Sorry, I should have posted this for Shark Week! Not quite a cake but cool!
3 cups lemon-lime soda, divided
4 packets unflavored gelatin
Blue food coloring, as desired
Swedish fish or Gummy sharks
In a medium saucepan over high heat, boil 1 cup lemon-lime soda.
Sprinkle 4 packets gelatin in a large bowl and whisk in boiling soda. Whisk for 5 minutes, or until gelatin is completely dissolved.
Pour in remaining 2 cups soda, then add in desired amount of blue food coloring. Stir until fully incorporated and desired color is achieved.
Place a small handful of jelly beans into 4 mason jars or clear bowls. This will be your rocky ocean bottom.
Divide jello mixture into mason jars. Optional: strain mixture into jars to reduce air bubbles.
Place mason jars in refrigerator and let set for 4 hours.
Remove mason jars from refrigerator and use a small paring knife to cut a pocket into the gelatin. Gently push 1-2 Swedish fish into jello.
Return to refrigerator to set for another 1 hour, or serve immediately.
You may be able to find jelly beans that look like rocks in gift/tourist stores.
Small gummy sharks (about 2") can be purchased atOriental Trading.
The larger gummy sharks (blue and white; 4" long) can be purchased at many stores (drugstores like CVS, candy stores like It’s Sugar, or even some stores like Ralphs grocery or Target).
I would suggest small ones unless you want them wrapped around inside the jar.
Sounds yummy! Thanks for sharing.
Despicable Me Minion Sheet Cake
from Betty Crocker
1 box Betty Crocker® SuperMoist® butter recipe yellow cake mix
Water, butter and eggs called for on cake mix box
1 container Betty Crocker® Whipped whipped cream frosting
Golden yellow food color
1 tube (4.25 oz) Betty Crocker® blue decorating icing
7 pieces (12 inches each) black string licorice
1 chocolate-covered peppermint patty (1.4 oz), unwrapped
3 milk chocolate candy drops or pieces, unwrapped
5 pieces (1 inch in diameter) chewy chocolate candies, unwrapped
1 teaspoon corn syrup
1 oz silver decorating sugar
Betty Crocker® Easy Flow black decorating icing (from 6.4-oz can)
Heat oven to 350°F (325°F for dark or nonstick pans). Line large cookie sheet with cooking parchment paper or waxed paper. Spray bottom only of 13x9-inch pan with baking spray with flour.
Make and bake cake mix as directed on box, using water, butter and eggs. Cool 10 minutes in pan on cooling rack. Turn cake out onto paper-lined cookie sheet. Cool completely, about 1 hour.
With serrated knife, trim off square corners of cake, creating oblong shape. Trim 1 short side flat to make bottom of cake.
Spoon three-fourths of the container of frosting into medium bowl. Stir in yellow food color. Frost cake with thin coat of yellow frosting. Refrigerate 30 minutes.
Remove cake from refrigerator. Frost cake with final coating of yellow frosting. Refrigerate until frosting is firm, about 15 minutes.
Use off-set spatula to make an upward curving line in frosting about 4 inches from bottom of cake. Place blue decorating icing in small bowl; stir until smooth. Frost bottom (including bottom edges) of cake with blue icing up to curved line. Use 1 licorice string to cover line; if needed, use kitchen scissors to snip away excess licorice. Refrigerate cake 30 to 45 minutes.
For eye, frost mint patty with thick layer of remaining white frosting. Place 1 of the chocolate candy drops, pointed end down, into frosting; set patty aside.
Knead together chewy chocolate candies. When completely combined and malleable, roll candy between palms into a rope. Press rope around plastic tumbler with 3 1/4- to 3 1/2-inch diameter rim; press loose ends together to secure. Gently lift tumbler away from candy. With pastry brush, coat chocolate candy ring with a little corn syrup (you may not need all of the corn syrup). Place silver sugar in shallow dish; dip chocolate ring into sugar to coat.
Remove cake from refrigerator. Gently peel cake away from paper; place cake on cake board or serving platter. Place eye towards top center of cake. Place silver ring around eye.
Press 2 chocolate drops into blue portion of cake just under licorice string to create buttons on jumper. Arrange 4-inch piece of licorice onto cake a few inches below eye in a half-curve to create smile. Cut 2 licorice strings into 3-inch pieces; insert into top of cake to create hair. Use more licorice strings to outline jumper.
Attach plain tip (provided) to Easy Flow icing nozzle. Draw 2 lines of icing about 2 inches apart on either side of silver eye ring. Fill in lines with more black icing; smooth icing with small knife or spatula. Store cake loosely covered.
The blue Betty Crocker® decorating icing has a thicker consistency than the whipped frosting. If you have trouble spreading it over the cake, microwave the icing for 5 to 10 seconds until spreadable.
String licorice can be found at most bulk candy stores and online. If strings are too firm to bend into a desired shape, microwave them for 5 seconds to soften.
Once the chocolate ring is coated in silver sugar, you can transfer it to the refrigerator for a few minutes to firm. This makes it easier to lift onto the cake without it bending out of shape.
Silver decorating sugar can be found at most grocery stores or in the baking section of craft stores. If you can’t find silver sugar, you can leave the ring plain or coat it in chocolate sprinkles.
Make a display board for serving your Minion by covering a sturdy piece of cardboard with colorful wrapping paper, foil or cooking parchment paper.
Double Chocolate S’mores Camp Cake
from Betty Crocker
1 box Betty Crocker® SuperMoist® dark chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers (12 oz each) Betty Crocker® Whipped vanilla frosting
1/2 cup marshmallow creme
10 rectangular chocolate graham crackers
1 1/2 teaspoons unsweetened baking cocoa
Green food color
1 bottle (2.25 oz) Betty Crocker® green apple decorating sugar
3 sugar-style ice cream cones with pointed ends
1 red gum drop
1 long toothpick
1 red jelly bean
1 yellow jelly bean
1 orange jelly bean
1 pretzel stick
1 bar (snack-size; 0.45 oz) milk chocolate bar
1 miniature marshmallow
Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening or spray with cooking spray.
Make cake batter using cake mix, water, oil and eggs as directed on box. Divide batter evenly between pans. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Remove cakes from pans to cooling racks; cool completely, about 45 minutes.
Measure 1 cup frosting from 1 container into medium bowl. Stir in marshmallow creme. Place 1 cake layer on cake stand, cake plate or serving platter. Coat top of cake with half of the frosting mixture. Break 3 graham crackers into pieces; place on top of frosting. Cover graham crackers with remaining frosting mixture. Top with second cake layer. To remaining frosting in first container, stir in baking cocoa until well blended. Spread cocoa frosting over top of cake.
Into large bowl, spoon frosting from second container. Add green food color a little at a time, stirring well until desired green color is achieved. Frost sides of cake with half of the green frosting. Break 6 of the remaining graham crackers in half to make 12 pieces. Line sides of cake with upright graham cracker halves; press into frosting to adhere. Use one-third of the bottle of green sugar to sprinkle around top edge of cake. Refrigerate cake 1 hour to firm up frosting.
Pour remaining green sugar into shallow dish. To make trees, frost each ice cream cone with some of the remaining green frosting; roll in green sugar. Place cones towards back of cake; press cones into frosting with fingertip on pointed ends.
To make tent, break remaining graham cracker in half at perforation; place 2 to 3 inches apart on top of cake, allowing cracker halves to prop against each other.
To make flag, cut red gum drop in half; trim away sides of 1 half to make a triangle. Skewer triangle flag onto toothpick; press into cake at front of tent.
To make campfire, cut each jelly bean lengthwise into quarters. Press pieces upright into cake to create flames. Crumble a bit of graham cracker; sprinkle over flames to resemble ashes. Break pretzel stick evenly in half; place halves crossed in front of flames.
For cot, place chocolate bar on cake in front of tent. To make pillow, flatten marshmallow between thumb and forefinger; place at end of chocolate bar closest to tent.
Serve cake at room temperature.
The graham crackers sandwiched between the cake layers will become soft over time. Make this cake a day ahead of time if you prefer a soft texture that slices easily.
Cut cake between the graham crackers that line the edge of the cake. You’ll have 12 perfectly even cake slices.
Have plenty of graham crackers on hand in case some don’t break neatly at the perforations.
Use regular graham crackers in place of the chocolate graham crackers, if desired.
reposting to get back the pic
A Is for Apple Cupcake
1 mini pretzel stick
1 green gumdrop leaf
1 gummy worm
Unwrap the cupcake and ice it with the red frosting.
Dip the pretzel stick in melted chocolate, allow it to harden, then insert it for the stem.
Add the gumdrop leaf (or make one with green frosting and a leaf tip). Cut a small "bite" out of the cupcake and insert the worm or just half of one!
Ice Cream Castle Cake
1 quart vanilla or coffee ice cream
1 cup sugar
2 tsp. cinnamon
Candy seashells, pebbles and gummy octopuses (available at most candy shops)
A plastic sand castle mold, 5 inches tall and 5 1/4 inches wide (sold in most novelty stores), or a rectangular or cylindrical quart-size Tupperware container
A toy flag
Allow the ice cream to soften for about 15 minutes at room temperature, then spoon it into your castle mold. Be sure to fully pack any crenellations on the bottom of the mold. Tightly cover the top of the mold with plastic wrap and keep it in the freezer overnight, or until solid.
In a mixing bowl, toss together the sugar and cinnamon to make beach sand. If the color looks too light, add a little more cinnamon or a teaspoon of instant hot chocolate mix.
Cover a large tray with aluminum foil. Fold the edges of the foil into a lip for catching excess cinnamon sugar.
At least 3 hours before serving (or up to several days ahead of time), unmold the castle. Fill a 2- to 3-quart pot with hot tap water. Then remove the mold from the freezer. Holding it open-end up, carefully and quickly (for no more than 2 seconds) dip it into the hot water. The object is to warm the mold without melting more than the surface of the ice cream. Immediately top the mold with the foil-covered serving platter, invert onto a flat working surface and lift off the mold.
Working quickly, sprinkle a generous base coating of cinnamon sugar on the sides and top of the castle. Gather and reserve any spilled cinnamon sugar to use later. Immediately return the castle, uncovered, to the freezer until it is frozen solid (at least 3 hours). Then wrap the castle with aluminum foil until serving time.
Shortly before serving, spread the remaining cinnamon sugar on a flat, foil-covered surface. Remove the ice-cream castle from the freezer, unwrap and roll the sides in the cinnamon sugar. Set the castle on a serving plate and sprinkle the top with more cinnamon sugar. Spread the rest of the cinnamon sugar on the plate to resemble a beach. Add the candy shells and pebbles and the gummy octopuses. Finally, top the castle with the toy flag. Makes 8 1/2-cup servings.
Note: If you don't have time to custom build an ice cream sand castle like the one shown above, here's an easy shortcut: Uncover and invert a pint of ice cream on a foil-covered tray. Peel away the cardboard container and sprinkle on plenty of cinnamon sugar. Decorate with a graham cracker drawbridge.
Ultimate Beach Cupcakes
1 box white cake mix
Blue food coloring
Cupcake pan with liners
Small Swedish fish (2 per cupcake)
Graham crackers or shortbread cookies
Small ziplock bag
Blue sugar crystals
Fruit Stripe gum (1 stick per cupcake)
Gumballs (1 per cupcake)
Small drink umbrellas (1 per cupcake, available at party stores)
Prepare the cake mix according to the cupcake directions. Add blue food coloring, drop by drop, until the batter is the desired shade of ocean water. Put liners in the cupcake pan and fill each cup two-thirds full with batter. Submerge 2 Swedish fish in each cup. Bake as directed and let the cupcakes cool.
Scoop half of the frosting into a bowl and add blue food coloring until the color matches the batter. Frost half of each cupcake blue (making waves if you like) and the remaining half white.
Crush graham crackers in the sealed ziplock bag and spread them over the white side of the cupcake to resemble sand. Spread blue sugar crystals onto the blue side of the cupcake.
Bend a third of a stick of Fruit Stripe gum to look like a beach chair and position it.
Add a gumball (as a beach ball) and an umbrella to finish your beach scene.
2 baked 9-inch round cakes
2 to 3 cups chocolate icing
2 green LifeSavers Gummies
2 blue M&Ms
1 piece red shoestring licorice
1 orange gumdrop
New snorkel and diving mask, washed with soap and water
Layer and frost the cakes.
Unwrap the Kisses and place them around the top for hair.
Add the LifeSavers and M&Ms for eyes, a licorice mouth, and a gumdrop nose.
Remove or unfasten the strap on the diving mask, then place it over the face and lay the snorkel next to the cake.
reposting to get back the pics
Space Shuttle Cake
from the Betty Crocker site
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
Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.
Cut cake as shown in diagram below. 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."
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 13x9-inch pan.
Campfire S'mores Cupcakes
2 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup water, hot
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla
20 individually wrapped red cinnamon hard candy disks (from 7-oz bag), unwrapped
20 individually wrapped yellow butterscotch hard candy disks (from 7-oz bag), unwrapped
60 pretzel sticks, broken in half
48 miniature marshmallows, toasted, if desired
7 ounces marshmallow creme
1 cup butter or margarine, softened
2 cups powdered sugar
1/8 teaspoon lemon-yellow gel food color
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and cocoa mixture, about 1/2 at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
Line 15 × 10 × 1-inch pan with foil; spray foil with cooking spray. Place unwrapped cinnamon and butterscotch candies in freezer plastic bag; with hammer or meat mallet, finely crush candies. Pour crushed candies into foil lined pan; spread in thin layer. Bake at 350°F 6 to 8 minutes or until completely melted. Cool completely before handling.
Remove lid and foil seal from jar of marshmallow creme. Microwave uncovered on High 15 to 20 seconds to soften. In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until smooth. Gradually beat in powdered sugar until smooth. Tint frosting with yellow food color. Frost cupcakes.
On each cupcake, arrange 5 pretzel pieces to look like logs of campfire. Break cooled sheets of melted candies into pointed shards. Insert candy pieces in tops of cupcakes around pretzels to look like flames.
Place 2 marshmallows on one end of each toothpick. Insert other end of toothpick into each cupcake.
Yields: 24 Cupcakes
If using a Cake Mix:
Substitute 1 box devil’s food cake mix for the Chocolate Cupcakes. Make cake mix as directed on box for cupcakes. Continue as directed in recipe.
I decided to start this topic when I was going to post a "creative" cake. Please post your creative cakery here (that includes cupcakes)!
If you have any requests, post them at the Recipe Requests topic. If you have an answer for someone post it here (don't worry, if you forget, I'll fix it).