240 color cake Recipes

cake flour (about 2 cups), salt, baking soda, baking powder, unsweetened cocoa, butter, softened, sugar, egg yolks, vanilla extract, whole buttermilk, egg whites, cream of tartar, baking spray with flour, butter, less-fat cream cheese, powdered sugar, vanilla extract, salt, red food color paste

cake (sara lee), corn flakes, green and yellow food coloring (mccormick ), vanilla frosting, vanilla cupcakes baked in orange foil liners, honey wheat sticks (pringles), soft caramels (kraft), orange round candies (sixlets), yellow and purple candy-coated sunflower seeds (sunny seed drops), ground cinnamon

white cake mix, water, eggs, vegetable oil, drop red food coloring, or desired amount, drop green food coloring, or desired amount, drop yellow food coloring, or desired amount, drop blue food coloring, or desired amount, flat-bottomed wafer ice cream cones in assorted colors, prepared vanilla frosting

white cake mix, water, eggs, vegetable oil, graham crackers, white buttercream frosting, drop food coloring in school colors , or as desired, chewy lemon candy squares (such as starburst), or as needed, candy-coated milk chocolate pieces (such as m&m s) in school colors

white cake mix, boiling water, jell-o brand strawberry flavor gelatin, tub cool whip whipped topping, thawed, jet-puffed marshmallows, jet-puffed miniature marshmallows, colored sugar or colored sprinkles

butter, softened, sugar, eggs, buttermilk, vanilla extract, almond extract, king arthur unbleached all-purpose flour, baking powder, baking soda, salt, butter, softened, sugar, almond extract, heavy whipping cream, red-hot candies , colored sugar, cake mate snowflake decors and colored sprinkles

egg whites, milk, pure vanilla extract, white all-purpose , cake, or pastry flour, baking powder, salt, granulated sugar, unsalted butter, softened, cornstarch for dusting, store-bought fondant , colored flesh-colored with 1 to 2 drops peach and a dab of blue paste food coloring, seedless raspberry jam, maggots

betty crocker supermoist white or yellow cake mix, shortening, butter or margarine, softened, vanilla, egg, liquid or paste orange food color , as desired

white cake mix, eggs, vegetable oil, sweetened condensed milk, semi-sweet chocolate chips, butter, cubed, orange food coloring (optional) or red food coloring (optional) or green food coloring (optional)

store bought strawberry cake mix (preferably duncan hines moist deluxe strawberry supreme), instant vanilla pudding, cold milk, strawberry milk (powder...preferably nestle nesquik strawberry), french vanilla cool whip, sliced fresh strawberries, pink food coloring (liquid form )

cake flour, cocoa, baking soda, baking powder or 1/2 tsp cream of tartar, salt, buttermilk, vinegar, vanilla, red food coloring paste, sugar, butter, eggs

cake flour , sifted, whole wheat pastry flour , sifted, cocoa , sifted, baking soda, salt, vegetable oil, granulated sugar, buttermilk, eggs, red food coloring, gel, vinegar, vanilla extract, water

lime roll, not only is this easy to make but it is soooooo good, flour, baking powder, eggs, sugar, pack jello lemon pie filling, lime juice, grated lime rind, prepared dream whip topping, filling: cake: green food coloring, lime slices, optional for garnish cake: grease a 15x10 jelly roll pan, line with waxed paper; grease and flour paper. sift flour with baking powder. beat eggs until foamy at high speed of electric mixer. gradually add sugar; continue beating until mixture becomes thick and light in color about 5 minutes. carefully fold in flour mixture. pour cake batter into prepared pan. bake at 400 f for 12-15 minutes, or until cake springs back when lightly touched. immediately turn cake onto cloth which has been sprinkled lightly with icing sugar. quickly remove waxed paper. starting with narrow end, roll cake in cloth and cool for 1 hour., filling and frosting: prepare lemon pie filling as directed on package, using 1 whole egg, 1 cup sugar and reducing water to 1-1/2 cups. add lime juice and rind. add enough food coloring to tint light green. chill 1 hour. set aside 1/2 cup of pie filling. unroll cake. spread remaining pie filling evenly over cake; re-roll. fold reserved pie filling into prepared dessert topping; and use this to frost the roll. chill. garnish with lime slices. store left-over cake in refrigerator., also good with lemon juice and rind in place of lime

frozen lb cake, thawed, cream cheese, softened, powdered sugar, red-frilled toothpicks (you can get these in the paper plate section and they re pretty cheap), strawberries , cut in half widthwise, not through the stem, cake decorating gel , in a tube (black in color and found with the cake mixes), cream filled chocolate-covered chocolate sandwich cookies

food cake mix, water (for cake), rose water (for cake), vegetable oil (for cake), eggs (for cake), butter, softened (for buttercream), sugar (for buttercream), heavy whipping cream (for buttercream), vanilla extract (for buttercream), rose water (for buttercream), drop red food coloring (for buttercream )

vanilla-flavored candy coating (almond bark), chopped, shortening, crispy corn and rice cereal (such as crispix), white cake mix with colored sprinkles, sugar, colored sprinkles, or more to taste

white cake mix, egg whites, butter, room temperature, butter, room temperature, bubblegum extract or 1/2 tsp grated orange zest, sugar, vanilla extract, jumbo pink colored sprinkles , to taste, oversized candy sprinkles, to taste (round pink cake decors and pink candy buttons)

sugar, scant 2 cups corn syrup, water, food color, liquid or paste, blue and white, white vinegar, magic flowers, see recipe for magic flowers (show jq1a03), cake, see recipe for classic genoise (show jq1a03), buttercream, see recipe for basic buttercream (show jq1a03), simple syrup, see recipe for simple syrup (show jq1a03), rolling fondant, see recipe for rolling fondant (show jq1a03), royal icing, see recipe for royal icing (show jq1a03), assemble the centerpiece : you need to first make the glue to stick everything together. place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. watch carefully to be sure it does not burn., next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. you will need 4 support pieces in serving to build the centerpiece. to make the supports, heat a metal triangle or metal scraper on the burner of the stove. place the heated edge on the 4-inch sugar circle allowing the heat of the metal to cut the 4-inch sugar circle into quarters. use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. you will need to do this on an angle of about 90 degrees, in serving to create a somewhat flat edge. this flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon., pour some of the melted sugar into the center of the 12-inch circle and glue the moon vertically into place. the end of the moon that you cut off is now the bottom of the moon. hold the moon straight until the sugar sets. glue the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. these 2 supports should be touching both the face of the moon and the base the moon rests on vertically. these supports will steady the moon in its vertical position on the round sugar base. glue your third support piece on the narrow backside of the moon. this will create a bridge of support in the back, from the moon to the base. in other words it will prevent the moon from rolling backwards. once all 3 supports have hardened you can glue the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. the circle will be sitting on both the cut level area and the inner curve of the moon. additionally, you might find that you need the forth support piece to steady the 8-inch level stand. glue it into place wherever you think more support is required.