredients

• ✓ vanilla frosting
• yellow cake mix
• egg
• white chocolate pudding mix
• water
• vegetable oil
• amaretto liqueur
• almond extract
• butter
• water
• sugar
• amaretto liqueur
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
2. 2 In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
3. 3 Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
4. 4 Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
5. 5 To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
6. 6 Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

By C Goff

Ingredients

• ✓ vanilla frosting
• yellow cake mix
• water
• vegetable oil
• egg
• coconut
• jellybean
• red licorice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch metal springform pans.
2. 2 Beat cake mix, water, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase to medium speed and beat for 2 minutes. Pour into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 23 to 28 minutes.
4. 4 Cool in the pan for 15 minutes, then remove cakes from the springform pans and cool completely, about 20 more minutes.
5. 5 Place one cake on a serving tray, forming the bunny's head.
6. 6 Cut 2 convex-shaped ears from each side of the second cake, and place them on each side of the head to form ears. Place the remaining concave-shaped piece about 1/2 inch below the head for the bowtie.
7. 7 Frost the entire bunny cake with vanilla frosting; pat the cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use licorice to make whiskers.

By Joni Ehman

Ingredients

• ✓ vanilla frosting
• pineapple
• white cake mix
• lemon gelatin
• egg
• water
• vegetable oil
• sprinkle

Instructions

1. 1 Preheat oven to 350 degrees F. Line mini-muffin pan with mini-cupcake papers (1-1/2 inch in diameter).
2. 2 Stir together pineapple with juice, cake mix, gelatin, eggs, water and oil in large bowl. Spoon level tablespoon into each cupcake paper.
3. 3 Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.
4. 4 Cool completely on wire racks. Pipe frosting creating a small flower on top of each cake bite, decorate with sprinkles.

By Dole

Ingredients

• ✓ vanilla frosting
• all-purpose flour
• all-purpose flour
• cocoa powder
• baking soda
• salt
• sugar
• butter
• egg
• vanilla extract
• milk
• marshmallow
• confectioners' sugar
• white fondant
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Sift 1 cup plus 2 tablespoons flour, cocoa powder, baking soda, and salt together in a bowl.
3. 3 Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in flour mixture alternately with milk. Beat until batter is just blended.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 16 to 20 minutes. Remove from oven and cool on a wire rack for 15 minutes. Remove cupcakes from tin and cool completely, about 2 hours.
5. 5 Frost each cupcake with a thin layer of white vanilla frosting. Place 1 marshmallow half, cut-side up, in the center of each cupcake.
6. 6 Dust a work surface with confectioners' sugar. Pinch off walnut-sized pieces of white fondant; roll into thin circles that are slightly bigger than the cupcakes. Drape over the marshmallows so they look like ghosts. Poke 2 holes near the top for the eyes. Stuff 1 raisin half into each hole.

By barbara

Ingredients

• ✓ vanilla frosting
• yellow cake mix
• water
• egg
• vegetable oil
• candy sprinkle
• vanilla almond bark
• paper lollipop stick
• styrofoam

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease bottom of a 9x13-inch baking pan. Line a baking sheet with parchment paper.
2. 2 Beat cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until cake mix is moistened, 30 seconds. Increase speed to medium and beat until batter is thoroughly combined, 2 minutes. Pour into prepared baking pan.
3. 3 Bake cake in the preheated oven until the top is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 30 minutes. Cool in pan for 10 minutes before removing from pan to finish cooling.
4. 4 Crumble cake into a large bowl and mix crumbs with vanilla frosting. Pinch off about 2 tablespoons of cake crumb mixture and roll into a ball about 1 inch in diameter. Repeat with remaining cake mixture. Place cake balls onto parchment paper-lined baking sheet and freeze for 15 minutes.
5. 5 Pour candy sprinkles into a bowl.
6. 6 Melt 4 blocks of vanilla almond bark in a small saucepan over low heat and stir until coating is melted and smooth. Insert a lollipop stick into a cake ball and slowly and carefully dip the cake ball into the melted coating, spinning the cake ball slightly to get an even, smooth coat. Cover the entire ball and about 1/4 inch of the lollipop stick where it meets the ball. Repeat dipping remaining cake balls, melting additional coating as you work.
7. 7 Decorate each cake ball with candy sprinkles by dipping or applying as desired; place lollipop handles into styrofoam block and let coating harden. Work quickly; coating will set in a minute or so.

By Les