To view the slide show, click on a picture, then use the "next" or "previous" buttons.
To see each recipe, click on the recipe name once in the slide show.
- For ease, use an off-set spatula when frosting the cakes. It will help smooth out the frosting between layers and around the cake.
- Make the cakes layers ahead of time and freeze them (just place unfrosted cake layers on a baking sheet and freeze).
- Once frozen, wrap in plastic wrap and place in resealable plastic freezer bags. Thaw in refrigerator.
- You can keep unfrosted cakes in freezer for up to two months. Unfrosted cake layers will keep in the refrigerator for up to two days.
- To use frosting as the cake filling, dollop about 1/2 cup frosting over the first cake layer and spread to the edges.
- When frosting the sides of the cake, build up the top edge of the cake slightly and then spread the remaining frosting over the top of the cake.
For the Colorful Easter Cake:
Before writing on the cake with icing, gently outline words with a toothpick.
For the Rocky Road Cake:
After the cake is frosted, use 1/2 cup miniature marshmallows to outline a 2-inch wide "road" on top.
Lightly press the chocolate kisses, peanuts and miniature marshmallows to evenly distribute the topping on the frosting.
For the Chocolate Fruit Basket Cake:
To keep the cake stand clean while frosting, line the edge with 3-in. strips of waxed paper. Center the first cake layer over the strips. When finished frosting, carefully remove strips one piece at a time.
For the Ocean Cake:
To create ocean waves, smooth frosting first. Then use the back of a spoon to make a small twisting motion in one direction. Next, move spoon over slightly and make another twist the opposite way. Repeat.
Cut the Fruit Roll-Ups in half vertically. Then fold in half, keeping the plastic sides together. Cut into wave shapes.
More Creative Cakes
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