Best Celebration Cake Recipes

CHOCOLATE-STRAWBERRY CELEBRATION CAKE

Steps:

• Preheat oven to 350°. Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans., Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, cream butter, confectioner's sugar and cocoa until light and fluffy. Beat in milk until smooth. Spread frosting between layers and over top and sides of cake., For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Arrange strawberries on top of cake. If desired, brush jam onto strawberries.

IRISH CREAM CELEBRATION CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
• In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
• In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
• Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
• Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
• Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.

CELEBRATION PIñATA CAKE

Steps:

• To make the bottom-tier cake, heat oven to 180C/160C fan/gas 4. Grease and line a 23cm cake tin with baking parchment. Put 250g of the butter and 250g sugar in a large bowl and, using an electric hand whisk, cream until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Fold in 250g of the flour, 1 tsp lemon extract, and the zest of 1 lemon until you have a smooth batter. Spoon into the tin and smooth the surface. Bake for 40 mins or until a skewer poked into the centre comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a wire rack, remove the parchment and cool completely. Repeat with the remaining half of the ingredients, so that you have 2 large cakes.
• Meanwhile, make the icing for the bottom tier. In a large bowl, beat the butter with a quarter of the icing sugar. When fully combined, add the rest in 3 additions, beating between each. When the icing is smooth, add the milk, zest and juice, and curd, then whisk until fluffy. Set aside until needed, or chill, but bring to room temperature before using.
• Now make the top tier. Heat oven to 180C/160C fan/gas 4 (if not already on). Grease and line a 15cm cake tin with baking parchment. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the flour and extract until you have a smooth batter. Transfer to the tin, smooth the surface and bake for 20 mins, then reduce the oven to 160C/140C fan/gas 3 and cook for a further 25 mins. Remove from the oven and allow to cool in the tin for 10 mins, then turn out onto a wire rack, remove the parchment and cool completely.
• To make the icing for the top tier, cream the butter and 100g icing sugar together until smooth, then gradually incorporate the rest. Add the milk and strawberry powder, then whisk thoroughly until light and fluffy.
• When the larger cakes are completely cool, slice each in half horizontally so that you have 4 sponge layers. Using a 10cm cutter, cut a hole in the centre of each of the lemon sponges for the bottom tier. Sandwich the 4 sponges together on a cake stand, using the lemon buttercream, then cover the whole cake in a thin layer of the remaining lemon icing. Put in the fridge for a minimum of 2 hrs to firm up.
• When completely cool, slice the small top tier cake horizontally so that you have 3 sponge layers. Use the strawberry buttercream to sandwich them together on a chopping board, then use the remaining strawberry icing to cover the outside. Leave in the fridge for a minimum of 2 hrs to firm up while you ice the bottom tier.
• Now start to make the pale blue icing. Dust your work surface with a little icing sugar. Knead a little blue food colouring into 1.5kg fondant icing until it's an even colour. Remove 500g, wrap in cling film and set aside for the top tier. Roll out the remaining 1kg to a circle wide enough to cover the bottom tier - you can check this with a piece of string. Gently roll up your fondant onto your rolling pin and unfold onto your cake. Smooth the icing on the outside with your hands, then trim off the excess at the bottom. Cut a small cross in the centre of the fondant where the hole sits and push the remaining fondant carefully onto the inside of the hole, trimming any excess. Fill the centre with sweets of your choice. Place the 4 dowels into the cake at 3, 6 and 9 and 12 o'clock, just next to the hole in the middle, then trim so they are flush with the cake.
• Cover the top tier cake in the remaining blue fondant in the same way, then mount onto the bottom cake, enclosing the sweets. Transfer the icing glue to a small piping bag and snip off the end. Use to pipe a drizzle of icing around the base of each tier. Place pearlescent or silver balls around the base of each cake to cover any rough edges.
• To make the balloon decorations, divide the remaining 500g of fondant into the number of colours you are using. Use different food colourings to colour each piece of fondant. Roll out on a surface dusted with icing sugar and, using small cookie cutters, cut out circles of fondant. Use the icing glue to stick the balloons onto the cake. Decorate with colourful candles. Will keep for up to 3 days.

CHOCOLATE CHRISTMAS CELEBRATION CAKE

Steps:

• In 1-quart saucepan, mix 3/4 cup of the granulated sugar and 3/4 cup water. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; cool 5 minutes. In small bowl, place cranberries. Pour syrup over berries; stir to blend. Refrigerate, uncovered, 1 hour, stirring occasionally.
• Remove berries from refrigerator and drain; discard liquid. In small bowl, place remaining 1/2 cup granulated sugar. Working with a few berries at a time, roll one by one in the sugar to completely coat. Place on waxed paper-lined cookie sheet. Let stand at room temperature about 1 hour or until dry. Set aside.
• Meanwhile, heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups of the batter in each pan.
• Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
• Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Frost sides with a thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top.
• Place sugared cranberries around base of cake, and press in slightly to adhere to frosting. Place remaining cranberries on top, mounding in center of cake; garnish with sprigs of rosemary. Loosely cover and refrigerate any remaining cake.

LEMON & ELDERFLOWER CELEBRATION CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm cake tins with baking parchment. In a jug, whisk the eggs, yogurt and milk. Beat the butter and sugar together in a large bowl, using an electric hand whisk. When you have a light and fluffy mixture, add the flour, the liquid in the jug and the lemon zest. Mix again until smooth. Divide the cake mixture between the tins, level the surfaces and bake for 40 mins.
• Mix the lemon juice and elderflower cordial. When the cakes are cooked, poke all over the surface with a cocktail stick then spoon the lemon and elderflower syrup over the cakes. Leave to cool in the tins. Once cool, you can wrap in cling film and keep for 3 days before icing.
• To make the icing, beat the butter until smooth with an electric hand whisk. Add half the icing sugar, use a spatula to mash the mixture together (this will help to prevent an icing sugar cloud) then whisk again. Add the remaining icing sugar, cream cheese and lemon zest, mash again, then whisk again until smooth.
• Stack the cakes on a cake stand with plenty of icing between each layer. Pile most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides, covering the cake in swirls (don't worry about it looking too perfect). Add the final bit of icing to the top and use it to cover any patches where the cake is poking through. Decorate with fresh flowers.

CHOCOLATE HAZELNUT CELEBRATION CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Grease four 6-inch-round, 3-inch-tall cake pans and line the bottoms with parchment.
• Put the hazelnuts in a food processor and grind them until you have small crumbs. Measure out 1/4 cup of the hazelnut crumbs and set them aside for the frosting.
• Pour the remaining hazelnut crumbs into a large bowl and whisk in the flour, granulated sugar, cocoa powder, baking powder, salt and baking soda. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Whisk the wet ingredients into the dry ingredients and then stir in the hot coffee. It will be a very thin batter.
• Pour into the prepared cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack.
• For the frosting: While the cakes are cooling, use an electric mixer to beat together the powdered sugar, butter, vanilla and salt until smooth. Mix in the heavy cream until smooth. Scoop out a tiny amount of frosting for the mustard-colored dollops, add the mustard yellow food coloring and mix until combined. Transfer the yellow frosting to a piping bag with a small round tip. To the remaining frosting, add the dusty rose pink food coloring and mix until the desired shade of pink. Measure out 1 cup of the pink frosting and transfer it to a small bowl. Fold in the reserved 1/4 cup ground hazelnuts.
• Level your cake layers and spread the top of one of them with the hazelnutty frosting. Place a second layer on top, then frost the top with more of the hazelnutty frosting. Continue with the remaining 2 layers. Frost the top and sides with the remaining pink frosting without nuts.
• For the decorations: Decorate with mustard dollops of frosting around the edge. Add marzipan house cutouts of white houses with green shutters, crushed hazelnuts, green grass sprinkles, orange sun sprinkles or whatever else you'd like!

TRIPLE-CHOCOLATE CELEBRATION CAKE

Steps:

• Make cake:
• Position rack in center of oven and preheat to 350°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides; line each with round of parchment paper or waxed paper. Combine first 5 ingredients in medium bowl; whisk to blend well. Using electric mixer, beat sugar, eggs and egg yolks in large bowl until very thick and heavy ribbon falls when beaters are lifted, about 6 minutes. Add oil, sour cream and vanilla, then dry ingredients all at once to egg mixture. Beat at low speed until just blended, about 1 minute. Scrape down sides of bowl. Beat at high speed until well blended, about 3 minutes. Fold in chocolate chips; divide batter between prepared pans (about 3 3/4 cups batter in each).
• Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes completely in pans on racks. Cover; let cakes stand at room temperature overnight.
• Make ganache:
• Bring cream to simmer in heavy large saucepan over medium-high heat. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours. (Can be made 1 day ahead. Cover; chill.)
• Make mousse:
• Using electric mixer, beat 3 1/3 cups cream in large bowl until peaks form; refrigerate. Combine remaining 1 cup cream and corn syrup in heavy medium saucepan and bring to simmer. Remove from heat. Add chocolate and whisk until melted, smooth, and still warm to touch. Pour warm chocolate mixture directly onto whipped cream and fold in gently. Chill until mousse is set, at least 8 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Assemble and serve cake:
• Cut around pan sides; turn out cakes. Peel off paper. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on 9-inch tart pan bottom or 9-inch cardboard round. Place another layer, cut side up, on clean baking sheet. Spread each with 1/3 cup raspberry jam. Chill until jam sets, about 15 minutes
• If ganache is chilled, microwave on defrost setting in 15-second repetitions until just soft enough to spread, stirring occasionally. Drop 1 cup ganache by rounded teaspoonfuls over each jam layer. Using offset spatula, gently spread ganache to cover jam. Drop 3 cups mousse by heaping spoonfuls onto each ganache layer; gently spread to cover. Refrigerate cake layers 30 minutes. Using large metal spatula, place cake layer from baking sheet, mousse side up, atop cake layer on tart pan bottom. Place third cake layer, cut side down, on cake (reserve remaining cake layer for another use). Spread 1 cup mousse over top of assembled cake. Using long offset spatula, spread sides of assembled cake with enough ganache (about 1 1/2 cups) to fill gaps and make smooth surface. Transfer cake on tart pan bottom to platter.
• Turn 1 large baking sheet upside down on work surface. Arrange two 20-inch-long pieces of foil on work surface. Cut two 4 1/2-inch-wide by 15 3/4-inch-long strips from transfer sheet. Lay 1 transfer sheet strip, rough-textured design facing up, onto each sheet of foil. Place chocolate in medium metal bowl; set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is smooth and very warm to touch (about 115°F). Remove bowl from over water.
• Pour thick ribbon of melted chocolate (about 2/3 cup) onto 1 transfer sheet strip. Using long offset spatula, spread chocolate evenly over transfer strip, covering completely (chocolate will run over sides of strip). Lift edge of chocolate-coated strip with tip of knife. Slide hands between transfer strip and foil, lift entire transfer strip and place it, chocolate side up, on inverted baking sheet. Refrigerate until chocolate on strip is set and loses gloss but is still flexible (do not let chocolate become too firm), about 1 1/2 minutes. Using fingertips, lift chocolate-coated strip and attach, chocolate side in, to side of cake. Press strip to seal chocolate to side of cake (strip will stand about 1 inch above top edge of cake). Coat remaining transfer strip with chocolate, transfer to inverted baking sheet; chill until set but still flexible. Arrange 1 end of second strip against (but not overlapping) 1 end of first strip. Press second strip to seal chocolate to side of cake (both strips will just encircle cake). Refrigerate cake until chocolate strips are firm, about 30 minutes. Carefully peel transfer paper off chocolate strips. Chill cake at least 3 hours and up to 1 day. Mound fruit atop cake. Refrigerate until ready to serve. (Cake can be assembled up to 8 hours ahead.)

CELEBRATION ANGEL FOOD CAKE

Steps:

• Sift flour with 3/4 cups sugar 4 times; set aside.
• With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.
• Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.
• With a rubber spatula, gently fold almond extract and vanilla into the beaten egg whites.
• Sprinkle about a quarter of the flour mixture evenly over the egg whites; fold in gently with a spatula, about 15 strokes. Repeat until all of the flour mixture and fold in the sprinkles with about 10 to 12 more strokes.
• Preheat oven to 375°F
• Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.
• Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or knife to gently loosen cake from sides and center of the tube pan. Gently, grasping the center tube, lift cake out of pan. Use a narrow spatula or knife to loosen the cake from the bottom. Remove the cake from tube section and frost with a fluffy white frosting or serve with sweetened strawberries or other fruit.

BUNDT CAKE FRUIT CELEBRATION

Steps:

• Prepare and bake cake mix according to package directions for a 10 inch Bundt pan. Allow to cool completely.
• Cover cake with cream cheese frosting. Pour pie filling over frosted cake.

LAYERED CONFETTI CELEBRATION CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of 2 (9-inch) round cake pans with baking spray with flour.
• In large bowl, beat cake mix, oil and eggs with electric mixer on medium speed until combined. Gently fold in 1/2 cup decors. Divide batter evenly between pans.
• Bake 20 to 25 minutes or until cake springs back when touched lightly in center. Remove from oven to cooling racks; cool in pans 5 minutes. Turn cakes out of pans onto cooling racks; cool completely, about 45 minutes.
• Meanwhile, in medium bowl, stir together 1 container frosting and 1/3 cup decors.
• When cakes are cool, level cakes with large serrated knife. Place 1 cake layer on serving plate or cake stand. Top with thin layer of frosting. Place second cake layer on top. Use remaining frosting to cover sides and top of cake.
• Cut graham crackers into pieces with large knife; place randomly on sides of cake.
• Transfer 1/2 container (2/3 cup) frosting to decorating bag fitted with large star tip. Pipe 12 rosettes around top edge of cake.
• Use small round cookie cutter to cut 12 rounds from remaining graham crackers. Place additional decors in small bowl; place remaining frosting in separate small bowl. Dunk each cracker round in frosting then dip into decors. Insert each dipped cracker upright into 1 rosette on top of cake.
• Sprinkle top of cake with additional decors. Store cake loosely covered at room temperature.

CELEBRATION CRANBERRY CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy; beat in milk. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in cranberries. , Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For sauce, melt butter in a saucepan. Stir in the sugar and cream; bring to a boil, stirring often. Boil for 8-10 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm with cake.

SUMMER CELEBRATION ICE CREAM CAKE

Steps:

• Line an 8-in. square baking dish with foil and grease the foil; set aside. In a large bowl, combine the sugar, butter, yogurt, egg, orange zest and vanilla until blended. Combine flour and cocoa; stir into sugar mixture. Add chocolate chips. , Spread into prepared dish. Bake at 325° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool on a wire rack. , Spread ice cream over cake. Cover and freeze for 3 hours or until firm., Remove from the freezer 10 minutes before serving. In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Using foil, lift dessert out of dish; gently peel off foil. Cut into squares. Garnish with berries and drizzle with chocolate.

CONFETTI CELEBRATION CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8-inch or 9-inch round cake pans (do not spray with cooking spray).
• Make cake batter as directed on box. Reserve 1 tablespoon candy sprinkles for decoration. Stir remaining sprinkles into batter. Pour into pans.
• Bake as directed on box for 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Place 1 cake layer, rounded side down, on serving plate. Spread 1/3 cup frosting over layer. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
• Decorate top edge of cake with decorating icing in random squiggly pattern, overlapping colors. Sprinkle reserved candy sprinkles over top of cake. Store loosely covered.

CELEBRATION PUMPKIN CAKE

Steps:

• 1. Pre-heat oven to 350F. Grease and flour 3 (9-inch) round cake pans. Combine cake mix, pumpkin, eggs and butter in large bowl; beat with electric mixer at medium speed 2 minutes. Divide batter evenly among prepared pans. Bake 20-25 minutes or until toothpicks inserted into centers come out clean. Cool 5 minutes on wire racks; remove from pans and cool completely.
• 2. Place one cake layer on serving plate; cover with frosting. Repeat layers, ending with frosting. Frost side of cake. Spread caramel topping over cake, letting some caramel drip down side. Garnish with pecan halves.

CELEBRATION PUMPKIN CAKE

Steps:

• Preheat oven to 350°F
• Grease and flour three 9-inch round cake pans.
• Combine cake mix, pumpkin, eggs and butter in a large bowl; beat with electric mixer at medium speed for 2 minutes. Divide batter evenly among prepared pans.
• Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool cakes for 5 minutes on wire racks. Remove to racks; cool completely.
• Place on cake layer on serving plate; cover with frosting. Place second layer on top of first; cover with frosting. Top with remaining cake layer; frost top and side of cake. Spread caramel over top of cake, letting some caramel drip down side. Garnish with pecan halves.

XTRA SPECIAL CELEBRATION CAKE

Steps:

• Heat the oven to 350°F Grease 2 round 9-inch pans; dust with flour.
• Mix flour, sugar, cocoa, baking soda, and salt in a large bowl.
• Mix oil, vinegar, and vanilla.
• Stir oil mixture and water into flour mixture until well blended, about one minute.
• Immediately pour batter into pans, dividing evenly.
• Bake about 35 minutes, until toothpick insterted in center comes out clean.
• Let cool 10 minutes.
• Remove from pans, let cool completely, and frost. Stack the two rounds together to make a double-layer cake.

CHOCOLATE & HAZELNUT CELEBRATION CAKE

Steps:

• First, make the cake. Heat oven to 170C/150C fan/gas 3. Grease and line a 23cm loose bottomed cake tin with baking parchment. Put the chocolate in a heatproof bowl set over a pan of barely simmering water. Allow the chocolate to slowly melt, then set aside to cool a little.
• Meanwhile, blitz the hazelnuts in a food processor until roughly chopped, then add the sugars and blitz again to a fine, sandy consistency. Tip into a mixing bowl and add the 1 whole egg and 5 egg yolks. This will be a very stiff batter, but with a bit of elbow grease, it will combine. When well incorporated, beat in the melted chocolate.
• Put the remaining egg whites in a clean bowl and whisk until they form medium peaks. Scoop a quarter of the egg whites onto the batter and beat it in to incorporate, then gently fold in the rest. Pour the batter into the prepared tin and bake for 35-40 mins. A skewer inserted in the centre should come out reasonably clean, but the best indication that it is done is a smooth top with perhaps a few cracks, and a subtle springiness to the cake when gently prodded. Remove the cake from the oven and allow to cool completely in the tin.
• To make the ganache, put the chocolate in a heatproof bowl. Put the cream and butter in a small saucepan and heat until the butter melts, but don't let it boil. Pour it over the chocolate and leave for 1-2 mins to melt, then stir to form a smooth, glossy ganache. When the cake has cooled, remove from the tin and place it on a cake stand or platter. When the ganache has cooled to a spreadable consistency, spread generously over the entire surface of the cake - as neatly or as messily as desired.
• To make the hazelnut spikes, place a large saucepan over a medium heat to get hot. Add the sugar and continue heating until dissolved. Increase heat and bubble, swirling the pan from time to time, until the caramel turns a gorgeous amber colour - but don't stir as this will cause the caramel to crystallise. Remove the pan from the heat and allow the caramel to cool and thicken to the consistency of golden syrup - if it sets too solid, simply place it over a low heat to melt again.
• Use a cocktail stick or wooden skewer to push into each hazelnut - make sure that you don't push it in where the seam is or the hazelnut will split. Place a sheet of baking parchment on the floor directly underneath your work surface - this will catch any drops of caramel. Dredge the hazelnut through the thickened caramel, coating it very generously indeed. Secure the cocktail stick to the work surface with some sticky tape or wedge under a heavy pan, so that the caramel covered hazelnut hangs over the edge. Allow the caramel to drip, like a stalactite, towards the floor and set hard. Repeat with all the hazelnuts and allow the caramel to set. When hardened, use scissors to gently trim the fine threads of caramel off the more robust, decorative spikes. Arrange the hazelnuts, spikes pointing up, in the centre of the cake.

SPRING CELEBRATION CARROT CAKE

Steps:

• For the cake:
• Preheat oven to 350 degrees F. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour.
• Toss the carrots, walnuts and 1/2 cup pineapple with 3/4 cup of the flour in a small bowl and set aside.
• Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
• In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot.
• Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into the batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn cakes out of pans and cool completely on the rack.
• For the icing:
• Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly for about 20 minutes.
• To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over top, but leave the sides bare. Sprinkle icing with about half of the pineapple. Top with a second cake layer, and repeat with remaining icing and pineapple. Serve.

EASTER CELEBRATION CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line bottoms with cooking parchment paper.
• In large bowl, beat cake mix, 1 cup milk, 1/2 cup melted butter and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in candy sprinkles. Divide evenly between pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges of pans to loosen; remove from pans to cooling rack. Cool completely, about 1 hour.
• In large bowl, beat 2 1/4 cups softened butter with electric mixer on medium-high speed until smooth. Beat in 3 tablespoons milk and the vanilla. On low speed, beat in powdered sugar, 1 cup at a time until smooth and creamy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. In medium bowl, place 3 cups frosting; tint with pink food color to desired color. Divide remaining frosting between 2 small bowls. Tint 1 bowl blue and 1 bowl yellow by stirring in food color to desired color.
• Place one cake layer on serving plate. Spread 2/3 cup pink frosting on top; top with second cake layer. Using metal spatula, frost side and top of cake with thin layer of pink frosting. Refrigerate 30 minutes.
• Fit 3 decorating bags with different sizes of medium to large star tips; fill bags with remaining pink, blue and yellow frosting. Remove cake from refrigerator. Using pink decorating bag, pipe center of a rosette flower onto side of cake. Touch piping tip to side of cake to attach frosting -- apply steady pressure to bag while squeezing; pipe in a tight circle to make a flower about 1 inch in diameter, tapping tip to cake to complete flower, and lift off. Make more pink rosettes in different sizes around side and top of cake. Using blue and yellow decorating bags, pipe small stars and small rosettes, alternating around side and top of cake to fill in empty spaces. Use photo as guide.
• When ready to serve, top cake with unwrapped Decorations, mounding in center. Loosely cover and refrigerate any remaining cake.

CELEBRATION CAKE

Steps:

• Prepare and bake cake as package directs for 13x9 pan.
• Cool cake and leave in pan.
• Using a table-knife handle, poke holes throughout cake, about 1-inch apart and halfway to bottom.
• Combine Eagle Brand, orange juice concentrate and orange rind; mix well.
• Spoon small amount of mixture into each hole; spread remaining mixture evenly over top.
• Chill 3-4 hours.
• Just before serving, spread whipped cream or frosting over cake and garnish as desired as desired.