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Gumdrop Cake
Dessert

Gumdrop Cake

3.8

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees (175 degrees C). Grease and flour 10 inch tube pan. Set aside.
  2. 2 In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time.
  3. 3 In a separate bowl, sift dry ingredients together and fold into creamed mixture alternately with water. Coat raisins and gumdrops with flour. Stir flavorings, gumdrops and raisins into creamed mixture.
  4. 4 Mix well and pour into prepared pan. Bake for 1 1/2 hours.

By susan

Coconut Gumdrop Cookies
Dessert

Coconut Gumdrop Cookies

4.8

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. 2 Cream shortening and sugars in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla. Combine flour, baking powder, baking soda, and salt in a separate bowl; gradually stir into creamed mixture until combined. Stir in oats, coconut, pecans, and gumdrops. Roll dough into walnut-size balls and place 2 inches apart onto prepared cookie sheets. Use a fork dipped in flour to gently flatten cookies.
  3. 3 Bake in the preheated oven for 8 to 10 minutes. Allow cookies to cool on the sheets for 5 minutes before removing to a wire rack to cool completely.

By Sallie

Churro Log Cabin
Dessert

Churro Log Cabin

5.0

Prep
60 min
Cook
Total
60 min

Instructions

  1. 1 Cabin Base: Fill a piping bag with frosting. Pipe a line of frosting along one side of a churro; lay frosting-side down on a serving platter. Repeat with 3 additional churros to form a square. Repeat with a second layer of churros, stacking them frosting side down on top of base layer. Repeat until walls are 4 churros high. Stick toothpicks vertically through churros at each corner for structural stability.
  2. 2 Roof: Center a graham cracker across the top of the cabin, using frosting to adhere it to the tops of the cabin walls. Lay a second graham cracker next to it; it will overhang the side of the cabin a bit. Adhere it with frosting. Repeat with a third graham cracker on the other side. Measure and cut 2 pieces of red licorice to the same length as the graham crackers, about 4x 3/4 inches; glue with frosting down the center of the middle graham cracker about 3 inches apart. These will hold up the A-frame roof. To form the A-frame, frost the long sides of 2 graham crackers and lean them together so top long sides meet and bottom long sides are set just inside the licorice lines. Decorate roof with licorice and gumdrops as desired.
  3. 3 Cabin Door: Break a graham cracker in half widthwise, spread a thin layer of frosting on one side, then decorate with candy canes and holiday sprinkles. Frost backside of door and stick it to the front of the log cabin.
  4. 4 Windows: Break a graham cracker into quarters. Spread 3 quarters with a thin layer of frosting and decorate as desired. Frost backside of windows and stick them to sides and back of cabin.
  5. 5 Icicles and Snow: Pipe frosting icicles along roofline, sprinkle coconut around cabin, and sift confectioners' sugar over the top.

By foodelicious

Hamburger Cake
Dessert American

Hamburger Cake

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven according to cake mix directions. Butter and flour one 8 inch round and one 9 inch round cake pan and one 2 quart ovenproof bowl 8 inches in diameter.
  2. 2 Prepare cake mixes. Pour 1 3/4 cups of the white mix into the 8 inch round cake pan, and the rest into the 2 quart bowl. Pour 1 3/4 cups of the chocolate mix into the 9 inch round pan.
  3. 3 Bake 8 inch cake for 25 minutes, 9 inch cake for 20 minutes and bowl cake for 1 hour or until toothpick inserted into centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool completely on racks.
  4. 4 In separate small bowls, tint small amounts of vanilla frosting red and yellow, to use as ketchup and mustard. Tint remaining vanilla frosting light brown, using brown and yellow food coloring.
  5. 5 For bun bottom, frost the 8 inch cake with light brown frosting.
  6. 6 For hamburger patty, spread top and sides of 9 inch chocolate cake with chocolate frosting Lightly press all around sides of cake with folded paper towel, pulling towel straight out to create rough edge of burger. center cake on top of bun bottom.
  7. 7 For cheese, arrange orange fruit chews in single layer on microwave-safe plate. Microwave on High 10-15 seconds or until slightly softened. With hands, press and flatten chews together to form 9 inch square. Place on top of hamburger patty. On work surface sprinkled with granulated sugar roll out 5 leaf-shaped gumdrops to 1/8 inch thickness to form 1 large lettuce leaf; repeat rolling with 6 more gumdrops to form another leaf. Arrange over cheese near edges of burger. For tomatoes, roll out red gumdrops individually to 1/8 inch thickness. Arrange over lettuce around burger edges. For onion rings, roll out white gumdrops to 1/8 inch thickness. With round cookie cutters or sharp knife cut out circles; cut 1/4 inch thick rings from circles with small cutters. Re-roll scraps to make additional rings; arrange rings over tomatoes. Arrange fruit-slice candies over onions for pickles. Pipe red and yellow icing around edges of burger for ketchup and mustard.
  8. 8 For bun top: If necessary, trim bowl cake so that it will be flat on the bottom when inverted. Invert firm paper plate onto work surface. Center bowl cake, trimmed side down, on top of plate. Starting from the top, spread remaining light brown frosting in lines down sides of cake, turning plate after each section. Sprinkle with sesame seeds. Carefully place on top of the cake.

By Gail

Spiced Spider Cupcakes
Dessert American

Spiced Spider Cupcakes

4.9

Prep
60 min
Cook
25 min
Total
205 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper liners.
  2. 2 Combine flour, white sugar, baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, cloves, and nutmeg in bowl; whisk to mix. In separate bowl, mix water, canola oil, vinegar, and 2 teaspoons vanilla extract. Pour liquids into dry mixture and stir until smooth. The batter will be very thin.
  3. 3 Transfer batter into a measuring cup or pitcher; pour batter into prepared cupcake pans.
  4. 4 Bake in preheated oven until tops spring back when gently pressed with a fingertip and a toothpick inserted in the center comes out clean, about 25 minutes. Allow cupcakes to cool completely on a wire rack.
  5. 5 Beat cream cheese, butter, 2 teaspoons vanilla extract, 1/4 teaspoon salt, and 1/8 teaspoon cinnamon with an electric mixer until smooth. Gradually mix in confectioners' sugar until frosting is creamy and spreadable. Frost the cooled cupcakes.
  6. 6 To decorate cupcakes, use black decorating gel to draw a small circle in the center of each cupcake. Draw a larger circle around the first, and continue making larger circles until the last circle is about 1/4 inch from the edge. There should be about 5 rings on each cupcake. Use a toothpick to draw about 8 lines radiating from the center of the cupcake to the edge, like spokes on a wheel, to make webs.
  7. 7 Cut the licorice strings into pieces about 1 1/4 inch long for legs. Poke four licorice legs into both sides of each gumdrop. Use decorating gel to make eyes and a smiley mouth on each gumdrop. Place a gumdrop spider onto each cupcake in the center of the webs.

By melakee24

Candy Popcorn Cake
Snack

Candy Popcorn Cake

4.5

Prep
Cook
Total

Instructions

  1. 1 Melt the butter and marshmallows in heavy pan over low heat. Stir often.
  2. 2 Put popcorn in a large bowl and pour marshmallow mix over top. Stir well to mix. Add the candy and nuts, and mix together. Pack into a greased 12-cup bundt pan. Let set till cooled. Turn out onto a plate to serve. Cut in wedges.

By Nancy Stitham

No-Bake Popcorn Cake
Snack

No-Bake Popcorn Cake

4.7

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Melt butter and marshmallows in a large heavy pan over low heat. Stir often.
  2. 2 Put popcorn into large container. Pour marshmallow mixture over top. Stir to mix well. Add peanuts and candy. Mix together.
  3. 3 Pack mixture into greased 10 inch tube pan or 12 cup bundt pan. Let cake set until cool, and turn out onto plate to serve. Cut into wedges for all different size kids.

By Carol