1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake 1 cake mix as directed on box for 2 (8-inch) round pans, using water, oil and eggs. Make and bake second cake as directed on box for 13x9-inch pan. Cool cakes in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Refrigerate or freeze cakes 1 hour until firm.
2. Meanwhile, in medium bowl, mix 1 container plus 1 cup chocolate frosting with food color to make black frosting. Cut marshmallow in half crosswise. For eyes, attach 1 mint to each marshmallow slice with frosting; set aside.
3. Using serrated knife, cut off top rounded portion of each cake to level surface. Turn cakes cut sides down. Cut cakes as shown in template. Place cake pieces on tray as directed in template, attaching to tray and each other with small amount of frosting.
4. To “crumb-coat” cake, spread thin layer of vanilla frosting over head and thin layer of black frosting over ears, body and paws to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes.
5. Frost head with some of remaining vanilla frosting. Frost rest of cake with some of remaining black frosting. To pipe on panda features, spoon vanilla and black frostings into separate resealable food-storage plastic freezer bags and cut small tip off 1 bottom corner of each bag.
6. Pipe or spread vanilla frosting on body to create chest. Pipe or spread black frosting on head for patches around eyes. Place marshmallow eyes on patches. Pipe or spread black frosting on snout for nose and mouth. Pipe or spread vanilla frosting on back paws to create paw prints. Pipe outline around body and front legs with black frosting. Fill in outline with additional black frosting so front legs have a thicker layer of frosting than white chest. Using metal spatula, create a different texture on the body and front legs to further define legs from chest and back paws.

Easter is coming. Here is one of our favorite Bunny Cake recipes from BettyCrocker.com!
Preparation time: 30 min.
Total time: 2 hrs and 10 min.
Servings: 12

Ingredients:

1 box Betty Crocker® SuperMoist® carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, covered with foil
1 container Betty Crocker® Whipped fluffy white frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops
1 cup shredded coconut
Green food color

Instructions:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.

2. Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to form body. Place cake upright on cut edge on tray.

3. Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.

4. Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.

High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for two 8- or 9-inch round pans.

材料：无盐黄油160g、细砂糖182g、本鸡蛋160g（小型的约4个）、朗姆酒15ml、淡奶油25g、蜂蜜10ml、低粉192g、无铝泡打粉3g、融化的黑巧克力适量

做法：
1、黄油加热至融化；
2、加糖搅拌至糖融化；
3、分5次加入蛋液，每次都要搅拌均匀；
4、加入朗姆酒，拌匀；
5、加入蜂蜜，拌匀；
6、加入淡奶油，拌匀；
7、筛入低粉、泡打粉；
8、沿不规则方向切拌成均匀的糊状；
9、将面糊装入裱花袋；
10、挤入模具中约八九分满；
11、放入预热180度的烤箱，烤制25~30分钟；
12、出炉，晾凉后用融化的黑巧克力装饰，即可。

备注：
1、黄油、鸡蛋、淡奶油等需要提前从冰箱里取出晾至室温；
2、这次偷了个懒，没有打发黄油，而是直接把黄油加热至融化，这样作出的蛋糕组织稍紧密；
3、朗姆酒起到提香的作用，没有也可不加，但香味会稍受影响。

小苏打1/4茶匙（1克）柠檬汁1茶匙（5ml） 盐1/4茶匙（1克）

椰香慕斯原料：牛奶100ml 椰子粉1汤匙（15克） 砂糖20克 椰奶85ml 吉利丁3片 鲜奶油160ml

做法：

1) 将可可粉，20克细砂糖放入牛奶中搅拌均匀，接着加入色拉油和蛋黄，每加入一种原料时，务必确保充分拌匀。

2) 把低筋面粉、小苏打、盐混合后过筛，筛入搅拌好的巧克力牛奶糊中拌匀备用。

3) 在蛋清中加入柠檬汁，将剩余的80克细砂糖分三次加入蛋白，并把蛋白打至9分发。然后分3次将蛋白与巧克力面糊翻拌均匀，倒入模具中。

4) 放入提前预热的烤箱，中下层，以175度的温度，烤45分钟，出炉后立即倒扣晾凉。

5) 将晾凉的蛋糕脱模，分成均匀的蛋糕片，厚约1cm，用慕斯圈刻出米老鼠形状（或你需要的形状）备用。

6) 把椰子粉、砂糖、椰奶倒入牛奶中，用中火加热。将吉利丁用冷水泡软，加入煮热的牛奶中搅化后，自然冷却备用。

7) 用打蛋器把淡奶油打至浓稠尚可流动的状态（图12），将晾凉的牛奶与淡奶油混合均匀（图13）。

8) 用锡纸慕斯圈的外侧包好，放入一片蛋糕片，倒入做好的慕斯液（大约慕斯圈一半的高度），放入冰箱冷藏凝固。

9) 取出凝固好的蛋糕，放第二片蛋糕片，将剩余的慕斯倒入，表面抹平，放入冰箱冷藏凝固。

10) 彻底凝固好后，将蛋糕脱模，在蛋糕表面筛上可可粉即可。

超级啰嗦：

**烤制的蛋糕坯子的尺寸要比慕斯圈的尺寸大一些，这样便于用慕斯圈刻出需要的形状。

**蛋糕面糊制作过程中，注意蛋白在和面糊混合时，不要画圈搅拌，防止蛋白在搅拌过程中消泡，影响蛋糕的成型。一定要从底部用橡皮刀往上翻拌，以免出劲，影响膨发效果。

**蛋糕出炉好要立即倒扣晾凉，防止蛋糕回缩。一定要彻底冷却后再脱模，否则也会导致蛋糕的回缩。建议倒扣时间，不短于2小时。

**吉利丁片要提前用凉水泡软，然后才能使用。

**将吉利丁放入煮好的牛奶中后，要隔冷水冷却，使慕斯馅儿变得浓稠，但冷却的过程中需要搅拌，防止慕斯馅儿凝固。

**慕斯液分两次倒入，等第一次的慕斯冷藏凝固后再倒入第二次，这样有利于慕斯蛋糕的定型。

**第二片蛋糕片要比第一片小一些，这样再脱模后蛋糕外表更整洁美观。

**这个分量可以使用八寸蛋糕模、米老鼠慕斯圈来制作。

Ingredients

• 5 stalks cardoons, about 15 inches long, about1 1 to 1 1/2 pounds
• 4 tablespoons extra-virgin olive oil
• 1 medium red onion, cut into 1/4-inch dice
• 3 cups besciamela sauce, recipe follows
• 4 eggs plus 3 yolks
• 1/2 cup ricotta
• 1/4 cup plus 1/4 cup freshly grated Parmigiano-Reggiano
• Freshly grated nutmeg
• 1/2 cup fresh bread crumbs, plus 1/4 cup toasted
• Butter, for the mold

Directions

BESCIAMELLA SAUCE:

• 5 tablespoons butter
• 4 tablespoons flour
• 3 cups milk
• 2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes. Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside. Yield: 2 cups

Ingredients

• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs, separated
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted
• 2 cups milk
• non-stick cooking spray

Directions

Ingredients

• 4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way)
• 1/2 stick unsalted butter
• 2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes)
• 
  
• Special equipment: approximately 40 mini muffin papers

Directions

Ingredients

For the Salsa:

• 2 large ripe tomatoes (about 1 pound), finely diced
• 1/4 small white or red onion, finely diced
• 1 jalapeno pepper, finely chopped (remove seeds for less heat)
• 1/4 cup chopped fresh cilantro
• Kosher salt

For the Corn Cakes and Eggs:

• 2 cups whole milk
• 3 tablespoons unsalted butter, sliced
2 cups masa harina corn flour
Kosher salt
• 2 teaspoons sugar
• 1/3 cup crumbled queso fresco or feta cheese, plus more for garnish
• 2 tablespoons extra-virgin olive oil
• 8 large eggs
• 1 tablespoon white vinegar
• 1 Hass avocado, chopped, for garnish

Directions

How to Poach EGG?

Step 1:

Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.

Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.

Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.

Directions

Toast 3 frozen waffles until crisp. Stack the waffles with some chocolate-hazelnut spread and sliced strawberries between each layer. Top with more strawberries and dust with cocoa powder.

Note:

CRUMB CRUST INGREDIENTS & DIRECTIONS

(You can purchase a pre-made crust, but making your own is fun and easy.)

1 1/2 cups of fine crumbs from ground up graham crackers
6 tblsp melted butter (3/4 stick)
1/4 cup sugar
1/4 tsp ground cinnamon

Mix all four ingredients and spread evenly in pie pan. Press firmly onto bottom and sides. Freeze for at least an hour before adding filling.

FILLING INGREDIENTS AND DIRECTIONS

Pack approximately half a container of your favorite Turkey Hill ice cream flavor into the shell with the back of a large spoon (you may need to let the ice cream soften before doing this). Sprinkle half a cup of crushed vanilla wafer cookies (or any cookies, if you’d like) over the ice cream. Pack the remaining ice cream (perhaps a different flavor than the first) over the crushed cookies, mounding it in the center. Sprinkle lightly with more crushed cookies. Freeze for at least 2 hours prior to serving. When ready to serve, top with whipped cream if desired.

Ingredients

Cupcakes:

1 (18.25-ounce) package butter-recipe chocolate cake mix (recommended:

• Betty Crocker)
• 1/2 cup (1 stick) butter, softened
• 3 eggs
• 1 1/3 cups cranberry-cherry juice
• 1/2 cup cherry pie filling

Ingredients

Frosting:

• 1 1/4 cups white baking chips
• 7 tablespoons heavy cream
• 2 1/2 teaspoons light-color corn syrup
• 1 1/4 cups whipped fluffy white frosting
• 1/3 cup semisweet chocolate chips
• 1 (10-ounce) jar maraschino cherries with stems, drained

• Yield: 12 servings

Ingredients

• 1 box (16 oz.) Duncan Hines® Angel Food Cake
• 1 1/4 cups water
• 6 ripe medium peaches, washed, halved and pitted
• Cinnamon-sugar mixture

Directions

Tips & Alternatives:

Angel food cake may be toasted indoors using a nonstick skillet or grill pan. Preheat pan over medium heat, then add slices of cake. Cook until golden brown on each side (about 1 minute on each side).

An alternative for the cinnamon sugar is to lightly brush the cut-side of fruit with melted butter then sprinkle lightly with brown sugar. Cook as described above. Serve fruit with a wedge of lime, if desired.

Ripe nectarines, plums and apricots are also delicious when grilled and may be used in place of peaches. To roast the fruit indoors, place fruit, cut-side-up, on a baking sheet sprayed with cooking spray. Season as above. Bake about 15 to 20 minutes in preheated 450-degree oven stirring once. Serve as above.

No time to cook fruit? Simply serve toasted angel food cake with a blend of sliced fresh strawberries, blueberries and raspberries. Or, for a contemporary twist, slice 1 pound of fresh strawberries and toss with 1 tablespoon brown sugar and 2 teaspoons of good quality balsamic vinegar.

Prep 30 min

Inactive Prep 12 hr 0 min

Cook 40 min

Total: 13 hr 10 min

Ingredients

Crust:

• 1 cup graham cracker crumbs
• 1/4 cup sugar
• 1 tablespoon butter, melted

Filling:

• 2 eggs
• 12 ounces cream cheese, softened
• 1 cup sugar
• 1/2 teaspoon vanilla
• 1/4 cup peach jam, plus 1 cup

Directions

Ingredients

Crust:

• 1 cup slivered almonds, lightly toasted
• 2/3 cup graham cracker crumbs
• 3 tablespoons sugar
• 1 tablespoon unsalted butter, melted

Filling:

• 2 (8-ounce) packages cream cheese, room temperature
• 2 (8-ounce) containers mascarpone cheese, room temperature
• 1 1/4 cups sugar
• 2 teaspoons fresh lemon juice
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature

Topping:

• 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
• 1/4 cup whipping cream

Directions

Ingredients

Cake:

• 1 (18.25-ounce) box spice cake mix (recommended: Betty Crocker)
• 2 (19.5-ounce) boxes chocolate cake mix (recommended: Betty Crocker)
• or
• Store-bought un-iced cakes: 2 (10-inch) chocolate cakes, 2 (8-inch) spices cakes, 2 (6-inch) chocolate cakes, and 1 jumbo chocolate cupcake (top cut off)
• 
  

Icing:

• 4 (16-ounce) containers creamy white frosting (recommended: Betty Crocker)
• 1 (1-fluid ounce) bottle green food color (recommended: McCormick)
• 
  

Decorations:

• 1 cup white chocolate chips
• 4 drops green food coloring
• 1 sugar cone
• 1 (6.4-ounce) can white decorating icing (recommended: Betty Crocker-Easy Flow)
• 1 package red licorice whips, 6 cut into 6-inch lengths, 6 cut into 8-inch lengths, and 6 cut into 10-inch lengths
• 1 (6.4-ounce) can yellow decorating icing (recommended: Betty Crocker-Easy Flow)
• 1 (6.4-ounce) can red decorating icing (recommended: Betty Crocker-Easy Flow)
• 16 birthday candles
• 
  

Cake:

Directions

Cone Tree:

Assembly:

Ingredients

Cake:

• 3 1/4 cups cake flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup sour cream
• Finely grated zest from 1 lemon
• 1/4 cup lemon juice
• 2 tablespoons pure vanilla extract
• 4 large eggs
• 2 1/4 cups sugar
• 3/4 cup vegetable oil

Glaze:

• 1 1/2 cups fresh or frozen finely chopped rhubarb (thawed), about 6 ounces
• 1 cup (about a 12-ounce jar) red berry jam (such, strawberry, red current, lingonberry or seedless red raspberry)
• 1 to 2 tablespoons water
• Pinch fine salt
• 1/2 teaspoon pure vanilla extract

Directions

Special equipment: 10-cup bundt pan

Position a rack in the middle of the oven and preheat to 350 degrees F. Generously brush the bundt pan with shortening and dust with flour.

Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.

Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together. Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.

Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour. Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)

When ready to serve. Combine the rhubarb, jam, water and salt in a small saucepan and simmer until the rhubarb gets translucent and syrupy, almost jewel like,, about 10 minutes. Add a bit more water, if the glaze gets too thick . Remove from the heat and stir in vanilla. Let cool slightly. Spoon some of the glaze over the top of the cake, and reserve the rest for serving with sliced cake. Serve.

Cook's Note: We like to bake this cake the day before we serve it so the flavors and texture ripen. If you bake it a day ahead, glaze the day you plan to serve it.

Ingredients

• 3/4 cup granulated sugar
• 1/2 cup chopped pecans
• 2 teaspoons orange zest
• 2 (12-ounce) cans refrigerated buttermilk biscuits (10 count)
• 1 (8-ounce) package cream cheese
• 1/2 cup (1 stick) melted butter
• 1 cup sifted confectioners' sugar
• 2 tablespoons fresh orange juice

Directions