Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ vanilla frosting
• butter
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• walnut
• candy-coated chocolate peanut

Instructions

1. 1 In a large bowl, stir together butter and sugar until creamy and smooth. Stir in the egg yolks and vanilla. In a separate bowl, mix together flour and salt; then slowly blend with creamy mixture. Cover, and refrigerate for at least 1 hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Roll out dough into 1 inch balls. Dip balls into slightly beaten egg whites, then roll in chopped walnuts. Place balls 1 inch apart onto baking sheets.
3. 3 Bake in preheated oven for 5 minutes. Remove from oven, and press thumb gently into the center of each cookie. Return to oven, and bake 5 minutes more. Remove cookies to wire racks to cool. Fill top of each cookie with frosting, and top with a chocolate-coated peanut.

By MICHELLE9493

Ingredients

• ✓ vanilla frosting
• pastry flour
• sugar
• cocoa powder
• water
• vegetable oil
• vanilla extract
• green food coloring
• strawberry
• round red candy
• candy

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease mini muffin cups or line with paper liners.
2. 2 Mix pastry flour, white sugar, and cocoa powder together in a bowl; add water, oil, and vanilla extract and blend until batter is smooth. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 8 to 12 minutes. Cool in the tin for 5 minutes.
4. 4 Mix frosting and green food coloring together in a bowl until evenly combined. Transfer frosting to a pipe bag or plastic bag with a snipped corner; refrigerate for 5 minutes.
5. 5 Squeeze a small amount of frosting onto the hulled side of each strawberry and place each onto a cupcake so the strawberry is in the shape of a tree. Pipe frosting onto each strawberry to look like leaves. Add candies to the "tree" to look like ornaments and place a star-shaped candy on top of each "tree".

By britt98

Ingredients

• ✓ vanilla frosting
• all-purpose flour
• salt
• sugar
• butter
• egg
• vanilla extract
• almond extract
• food coloring
• brown sugar

Instructions

1. 1 Combine flour and salt in a medium bowl; set aside. Beat sugar and butter together in a separate large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla, and almond extract until well combined. Gradually add flour mixture, beating on low speed until well blended.
2. 2 Divide dough into 10 equal pieces. Combine 4 pieces with red food coloring in a small bowl until smooth. Combine 3 pieces with green food coloring in a separate small bowl until smooth. Combine 2 pieces with yellow food coloring in a separate small bowl until smooth. Combine remaining 1 piece with blue food coloring in a separate small bowl until smooth. Wrap each colored dough in plastic wrap; refrigerate for 30 minutes.
3. 3 Shape blue dough into an 8-inch log. Roll yellow dough into an 8x3-inch rectangle; place on waxed paper. Place blue dough log in center of yellow rectangle and fold yellow edges around blue log, pinching to seal. Roll to form a smooth log.
4. 4 Roll green dough into an 8x5-inch rectangle; place on waxed paper. Place yellow dough log in center of green rectangle and fold green edges around yellow log, pinching to seal. Roll to form a smooth log.
5. 5 Roll red dough into an 8x7-inch rectangle; place on waxed paper. Place green dough log in center of red rectangle and fold red edges around green log, pinching to seal. Roll to form a smooth log. Wrap in plastic wrap; refrigerate 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
7. 7 Cut dough log in half lengthwise; cut each half into ¼-inch slices. Place slices spaced 1 inch apart on the prepared baking sheets.
8. 8 Bake in the preheated oven for 8 to 12 minutes; do not brown. Cool on the baking sheets for 1 minute, then transfer cookies to wire racks to cool completely.
9. 9 Pipe a small amount of vanilla frosting onto bottom corner of each cookie to resemble a cloud; sprinkle with yellow sugar. Set aside until frosting is set.

By Debi R

Ingredients

• ✓ vanilla frosting
• egg
• sugar
• all-purpose flour
• salt
• baking powder
• vanilla extract
• milk
• butter
• bittersweet chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. 2 In a large bowl, mix together the eggs, sugar, flour, salt, baking powder and vanilla. Stir in the warm milk and butter until well blended. Pour into the prepared pan, and spread evenly.
3. 3 Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool cake completely before frosting.
4. 4 Spread vanilla frosting over the top of the cake, then drizzle with the bittersweet chocolate. Let the chocolate cool and harden before serving.

By ACKISLANDLADY

Ingredients

• ✓ vanilla frosting
• parchment paper
• butter
• granulated sugar
• baking powder
• salt
• egg
• milk
• vanilla
• all-purpose flour
• food coloring

Instructions

1. 1 Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
2. 2 Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.
3. 3 Roll half the dough at a time between two sheets of parchment paper to 1/8- to 1/4-inch thickness. Using a 2 1/2-inch heart-shape cookie cutter, cut out cookie shapes, re rolling dough as needed until all the dough is cut out. Place shapes 1 inch apart on prepared cookie sheets.
4. 4 Bake 6 to 8 minutes or until edges are firm and bottoms are very light brown. Transfer the parchment paper with baked cookies to wire racks and let cool. Once cooled, slide the parchment paper onto a work surface.
5. 5 Tint frosting as desired with food coloring. Frost cookies with one color and use another color to pipe a message over the frosted cookies.

By Reynolds KitchensR

Ingredients

• ✓ vanilla frosting
• butter
• butter
• white sugar
• egg
• self-rising flour
• vanilla extract
• doll
• cake board
• strawberry
• wooden skewer
• pink food coloring
• green food coloring

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease four 8-inch springform pans and line with parchment paper.
2. 2 Combine 1 cup plus 6 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Sift flour in gradually and add the vanilla extract, beating until smooth. Distribute batter evenly between the 4 prepared pans.
3. 3 Bake in the preheated oven until a skewer inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove rings and transfer cakes to wire racks. Cool completely before decorating, about 1 hour.
4. 4 Cut out a 2-inch hole from the center of each cooled cake using a round cutter of glass, large enough for the doll to fit through.
5. 5 Glue cake board onto a revolving cake stand using a small amount of frosting. Spread 2 tablespoons of frosting on the cake board and lay the first cake on top. Repeat with remaining cake layers, aligning the holes in the center; cake should reach the hips of the doll. Insert 4 straws 1/2 inch from the hole, piercing all the way through the layers, to add stability. Cut off the ends of the straws sticking out from the cake with scissors.
6. 6 Measure 1/2 inch from the top edge of the cake using a ruler, rotating the cake and making marks with a skewer. Trim off the edge at an angle to create a dome-shaped skirt.
7. 7 Color 2/3 of the vanilla frosting in a bowl with a few drops of pink food coloring. Frost entire cake with a thin layer of frosting, including inside the hole in the center using a thin spatula. Refrigerate cake for 30 minutes to 1 hour to set the first coat.
8. 8 Fill a piping bag with a large flat tip with frosting. Pipe frosting around the cake, working from the bottom up, until it is fully covered. Immerse a long icing spatula in hot water and dry thoroughly with a kitchen towel. Smooth frosting with the warm spatula for a polished, smooth finish. Repeat process until frosting is smooth. Chill cake in the fridge for at least 1 hour and up to overnight.
9. 9 Wrap the doll's legs with plastic wrap and insert doll into the hole, adding frosting to the hole if necessary to keep the doll in place.
10. 10 Divide remaining frosting into different bowls and color pink, green, and/or leave some white. Use the skewer to trace where you intend to pipe any patterns, bows, or other design elements over the frosting.
11. 11 Fit a small star tip on a piping bag and fill it with white or light pink frosting. Holding the bag almost perpendicular to the cake, make rows of small stars for the front of the dress. Work from the bottom up. Pipe more stars directly onto the doll from the waist up to make the top of the dress.
12. 12 Use a ruffle tip to create ruffles, ribbons, and bows. Use a small star tip to create rosettes all over the skirt of the dress. Use a leaf tip with green icing to add leaves. Keep completed cake in the refrigerator until serving.

By Fioa

Ingredients

• ✓ vanilla frosting
• all-purpose flour
• white sugar
• baking powder
• baking soda
• buttermilk
• vegetable shortening
• vanilla extract
• salt
• egg white
• flake coconut
• red food coloring
• graham cracker
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Whisk flour, sugar, baking powder, and baking soda together in a large bowl until well combined. Beat in buttermilk, vegetable shortening, vanilla, and salt until thoroughly combined. Beat in egg whites until incorporated. Pour batter into the prepared cups, filling each ⅔ full.
3. 3 Bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. Cool.
4. 4 Frost cupcakes with 1 frosting container; sprinkle tops with coconut.
5. 5 Place ½ remaining frosting package in a bowl; tint with red food coloring until pink. Set aside remaining ½ package white frosting for decorating.
6. 6 Break graham crackers into 48 individual cookies; cut each cookie carefully into a leaf shape pointed at both ends to make 48 ears. Cover each ear with reserved white frosting; frost inside of each ear shape with pink frosting. Stick 2 ears into each cupcake. Push 2 mini chocolate chips into tops of cupcakes below ears to make eyes; add a dot of pink frosting to each cupcake for a nose.

By thepurplebaker

Ingredients

• ✓ vanilla frosting
• egg
• white sugar
• corn oil
• milk
• baking powder
• all-purpose flour
• all-purpose flour
• confectioners' sugar
• chocolate frosting
• egg yolk
• sugar
• cornstarch
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet cake pan with parchment paper.
2. 2 Beat 4 egg yolks and 2 tablespoons sugar together in a bowl until mixture is pale yellow and thick. Add corn oil 1 tablespoon at a time and mix well. Add milk and mix well. Sift 1/2 cup plus 2 tablespoons flour into egg yolk mixture and mix well.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 4 tablespoons sugar, continuing to beat until stiff peaks form. Add 1/3 the egg white mixture to the bowl with the egg yolk batter and fold in until mixed well. Pour egg yolk batter into the bowl with the remaining egg white mixture and fold until mixed well. Transfer batter onto the prepared sheet cake pan.
4. 4 Bake in the preheated oven until top is golden brown, 15 to 20 minutes.
5. 5 Remove cake from the oven and let cool until safe to handle, about 30 minutes. Dust top of cake with confectioners' sugar and flip cake over onto another piece of parchment paper. Carefully pull off the parchment paper that was on the bottom of the cake.
6. 6 Spread chocolate frosting onto the cooled sheet cake and roll the cake over into a log shape. Wrap cake roll in parchment paper and place in the refrigerator.
7. 7 Increase oven heat to 400 degrees F (200 degrees C). Line an 8-inch cake pan with aluminum foil or parchment paper.
8. 8 Combine 3 egg yolks, 3 tablespoons sugar, cornstarch, and vanilla extract in a bowl and beat with an electric mixer until batter is pale yellow and thick; this is very important. Pour batter into the prepared pan and smooth the top.
9. 9 Bake in the preheated oven, keeping a close eye on the how the color changes during baking, for 5 to 10 minutes. Remove the tiger skin from the oven immediately when the desired color is achieved. Allow tiger skin to cool completely, about 30 minutes. Flip tiger skin over and carefully remove the parchment paper that was on the bottom of the cake.
10. 10 Spread vanilla frosting onto the tiger skin. Carefully remove the remaining parchment paper. Wrap the refrigerated cake roll with the tiger skin and place on a serving platter.

By Min

Ingredients

• ✓ vanilla frosting
• baking spray
• cocoa powder
• all-purpose flour
• chocolate cake mix
• water
• vanilla yogurt
• instant chocolate pudding mix
• vodka
• vegetable oil
• egg
• chocolate chip
• raspberry
• white sugar
• nondairy whipped topping
• white chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
2. 2 Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
3. 3 Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
4. 4 Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
5. 5 Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
6. 6 Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
7. 7 Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.

By vlynn

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
• 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
• 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
• 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
• 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
• 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