My mom made this citrusy cake for spring gatherings and I've taken over. The cake always looks so big and bright. The best part is seeing the splash of colors on your plate. For a quicker lemon filling, use a cup of lemon curd from a jar. Click through to the next slide for more tips. —Leah Will, Bel Aire, Kansas
For this cake, it's important to make sure the whipped cream cheese is truly at room temperature before you use it. If not, it chills the softened butter and makes for lumpy frosting. Click through to the next slide for more frosting tips. —Jeanne Ambrose, Milwaukee, Wisconsin
For the nut edge, place strips of plastic wrap just under the edges of the frosted cake. Sprinkle chopped nuts on the wrap. Gently lift the wrap while pressing nuts into the frosting. Using a clean spatula to lift one side of the cake at a time, pull wrap out from underneath.
Finally, the secret to blowing out your candles in one puff. "Blow hard at the base of the flame," says Tim Mooney, a nuclear physicist from the University of North Carolina. "You're not trying to cool the flame until it eventually goes out, you're trying to physically move it away from its fuel source."
The lemony yellow color of a daffodil reminds us of springtime and new beginnings. My grandma used to make this cake around Easter every year. In our family, we like to serve this cake cold, right out of the refrigerator. Click through to the next slide to learn how to make the pretty daffodils. —Lori Kampstra, Franklin, Wisconsin
Cut six Kraft Jet-Puffed StackerMallows into pretty shapes with a 1-1/4 in. scalloped round cookie cutter. Next, cut holes in the center of each small round with an apple corer or a 3/4 in. round cutter.
Assemble each daffodil by arranging five teardrop-shaped cutouts into a ring (pointy ends out). Stack two round cutouts in each flower's center so that they're just resting on the petals beneath to make the daffodil's cup.
Grab a fork and dig into a piece of this sweet-tart cake that's often on our birthday wish list. Click through to the next slides to learn how cranberries and tangerines dress up this simple frosted cake. —Sandy Gaulitz, Spring, Texas
For candied citrus, bring 2-1/4 cups sugar and 2 cups water to a boil. Add thin tangerine or orange slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until tender, about 10 minutes, turning occasionally.
For sugared cranberries, in small bowl, stir together 2 Tbsp. water and 1 Tbsp. liquid egg substitute. Lightly coat 1 pkg. (12 oz.) fresh or frozen cranberries in mixture. Place cranberries on a baking pan and sprinkle with 1/2 cup coarse sugar and 1/2 cup superfine sugar until coated. Dry on rack at room temperature for 2 hours.