How to make an inchworm cake

inchwormcakerbettycrocker

1 box Betty Crocker® SuperMoist® cake mix (any flavor)
  Water, vegetable oil and eggs called for on cake mix box
8 drops green food color
1 1/2 containers Betty Crocker® Rich & Creamy vanilla frosting
  Tray or cardboard, 19×14 inches, covered with foil
5 candy-coated chocolate candies
2 vanilla wafer cookies
2 small pretzel sticks
24 gumdrops

     
     
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1. Heat oven to 350°F (325°F for dark or nonstick pan). Bake and cool cake as directed on box for 12-cup fluted tube cake pan.
2. Cut cake as shown in diagram A. Freeze pieces uncovered 1 hour for easier frosting. Stir food color into frosting. Arrange cake pieces on tray to form inchworm as shown in diagram B. Frost cake, attaching pieces with frosting.
3. Attach 1 chocolate candy to each vanilla wafer with frosting; attach to end of cake for eyes. Press 3 candies into frosting for mouth. Gently push 1 pretzel stick into flat end of gumdrop; repeat. Insert pretzels stick into cake for antennae. Arrange remaining gumdrops along edge for feet. Store loosely covered

http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=34327

Kids Marshmallow Cones

Ingredients

  • 24 small flat-based ice-cream cones
  • 4 cups mixed lollies
  • Colored sprinkles, to decorate
  • Marshmallow
  • 2 1 / 2 tblsps gelatine
  • 1 1 / 2 cups water
  • 2 cups white sugar
  • 1 / 2 tsp red food coloring
  • 1 / 4 tsp strawberry essence

1. Stand cones upright in a deep tray lined with a paper towel. Divide lollies among cones.
2. To make marshmallow, sprinkle gelatine over water in a medium saucepan. Add sugar. Stir over low heat until sugar is dissolved. Bring to boil, then boil gently for 10 minutes. Remove from heat. Cool at room temperature until lukewarm. Stir in food colouring and essence.
3. Beat marshmallow mixture in a large bowl with an electric mixer for about 4 minutes, or until thick and of piping consistency. Spoon mixture into a large piping bag fitted with a 1cm-round tube.
4. Working quickly, pipe marshmallow rosettes on top of cones. Dip rosettes in sprinkles. Leave at room temperature to set.