Ingredients

• 1 1-pound box angel food cake mix
• 1/4 cup colored candy sprinkles
• FROSTING INGREDIENTS AND DECORATIONS:
• 2 teaspoons unflavored gelatin
• 8 teaspoons cold water
• 2 cups whipping cream (unwhipped)
• 1/2 cup confectioner's sugar

• 1 teaspoon vanilla extract
• Colored sprinkles
• 2 decorative cake sprays (available at party stores)
• Wire star garland (available at party stores)
• 1 sheet of shiny or metallic colored paper (for year star)
• Marker
• Tape

Instructions

1. Follow the directions on the cake mix box, but just before pouring the batter into the tube pan, add the sprinkles.

2. Mix them quickly and gently with as few strokes as possible and pour the batter into the pan immediately. If you mix and pour too slowly, the colors may bleed and color the surrounding batter.

3. Make the frosting right before you plan to apply it so that it doesn't set. For best results, apply the frosting, sprinkles, and decoration no more than an hour before serving.

4. Combine the gelatin and water in a small saucepan.

5. Let it stand until thick.

6. Set the pan over low heat, stirring constantly until the gelatin dissolves.

7. Don't let it boil, as that would reduce the gelling power of the gelatin.

8. Remove the gelatin from the heat. While it cools a bit, combine the cream, sugar, and vanilla extract in a bowl.

9. Whip them with an electric mixer until the mixture thickens slightly.

10. Gradually pour the liquid gelatin (don't let it set) into the whipped cream mixture and continue to beat at slow speed until blended. Then whip it at high speed until it's stiff and peaks form when you lift the beaters.

11. Frost the completely cooled cake with a generous, fluffy layer, making swirls and peaks as you go.

12. Add confetti (colored sprinkles) and the sparkly year decoration. (Tip: We applied the sprinkles to the sides of the cake by lightly tossing them against the frosting. After we stuck our store-bought metallic sprays entwined with a star garland into the cake, we cut a 2-inch star out of paper, wrote the year numerals on it, and taped it to the sprays.) Store the cake in the refrigerator until ready to serve.

Source: FamilyFun Magazine

Ingredients

• ½ cup butter, softened
• 11/4 cup sugar
• 2 eggs
• 1 ½ cup all purpose flour
• ½ unsweetened cocoa power, natural
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ¾ cup buttermilk

Ingredients for filling

• ¼ cup cherry, randy
• 2 cans cherry pie filling
• 3 cups heavy whipping cream, chilled
• ¼ cup confectioner’s sugar
• Milk chocolate curls or shavings, for garnish
• Cherries or sweet cherries, for garnish, optional

Preparation:

Preheat oven to 350 deg F.

Cover the cake pan with greaseproof or other non-stick paper. In an electric mixer, beat the softened butter with sugar until white and fluffy. Add one egg at a time, folding the mixture in well. Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth.

Transfer to a cake pan and bake at 350 degrees just until set in the middle and only a few moist crumbs on it. Do not over bake. When the cake cools down, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.

Filling

Drain cherry pie filling in a colander to remove most of the thickened juices.
Beat the whipping cream with confectioner’s sugar until it thickens. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling

Sprinkle each layer of the cake with cherry. Place one cake layer on a serving plate.
Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream. Add the second cake layer. Spread one fifth of the whipped cream on the second layer and the remaining cherry on top. Add the third cake layer. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and on top of the cake.

• Parchment paper
• 6 egg whites
• 1 tablespoon(s) cream of tartar
• 1 1/4 cup(s) sugar
• 3 tablespoon(s) sifted cocoa
• 1/8 teaspoon(s) cayenne pepper
• 4 cup(s) whipped cream

1. To make the cake: Heat oven to 200 degrees F. Line two baking pans with parchment paper and set aside. Draw two 9-inch circles in the center of the paper and set aside.
2. Beat egg whites and cream of tartar until foamy. Stream in 1 1/4 cups sugar and continue to beat on high speed. Just as the whites reach their peaks, sprinkle in sifted cocoa and cayenne pepper and continue beating to stiff peaks.
3. Spread the meringue within the circles. Bake for 3 hours, turn off oven, and let sit for 1 hour.
4. Cool on the pan on a wire rack. Store in a very dry, cool place.
5. Fill the layers with whipped cream and serve within 2 hours.

For you coconut cake lovers out there, here is a recipe that will not disappoint. Delicious, and it looks great as well!

PREP TIME: 30 Min
COOK TIME: 30 Hr
READY IN: ~ 1 Hr
SERVINGS: 8

INGREDIENTS FOR FROST

* 4 large egg whites
* 1/4 teaspoon cream of tartar
* 1/8 teaspoon salt
* 2 Tablespoons sugar
* 1 1/4 cups sugar
* 1/4 cup water
* 1 teaspoon vanilla
* 2 cups fresh shaved coconut, toasted

INGREDIENTS FOR CAKE

* Cooking spray (I use the kind with flour in it and it works like a dream)
* 12 ounces cake flour sifted (about 3 cups)
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 3/4 cups sugar, divided
* 2/3 cups softened butter
* 1 cup warm coconut milk (from 1 small coconut or Goya brand coconut water)
* 1 teaspoon vanilla
* 6 large egg whites

DIRECTIONS FOR CAKE

1. Preheat your oven to 350 degrees. Lightly coat (3) 9-inch round cake pans with cooking spray. Beat egg whites on high speed until foamy.

2. Add 2 tablespoons sugar, one tablespoon at a time, beating until stiff peaks form. Take caution to not overbeat. Set aside.

3. Combine 12 ounces cake flour, baking powder, and salt, whisk well. Place 1 1/2 cups plus 2 Tablespoons sugar and butter in a large bowl beat with a mixer on medium speed for 3 minutes or until light and creamy.

4. Add flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture. Add in vanilla next and carefully, fold your egg whites into the cake batter.

5. Pour the batter into prepared pans. Bake for 18 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes.

6. Remove cakes from the pans and let it cool completely on a rack.

DIRECTIONS FOR GLAZE

1. Combine the eggs whites, cream of tartar and salt and beat until foamy.

2. Add 2 tablespoons sugar, 1 tablespoon at a time beating until stiff peaks form. Just like we did for the cake.

3. Put 1 1/4 cups sugar and 1/4 cup water in a handled saucepan. Bring to a boil. Cook without stirring until a candy thermometer reaches 250 degrees.

4. With the mixer on low pour the extremely hot sugar syrup in a thin stream into the egg whites.

5. Gradually increase the speed to high and beat about 8 minutes. It is done when the bowl is cool to the touch. Stir in the vanilla.

6. Frost your cake. Gently arrange coconut on the top and sides of cake and serve!

Modified from a recipe at bakedbree