Best Party Cake Recipes

VANILLA PARTY CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease 3 x 20cm sandwich tins, lining the bases with baking parchment and greasing the parchment too.
• Beat the butter and sugar in a large bowl with an electric whisk until light and fluffy. Add the vanilla extract and the egg whites, a little at a time, beating until fully combined before adding more. Mix together the flour, cornflour and baking powder. Add the dry ingredients in 3 additions, alternating with the buttermilk. Divide the batter between the tins and level the tops.
• Bake for 25-30 mins or until a skewer inserted into the middle comes out clean. Allow the cakes to cool in the tins for 10 mins, then turn out onto a wire rack, peeling off the parchment. Cool completely.
• To make the buttercream, put the egg whites and sugar in a big bowl (the bowl of your tabletop mixer, if you have one) with the vanilla seeds and set over a pan of gently simmering water. Lightly whisk until the sugar has fully dissolved - you can test this by dipping two fingers into the bowl and rubbing them together; if you can't feel any grains of sugar, the mixture is ready. Remove the bowl from the heat and keep whisking until a thick meringue has formed. Continue whisking until the meringue has cooled to room temperature, then slowly add in the butter, 1 tbsp at a time. By the time all the butter has been incorporated, the mixture should have transformed into a silky-smooth buttercream. If it hasn't, continue to whisk until it does. If it still refuses to thicken, it may be the mixture is still too warm, so chill for 10 mins, then continue whisking. Add the vanilla extract and mix to combine.
• To assemble the cake, place a sponge on a cake board or serving plate and top with a thin layer of buttercream. Repeat with the remaining cake layers and finish by spreading the remaining buttercream over the top and sides of the cake (see below). To get a smooth finish, use the edge of a palette knife, and drag carefully around the sides of the cake, smoothing out the buttercream. To decorate the cake, press the sides of it with the edible polka dot sprinkles creating a full border at the bottom with less and less the further up the cake you go. Best served within 2 days of baking, but the cake will keep for up to 4 days.

LEMONADE PARTY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
• Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• Spread frosting over top of cake. Sprinkle with colored sugar. Store covered in refrigerator.

MARASCHINO PARTY CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg whites and cherry juice. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition. Stir in cherries and nuts., Place the batter in two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine the sugar, egg whites, water, corn syrup and cream of tartar in a heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread between the layers and over the top and sides of cake. Garnish with cherries if desired.

COOKIES & CREAM PARTY CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line two 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm. Put 200g flour, 8 tbsp cocoa powder, 2 tsp baking powder, 1 tsp bicarbonate of soda, 280g light brown soft sugar and 1 tsp salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
• Measure 200ml buttermilk, 100ml coffee, 150ml oil and 2 tsp vanilla in a jug. Add 2 eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
• Repeat steps 1 and 2, so that you have 4 sponge cakes in total. These sponges can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.
• To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the cream cheese and sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer. Put the Oreos in a food processor and whizz to fine crumbs. Add the biscuit crumbs to the icing and mix again until combined.
• Next, make the cookie cake toppers. You'll need one Oreo for each letter of the word you'd like to write - someone's name or, like we have done, 'WOW!' Carefully insert a skewer into the creamy filling in the middle of each Oreo - some cookies may break, so save these ones for later. Melt the chocolate in the microwave, stirring every 20 secs or so, or in a heatproof bowl suspended over a pan of gently simmering water. Spread a little chocolate over the surface of one side of each cookie. Roll out the fondant icing to the thickness of a 50p coin, and cut out your letters, then stick these to the cookies and set aside to dry. Alternatively, let the chocolate dry, then use an icing pen to write the name or word directly on the surface.
• To assemble the cake, stick one of your sponges to a cake stand or board with a little of the cream cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper.
• If you have any leftover Oreos, break them into pieces and push these around the base of the cake. Insert the dried cookie cake toppers into the top of the cake and serve. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating.

PARTY-TRICK PEANUT BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish and line the bottom with parchment.
• In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda. In a medium bowl or large measuring cup, whisk together the egg, vanilla, buttermilk, oil, water, and peanut butter. Add the wet ingredients to the dry ingredients and stir to combine. Pour into the baking dish.
• Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 30 minutes.
• Cool in the pan for 10 minutes. Remove to a rack to cool completely, or serve while it's still warm. Serve plain or with desired toppings.

ORANGE PARTY CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the gelatin mix and cake mix. Add the eggs, oil, water and vanilla, mix on high speed of an electric mixer for 3 minutes. Pour the batter into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, until cake springs back when lightly touched. Be careful not to overbake.

CHOCOLATE PARTY CAKE WITH MOCHA RUM ICING

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the butter, confectioners' sugar, cocoa, creamer, extract and enough coffee to achieve desired drizzling consistency. Drizzle over cake. Garnish with pecans if desired.

POOL PARTY CAKE

Steps:

• Grease two 9-in. round baking pans and line with waxed paper; grease and flour the paper. Prepare cake batter according to package directions. Pour into prepared pans. Bake at 350° for 21-26 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a small bowl, dissolve gelatin in boiling water. Pour cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Add to gelatin; stir until slightly thickened. Discard any remaining ice. Refrigerate for 30 minutes or until soft-set., For frosting, in a large bowl, beat cream cheese and butter until smooth. Add vanilla and salt. Beat in confectioners' sugar until smooth and fluffy. Set aside 2 tablespoons frosting for decorating. Place one cake on a glass or plastic board. Frost top of cake with 2/3 cup frosting. , For pool, cut a 5-in. circle (1 in. deep) in the center of second cake (save removed cake for another use). Place over frosted cake. Slowly pour gelatin into circle. Frost top and sides of cake., For ladder, cut licorice into two 4-in. pieces; gently press 1-1/4 in. apart into frosting, looping top ends for handles. Cut three 1-1/4-in. pieces of licorice for ladder steps; press into frosting. Decorate sides of cake with Swedish Fish and Peachie-O's. , For pool steps, use a small amount of reserved frosting to attach four wafer candies to board. Trim two Air Head candies and bend into chair shapes; with frosting, attach Runts to chairs for legs. For table, attach remaining wafer candy to a lollipop stick; push into cake. Place chairs on cake and board., For diving board, spread frosting between two Now and Later candies; attach gum to top of candies with frosting. Cut Life Savers Gummy in half; attach to sides of gum. Place on cake. , Arrange Smarties on cake for pool tile. Place a line of Smarties on gelatin to form a buoy rope. Place octopus candy in pool. Refrigerate for 1-2 hours or until gelatin is set.

LEMONADE PARTY CAKE

Steps:

• Heat oven to 350 (325 for dark or nonstick pan). Make cake as directed for 13 x 9-inch pan; cool 15 minutes.
• Stir together lemonade concentrate and powdered sugar. Poke top of warm cake every 1/2 inch with long fork, wiping fork occasionally to reduce sticking.
• Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake.
• Cover and refrigerate about 2 hours or until chilled.
• Spread frosting over top of cake. Sprinkle with colored sugar. Store loosely covered in refrigerator.

PARTY CAKE (FOR DOGS OR HUMANS)

Steps:

• 1. CAKE: Preheat oven to 350 degrees. Using a 6" baking pan as a guide, cut 3 discs from wax paper, and place in bottom of three (3) 6" baking pans. Spray bottom and sides of pans with a non-stick flour spray.
• 2. In a food processor, add peeled and sliced bananas, and process until creamy.
• 3. In mixing bowl, cream together bananas and butter until nice and smooth.
• 4. Using lowest speed on mixer, add eggs and water, and thoroughly blend.
• 5. On lowest mixer speed, add dry ingredients, one cup at a time, and blend. Then, increase speed and beat for 2 minutes.
• 6. Distribute batter evenly among the 3 baking pans.
• 7. Bake at 350 degrees for 25 to 30 minutes, or until done. DO NOT OVER-BAKE!!!
• 8. Place pans on wire rack and cool for 5 minutes, then remove from pans and place back on the wire racks to completely cool.
• 9. FROSTING: Using a food processor, add peeled and sliced bananas and process until it reaches a creamy consistency.
• 10. Using a small bowl, add all ingredients and blend until smooth. If the icing seems a little too thin, add a little rice flour. (The icing will thicken a little as it sits for a few minutes.)
• 11. ASSEMBLE THE CAKE: Spread a little of the frosting on the plate, then place the 1st layer top side down, and spread the top with icing.
• 12. Place the 2nd cake layer, also top side down, and frost the top.
• 13. Place the 3rd cake layer top side up. Countersink a small dowel (or wooden skewer) in center of cake to prevent shifting). Ice the top, then the sides of cake, and decorate as desired.
• 14. I used frosting for the writing that I had in the freezer, and unfortunately, it "ran" just a little!!! ):

PINK LEMONADE PARTY CAKE

Steps:

• Preheat oven to 350 and place rack in the center of oven.
• Mist a 13" x 9" metal baking pan. Dust with flour and shake out excess.
• Place the cakemix, water, oil and eggs in large mixing bowl. Blend with mixer on low speed until ingredients are incorporated (30 seconds). Scrape the sides of bowl and increase speed to medium and blend for 2 minutes or until the batter lightens.
• Pour the batter into the pan, smooth the top and place pan in oven.
• Bake the cake until the center springs back when lightly pressed with your finger, about 30-35 minutes.
• Remove cake from oven and let rest for 15 minutes.
• For the glaze, combine the lemonade concentrate and confectioners sugar until smooth. Poke a long-tined fork into top of the warm cake every 1/2", wiping the fork occasionally to remove crumbs. Drizzle the glaze over the top of the cake.
• Cover the pan with plastic wrap and place it in the refrigerator to chill for 2 hours. Remove pan from frig, spread the whipped cream over the top and slice and serve.
• Delicious served with fresh strawberries!

EASY LEMON POUND CAKE - LEMON POUND CAKE WITH GLAZE RECIPE - BEST HOMEMADE MOIST POUND CAKE - HOW TO MAKE - QUICK - SIMPLE - DESSERTS - SNACKS -BREAKFAST - PARTY FOOD

Steps:

• Preheat the oven to 350 degrees and grease a large loaf pan with nonstick cooking spray.
• In the bowl of a stand mixer, add the butter and sugar. Beat until light and fluffy.
• Add the lemon zest, lemon extract, and eggs. Beat until well combined.
• Add the lemon juice and sour cream. Mix until combined.
• In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
• Add half the dry ingredients to the butter mixture and mix until combined.
• Pour the milk into the bowl and mix.
• Add the remaining flour and mix until combined.
• Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 to 15 minutes, then remove it from the pan and place it on a wire cooling rack to cool completely.
• While the cake is cooling, make the glaze by mixing the powdered sugar, lemon extract, and two tablespoons of milk. Whisk until smooth. Continue adding milk one tablespoon at a time until desired consistency is reached.
• When the cake is cool, drizzle the glaze over the top of the loaf. Allow the cake to rest for 10 minutes, until the glaze is set, before serving.

MARASCHINO PARTY CAKE

Steps:

• In large mixing bowl, cream shortening and sugar.
• Add egg whites and cherry juice.
• Mix well.
• Combine the flour, baking powder and salt.
• Add to the creamed mixture alternately with the milk.
• Stir in cherries and nuts.
• Place the batter in two greased and floured 9" round baking pans.
• Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, combine the sugar, egg whites, water, corn syrup and cream of tartar in heavy saucepan over low heat or double boiler over simmering water.
• With a portable mixer, beat on low speed for 1 minute.
• Continue beating on low over low heat until frosting reaches 160 F, about 8-10 minutes.
• Pour into mixing bowl.
• Add vanilla.
• Beat on high until stiff peaks form, about 7 minutes.
• Spread between the layers and over top and sides of cake.
• Garnish with cherries if desired.

POOL PARTY ICE CREAM CAKE

Steps:

• For the cake:.
• Preheat the oven to 350 degrees F. Line a half-size sheet pan (18 x 13 inches) with parchment paper.
• Tip the cake mix into a large bowl. Add the eggs, vegetable oil and water (in the quantities given on the box of the cake mix). Stir together until smooth. Mix in enough blue food colouring to get a vibrant blue colour.
• Pour the batter into the prepared pan, spread out into an even layer and bake for 15-20 minutes until a skewer inserted into the centre of the cake comes out clean.
• Once baked, set the cake aside on a wire rack to cool completely.
• Prep the ice cream:.
• Let the vanilla ice cream soften for a few minutes then scoop it into a large bowl. Beat with a wooden spoon to soften to a buttercream-like texture. Crush the cookies into rough chunks and add to the bowl of ice cream with the rainbow sprinkles. Stir together until combined.
• Layer the cake:.
• Cut three rectangles of cake using a rectangular (10 3/4 x 5 1/2-inch) ice cream cake pan as a guide/template.
• Line the ice cream cake pan with parchment paper.
• Place the first layer of cake into the bottom of the ice cream cake pan.
• Spread half of the ice cream mixture over this in an even layer.
• Top with a second layer of cake followed by an even layer of the remaining ice cream mixture. Finally, top with the third layer of cake. Cover with a layer of parchment paper and.
• freeze for at least 5 hours, or overnight, until solid.
• For the blue frosting:.
• Once the cake has frozen sufficiently, prep the frosting. Pour the heavy cream and sugar into a large bowl. Add enough blue food colouring to make a vibrant blue colour.
• Use a whisk to beat the heavy cream until thickened to soft peaks.
• Assemble:.
• Remove the frozen cake from the cake pan and turn out onto a serving plate. Remove the parchment paper.
• Cover the top and sides with the whipped cream, making swooshing wave patterns on the top using a small spatula or butter knife.
• Decorate with the finger wafers around the edge of the cake. Place a few gummy rings on top with graham cracker bears inside them. Add a few candy balls to resemble beach balls and add a few more graham cracker bears to the top of the cake like they're swimming.
• Serve immediately.
• Leftovers can be kept frozen, covered for a week more (but keep in mind that the cookie bears on top will soften once you defrost it again).
• Tools:.
• Buy the Pampered Chef pan here: https://www.pamperedchef.com/shop/Bakeware/Silicone/Ice+Cream+Cake+Pan/1551
• OR use a silicone loaf pan (10.5 x 6 x 2.5 inch). Just line with parchment paper leaving some overhang at the edges so you can lift the cake out of it once frozen.

PINK ALMOND PARTY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of two 9- or 8-inch round cake pans with baking spray with flour. In large bowl, beat cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake and cool as directed on box for 9- or 8-inch rounds.
• Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint light pink.
• Line 6-oz custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.)
• In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
• Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
• Remove coating from bowl; peel off foil. With vegetable peeler, make curls by pulling peeler around outside edge of block of coating. Place curls on top of cake. Store loosely covered.

PARTY CAKE FROSTING

Steps:

• In the top of a double boiler, combine gelatin, egg whites, sugar, water and cream of tartar. Using an electric mixer, beat icing over boiling water until soft peaks form. Remove from heat. Continue to beat until icing forms stiff peaks. Use to frost a completely cooled cake.

POOL PARTY ICE CREAM CAKE RECIPE - (3.5/5)

Steps:

• Begin by making the ice-cream base of the pool cake. Let the ice cream soften at room temperature for 15 to 20 minutes, then ask your kids to help you spoon it into an 8-inch round springform pan, souffle dish, or plastic container. Pack the ice cream into the mold and smooth out the top. Cover with plastic wrap and freeze for at least 4 hours or overnight. After the ice cream has frozen solid, unmold it by dipping the container quickly into a pan of hot water; if necessary, you can also loosen the edges of the ice cream with a knife. Invert the mold onto a large plate and carefully lift off the pan to reveal the ice-cream cake. Your kids can then carefully place the fudge sticks (we alternated plain and chocolate-peanut butter) along the sides of the ice-cream pool cake, the cookies will resemble the panels of an aboveground pool. Return the cake to the freezer while you prepare the whipped cream. To make the blue whipped cream waves, pour the cold heavy cream into a bowl. Beat with an electric mixer until the cream begins to thicken and soft peaks form. Add the sugar and vanilla extract and beat until stiff. Mix in several drops of blue food coloring. Frost the top of the frozen cake with the blue whipped cream, then return it to the freezer for 15 to 30 minutes or until set. Next, let your kids turn the cake into a bustling pool with gummy ring inner tubes, Gobstopper beach balls, paper umbrellas, and plastic swimmers. Add a licorice ladder with licorice rungs (use decorators' frosting to glue it together). Now it's time to take the plunge into the pool cake. For best results, serve it immediately and do not let it stand at room temperature for long. Store leftovers in the freezer. Feeds 10 to 12 hungry swimmers. Tips: To add variety, you can layer different flavors of ice cream or mix in candies (chocolate fish, anyone?). The trick is to loosen the ice cream without melting it, so don't hold the mold in the hot water for more than a few seconds. Ask your children to work quickly while they place the chocolate cookies around the outside -- otherwise, they'll have a melted "pool" of ice cream. For foolproof whipped cream, chill the bowl and beaters in advance. Take the kids with you to buy pool accessories at a party supply store, suggests Gail. "They have a better concept than we do about what makes good pool toys." If you can't find plastic swimmers, call Sugarcraft at 513-896-7089 or go to www.sugarcraft.com to place an order.

AMAZING HALLOWEEN RAINBOW PARTY BUNDT CAKE RECIPE - (4/5)

Steps:

• Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batters as directed on boxes. Divide the white cake into two separate bowls. Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color. Pour 2/3 of the chocolate cake batter into a bowl and mix with a few drops of the black food coloring. Discard the remainder of the batter or use it for cupcakes. (You only need 2/3 of the chocolate cake batter, because if you use the whole thing in won't fit in the tube pan). Pour 1/2 of the chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don't stir it. Just pour it on top. Then, carefully pour the orange batter over the purple batter and pour in the remainder of the chocolate. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes. Once cake is cool, equally divide your frosting into 3 bowls. Use the food coloring again to make one bowl orange, one purple and one black. Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until you use it all. Then do the same with the purple and then the orange. Set cake aside to dry. Store loosely covered and unrefrigerated. Cake can be made a day or two in advance.

125 YEAR-OLD WALNUT PARTY POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Cream butter and shortening. Add sugar and beat until very light. Add flavouring and beat again. Add flour mixed with baking powder, alternating with milk, starting and ending with flour. Fold in walnuts.
• Pour into a tube pan that has been greased and floured. Use one very large pan, size 4 3/4 x 9 inches and bake for 80 minutes. Or use two regular pans, size 3 1/2 x 9 inches and bake for 70 minutes. Bake at 325 degrees. Do not open oven door during the first hour.

TEDDY BEAR BEACH PARTY BIRTHDAY CAKE

Steps:

• 1. Prepare the cake according to package directions.. You can use any flavor cake. I did chocolate because it was her favorite. You want to have a 9 x 13 " cake when finished.
• 2. Cool the cake completely before decorating.
• 3. Take one graham cracker out of the package. carefully break it as follows.
• 4. break off one square piece (2 of the rectangle sections. This will be your picnic blanket.
• 5. Break off one single rectangle section. This will be your fishing pier
• 6. Set the "blanket" and "pier" aside.
• 7. Take the rest of the sleeve of grahm crackers and place them in a zipper bag.
• 8. Crush the crackers. This will be your sand.
• 9. Take the "blanket" cracker and frost one side with the white icing.
• 10. Next use the red gel icing to draw a checkered pattern on the blanket.Set aside.
• 11. Take the 2 wheat thin crackers and a small amount of the chocolate icing. Put the icing on the edge of one cracker in a thin line. attach the other cracker to the first using the icing like glue. leave the crackers at an angle to look like an open picnic basket.Place this picnic basket on the decorated "balnket.
• 12. Take one of the oval cookies and one teddy graham. Attach the bear to this "surfboard using a small amount of the white frosting. Set aside
• 13. Take the small rectangle graham cracker (pier) and one teddy graham. Uses a small amout of frosting to attach the bear to the pier.
• 14. Take the pier cracker and carefully use a toothpick to make a hole in the cracker in front of the bear. You are going to make it just big enough to place the end of the pretzel stick into the hole.
• 15. Cut a toothpick and cut a short piece off. Stick this piece into the top end of the pretzel stick and use it to attach the short piece of red licorice lace to the pretzel.
• 16. Cut another short piece of toothpick. Place it in the other end of the red lace. Use this to attach the goldfish to the lace. This will be the fishing pole.
• 17. Take the remaining white icing and add blue food coloring to it. Mix the frosting to turn it blue. **NOTE: I didn't mix it completely so that when you put it on the cake the white streaks make it look more like white caps on the waves.
• 18. Use the chocolate icing to frost roughly half of the cake but make sure to not do a straight line so it will look like the shore.
• 19. Frost the remaining part of the cake with the blue "water " icing.
• 20. Take the crushed graham crackers and carefully cover the chocolate frosting with them. This will make your beach.
• 21. Place the Pier at the edge of the beach and the water.
• 22. Place the surfer on the water.
• 23. Place the dolphin crackers in the water.
• 24. Place the sour apple ring on the water and place a teddy grahm in the center.
• 25. Place the 2 gum slices on the beach. Lay a teddy graham on each.
• 26. Place the cocktail umbrella over them.
• 27. Place the "blanket with the picnic basket on it onto the beach. Place two teddy grahams around it.
• 28. Place the other oval cookie on the beach by sticking one end into the sand to look like a surfboard stuck in the beach.
• 29. Place a surfer bear in a standing position near the board.
• 30. Place the gumball on the beach.
• 31. Place 2 bear by it to look like they are playing with the "beach ball"