Back Of The Box - Speciality Cakes

Pink Castle Cake

2 boxes Betty Crocker SuperMoist yellow cake mix
Water, vegetable oil and eggs called for on cake mix boxes
3 containers (12 oz each) Betty Crocker Whipped fluffy white frosting
Red food color
Tray or cardboard (18x18 inches), covered with paper or foil
5 ice cream cones with pointed ends
1 flat-bottom ice cream cone
Pink decorating sugar
5 candy stars
28 sugar cubes
4 pink gum balls
5 pink sugar wafer cookies
1 tube (4.25 oz) Betty Crocker white decorating icing



Heat oven to 350° (325° for dark or nonstick pans). Grease bottoms and sides of 4 (8-inch) square pans with shortening or cooking spray. Make 1 cake mix as directed on box, using water, oil and eggs. Divide batter between 2 pans. Bake 2 pans at a time, following times on cake mix box for 8-inch round pans. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Repeat with remaining cake mix.

Spoon frosting into large bowl. Stir in enough food color until desired pink color. Using serrated knife, cut off domed top from each cake so they will be flat when stacked. On tray, place 1 cake, cut side down; spread 1/3 cup frosting over top. Add second cake, cut side down; spread top with 1/3 cup frosting. Add third cake, cut side down; do not frost.

Cut fourth cake into quarters. Spread small amount of frosting on bottom of 1 quarter; place frosted side down on top of stacked cakes. Spread top of stacked cake quarter with 1 tablespoon frosting. Place second quarter on top of first quarter; spread top with 1 tablespoon frosting. Add third quarter; do not frost.

Cut fourth quarter into quarters to create four 2-inch squares. Spread a small dollop of frosting on the top center of the second tier of cakes. Place one 2-inch piece on the center; spread top with frosting. Top with one more 2-inch piece. (Discard remaining 2 pieces.)

To "crumb-coat" cake, spread thin layer of frosting over layered cake to seal in crumbs. Freeze cake 30 to 60 minutes.

Frost cake with remaining frosting. Place 1 pointed-end cone on upside-down flat-bottom cone for center steeple. Frost stacked cones with pink frosting; roll in pink sugar. Place the stacked cones upside down on the top cake layer. Frost remaining 4 pointed-end cones with frosting; roll in pink sugar. Place 1 upside-down cone on each corner of the first cake layer. Top each cone with a candy star.

Place sugar cubes around edges of the first and second layers. Top each of the 4 corner sugar cubes with a gum ball. Attach 2 cookies on one side of first layer to create doors. Cut 2 additional cookies to desired size for windows; place each cookie on opposite sides of doors. Cut remaining cookie in half; place 1 half in center of second layer to create accent window. Pipe on window panes and doorknobs with white icing. Makes 30 servings

Fairy Tale Princess Cake

2 boxes Betty Crocker SuperMoist yellow cake mix
Water, vegetable oil and eggs called for on cake mix boxes
2 containers (1 lb each) Betty Crocker Rich & Creamy vanilla frosting
Red food color
1 fashion doll (11 1/2 inches tall)
1/4 cup Betty Crocker star-shaped candy decors



Heat oven to 325°. Grease 1 (1 1/2-quart) ovenproof bowl (8 inches across top) and 2 (8-inch) round cake pans with shortening; coat with flour (do not use cooking spray).

In large bowl, make both cake mixes as directed on box, using water, oil and eggs for each mix. (Two boxes of cake mix can be made at one time; do not make more than 2 boxes, and do not increase beating time.) Pour 3 1/2 cups batter into 1 1/2-quart bowl and 2 1/2 cups batter into each cake pan.

Bake cake pans 35 to 40 minutes and bowl 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes baked in 8-inch pans. Cut 2-inch-diameter hole in center of all 3 cakes.

Spoon frosting into large bowl. Stir in enough food color until desired pink color. Place one 8-inch cake on serving plate; spread 1/3 cup frosting over top. Top with second 8-inch cake; spread with 1/3 cup frosting. Top with bowl cake.

Wrap hair and lower half of doll with plastic wrap. Insert doll into center of cake. Trim side of cake if necessary to make a tapered "skirt."

To "crumb-coat" cake, spread thin layer of frosting over side and top of layered cake to seal in crumbs. Freeze cake 30 to 60 minutes.

Fit #24 star tip into decorating bag. Spoon 1/4 cup pink frosting into decorating bag; set aside. Starting at waist of doll, frost cake with downward strokes to make ruffled skirt. Use star tip to cover bodice of doll and add decoration to skirt if desired. Gently press star decors into frosting to decorate neckline and skirt. Unwrap hair. Makes 30 servings

Storybook Cake

1 box Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 to 2 teaspoons red food color
1 can (6.4 oz) Betty Crocker Easy Flow pink decorating icing
1 cup round colored candies
11 banana-shaped hard candies
11 candy wafers
1/2 cup pillow mints
Small candy-coated gum pieces, if desired
4 Betty Crocker crazy curl candles



Heat oven to 325°. Generously grease Nordic Ware Castle Bundt cake pan with shortening and lightly flour, or spray pan with baking spray with flour. In large bowl, beat cake mix, water, oil, egg whites and food color with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.

Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.

Place cake on 12- to 15-inch serving plate, tray or piece of cardboard covered with foil. Pipe pink icing around base of cake; place round candies in 3 rows around base in icing. Add round candies to top of castle as desired, attaching with icing.

Pipe icing to outline window shapes on cake; top each window with 1 banana-shaped candy. Push 1 candy wafer, flat side up, into cake at bottom edge of each window to look like windowsill. Pipe icing to outline door, roof and entrance of castle. Place mints in icing at entrance of castle to look like walkway. Add gum to rooftop for shingles. Top each tower with candle. Makes 12 servings

Space Shuttle Cake

Cake
1 box Betty Crocker SuperMoist yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or foil-covered cardboard (17x12 inches)

Frosting and Decorations
1 1/2 containers (1 lb each) Betty Crocker Rich & Creamy vanilla frosting
Red string licorice
Red and blue miniature candy-coated chocolate baking bits
2 red gumdrop stars
3 small candy stars
6 soft red round candies
1 tube (0.68 oz) Betty Crocker black decorating gel
3 candles



Heat oven to 350° (or 325° for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan. Cut cake as shown in diagram. If desired, freeze cake pieces uncovered about 1 hour for easier frosting.

On tray, place cake piece 1. Frost with about 1 1/4 cups frosting. Arrange pieces 2, 3 and 4 as shown in diagram, trimming to fit, standing up piece 3 for top fin. Trim point of piece 2 for nose of shuttle. Frost cake with remaining frosting.

Use licorice to make diagonal lines across nose of shuttle and to outline top fin. Use baking bits to outline tip, wings and back of shuttle. Add large and small stars to wings and back; add round candies to both sides of fin. Write "USA" or another message on top of fin with decorating gel. Insert candles at end of shuttle. If desired, just before serving, light candles for "liftoff." Makes 15 servings

Hat Cake

1 box Betty Crocker SuperMoist cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker Rich & Creamy or Whipped frosting (any flavor)
Ribbon and edible flowers (dianthus, pansies, violas)



Heat oven to 350° (325° for dark or nonstick pan). Bake and cool cake as directed on box--except use one 8-inch round pan and one 9-inch round pan.

Cut 6-inch circle out of waxed paper; place on 8-inch layer. Cut cake around circle with small knife to make 6-inch round layer; place on 9-inch layer, attaching pieces with small amount of frosting. Frost cake. Trim hat with ribbon and flowers. Store loosely covered in refrigerator. Makes 16 servings

Ladybug Cake

1 box Betty Crocker SuperMoist yellow or white cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker Whipped fluffy white frosting
2 chocolate wafer cookies
1 large red gumdrop
Red and black shoestring licorice
Red sugar
Large black gumdrops



Heat oven to 350°. Generously grease or spray bottoms only of 1 1/2-quart round casserole or heatproof bowl and bottom only of 8x4-inch loaf pan. Make cake batter as directed on cake mix box. Pour half of the batter into casserole; pour remaining batter into loaf pan.

Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of casserole and loaf pan to loosen cakes; remove from casserole and pan to cooling rack. Cool completely, about 1 hour. Wrap and freeze loaf cake for another use.

Place cake, rounded side up, on serving plate. Frost with frosting. Make face on side of cake, using cookies for eyes, red gumdrop slice for nose, red shoestring licorice for mouth and black shoestring licorice for eyebrows and antennae. Sprinkle red sugar over cake to within 2 inches from curved edge of face. Place black gumdrop slices on cake for spots. Store loosely covered. Makes 8 servings

Dinosaur Cake

1 box Betty Crocker SuperMoist cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard (18x14 inches), covered with paper or foil
2 containers (1 lb each) Betty Crocker Rich & Creamy vanilla frosting
Green gel food color
Assorted yellow round candies (candy-coated chocolate candies, candy coating wafers, chewy round candies)
Chocolate chips



Heat oven to 350° (325° for dark or nonstick pans). Grease 2 (8- or 9-inch) round cake pans with shortening or cooking spray. Make and bake cake mix as directed on box, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.

Cut 1 cake in half lengthwise, making 2 half-circles. Sculpt 1 half-circle into a head and the other half-circle into a tail (see diagram). For body, cut 1-inch slice from edge of remaining whole cake. From cut edge, cut out a small inverted U-shaped piece. Place body on tray; arrange head and tail pieces next to body.

Spoon frosting into large bowl. Stir in enough food color until desired green color. To "crumb-coat" cake, spread thin layer of frosting over cake pieces to seal in crumbs. Freeze cake 30 to 60 minutes. Frost cake pieces with remaining frosting. Decorate with yellow candies. Add chocolate chips for eyes. Makes 15 servings

Soccer Ball Cake

Cake
1 box Betty Crocker SuperMoist yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray (18x16 inches)

Frosting and Decoration
3 drops green liquid food color
2 cups Betty Crocker Rich & Creamy creamy white frosting (from two 1-lb containers)
Betty Crocker black decorating icing (from 4.25-oz tube)
Betty Crocker green decorating icing (from 4.25-oz tube)



Heat oven to 350° for shiny metal or glass pan (or 325° for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Grease 1-quart ovenproof glass bowl with shortening; coat with flour (do not use baking spray).

In large bowl, beat cake mix, water, oil and eggs as directed on box. Pour 1 1/2 cups batter into 1-quart bowl and remaining batter into 13x9-inch pan. Bake 13x9-inch pan 25 to 30 minutes and 1-quart bowl 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan and bowl to cooling racks (place cake from bowl with rounded side up). Cool completely, about 30 minutes.

Cut domed top off 13x9-inch cake so top is flat. Cut off uneven bottom of cake from bowl so it will stand flat. Freeze cakes 1 hour. On tray, place 13x9-inch cake. Stir food color into 1 1/2 cups of the white frosting; spread over cake.

Spread remaining 1/2 cup white frosting over rounded side of other cake for soccer ball. Place ball on green field. Use black decorating icing to create soccer ball design. Use green decorating icing to make tufts of grass. Store loosely covered at room temperature. Makes 12 servings

Scarecrow Cake

3 cups Gold Medal all-purpose flour
2 1/2 cups sugar
1 cup unsweetened baking cocoa
1 cup butter or margarine, softened
1 cup buttermilk
3/4 cup water
2 teaspoons baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 eggs
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
1 tablespoon chocolate-flavored syrup
1 box (4 oz) waffle ice cream bowls (10 bowls)
1 box (4.5 oz) Betty Crocker Fruit by the Foot chewy fruit snack rolls (6 rolls)



Heat oven to 350°. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In large bowl, beat all ingredients except frosting, syrup, waffle bowls and fruit snack with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.

Bake 50 to 55 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.

Place cake on serving plate. Stir together frosting and syrup; reserve 1/4 cup of the frosting. Spread remaining frosting over cake. For straw hat, place 1 waffle bowl upside down in center of cake. Stack 5 more bowls on first bowl.

For hair, cut fruit snack into 14 (6-inch) strips and 14 (5-inch) strips. Cut each strip lengthwise to within 1 inch of top of strip. Place one 6-inch and 5-inch strip together, pressing together at uncut ends. Repeat with remaining strips. Randomly press pairs of strips on top of two-thirds of cake, overlapping as needed and allowing strips to hang over side of cake. Spread reserved 1/4 cup frosting over top of hair.

For brim of hat, break remaining waffle bowls into 5 or 6 pieces each. Randomly press waffle pieces on top of cake, overlapping and tucking pieces as needed. Allow waffle pieces to hang over side of cake and over fruit snack strips. Cut pieces of remaining fruit snack for eyes and nose; press on cake. Makes 24 servings

Gingerbread Castle Cake

1 box Betty Crocker SuperMoist spice cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 cup chocolate chips, melted
1/2 cup Betty Crocker Rich & Creamy vanilla frosting
4 round peppermint candies
4 peppermint candy sticks
1/2 cup small gumdrops
3 spearmint gumdrop leaves
Betty Crocker candy sprinkles and holly decors, if desired
Edible glitter, if desired



Heat oven to 325°. Generously grease Castle Bundt cake pan with shortening and lightly flour, or spray pan with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.

Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.

Place cake on 12- to 15-inch serving plate, tray or piece of cardboard covered with foil. Place melted chocolate chips in small resealable food-storage plastic bag; snip off tiny corner of bag. Pipe melted chocolate on cake to outline door and window panes.

Using small amount of frosting, attach round candies to 4 candy sticks; let dry. Place remaining frosting in corner of small microwavable resealable food-storage plastic bag. Seal bag; microwave on high 10 seconds. Snip off tiny corner of bag. Pipe frosting to decorate roof, tops of towers and windows.

Decorate top and sides of castle with gumdrops. Place candy sticks (topped with round candies) on top of each tower; drizzle tops with frosting if desired. Add 2 spearmint leaves to front entrance.

Roll remaining spearmint leaf and shape into wreath shape; attach to door with small amount of frosting. Decorate wreath and entrance with candy sprinkles as desired. Sprinkle edible glitter around entire castle and over top of castle to look like snow. Makes 12 servings

Jack-o'-Lantern Cake

2 boxes Betty Crocker SuperMoist devil's food or white cake mix
Water, vegetable oil and eggs or egg whites called for on cake mix box
2 containers (1 lb each) Betty Crocker Rich & Creamy vanilla frosting
Yellow and red food color
1 green flat-bottom ice-cream cone
Betty Crocker Fruit Roll-Ups chewy fruit snack rolls (any flavor)



Heat oven to 325°. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake mix as directed on box, using water, oil and eggs or egg whites. Pour batter into casserole.

Bake devil's food cake 1 hour 10 minutes to 1 hour 20 minutes, white cake about 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make and bake remaining cake mix using same casserole or bowl.

With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.)

In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.

Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered at room temperature. Makes 24 servings

Harvest Cake

2 boxes Betty Crocker SuperMoist butter recipe yellow cake mix
2 1/2 cups apple cider
1 cup butter, softened
6 eggs
1/2 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 cup chopped crystallized ginger
1 cup chopped pecans, if desired
2 containers Betty Crocker Rich & Creamy vanilla frosting
Pumpkin-shaped candies
Candy corn
Spearmint leaf-shaped gumdrop candies, sliced to desired thinness
1 can (6.4 oz) Betty Crocker Easy Flow green decorating icing



Heat oven to 350° (325° for dark or nonstick pans). Grease or spray one 9-inch and one 8-inch round pan. In large bowl, beat 1 box cake mix, 1 1/4 cups of the apple cider, 1 stick (1/2 cup) of the butter, 3 of the eggs, 1/4 teaspoon of the cinnamon and 1/8 teaspoon of the nutmeg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons of the ginger and 1/2 cup of the pecans. Pour into pans.

Bake 9-inch pan 29 to 34 minutes, 8-inch pan 33 to 38 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed above, using remaining cake mix, apple cider, butter, eggs, cinnamon and 1/8 teaspoon of the nutmeg. Stir in remaining ginger and pecans. Divide batter evenly among muffin cups. Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

Stir 1/4 teaspoon nutmeg into each container of frosting. Fill and frost cake layers with frosting, placing 9-inch layer on bottom. Remove paper baking cups from 9 cupcakes. Arrange 5 cupcakes upside down on top of cake (cut off thin layer from tops with serrated knife, if necessary, to make tops flat). Frost sides and tops. Center 3 cupcakes upside down on first layer of cupcakes; frost sides and tops. Place 1 cupcake upside down on top; frost.

Decorate cake with candies. Squeeze green decorating icing through drawing tip to make vines. Frost and decorate remaining cupcakes with candies, or wrap and freeze for another use. Makes 21 servings

Bib Cake

1 box Betty Crocker SuperMoist cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker Rich & Creamy vanilla frosting
Red food color
Blue food color



Heat oven to 350° (325° for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans. Reserve 1 cup frosting for decorating. Place 1 cake layer, rounded side down, on serving plate.

Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting. Make vertical lines on side of cake with decorating comb or tines of fork if desired.

Tint 2/3 cup of the reserved frosting pink with 1 or 2 drops red food color. Place pink frosting in decorating bag with small writing tip #2. Pipe 2 circles around outer top edge of cake, about 1 inch apart, leaving 3-inch opening at top. Make loop design within circles.

Tint remaining 1/3 cup frosting blue with 1 or 2 drops blue food color. Place blue frosting in decorating bag with writing tip #5; pipe outer border of bib. Pipe inner opening of bib about 3 inches in diameter; join circles with tie at top. Make small bows on bib and write desired message in bib opening. Pipe dots between bows with remaining pink frosting if desired. Store loosely covered. Makes 16 servings

Skate Cake

1 box Betty Crocker SuperMoist cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 1/2 containers Betty Crocker Rich & Creamy or Whipped vanilla frosting
Green food color
Yellow food color
1 roll Betty Crocker Fruit Roll-Ups strawberry chewy fruit snack rolls
4 fudge-striped cookies with chocolate-covered bottoms
1 tube (0.68 oz) Betty Crocker brown or black decorating gel
8 ring-shaped hard candies



Heat oven to 350° (325° for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan. Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting, if desired. Tint 1/3 cup of the frosting with 3 drops green food color. Arrange pieces on foil-covered 18x15-inch tray, cutting board or cardboard to form skate as shown in diagram, trimming pieces to fit. Frost cake with white frosting, attaching pieces with frosting.

Outline inner throat and tongue of skate with toothpick. Tint 2 tablespoons white frosting with 2 drops yellow food color; frost inner throat. Frost tongue and back of throat with green frosting. Use fruit snack to form brake, strap and back of throat.

Make 4 slits in bottom edge of blade and insert cookies for wheels. Outline skate and blade with decorating gel. Use ring candies for eyelets and wheel axles. Cut 1/4-inch-wide strips of fruit snack and use for laces. Store loosely covered at room temperature. Makes 15 servings

Train Cake

1 box Betty Crocker SuperMoist yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, 25x13 inches, covered
1 container (1 lb) Betty Crocker Rich & Creamy chocolate frosting
Pull-and-peel licorice
Gumdrops
2 creme-filled chocolate sandwich cookies
Jelly beans
2 containers (1 lb each) Betty Crocker Rich & Creamy vanilla frosting
Paste or gel food colors in desired colors
Jellied or gummy candy rings



Heat oven to 350° (325° for dark or nonstick pans). Grease bottoms only of 2 (9x5-inch) loaf pans with shortening. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans.

Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.

Cut first cake as shown in diagram to make engine, being careful not to cut all the way through piece 1 when removing piece Cut second cake into 4 equal pieces to make cars as shown in diagram. Trim pieces 3, 4, 5 and 6 to be flat on top. Freeze pieces uncovered about 1 hour for easier frosting.

On tray, place piece 1 for engine, stacking piece 2 on top for engine house as shown in diagram. Frost with chocolate frosting. Cut strips of licorice; place on front of engine, slanting outward, for the cow-catcher. Add gumdrops for engine "face." Attach cookies at back of engine with small amount of frosting. Top engine with jelly beans; add strips of licorice to sides of engine.

Divide vanilla frosting into fourths. Tint each fourth with different color of food color. Place remaining cake pieces tray for boxcars. Frost each with a different color of frosting. Top cars with jelly beans; add strips of licorice to sides of cars. Add gummy candy rings for wheels. Store loosely covered at room temperature. Makes 15 servings

Party Checkerboard Cake

Cake
1 box Betty Crocker SuperMoist yellow cake mix
1 cup milk
1 package (3 oz) cream cheese, softened
1 teaspoon vanilla
3 eggs
1/2 box (4-serving size) strawberry-flavored gelatin

Frosting
1 container Betty Crocker Whipped fluffy white frosting
Yellow food color
Decorations
Betty Crocker Easy Flow white decorating icing (from 6.4-oz can), if desired
Candy flowers, if desired



Heat oven to 350°. Grease bottoms and sides of 3 (9-inch) round pans of checkerboard cake set with shortening; lightly flour. Place divider ring in one of the pans, following manufacturer's directions.

In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Divide batter in half; stir gelatin into half of the batter.

Spoon batter into pan with divider ring, following manufacturer's directions. Bake 25 to 28 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen side of cake from pan with metal spatula; turn cake upside down onto cooling rack. Cool completely, about 1 hour.

Tint frosting with yellow food color until deep yellow color. Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate. Place cake on serving plate; frost side and top of cake with frosting. Decorate with decorating icing; garnish with candy flowers. Makes 16 servings

Building Block Cakes

1 box Betty Crocker SuperMoist cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, 15x12 inches, covered
2 containers (1 lb each) Betty Crocker Rich & Creamy vanilla frosting
Red, yellow and blue paste food colors
12 large marshmallows, cut in half crosswise



Heat oven to 350° (325° for dark or nonstick pan.) Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour into pan.

Bake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
Using serrated knife, cut cake crosswise into thirds. Cut one of the thirds in half crosswise to make 2 squares. On tray, place cake pieces. Cover; freeze 1 hour or until firm.

In small bowl for each color, tint 1 cup frosting red, 1 cup frosting yellow and 2/3 cup frosting blue with food colors. Leave remaining frosting white.

Frost top and sides of 1 square cake with blue frosting. Frost 4 marshmallow halves with blue frosting; place in square design on cake. Frost remaining square cake and 4 marshmallow halves with white frosting; arrange marshmallows on top of cake.

Frost 1 rectangular section of cake and 8 marshmallow halves with yellow frosting; arrange marshmallows on top of cake. Frost remaining section of cake and remaining marshmallows with red frosting; arrange marshmallows on top of cake. Store loosely covered at room temperature. Makes 12 servings

Rubber-Ducky Cake

1 box Betty Crocker SuperMoist yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers (12 oz each) Betty Crocker Whipped fluffy white frosting
Yellow food color
3 orange wedge candies
2 nonpareil candies (1-inch chocolate rounds topped with white sprinkles)
2 chocolate chips



Heat oven to 350° (325° for dark or nonstick pans). Grease bottoms and sides of 1 (8-inch) round cake pan, 1 (9-inch) round cake pan and 1 (10-oz) custard cup with shortening or cooking spray.

Make cake mix as directed on box, using water, oil and eggs. Pour 2/3 cup batter into custard cup; pour 2 cups batter into each cake pan. Bake custard cup 20 to 25 minutes and cake pans 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from custard cup and pans; place rounded sides up on cooling racks. Cool completely, about 30 minutes.

Spoon frosting into large bowl. Stir in enough food color until desired yellow color. Using serrated knife, cut rounded top off 8-inch cake. Place 8-inch cake, cut side down, on serving plate; spread 1/2 cup frosting over top. Place 9-inch cake, rounded side up, on frosted cake. To "crumb-coat" cake, spread thin layer of frosting over side and top of layered cake to seal in crumbs. Freeze cake 30 to 60 minutes.

Reserve about 1/2 cup frosting. Frost side and top of cake with remaining frosting. Place custard cup cake, rounded side up, 1 inch from edge of layered cake for head. Directly opposite head, place 2 orange candies, side by side, for tail shape. Frost head and candy tail with reserved frosting.

Add nonpareil candies to head for eyes; add chocolate chips to center of eyes, attaching with small amount of frosting. Cut rounded side of remaining orange candy to within 1/4 inch of flat side. Using sugared fingers, press cut halves of candy to make them thin to form upper and lower halves of beak. Push 2 toothpicks through beak and insert under eyes. Makes 15 servings

Guitar Cake

1 box Betty Crocker SuperMoist yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Large flat tray
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
Green and yellow food colors
10 small gumdrops
1 tube (0.68 oz) Betty Crocker orange decorating gel
1 thin chocolate wafer cookie
18 tart and tangy round candies
1 stick gum
Pull-and-peel red licorice



Heat oven to 350° (325° for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make and bake cake mix as directed on box, using water, oil and eggs. Cool 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.

Cover large flat tray or foam display board with wrapping paper and plastic wrap or foil. Cut 9x2-inch strip of cake as shown in diagram for guitar neck. Cut body of guitar from remaining cake. Place pieces on tray. Freeze pieces uncovered about 1 hour for easier frosting if desired.

Place 1/2 cup frosting in small bowl. Stir in 4 to 6 drops green food color. Into remaining vanilla frosting, stir 6 drops yellow food color. Attach guitar neck to body with small amount of frosting; frost top and sides of guitar body with yellow frosting. Frost guitar neck with green frosting.

Press 3 gumdrops on each side of neck for tuning pegs. On neck, draw crosswise lines with decorating gel, 1 inch apart, for frets. Place wafer cookie on center of body. Place tart and tangy candies around wafer cookie. Place stick of gum 1 inch under wafer cookie. Place licorice on neck for strings. Press remaining gumdrops into frosting below gum stick. Store loosely covered at room temperature. Makes 15 servings

Blue Purse Cake

Cake
1 box Betty Crocker SuperMoist white cake mix
Water, vegetable oil and egg whites called for on cake mix box
Frosting and Decorations
1 1/2 containers (1 lb each) Betty Crocker Rich & Creamy creamy white frosting
Blue paste food color
Decorating bag with tips
1 plastic plate
Candy-coated chocolate candies
1 or 2 large marshmallows
Betty Crocker colored sugar



Heat oven to 350° (or 325° for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan. Cut cake crosswise in half. On serving plate, place 1 cake piece; spread with 2 tablespoons white frosting from 1/2 container. Top with second cake piece. Stand cake pieces on end with cut sides down. Freeze 1 hour.

Stir food color into 1 container of frosting to tint light blue. Spread entire cake with light blue frosting. Along front and top of cake, mark outline of an elongated V-shape with toothpick for purse flap.

Stir food color into remaining 1/2 container of frosting to tint dark blue; frost purse flap with dark blue frosting. Place remaining dark blue frosting in decorating bag fitted with writing tips #7 or #8; pipe shell border along purse flap and edges of purse.

Cut rim from plastic plate; cut rim in half. Insert into top of cake for handle. Decorate purse with candies. Cut marshmallow with dampened kitchen scissors into slices; sprinkle with colored sugar. Arrange marshmallow slices on purse for clasp. Press candy onto center of clasp. Makes 15 servings

Groovy Jeans Cake

1 box Betty Crocker SuperMoist cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, 15 x 12 inches, covered
2 1/2 cups Betty Crocker Rich & Creamy vanilla frosting (from two 1-lb containers)
Blue paste food color
1 roll Betty Crocker Fruit by the Foot Berry Tie-Dye chewy fruit snack (from 4.5-oz box)
Assorted decorations (licorice pieces, candy decors, yellow shot, candy-coated almonds)



Heat oven to 350° (325° for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan and lightly flour, or spray with baking spray with flour. Make cake as directed on box, using water, oil and eggs. Pour into pan. Bake as directed on box. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

Use toothpicks to mark sections of cake to be cut (see diagram). Use serrated knife to cut cake into sections. On tray, place largest piece. Place 1 1/2-inch strip of cake along top edge of jeans; cut off excess. Place triangles along outer edges of legs. Cover; freeze 1 hour or until firm.

Tint frosting with blue food color. Remove cake from freezer; frost sides and top of cake. Use fork or decorating comb to create fabric texture.

To decorate cake, cut fruit snack into 8-inch length and 6-inch length. Place fruit snack on top edge of cake, overlapping in center, for belt. Decorate as desired with candies. Store loosely covered at room temperature. Makes 12 servings

Piano Cake

1 box Betty Crocker SuperMoist cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, 15 x 12 inches, covered
2 bars (3.5 oz each) white chocolate candy
1 bar (1.55 oz) milk chocolate candy
1 container (1 lb) Betty Crocker Rich & Creamy chocolate frosting



Heat oven to 350° (325° for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan with shortening and flour, or spray with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour into pan.

Bake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
Use serrated knife to cut cake as shown in diagram (for piano bench, cut 4 1/2x1 1/2-inch piece; cut horizontally in half to make bench lower than piano, if desired). On tray, place cake. Cover; freeze 1 hour or until firm.

Cut one bar white chocolate into 1 3/4x1/2-inch strips. From remaining bar, cut 2 1/2x1 1/2-inch piece for music. Cut milk chocolate into 1x3/8-inch pieces.

Place about 2 tablespoons frosting in small resealable food-storage plastic bag. Frost top and sides of cake with remaining frosting. Place white and milk chocolate pieces on cake for piano keys. Cut off tiny corner of bag with frosting; pipe frosting notes on white chocolate "music." Place above keys. Store loosely covered at room temperature. Makes 12 servings

Pirate Cake

1 box Betty Crocker SuperMoist cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, 15x12 inches, covered
2/3 cup Betty Crocker Rich & Creamy chocolate frosting (from 1-lb container)
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
1 chocolate-covered mint patty
1 large marshmallow, cut in half
1 blue gum ball or candy-coated chocolate candy
1 yellow ring-shaped hard candy
1 roll Betty Crocker Fruit by the Foot strawberry or other red chewy fruit snack (from 4.5-oz box)
1 black licorice rope
Square-shaped candy-coated gum
Betty Crocker chocolate decors



Heat oven to 350° (325° for dark or nonstick pans). Grease bottoms and sides of 1 (8-inch) and 1 (9-inch) round cake pan with shortening or cooking spray. Make cake as directed on box, using water, oil and eggs. Pour into pans.

Bake as directed on box. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Use serrated knife to cut 9-inch cake in half and cut hat as shown in diagram. Remaining half of 9-inch cake will form body of pirate. Cut 8-inch cake as directed in diagram. On tray, place cake pieces. Cut ears and nose from small pieces of cake; attach to cake with small amount of frosting. Cover; freeze 1 hour or until firm.

Reserve 2 teaspoons chocolate frosting. Frost hat with remaining chocolate frosting. Mix 2/3 cup of the vanilla frosting with reserved chocolate frosting. With tinted vanilla frosting, frost head, ears and nose of pirate. Add mint patty for eye patch, marshmallow slice and gum ball for eye, and ring-shaped candy for earring.

Frost body with remaining vanilla frosting. Cut fruit snack into shapes for shirt stripes, mouth and strap for eye patch; place on cake. Cut licorice to fit hat. Add gum for teeth and chocolate decors for whiskers. Store loosely covered at room temperature. Makes 12 servings

Little Car Cakes

1 box Betty Crocker SuperMoist yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Large tray or cardboard, covered with foil
2 containers Betty Crocker Rich & Creamy vanilla frosting
Blue, red, green and yellow food colors
Red or black string licorice
8 yellow round starlight candies
10 creme-filled chocolate sandwich cookies
1 red or orange gumdrop
2 birthday cake candles



Heat oven to 350° (325° for dark or nonstick pans). Grease bottoms only of three 8x4-inch loaf pans, or spray bottoms with cooking spray. Make cake batter as directed on cake mix box. Divide batter evenly among pans.

Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Freeze cakes uncovered about 1 hour for easier frosting if desired.

Remove 1/4 cup frosting from each container; set aside. To make purple frosting, stir 8 drops blue food color and 8 drops red food color into 1 container frosting. To make green frosting, stir 3 drops green food color and 3 drops yellow food color into other container frosting.

Place 2 loaves, rounded sides down, on tray; frost one with about two-thirds of the purple frosting; frost the other with two-thirds of the green frosting. Cut remaining loaf crosswise in half; taper the cut edges slightly to form windshields. Place one half on each cake for cab, placing about 3 inches from front edge and with tapered windshield side toward front of car.

Frost windows of cabs with reserved vanilla frosting; frost top and edges with colored frosting. Use licorice to outline windows and make bumpers. Add starlight candies for headlights and taillights; add cookies for wheels and the spares. Place gumdrop on top of 1 car for beacon and add candles for radio antennas. Store loosely covered at room temperature. Makes 12 servings

Turkey Gobbler Cake

1 box Betty Crocker SuperMoist devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker Whipped milk chocolate frosting
1 marshmallow
Red colored sugar
35 pieces candy corn



Heat oven to 350° (325° for dark or nonstick pans). Make and cool cake mix as directed on box for two 9-inch round pans. Cut 1 layer as shown in diagram. Freeze cut pieces uncovered 1 hour for easier frosting.

Place uncut layer on cake plate; frost top and side. Place cutout circle on larger layer; frost. Arrange head and feet on circle; frost. Cut marshmallow in half.

Moisten 1 half and dip in red sugar; join to head with frosting for turkey's wattle. Use other half of marshmallow for turkey's eye. Use candy corn for beak, claws and feathers. Store loosely covered. Makes 16 servings