Types of Cake Toppers
Our cake toppers can be used for weddings and other occasions. Not sure where to begin? Here are just a few of the types of cake toppers that might be fabulous atop your cake. Claddagh Cake Toppers have a traditional symbol that consist of two hands holding a heart with a crown over the top. There are several interpretations including…

Continue Reading Article by That’s My Topper

Read more about 218+ unique ways to use Cookie Cutters!

Kaiser Bakeware Patisserie Six Clover Cookie Cutter Shape
These cutters will bring joy and imagination to your cookies. The Patisserie clover cookie cutters will make fun shaped cookies, that kids of any age will love to decorate! With its heavy guage steel the cutters are an easy clean and provide a sharpness that will cut through any mound of dough. Features: -Various shapes -Nonstick coating provides easy cleanup -Sharp blade cuts through the thickest of dough -Great for decorating cookies Specifications: -Material: Stainless steel -Cleaning and care: dishwasher safe

Kate Aspen 14029NA Fall Leaf Cookie Cutter in Autumn-Themed Gift Box- Case of 96
every guest will leave with sweet memories and fall for this maple-leaf cookie cutter–guaranteed to rise to the occasion and roll out delicious memories of your event each time they use it. delicately decorated with a sheer burgundy organza ribbon and leaf-design for you tag the clear-covered gift box perfectly echoes the crisp cool colorful season with burgundy beige and gold leaves that give the 2.5 x 2.5 cookie cutter its timely shape. the seasonal box measures 3.5 x 2.25”.

Kaiser 611211 Flower Ring Cookie Cutter
this set of cutters will bring joy and imagination to your cookies at lunchtime. the linzer cookie cutters comes in a variety of shapes including 3-hole cutter heart cutter and a clover cutter. with its heavy guage steel the cutters are an easy clean and provide a sharpness that will cut through any mound of dough. features: flower ring shaped nonstick coating provides easy cleanup sharp blade cuts through the thickest of dough great for decorating cookies

Be sure to search our site for all of your favorite cake toppers, cake pans and cake decorating needs!

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Paula Deen 11'' Cake Pan Fire Truck Cake Pan Guitar Cake Pan Mini Heart-Shaped Cake Pan Abigail Heart Cake Topper African American Take the Plunge Cake Topper Crystal Initial Cake Topper Lettered Swarovski Crystal Cake Toppers personalized circle cake topper "Unity" Double Heart Porcelain Cake Topper Elegant Monogram Personalized Cake Topper Anniversary Cake Topper Fairy Tale Princesses Cake Topper Boys 1st Birthday #1 Molded Candle Pooh's 1st Birthday Molded Hunny Pot Candle Happy Birthday Pick Candles Pkg/14 Birthday Girl Pick Candles (10) Wilton Orange Candy Melts 14oz. Precious Impressions Keepsake Kit Memory Mold Henna Heart Cake Topper with Swarovski Crystals Lettered Swarovski Crystal Cake Topper Love Doves Glazed Porcelain Cake Topper Wilton Cookie Pro Ultra II Deluxe Cookie Press Wilton Mini Silicone Baking Pan-Egg Chicago Metallic Multi Tier Cake Pan Personalized Interlocking Heart Cake Topper JoJo's Circus Cake Toppers Handy Manny Cake Toppers Wonder Pets! Cake Toppers Wilton Cookie Master Plus Cookie Press Acrylic Heart Wedding Cake Topper Wilton Fondant & Gum Paste Lesson Plan 4 Wilton Ultra 12" x 18" Sheet Cake Pan, Gold Wilton Preferred 3-Piece Round Cake Pan Set Wilton Bake It Better 9 x 13 Oblong Cake Pan with Cover Wilton 3-Piece Cake Pan Set With Heating Core Winnie the Pooh Cake Pan, Aluminum Dora the Explorer Cake Pan, Aluminum

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If your magician-in-training has an upcoming Birthday party, why not delight your favorite birthday child with this precious rabbit in a hat cake?!

From our friends at Celebrate Express, here are the directions for making this cute cake:

Rabbit in The Hat Cake Directions 

Prep. Time: 1 hour (Ready in 2 hours, 55 minutes)
Makes 12 Servings

Ingredients
CAKE:
2 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix
2 1/2 cups water
2/3 cup oil
4 eggs

FROSTING:

1 (16-oz.) can Pillsbury® Creamy Supreme® Chocolate Fudge Frosting
1/2 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting

DECORATIONS:
2 oblong cream-filled oval-shaped cookies
2 (8 inch) bamboo skewers
1 large marshmallow, cut in half
1 miniature marshmallow, cut in half
2 blue candy-coated chocolate pieces
6 small pieces black string licorice
2 strips strawberry fruit roll by the foot

Directions
Heat oven to 350°F. Grease and flour two 10-oz. custard cups, two 8 inch round cake pans and one 9 inch round cake pan. In very large bowl, combine cake mixes, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spoon 3/4 cup batter into each greased and floured custard cup. Divide remaining batter evenly into greased and floured cake pans. Place cake pans in oven first, then custard cups.

Bake at 350°F. Bake cakes in custard cups for 25 to 30 minutes; bake cakes in round cake pans for 45 to 55 minutes or until toothpick inserted in centers comes out clean. Cool 15 minutes. Remove cakes from cups and pans; place on wire racks. Cool 45 minutes or until completely cooled.

With serrated knife, trim tops of all cakes to level. Place one 8 inch round cake on serving plate, trimmed side up. Spread small amount of chocolate frosting on cut surface of cake. Top with remaining 8-inch round cake, trimmed side down. Frost sides and top of cake with chocolate frosting.

Place 9 inch round cake, trimmed side down, on top of 8 inch layer cake to form brim of hat. Frost with chocolate frosting.

Spread small amount of vanilla frosting on cut surface of each trimmed custard-cup cake. Place frosted surfaces of cakes together to form ball. Place ball on top of 9-inch round cake for head of bunny. Insert bamboo skewers through head and hat to secure; about 2 inches of the skewers will stick out of top. Insert cookies onto skewers for ears. Frost bunny head and ears with vanilla frosting.

Cut large marshmallow in half for paws; place on cake in front of body. Cut miniature marshmallow in half for eyes; flatten slightly and place on head. With small amount of frosting, attach blue candies to marshmallow eyes. Use licorice for whiskers. Cut fruit roll into pieces for nose, inside of ears and bow.

HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/2 cup flour to dry cake mixes; increase water to 2 2/3 cups. Bake at 350°F. Bake cakes in custard cups for 20 to 25 minutes; bake cakes in round cake pans for 35 to 45 minutes.

 

Fruity Roll-Ups
Packaged fruit-flavored roll-ups can be rolled flat and cut into shapes with a knife or cookie cutters. This cake was decorated with cutout circles and a band, but squares, diamonds, flowers, or dinosaur shapes would be fun, too!

These great cake ideas are brought to you by Better Homes and Garden.

The Quarter
Quarter Sheet cakes are, just as the name describes, approximately one quarter of the size of a full sheet cake. The dimensions are generally 9 X 12 inches and may come in single or multiple layers. Quarter sheet cakes are typically rectangular making them a great choice on which to add graphics, Frosting art, or a nice message such as “Thanks for all you Do”. 15-20 servings per 1/4 sheet cake.

The Half
The Half Sheet cake is approximately 11 X 15 inches in size and are typically one layer, but some bakers may create two smaller layers so they can add a filling. The Half Sheet is a party size cake serving 30 to 40 people. Perfect for office celebrations and easily decorated with creative messages.

The Full
The Full Sheet cake is the choice for any grand event – approximately 18 X 24 inches in size and typically one layer. The Full Sheet can serve 70 to 80 people and is a wonderful centerpiece. Perfect for grand openings or a celebration for the entire company.

Fire Truck Cake

What you’ll need:
1 cake mix
1½-16 oz. containers of ready-made pink frosting
Red food coloring
6 pieces of black licorice to make the ladders
6 Hostess™ chocolate mini donuts for the wheels
2 Hershey’s Kisses™ for the headlights
3 gum drops for the siren lights
1 small tube of black writing gel to outline gumdrops and windows
1 cup of white butter cream frosting
1 piece of red string licorice for the hose

Does a BIG birthday cake taste better than a small cake? No, but a really big cake sure is fun to look at, and makes a great centerpiece for a birthday table! The following guidelines will give you an idea of what size to choose for your party:

9″ X 13″ Rectangle pan – 1 mix: serves 12-18 guests
18″ X 13″ Rectangle pan – 2 mixes: serves 18-28 guests (If you are using this size pan, just double the amount of frosting…all other ingredient amounts will remain the same.)

Because you are cutting the cake into a shape, you will be discarding some of the cake, and will need to adjust the size accordingly. If you are serving more people than can be accommodated by 2 boxed mixes, we recommend that you either bake extra cupcakes, or an extra rectangular cake. All can just be frosted simply, and cut and served behind the scenes.

Cut and assemble the cake according to the diagrams below.

Using white frosting, add windows. Next, frost entire engine with the red frosting. Outline windows with the black gel. Add ladders (use two whole pieces, and cut one to make ladder rungs,) headlights, siren, door handle (a “ladder rung”), and the red licorice hose (we added a tiny piece of tin foil to the end of the licorice to create a nozzle.) Enjoy!

EQUIPMENT:

Bakeries today are turning out cakes that are gorgeous, and ever more creative. However, many of us still prefer the tradition of baking our own cakes to recognize special times in the lives of those who are most important to us. Starting with the right equipment will give you perfect results every time. To bake any cake in our party tip section, or for just about any shape you could want to bake, we recommend that you invest in three special pans, and a few other items. Trust us…you’ll use these things over and over again.

16″ round commercial grade pan – straight sides
18″ X 13″ rectangle commercial grade pan – straight sides
Wilton™ ball pan
Flexible metal spatulas – one with a narrow tip for small areas, and one with a large tip to smooth frosting on large flat areas.
Paste food colors
Pastry bag and couplers
Cake decorating tips – several (2-3) writing tips, and a star tip for starters.
Cake boards
All of these items can be purchased at specialty baking stores, and many craft supply stores now carry them.

MIX OR SCRATCH?:

Historically, the main reason to take the extra time to make a cake from scratch was that mixes created cakes that were more tender and crumbly than cakes made from scratch. It used to be difficult to cut a “mix” cake into a creative shape, because the crumbs would infiltrate the frosting. Not today! We have tested and tasted all the boxed mixes on the market and can share with you the birthdayzbyshindigz.com favorites. The overall winner for great taste and ease in cutting and frosting is the Betty Crocker™ Super Moist Cake Mix™. A close second was the Pillsbury™ Moist Supreme Cake Mix™. Both have plenty of pudding in the mix, and they really are delicious. If you have a favorite family recipe, or just enjoy baking scratch cakes, our hats are off to you! If you are in the mood for something different, make a rice crispy treat “cake”. The shapes will work equally well, and it tastes delicious with frosting.

FROSTING:

In order to achieve a “bakery perfect” smoothness on your cakes, use a standard recipe for buttercream frosting. This type of frosting generally tastes quite sugary, and uses either lard or shortening to give it a “stiffer” consistency. The favorite of birthdayzbyshindigz.com staffers? Not only is ready-made frosting easier…we think it tastes creamier and less sugary. Try Pillsbury’s™ Creamy Supreme™ frosting, or even Cool Whip™. The photos (coming soon) of the cakes in our cake tips section are all made with ready-made frosting hence they are not bakery smooth, but they were all very tasty to eat! For best results, refrigerate the frosting first, and keep chilled while decorating.

In order to achieve bright, vibrant colors in your frosting use paste food coloring. They won’t thin your frosting like liquid colors will. Some colors can be difficult to achieve without changing the taste of the frosting. Look for “no taste” pastes, or try the following tricks to make the two most difficult to achieve colors. For fire engine red frosting, start with a pink (strawberry, raspberry) ready-made frosting. For black frosting, start with a brown (chocolate) ready-made frosting.

SIZE:

Does a BIG birthday cake taste better than a small cake? No, but a really big cake sure is fun to look at, and makes a great centerpiece for a birthday table! The following guidelines will give you an idea of what size to choose for your party:

1 boxed mix = enough to serve 12-14 guests
2 boxed mixes = enough to serve 24-28 guests
3 boxed mixes = enough to serve 36-42 guests

If you are serving more people than can be accommodated by 3 boxed mixes, we recommend that you either bake extra cupcakes, or an extra rectangular cake. All can just be frosted simply, and cut and served behind the scenes.

Use the following guidelines when choosing a size:

8″ Round pan (2) – 1 mix
12″ Round pan – 2 mixes
16″ Round pan – 3 mixes
9″ X 13″ Rectangle pan – 1 mix
18″ X 13″ Rectangle pan – 2 mixes
Wilton™ Ball Pan – 1 mix

Remember that if you are cutting the cake into a shape, you may be discarding some of the cake, and will need to adjust the size accordingly.

CAKE ASSEMBLY:

Many decorated cakes are too large for standard plates and platters, or call for a more creative display. Before assembling your cake, prepare your cake board. Use standard cake boards, foamcore, cutting boards, 2″ X 6″ boards from a lumber store (a ski cake), cookie sheets or other large flat services. Cover your “board” with foil, greaseproof paper, plastic wrap, a piece of brightly colored plastic tablecover, paper doilies, or well-cleaned indoor/outdoor “turf”. The possibilities are endless, and can change a simple cake into a WOW worthy creation.

After your cake has cooled at room temperature, place it in the freezer for 45 minutes to 1 hour. The cake will be firmer, and easier to cut and frost. When you are cutting your cake into a shape, or in pieces to assemble together, don’t worry if it breaks. Think of your frosting as a combination of glue, and cover-stick! No one but you will ever need to know. After the cake is assembled and in place on your board, spread a very thin layer of frosting over all the sides. Let the base frosting dry for a few minutes before proceeding. This base coat will help seal in the crumbs, and prevent them from showing up when your cake is completed.

Most of all let your creative juices flow! Use little “props” related to your theme to assist you in your cake decorating, and don’t be afraid to experiment. The recipient of the cake is sure to be touched and thrilled by your effort. ENJOY!

Be sure to visit Shindigz! for great party supplies and cake decorating items for your next special occasion!

Prep Time: 1 Hour (Ready in 2 hours, 40 minutes)
Makes 12 Servings

Ingredients
CAKE:
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix
1 1/4 cups water
1/3 cup oil
2 eggs

FROSTING:
1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting
Yellow gel or paste food color
Red gel or paste food color
Blue gel or paste food color

DECORATIONS:
Toothpicks
1 (6-inch) bamboo skewer
2 blue candy-coated chocolate pieces
Black decorating icing
2 wedge-shaped grapefruit jelly candies or large yellow gumdrops

Directions

Heat oven to 350°F. Grease and flour 1 1/2 quart ovenproof bowl, two 10 oz. custard cups and one 6 oz. custard cup. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour 1/2 cup batter into each greased and floured 10 oz. custard cup and 1/3 cup batter into 6 oz. cup; pour remaining batter into greased and floured bowl. Place bowl in oven first, then custard cups.

Bake at 350°F. Bake cakes in custard cups for 20 to 25 minutes; bake cake in bowl for 50 to 55 minutes or until toothpick inserted in centers comes out clean. Cool in cups and bowl for 15 minutes. Remove cakes from cups and bowl; place on wire rack. Cool 30 minutes or until completely cooled.

Reserve 1/2 cup white frosting for water; reserve about 1 teaspoon white frosting for eyes. Place remaining frosting in medium bowl. Add yellow food color; blend well. Reserve 3 tablespoons yellow frosting for beak.

Trim tops of all cup cakes so that top is flat. Cut about 1 inch off flat side of bowl cake; reserve for later use. Place bowl cake, flat side down, on platter or foil covered cardboard for body of duck. Cut 6oz. cup cake in half crosswise to form 2 wing pieces. With toothpicks, attach wing pieces to side of rounded cake.

Spread small amount of yellow frosting on flat side of one 10oz. cup cake; place second cup cake, flat side against frosting, to form head. With bamboo skewer, attach “head” to “body.” From reserved 1 inch thick piece, cut two 1 inch triangles for tail piece. Place small amount of yellow frosting on 1 triangle. Place triangles together; attach to “body.”

Frost cake with yellow frosting. Spread 1/2 teaspoon white frosting on each side of head for eye; place blue candy in center. Outline “eye” with black decorating icing.

Add red food color to reserved 3 tablespoons yellow frosting; blend well to make orange frosting. To make beak, use wedge shaped jelly candies. Or, flatten large gumdrops and cut into two 1 1/2 inch triangles; insert toothpick into short side of each triangle. Frost candies or triangles with orange frosting. Position on cake for beak.

Add blue food color to reserved 1/2 cup white frosting; blend well. Frost platter around “duck” with blue frosting to resemble water.

HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/4 cup flour to dry cake mix; increase water to 1 1/3 cups. Bake as directed above.

Find this recipe and more Cake Recipes at Birthday Express