Building Blocks Cake

Ingredients


1 box Betty Crocker  SuperMoist yellow cake mix
Water, vegetable oil and eggs called for on cake mix box

2 containers Betty Crocker® Rich & Creamy vanilla frosting

Betty Crocker  red, yellow and blue gel food colors

Tray or cardboard (15x12 inches), covered with wrapping paper and plastic food wrap or foil

12 large marshmallows, cut in half crosswise



Directions

 1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan.

2. Make and bake cake mix as directed on box for 13x9-inch pan. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake about 1 hour or until firm.

3. Meanwhile, in small bowl for each color, tint 1 cup frosting red, 1 cup frosting yellow and 2/3 cup frosting blue with food colors. Leave remaining frosting white.

4. Using serrated knife, cut rounded dome from top of cake to make flat surface; place cake cut side down. Cut cake crosswise into thirds. Cut one of the thirds in half crosswise to make 2 squares. Place cake pieces on tray.

5. To seal in crumbs, frost top and sides of 1 square cake with thin layer of blue frosting and 1 square cake with thin layer of white frosting. Frost 1 rectangular cake with thin layer of yellow frosting and 1 rectangular cake with thin layer of red frosting. Refrigerate or freeze 30 to 60 minutes to set frosting.

6. Add final coat of frosting to each cake. Frost 4 marshmallow halves with blue frosting; place in square design on blue cake. Frost 4 marshmallow halves with white frosting; place in square design on white cake. Frost 8 marshmallow halves with yellow frosting; place on yellow cake. Frost 8 marshmallow halves with red frosting; place on red cake. Store loosely covered.



Here is a video that shows how to do this Cake.






http://www.bettycrocker.com/recipes/building-blocks-cakes/ca36541e-624c-48af-ab78-68ef256e8903?sc=Birthday%20Cake%20Recipes&term=Birthday-Cakes&itemId=aad376c0-d7d5-44a6-b393-8669b73a3c37

S'mores Cupcakes

Cupcakes

1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup graham cracker crumbs
4 bars (1.55 oz each) milk chocolate candy, finely chopped                                  

Frosting

1 jar (7 oz) marshmallow creme
 1/2 cup butter or margarine, softened 2 cups powdered sugar
 1 to 2 teaspoons milk
 1 bar (1.55 oz) milk chocolate candy, if desired or chocolate chips
 24 bear-shaped graham crackers, if desired

   
 Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in graham cracker crumbs and chopped chocolate bars. Divide batter evenly among muffin cups.
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
Remove and discard lid and foil seal from jar of marshmallow creme. To soften marshmallow creme for easy removal from jar, microwave on High 15 to 20 seconds. In large bowl, beat marshmallow creme, butter and powdered sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable. Spread over tops of cupcakes. Divide chocolate bar into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake. Top each cupcake with bear-shaped cracker. After frosting has set, store loosely covered at room temperature.

Recipe Box Creations: S'mores Cupcakes

Peanut Butter Strawberries

Ingredients:

• 4 tbsp peanut butter (or another nut butter, or sunbutter)
• 1 tsp virgin coconut oil (see “nutrition link” below, for substitution notes)
• stevia drops to taste, or 1.5 tsp agave or maple syrup
• fresh strawberries (or bananas, or other foods to dip)

Directions:

Have a parchment or wax-lined baking sheet ready to go (and clear space in your freezer). Put all ingredients, except berries, in a cereal-sized bowl, and stir until well-combined. If your nut butter is from the fridge, you might need to heat it a little for easier stirring. Dip berries (or bananas, or pretzels, truffles, or whatever you desire), set onto the tray, and immediately freeze. Due to the nature of coconut oil, these are best kept cold.

Strawberry Lemonade Layer Cake

Moist strawberry cake layered with a rich lemonade cream filling.  Introducing summer——on a plate!

INGREDIENTS:

One box of strawberry cake mix (plus oil, water and eggs as directed on box)
8oz. Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring gel (as desired for color)
2cups Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping
Fresh strawberries to garnish.


DIRECTIONS:

Make cake according to box and bake in 2- 9 inch round cake pans as directed.  Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Mix marshmallow creme in and then mix in Cool Whip until completely smooth.  Refrigerate until cake is cooled and cut.
Cut each cake layer in half.
Alternating layers of cake with layers of filling, assemble cake.  End with layer of filling.
Top with sliced strawberries.
Refrigerate and serve chilled.