Type what you have

Ingredients

• ✓ yellow food coloring
• white chocolate
• blue food coloring
• marshmallow
• red food coloring
• lollipop stick
• candy eyeball
• black decorating gel

Instructions

1. 1 Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour about 1/3 of the melted white chocolate into a separate bowl and color blue with a few drops of blue food coloring. Keep stirring chocolate so it does not get hard.
2. 2 Dunk the lower third of each marshmallow into the blue chocolate and place marshmallow onto plates with the blue chocolate side up.
3. 3 Mix yellow food coloring into the remaining white chocolate. Add a little bit of red food coloring to the yellow until you get the right shade of yellow for your minions.
4. 4 Stick cake pop sticks into the marshmallows on the blue side and dunk marshmallows into the yellow colored white chocolate up to the blue line. Stick marshmallow pops into a piece of styrofoam or a stale loaf of bread. Stick 1 or 2 eyes onto the yellow part of the marshmallow pops while chocolate is still wet and allow to dry, about 2 hours.
5. 5 Draw black glasses and a mouth onto the minion faces with the black decorating gel. Draw hair on top of the marshmallows if you like.

By stella

Ingredients

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

• ✓ yellow food coloring
• white sugar
• cornstarch
• cinnamon
• nutmeg
• water
• salt
• lemon juice
• apple

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sugar, cooking starch, cinnamon, and nutmeg in a large pan. Add water and salt and mix well.
3. 3 Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
4. 4 Sterilize canning jars, lids, and rings by boiling them in a large pot of water. Peel, core, and slice apples.
5. 5 Pack the sliced apples into hot canning jars, leaving a 1/2 inch of headspace.
6. 6 Fill jars with hot syrup, and gently remove air bubbles with a knife.
7. 7 Put lids on and process in a water bath canner for 25 minutes.
8. 8 Enjoy!

By rhonda

Ingredients

• ✓ yellow food coloring
• egg
• white sugar
• vanilla extract
• salt
• milk
• pie crust
• egg white
• nutmeg

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Mix together eggs, sugar, vanilla, and salt in a large bowl; stir well. Blend in scalded milk. Stir in 3 drops yellow food coloring for more color.
3. 3 Brush the bottom and sides of pie crust with beaten egg white to help prevent a soggy crust. Pour custard mixture into pie crust. Sprinkle with nutmeg.
4. 4 Bake in the preheated oven until a knife inserted near the center comes out clean, 30 to 35 minutes. Cool on a wire rack.

By Marles Riessland

Ingredients

• ✓ yellow food coloring
• cooking spray
• brown sugar
• butter
• cinnamon
• crescent roll dough
• powdered sugar
• milk
• green food coloring
• food coloring
• colored sugar
• festive sprinkles

Instructions

1. 1 Preheat the oven to 360 degrees F (182 degrees C). Spray the air fryer basket with cooking spray.
2. 2 Stir brown sugar, butter, and cinnamon together in a small bowl until smooth.
3. 3 Remove crescent roll dough from the can and separate into 4 rectangles. Press the seams together tightly to seal the dough.
4. 4 Spread butter mixture evenly over each rectangle, not going all the way to the edges. Start at the bottom of each long edge and roll tightly into a 10-inch log, sealing any open seams. Bring the ends of each roll together to form an oval shape, making sure you press tightly to seal so the filling doesn't ooze out in the air fryer and burn.
5. 5 Place one or two at a time in the prepared air fryer basket without overcrowding.
6. 6 Air-fry in the preheated air fryer for 5 minutes per batch. Remove to a wire rack and cool.
7. 7 Meanwhile, whisk powdered sugar and milk together until smooth. Divide mixture among 3 bowls. Add food coloring to each bowl.
8. 8 Drizzle icing over each cooled cake and decorate with sugar or sprinkles. Let icing dry before serving, about 10 minutes.

By Nicole McLaughlin

Ingredients

• ✓ yellow food coloring
• cooking spray
• cream cheese
• butter
• white sugar
• egg
• self-rising flour
• almond extract
• pineapple extract
• brown sugar
• pineapple ring
• maraschino cherry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 10-inch fluted tube pan with cooking spray.
2. 2 Beat cream cheese and butter together in a bowl using an electric mixer until creamy. Add white sugar; beat until light and fluffy. Add eggs, alternating with flour, starting and ending with an egg, beating well after each addition. Beat in almond extract, pineapple extract, and food coloring.
3. 3 Pour brown sugar evenly into bottom of the prepared pan. Arrange pineapple rings on top; place 1 cherry in center of each ring. Pour batter evenly over pineapple rings.
4. 4 Bake in the preheated oven until top is golden brown and springs back when lightly pressed, about 45 minutes.

By Elizabeth Thompson

Ingredients

• ✓ yellow food coloring
• all-purpose flour
• baking powder
• salt
• baking soda
• sugar
• butter
• egg
• vanilla extract
• lemon extract
• lemon
• powdered sugar

Instructions

1. 1 Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
2. 2 Beat sugar and butter together in a large bowl with an electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down sides of bowl; beat to combine. Add flour mixture; beat until just combined.
3. 3 Cover bowl with plastic wrap; refrigerate cookie dough for 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
5. 5 Drop dough using a cookie scoop or spoon into approximate 1 ½-inch rounds; slightly flatten to ½-inch thickness.
6. 6 Place confectioners' sugar in a shallow bowl; add flattened cookie rounds to coat thoroughly. Remove with a fork or spoon; place on the prepared baking sheet.
7. 7 Bake in the preheated oven until cookies no longer glossy and have a matte look, 12 to 15 minutes. Let cool briefly on baking sheets; transfer to a wire rack and cool completely.

By hantie96

Ingredients

• ✓ yellow food coloring
• all-purpose flour
• baking powder
• baking soda
• salt
• milk
• vegetable oil
• vanilla extract
• sugar
• butter
• egg
• red food coloring
• blue food coloring
• green food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with paper baking cups.
2. 2 Stir together flour, baking powder, baking soda, and salt in a large bowl. Whisk together milk, vegetable oil, and vanilla in a separate bowl until evenly blended; set aside.
3. 3 Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
4. 4 Divide cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring if necessary to reach the desired shade. Repeat with remaining colors and bowls of batter.
5. 5 Using a different spoon for each color batter, spoon a small portion of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner.
6. 6 Bake in the preheated oven until a toothpick inserted into a cupcake comes clean, 15 to 20 minutes.

By Cookiemonster

Ingredients

• ✓ yellow food coloring
• all-purpose flour
• baking powder
• salt
• egg white
• sugar
• butter
• vanilla extract
• milk
• vanilla extract
• red food coloring
• orange food coloring
• blue food coloring
• green food coloring
• purple food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Line 18 muffin cups with paper liners.
2. 2 Sift flour, baking powder, and salt together three times. Set aside.
3. 3 Beat egg whites in a bowl until foamy. Gradually add 1/2 cup sugar and continue beating just until soft peaks form.
4. 4 Beat butter in a separate bowl until fluffy, 2 to 3 minutes. Gradually add remaining 1 cup sugar and cream and mix until light and fluffy, about 5 minutes. Add sifted dry ingredients alternately with milk a small amount at a time, beating after each addition. Mix in vanilla. Add egg whites and mix well.
5. 5 Set out 6 bowls. Add 1 drop of food coloring to the bowls, using a different color in each bowl. Divide the cupcake batter evenly between the bowls. Stir until the coloring is evenly distributed throughout the batter. Add more food coloring, a drop at a time, until desired color is reached.
6. 6 Using a tablespoon, spoon the first colored batter into the bottom of each cupcake liner in the prepared pan. Gently spread out to the edge of the liner to create an even layer. Repeat with remaining colors.
7. 7 Bake in the preheated oven a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool slightly in pan, then remove to cool completely on wire racks.

By Allrecipes Member

Ingredients

• ✓ yellow food coloring
• all-purpose flour
• white cake mix
• sour cream
• egg
• butter
• water
• vanilla pudding mix
• sugar
• red food coloring
• purple gel food coloring
• blue food coloring
• green food coloring
• orange paste food coloring
• chocolate frosting
• rainbow sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) with rack in center position. Grease and flour a 10-cup fluted tube pan (such as Bundt).
2. 2 Combine cake mix, sour cream, eggs, butter, water, pudding mix, and sugar in a large bowl. Beat with an electric mixer on low speed until ingredients are moistened, then beat on medium-high speed for 1 minute. Batter will be thick.
3. 3 Evenly divide batter among 6 small bowls; tint each batch a different color, using enough food coloring paste to reach desired tone, colors will deepen and brighten when baked.
4. 4 Spoon red batter into bottom of the prepared pan and smooth using an offset spatula to evenly distribute. Carefully spoon purple batter on top and spread with spatula, pressing batter thinner near the inner edge and thicker at the outer edge of the pan to create an arc effect. Repeat with blue, green, yellow, and orange batters. Gently tap the pan on the counter 3 times to allow batter to settle.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean and top is just starting to brown, 35 to 45 minutes. Be careful not to overbake.
6. 6 Cool cake in the pan for 10 minutes. Turn cake out onto a serving plate; cool completely, about 1 hour.
7. 7 Drizzle or spread frosting over cooled cake; decorate with rainbow sprinkles.

By GoosesGirl94

Ingredients

• ✓ yellow food coloring
• all-purpose flour
• baking powder
• salt
• shortening
• white sugar
• egg
• milk
• vanilla extract
• lemon zest
• orange zest
• lime zest
• orange food coloring
• green food coloring
• lemon custard filling
• orange cream frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together flour, baking powder, and salt. Set aside.
2. 2 In a large bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time, mixing until each egg is incorporated; stir in vanilla. Beat in flour mixture alternately with milk. Divide batter into 3 bowls.
3. 3 In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in lime zest and green food coloring; pour into third prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
5. 5 Assemble the cake: stack layers together with Lemon Filling in between layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.

By HILARY2000

Ingredients

• ✓ yellow food coloring
• vanilla extract
• white vinegar
• vegetable oil
• water
• salt
• baking soda
• cocoa powder
• sugar
• all-purpose flour
• semisweet chocolate chip
• salt
• red food coloring
• pumpkin
• egg
• white sugar
• cream cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Beat cream cheese, ⅓ cup sugar, egg, pumpkin purée, yellow food coloring, red food coloring, and ⅛ teaspoon salt in a bowl with an electric mixer until thoroughly combined and no lumps remain; stir in ½ cup chocolate chips. Set filling aside.
3. 3 Whisk flour, 1 cup sugar, cocoa powder, baking soda, and ½ teaspoon salt together in a bowl until combined; stir in water, oil, vinegar, and vanilla extract until batter is well blended.
4. 4 Divide batter among the prepared muffin cups, filling each about ½ full; top with 1 tablespoon filling, then sprinkle a few chocolate chips on top.
5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes.

By Culinary Envy

Ingredients

• ✓ yellow food coloring
• sprinkle
• red food coloring
• milk
• powdered sugar
• vanilla extract
• butter
• milk
• salt
• baking powder
• cornstarch
• all-purpose flour
• egg
• almond extract
• vanilla extract
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan and an 8-inch round pan. Line the bottoms with parchment or wax paper. Grease the paper and dust lightly with flour.
2. 2 Make the cake: Beat white sugar, butter, vanilla, and almond extract in a large bowl with an electric mixer on high speed until light and fluffy. Beat in eggs, one at a time, until well combined.
3. 3 Stir flour, cornstarch, baking powder, and salt together in another bowl.
4. 4 Beat 1 cup dry ingredients into wet ingredients until just combined. Add 1/2 cup milk; beat until combined. Continue adding 1 cup dry ingredients and 1/2 cup milk, beating after each addition, until all are used and batter is smooth. Divide evenly between the prepared pans.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes, then remove from the pans and cool completely on wire racks.
6. 6 Meanwhile, make the frosting: Beat butter and vanilla in a large bowl with an electric mixer on medium speed until combined, about 30 seconds. Gradually add powdered sugar, beating after each addition and adding milk as needed, until frosting is fluffy, smooth, and spreadable.
7. 7 Remove 1/3 cup frosting and divide between two small bowls. Tint one small portion a dark pink with red food coloring. Tint the other small portion an orange-pink with red and yellow food coloring. Tint the remaining frosting a light pink with red food coloring.
8. 8 Place the square cake onto a work surface and rotate 45 degrees so it resembles a diamond. Spread a little light pink frosting on the left and right top sides of the diamond. Cut the round cake in half crosswise to make 2 half-moons. Attach the half-moons to the top left and top right sides of the diamond, gently pressing the cake pieces together to adhere. Spread remaining light pink frosting over the assembled cake. Drop spoonfuls of dark pink and pink-orange frosting onto the cake, then drag an offset spatula through the frosting to create a marbled look.
9. 9 Pat sprinkles onto the sides of the cake. Cover and chill for up to 3 days. Let stand at room temperature for 30 minutes before slicing into 16 pieces.

By thehungryscientist

Ingredients

• ✓ yellow food coloring
• lemon extract
• lemon juice
• lemon zest
• butter
• water
• cornstarch
• white sugar
• rhubarb
• clove
• nutmeg
• cinnamon
• salt
• baking powder
• all-purpose flour
• milk
• egg
• sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2. 2 Sift flour, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; set aside.
3. 3 Beat 2 tablespoons butter and 1 cup sugar together in a large bowl until light and fluffy; beat in egg. Beat in flour mixture alternately with the milk, mixing just until incorporated. Stir in chopped rhubarb. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow cake to cool.
5. 5 To make the lemon sauce: Combine 2 cups sugar and 4 tablespoons cornstarch in a small saucepan; mix well. Stir in water; cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.
6. 6 Serve slices of cake with the warm lemon sauce.

By Prickly Pear

Ingredients

• ✓ yellow food coloring
• dry ice
• red food coloring
• water
• marshmallow cream
• cinnamon flavoring
• red food coloring
• water
• corn syrup
• sugar
• heavy cream
• vanilla extract
• butter
• cocoa powder
• confectioners' sugar
• butter
• egg
• water
• dark chocolate cake mix
• butter
• egg
• water
• dark chocolate cake mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one angel food cake pan for the base cake layer and one fluted tube pan (such as Bundt) for the top cake layer.
2. 2 For the base cake layer: Combine 1 chocolate cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl; beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared angel food cake pan.
3. 3 For the top cake layer: Combine cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl; beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared fluted tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 40 to 45 minutes. Cool in pans briefly, then invert onto wire racks and let cool, about 30 minutes
5. 5 Meanwhile, make the frosting: Sift confectioners' sugar and cocoa powder together in a large bowl.
6. 6 Combine 1 cup softened butter and vanilla extract together in another large bowl; beat with an electric mixer on low speed until creamy. Gradually beat in sifted sugar mixture until well-blended. Add heavy cream; beat until frosting is well-blended and spreading consistency.
7. 7 Place base cake layer on a large serving platter. Spread a thin layer of frosting on top. Position top cake layer over the base so that holes are aligned. Trim hole at the center of the cakes with a knife so that it is large enough to fit a tall glass or mason jar. Cut off the top with a serrated knife to create a volcano "rim".
8. 8 Spread frosting all over stacked cake. Arrange cake trimmings as "lava rocks" around the base. Refrigerate until frosting sets.
9. 9 Line a baking sheet with aluminum foil.
10. 10 To make the candy lava: Combine white sugar, light corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil; cook until syrup reaches 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in 2 drops red food coloring and cinnamon flavoring.
11. 11 Pour streams of red syrup carefully onto the lined baking sheet to create candy "lava". Cool until set, about 5 minutes. Peel off the baking sheet and place around the sides and top of the frosted cake.
12. 12 To make the marshmallow cream lava: Place marshmallow cream, 1/4 cup water, 1 drop red food coloring, and yellow food coloring in a small saucepan over low heat; cook and stir until smooth and even in color, 3 to 5 minutes.
13. 13 Place glass or mason jar inside the frosted cake. Add a small amount of dry ice, marshmallow lava, and remaining 1/4 cup water. Dry ice will create a "smoke" effect and cause marshmallow lava to bubble over cake rim.

By buffet1

Ingredients

• ✓ yellow food coloring
• vanilla extract
• cream of tartar
• egg white
• corn syrup
• purple food coloring
• green food coloring
• orange food coloring
• vanilla extract
• heavy cream
• confectioners' sugar
• salt
• butter
• blue food coloring
• red food coloring
• buttermilk
• baking soda
• baking powder
• all-purpose flour
• vanilla extract
• egg
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of three 9-inch round cake pans; line bottoms with parchment paper.
2. 2 Beat butter with sugar in a large bowl using an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each. Mix in vanilla extract. Combine flour, baking powder, and baking soda. Stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
3. 3 Divide batter among 3 bowls. Tint one bowl red, one yellow, and one blue. Scrape each into one of the prepared pans and smooth the tops.
4. 4 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool cakes on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Turn out onto a cooling rack. Peel off parchment paper and let cool for 30 minutes before frosting.
5. 5 Beat unsalted butter and salt together in a large bowl until smooth. Beat in confectioners' sugar alternately with cream, making 3 additions of sugar and 2 of cream. Mix in vanilla extract. Divide butter icing among 3 bowls. Tint one orange, one green, and the other purple.
6. 6 Place red cake layer on flat serving plate; spread top with orange icing. Top with yellow layer; spread green icing on top. Add the blue layer and cover it with purple icing. Refrigerate for 30 minutes or until icing is firm.
7. 7 Place corn syrup in a saucepan and bring to a boil. Meanwhile, beat egg whites and cream of tartar together until frothy in a heat-proof bowl set over a pan of simmering water. Beat in the corn syrup in a thin, steady stream until stiff peaks form. Remove from heat and beat in vanilla. Top cake with fluffy icing.

By Amanda

Ingredients

• ✓ yellow food coloring
• piping tip
• piping tip
• coupler
• piping bag
• dark chocolate chip
• marshmallow
• red food coloring
• cocoa powder
• heavy cream
• salt
• peppermint extract
• vanilla extract
• powdered sugar
• butter
• peppermint extract
• peppermint candy
• heavy cream
• white chocolate
• sour cream
• coffee
• vanilla extract
• egg
• butter
• white sugar
• brown sugar
• salt
• baking powder
• baking soda
• cocoa powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup standard cupcake pans with paper liners.
2. 2 Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
3. 3 Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time, thoroughly mixing after each addition. Beat in vanilla extract.
4. 4 Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not overmix. Fill the prepared cupcake cups evenly with batter.
5. 5 Bake in the preheated oven until they spring back lightly when touched, 18 to 22 minutes. Let cool completely, 30 minutes to 1 hour.
6. 6 Core cooled cupcakes using a knife or cupcake corer, cutting about halfway down. Save cupcake centers for another use (such as for making a batch of cake balls).
7. 7 Prepare ganache. Add white chocolate chips and heavy cream to a large, microwave-safe bowl. Heat at 50% power until chocolate is melted and smooth, in 30-second intervals, stirring after each. Mix in crushed candies and peppermint extract until thoroughly combined. Allow to cool for 10 minutes, stirring often.
8. 8 Place ganache in a piping bag or resealable plastic bag with a corner cut off. Fill each cupcake to the top with ganache. Allow them to sit until ganache firms up and doesn't "smudge" when pressed lightly with fingertips, 15 to 20 minutes.
9. 9 Prepare frosting. Cream butter until smooth in a large bowl with an electric mixer. Beat in 1 cup powdered sugar at a time, mixing well after each addition. Mix in vanilla extract, peppermint extract, and salt. Add heavy cream and beat on medium-high speed until light and fluffy, 3 to 5 minutes. If frosting is too thick, add more heavy cream--or if it is too thin, add more powdered sugar until frosting is a spreadable consistency that still holds its shape.
10. 10 Place a small amount of frosting in a separate bowl and add yellow food coloring for the ear muffs. Divide remaining frosting in half. To 1/2 of the divided frosting, add cocoa powder and red food coloring to achieve an auburn color. Divide remaining white frosting in half again. Color 1/2 peach using a very light amount of red and yellow food coloring. Color remaining frosting red. Put each into a piping bag fitted with a coupler.
11. 11 Arrange cupcakes on a large cake board or serving platter, starting from the top. Begin with 1 cupcake at the top. Follow with a row of 2 cupcakes, making sure they stay as close as possible. (If cupcakes slide around, affix a small amount of frosting to the bottom of them so they stick to the serving platter or cake board.) Follow with a row of 3 cupcakes, then a row of 5 cupcakes, a row of 4 cupcakes, another row of 5 cupcakes, and finally a last row of 4 cupcakes. Make sure the cupcakes are as close to one another as possible. If there are any large gaps, you can use large marshmallows, trimmed to fit, in order to fill them in and make a flatter, more cohesive surface to frost.
12. 12 Beginning with the top 6 cupcakes (the rows with 1 cupcake, 2 cupcakes, and 3 cupcakes in them), frost the hat portion of the cake using the red frosting and large round tip. Smooth center portion using an offset spatula, if desired. Use the peach frosting to frost the center 3 cupcakes in the row of 5 below the hat, leaving a cupcake on each side unfrosted for the ear muffs. Smooth with an offset spatula. Affix 2 dark chocolate chips upside-down for the eyes in the center of the peach frosting.
13. 13 Pipe the nose below the eyes, and then the lower lip below the nose using the peach frosting. Frost the cupcakes on each side of the face with the yellow frosting for the ear muffs. To frost the beard, use the auburn colored frosting and cover the remaining unfrosted cupcakes (that contain a row of 4, a row of 5, and final row of 4 cupcakes) with a thin layer of the auburn frosting. Smooth frosting all over the "beard-portion" of the cupcakes until mostly smooth and flat. Place a star tip on the auburn frosting piping bag, and pipe dots of frosting along the side of the face, then pipe the mustache between the nose and lip, and add some swirls on top of the beard, if desired.
14. 14 Allow cupcake cake to sit for about 30 minutes at room temperature (or place in the fridge) to allow frosting to crust. Serve.

By Kim

Ingredients

• ✓ yellow food coloring
• butter
• lemon bar mix
• almond
• water
• gelatin
• egg yolk
• cream cheese

Instructions

1. 1 To Make Crust: In a 10 inch skillet over medium heat, melt butter or margarine. Stir in dessert bar crust mix and almonds. Cook 4 minutes, stirring constantly, until mixture begins to brown and crumble.
2. 2 Reserve 2 tablespoons of crust mixture for topping. Use the back of a fork to press remaining crust mixture into an ungreased 9 inch deep dish pie plate. Cool completely.
3. 3 To Make Filling: Pour cold water into a 2 quart non-aluminum saucepan. Sprinkle gelatin over water and allow to soften 5 minutes. Using a wooden spoon, stir dessert bar filling mix into gelatin, mixing until smooth. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute, then remove from heat.
4. 4 Place egg yolks in a medium bowl. Whisk 1/4 cup of hot lemon mixture into egg yolks. Whisk egg yolk mixture back into rest of lemon filling. Return mixture to heat. Boil and stir 1 minute. Remove from heat. Cover and refrigerate.
5. 5 In a medium mixing bowl, combine cream cheese and 1/4 cup of lemon filling (may be slightly warm), beating until smooth. Gradually beat in remaining filling mixture until smooth. Mix in food coloring if desired.
6. 6 Pour filling into crust. Cover and chill at least 4 hours before serving. Sprinkle reserved almond mixture over top just before serving.

By JJOHN32

Ingredients

• ✓ yellow food coloring
• sugar
• heavy cream
• butter
• marshmallow creme
• white chocolate chip
• orange extract
• red food coloring

Instructions

1. 1 Grease a 9 x 13 inch pan.
2. 2 In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
3. 3 To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
4. 4 Chill for 2 hours, or until firm, and cut into squares.

By Betty from Ohio

Ingredients

• ✓ yellow food coloring
• cream cheese
• white sugar
• egg
• sour cream
• vanilla extract
• orange extract
• red food coloring
• graham cracker crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. Beat sour cream and vanilla extract into cream cheese mixture until batter is smooth.
3. 3 Transfer one cup of the cream cheese mixture to a small bowl and stir in orange extract, yellow food coloring, and red food coloring until batter is smooth and orange.
4. 4 Pour uncolored batter into prepared graham cracker crust. Drop spoonfuls of orange batter over the top of the uncolored batter and run a knife through the orange batter to create a marbled effect.
5. 5 Bake in the preheated oven until the edges are firm and center is slightly loose, 30 to 35 minutes. Cool at room temperature for 1 hour. Cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight.

By EatEverything

Ingredients

• ✓ yellow food coloring
• butter
• cream cheese
• white sugar
• egg yolk
• lemon zest
• lemon extract
• all-purpose flour
• salt
• cinnamon red hot candy

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat butter and cream cheese together in a bowl. Add sugar and beat until light and fluffy. Add egg yolk, lemon peel, and lemon extract and beat well.
3. 3 Sift flour and salt together in a bowl. Add to the bowl with the butter mixture in 3 additions, mixing well after each. Add food coloring and mix in thoroughly.
4. 4 Press cookies 1 inch apart onto the prepared baking sheet using a cookie press fitted with a flower disc. Press 1 red hot cinnamon candy into the center of each cookie.
5. 5 Bake in the preheated oven until just starting to turn golden brown on the edges, 14 to 16 minutes; do not overbake.
6. 6 Transfer cookies to a wire rack to cool completely.

By Watercat

Ingredients

• ✓ yellow food coloring
• sugar
• butter
• egg yolk
• vanilla extract
• orange extract
• red food coloring
• all-purpose flour
• baking soda
• cream of tartar
• white chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
2. 2 Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in egg yolks, extracts, and food coloring. Stir in flour, baking soda, and cream of tartar. Add white chocolate chips.
3. 3 Form dough into balls and arrange on the prepared cookie sheets.
4. 4 Bake in the preheated oven until edges turn golden, 10 to 11 minutes. Do not overbake. Cool on the cookie sheets for 1 to 2 minutes before transferring to cooling racks.

By CVOELKEL

Ingredients

• ✓ yellow food coloring
• butter
• white sugar
• cream cheese
• vanilla extract
• egg
• all-purpose flour
• red food coloring
• red decorator sugar
• confectioners' sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with aluminum foil or parchment paper.
2. 2 In a large bowl, cream together the butter, sugar and cream cheese until light and fluffy using an electric mixer. Add egg and vanilla; mix until well blended. Stir in flour by hand using a sturdy spoon while adding enough red food coloring to make the dough turn a pretty red color.
3. 3 Roll the balls in the red decorator sugar and place them on the prepared cookie sheets, spacing 1 inch apart. Refrigerate the cookies on their cookie sheets until firm, about 10 minutes.
4. 4 When the cookies are firm, make three slices across each cookie to make 6 slices like a pie, cutting only about 2/3 of the way through the cookie balls.
5. 5 Bake in the preheated oven for 10 to 12 minutes, until cookies appear dry. Cool on the cookie sheets, then peel away from the aluminum foil.
6. 6 Make the icing for the cookies by mixing the confectioners' sugar and water until it reaches a piping consistency. Add a drop of yellow food coloring. Put icing into a pastry bag or resealable bag and cut a small piece off of the corner. Pipe small dots onto the center of the cookies. Allow icing to dry before storing cookies in an airtight container at room temperature. Cookies can be stored for up to two weeks.

By SUGARPLUMSCOOKIES

Ingredients

• ✓ yellow food coloring
• gelatin
• water
• water
• white sugar
• peppermint extract
• lemon extract
• cinnamon oil
• green food coloring
• red food coloring
• white sugar

Instructions

1. 1 Sprinkle gelatin over cold water and set aside.
2. 2 In a medium saucepan over medium heat, bring 3/4 cup water to a boil. Stir in 2 cups sugar and boil 5 minutes. Stir in gelatin mixture. Allow to boil gently for 15 minutes.
3. 3 Dip three shallow, small pans in cold water, then remove. Remove boiling mixture from heat, and divide evenly among three heat-proof bowls. Flavor one bowl with peppermint, one with lemon, and one with cinnamon. Tint the peppermint green, the lemon yellow, and the cinnamon red. Pour each mixture into its own pan and let rest overnight to set.
4. 4 Turn gumdrops out onto a sugared board and cut into squares with a sharp knife. Roll cut gumdrops in sugar. Let stand until firm.

By Susan White

Ingredients

• ✓ yellow food coloring
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• vanilla extract
• milk
• banana
• butter
• vanilla extract
• confectioners' sugar
• heavy cream

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
4. 4 While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.

By Alimay

Ingredients

• ✓ yellow food coloring
• butter
• white sugar
• baking powder
• salt
• egg
• milk
• vanilla extract
• all-purpose flour
• marshmallow
• confectioners' sugar
• water
• chocolate chip
• red food coloring

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat butter in a bowl using an electric mixer until fluffy, about 2 minutes. Beat white sugar, baking powder, and salt into butter until just combined. Beat egg, milk, and vanilla extract into butter-sugar mixture; add flour and mix until dough is just combined. Cover bowl with plastic wrap and refrigerate until dough is slightly chilled, about 10 minutes.
3. 3 Scoop dough into balls slightly larger than golf balls; flatten into cookies. Arrange cookies on a baking sheet.
4. 4 Bake in the preheated oven until edges are golden brown, 10 to 20 minutes. Cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely, at least 30 minutes.
5. 5 Butter a microwave-safe plate. Place marshmallows on the prepared plate.
6. 6 Microwave marshmallows until slightly puffed, 10 to 15 seconds. Gently press marshmallows until bottoms slightly ooze.
7. 7 Whisk confectioners' sugar and water together in a bowl until icing is slightly thicker than drizzle-consistency. Pour icing over cookies so it runs over the edges, reserving about 1 tablespoon.
8. 8 Melt chocolate chips in a microwave-safe glass or ceramic bowl, about 30 seconds. Pour melted chocolate into a piping bag with a small tip or a plastic bag with a corner snipped.
9. 9 Press 1 marshmallow close to an edge of each cookie to be the snowman's head. Draw 'stick arms' onto the icing using the melted chocolate.
10. 10 Divide the reserved 1 tablespoon icing into 2 small bowls. Mix red food coloring into 1 of the bowls and orange food coloring into the other bowl. Decorate the snowmen with scarves or ties using the red icing and yellow icing.

By tarahwilliams

Ingredients

• ✓ yellow food coloring
• egg
• sugar
• all-purpose flour
• baking powder
• salt
• milk
• butter
• vanilla extract
• red food coloring
• green food coloring
• egg white
• apple jelly
• white sugar
• salt
• strawberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch square pans.
2. 2 Beat eggs in mixing bowl until frothy. Gradually beat in 1 cup sugar. Beat until light colored and thick.
3. 3 In another bowl, mix flour, baking powder, and salt together. Fold into egg mixture.
4. 4 Into hot milk, stir vanilla and butter until melted. Fold milk mixture into batter. Divide batter in 3 equal parts into separate bowls.
5. 5 Add a few drops of red food colouring onto one batter. Stir to mix. Spread into a prepared pan. Add a few drops of yellow food colouring into another batter. Stir to mix. Spread into a prepared pan. Add a few drops of green food coloring into remaining batter. Stir to mix. Spread into remaining pan. To summarize, make three different coloured batters, and pour each into a prepared pan.
6. 6 Bake in oven for about 10 to 15 minutes until an inserted wooden pick comes out clean. Let stand 8 to 10 minutes. Turn out onto racks to cool.
7. 7 Trim cake layers of rough edges. Cut each layer into 2 even layers.
8. 8 Mash apple or crabapple jelly with fork. Spread some over 1 pink layer on tray. Spread 1 green layer with jelly, and place on top. Spread yellow layer with jelly, and place on top of green strip. Repeat with remaining 3 layers in same order, making 6 layers. Spread jelly on top and sides if preferred, but it is not necessary. Trim edges if needed.
9. 9 To Make Strawberry Fluff: Place 1 egg white, 1/2 cup sugar, thawed strawberries, and 1/8 teaspoon salt into top of double boiler. Beat with electric beater to mix well. Place over rapidly boiling water. Continue beating while it cooks until stiff peaks form when beater is lifted. Remove frosting from heat, and spread over cake.

By Carol

Ingredients

• ✓ yellow food coloring
• flour
• butter
• granulated sugar
• water
• gelatin
• raspberry
• granulated sugar
• lemon juice
• water
• gelatin
• water
• heavy cream
• granulated sugar
• lemon juice
• lemon extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Blend together flour, butter, and sugar using an electric mixer in a medium-sized bowl. Press shortbread mixture into the bottom of an ungreased 9x9-inch baking pan.
3. 3 Bake in the preheated oven until firm and golden brown, 15 to 20 minutes.
4. 4 Place cold water in a bowl to prepare raspberry filling. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute.
5. 5 Puree raspberries using a food processor. Press berry puree through a fine mesh sieve into a medium saucepan; discard the seeds. Stir in gelatin mixture, sugar, and lemon juice.
6. 6 Bring mixture to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently while skimming foam from sides of saucepan using a slotted spoon, about 5 minutes. Reduce heat to medium-low. Cook, stirring frequently until bright in color, thickened, and reduced by half, 8 to 10 minutes.
7. 7 Pour raspberry filling over shortbread and let cool completely, about 2 hours.
8. 8 Place cold water for lemon mousse in another bowl. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute. Add boiling water; stir until gelatin is completely dissolved. Mixture will be clear.
9. 9 Combine heavy cream, sugar, lemon juice, lemon extract, and yellow food coloring in a large, cold, mixing bowl. Beat mixture at medium speed with an electric mixer until stiff peaks form. Pour in gelatin mixture and beat until well blended. Pour lemon mousse over firm raspberry filling and spread to cover. Allow to set completely, about 4 hours, before cutting into bars.

By Abby Milburn

Ingredients

• ✓ yellow food coloring
• whipped topping
• red food coloring
• cream cheese
• confectioners' sugar
• walnut
• egg
• vanilla extract
• pumpkin
• sour cream
• vegetable oil
• white sugar
• raspberry
• cinnamon
• salt
• baking soda
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x8-inch fluted tube pan (such as Bundt®).
2. 2 Sift flour, baking soda, salt, and cinnamon together in a large bowl and set aside.
3. 3 Cut 3/4 cup raspberries in half and leave remaining 1/4 cup whole. Set aside.
4. 4 Combine sugar and oil in a large bowl; mix well. Blend sour cream, pumpkin, and vanilla extract into the mixture using an electric mixer. Beat in eggs one at a time. Beat in flour mixture gradually until combined. Stir in walnuts. Fold in halved raspberries. Spread batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from the oven and let cool completely, about 30 minutes.
6. 6 Beat confectioners' sugar, cream cheese, red food coloring, and yellow food coloring together in a large bowl until smooth. Fold in whipped topping. Frost cooled cake and decorate with reserved whole raspberries.

By lizzy3366

Ingredients

• ✓ yellow food coloring
• all-purpose flour
• baking powder
• egg
• white sugar
• butter
• orange extract
• triple sec
• red food coloring
• orange zest

Instructions

1. 1 Sift flour and baking powder together in a small bowl.
2. 2 Beat the eggs in a large bowl with an electric mixer on medium speed, adding sugar gradually until mixture thickens. Beat in melted butter gradually until well-blended. Stir in orange extract, triple sec, yellow food coloring, and red food coloring. Carefully stir in sifted flour and baking powder until batter is stiff and smooth. Fold in grated orange zest.
3. 3 Grease and preheat pizzelle baker according to manufacturer's instructions.
4. 4 Use a small ice cream scoop or tablespoon cookie scoop to drop batter onto the preheated pizzelle baker. Bake until browned, 30 to 40 seconds. Transfer to a cooling rack to cool completely.

By Lela