The Best Baking Tips We've Ever Published

It's time to polish that Best Baker on the Block trophy, because these no-fail tips will take your baking to the next level.

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Bloody Mary Recipes

Whip up an amazing Bloody Mary recipe from our wide selection of beverages featuring variations made with vodka, tequila, and even beer. Plus, we throw in ideas for unique drink garnishes, along with our best tips for hosting a cocktail party. Cheers!

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All-Time Favorite Christmas Cookies

It's simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookie recipes, Christmas spritz cookies, and spiced gingerbread recipes. Try one of our cookie recipes to share this Christmas!

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60-Minute (and Under) Dinner Rolls

One of the most time-consuming parts of any holiday meal: making the dinner rolls. With the time it takes to prepare the dough, wait for it to rise, and bake, traditional dinner roll recipes can be an all-day affair! Making dinner rolls doesn't have to take all day, though. Whether you make them from scratch or start with a little extra help, you can make delicious dinner rolls in just one hour. So, make preparing your holiday dinner a little easier with these eight quick dinner roll recipes that are all ready in 60 minutes or less!

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Snowman Jars You Can Make in Bulk for Christmas Gifting

Add a frosty flare to your mason jars with this holiday craft that you can make for anyone on your gift list.

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How to Make a Celebration Cake

Get step-by-step instructions to make this celebration cake that is sure to wow your friends and family. We promise it's not as hard as it looks!


    Everything in this slideshow

    • You Can Make this Cake!

      To create this whimsical topsy-turvy cake, all you need are ordinary pans and bowls, a long knife, and a playful sense of baking adventure. Check it out -- it's easier than you think.

    • Get the Layers

      For cakes, use one 8×8×2-inch square baking pan, two 8×1-1/2-inch round baking pans, one 9×5×3-inch loaf pan, and two 3-cup oven-safe glass bowls. Play with the shape of the cake by using different pans and oven-safe dishes.

    • Insert Straws

      To give the cake stability, insert a drinking straw and trim it until flush with the cake. This will help keep the bottom layer from being smashed as the other layers are added.

    • Diagonally Split Layers

      The off-kilter layers are created by splitting the layers at a diagonal angle. Holding one hand on top of the cake, cut crosswise using a long knife, cutting at a downward angle.

    • Create the Slanted Angles

      Remove top layer from the round cake. Carefully flip and replace by positioning wide edge on higher side to form a slant. Trim as needed to make a straight slanted line then remove the top, fill with frosting, and replace top layer. This same technique is used for creating the slanted square layer (See recipe). Attach a piece of cardboard, cut to fit the shapes to the bottom of these layers with frosting. Then place on plates, and frost the tops and sides and chill until ready to assemble.

    • Make the Ball Layer

      For the ball topper, spread a layer of the frosting on the flat side of one of the bowl-shaped cakes. Place the flat sides of the cakes together to form a ball. Cut a clean piece of cardboard piece into a circle slightly smaller than the round side of the cake (use a 3-ounce paper cup as a guide). This will provide support under the cake layers. Add a dab of frosting to the center of the cardboard piece. Place a rounded side of the ball on the cardboard piece.

    • Frost the Ball

      To frost, place the cake on a small plate. Elevate the cake by placing the plate on an upside-down bowl (find one that has a rim on the bottom to keep the plate from sliding; or place a wet paper towel between the plate and bowl). Insert a straw in the center of the cake ball, but do not trim. Use this as a "handle" as you frost. Add frosting to cover in an even layer.

    • Smooth the Frosting

      To smooth the frosting on the ball, work from bottom to top, making on smooth, continuous stroke. Continue around ball, wiping the spatula clean after every stroke, either on the side of the bowl or with a paper towel. Chill the cake until needed for assembly. Leave the straw in the cake to use as a "handle" when assembling.

    • Assemble the Cake

      Run a thin metal spatula under the round and loaf cakes to loosen them from the plates, but leave the cardboard intact. Use a wide metal spatula under the layer, and insert a straw in the center of the layer to use as a "handle". Lift and place cake layers on the layer underneath. The slanted sides of the round and loaf layers should be together, leaving a flat surface for the ball layer. The straw handles can be removed or cut flush with the layers for more stability. Once the cake is assembled, smooth the frosting over the straw in the ball layer.

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      Mark Vertical Lines on Round Cake Layer

      Use 10- to 12-inch wooden skewers to press vertical indents in the slanted round cake layer. Place the skewer at 1/2- to 1-inch intervals and press in lightly. Vary the space between indents for added interest and to fit the whimsical theme.

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      Pipe the Frosting

      Pipe alternating colors of frosting into the indents using pastry bags fitted with a small round tip. Pipe in one smooth movement, working from top to bottom and using your other hand as a guide.

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      Decorate the Other Layers

      Use a pastry bag fitted with small round tip for all the decorations. Pipe dots and larger concentric circles randomly over the sides and exposed top of square cake.  If desired, add sugar pearls to the dots of frosting. For the flowers, add random dots of desired-color frosting on the slanted loaf cake layer for the flower centers. For the petals, using another color of frosting, start a dot of frosting near the flower center, but pull the tip away as you pipe. Add sugar pearls to flower centers, if desired. For the ball layer, pipe dots at random intervals all over ball, adding sugar pearls if desired.

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      Make the Candy Clay Bow

      Tint Candy Clay with food coloring as desired. Using a dumpling dowel (found at Asian markets) or rolling pin, roll a portion between sheets of waxed paper to 1/8-inch thickness. If waxed paper slides while rolling, add a dab of frosting under the bottom waxed paper layer. Peel the clay from the paper and turn over occasionally as you roll. If clay becomes soft, chill 5 to 10 minutes. Measure and cut an 11x1 1/4-inch strip of the clay. Set trimmings aside. Fold the short ends of the strip toward each other in the center and overlap slightly. Pinch the ends together in the center. Cut a 3x3/4-inch strip from the clay trimmings and lay over the center where the clay was pinched. Fold it underneath and press to seal, trimming as necessary. Reshape the loops of the bow.

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      Finish the Cake with the Bow

      Insert a wooden toothpick in the bottom of the bow, inserting until about halfway in the bowl. Insert the other half of the toothpick into the ball layer, placing slightly off-center.

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      Celebrate and Serve

      To serve, working with one layer at a time, slip a wide spatula underneath the cardboard of the layer. Use another spatula to hold the side of the cake while lifting to a cutting board or serving platter. Cut into slices or squares using a serrated knife.

    • How to Make a Celebration Cake
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      Video: How to Make It!

      Watch this video to see the step-by-step instructions to make this creative cake

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      Next Slideshow How to Make a Pastry Chef's Signature Recipe

      How to Make a Pastry Chef's Signature Recipe

      Alan Carter, pastry chef at Mission Beach Cafe in San Francisco, demonstrates the never-fail method for making the perfect pie, from rolling out a pie crust to his favorite pastry recipe.
      Begin Slideshow »



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