Dragon Cake

1. Prepare, bake, and cool Yellow Cake as directed for a 10-inch fluted tube cake. Use a serrated knife to cut the flat side of the cake even. Cut off and remove one-third of the cake. On a large tray or flat serving platter, place the one-third cake piece next to the two-thirds piece in an "S" shape. Using a serrated knife, round out the head end of the dragon and taper the tail end. Freeze cake until firm.

2. Meanwhile, tint Creamy White Frosting red or green. Frost frozen cake with tinted frosting. For each of the four dragon legs, stack 2 large marshmallows and press stack into side of frosted cake. Frost marshmallow legs with tinted frosting.

3. For dragon teeth, use kitchen shears coated with cooking spray to cut a slice from the top of a large marshmallow. Cut the slice almost in half; spread open. Cut notches along the cut edge to make little triangle teeth that are in a row. Press teeth onto face of dragon. Repeat process for claws.

4. For eyes, cut tiny marshmallow in half crosswise and arrange, cut sides out, on dragon face. If desired, press miniature chocolate pieces into marshmallow halves. For nose, insert regular chocolate pieces, upside down, on dragon's snout. Place fruit slice candies along dragon's back for scales.

5. For each wing, unroll a fruit leather. Place a breadstick diagonally on top of fruit leather. Fold in half over breadstick to make a triangle, allowing one end of breadstick to stick out. Trim one side of fruit leather triangle to make a scalloped edge. If desired, pleat wings. Insert breadsticks into cake to attach wings to dragon's back. Attach small pieces of shoestring licorice above the eyes for eyebrows.

Creamy White Frosting

1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.

Yellow Cake

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, and salt; set aside.

2. Preheat oven to 375°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter in the prepared pan(s).

3. Bake in the preheated oven for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.

Classic Chocolate Cake

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease the bottoms of two 8×8×2-inch square baking pans or 9×1 1/2-inch round cake pans. Line bottoms with waxed paper; grease and lightly flour pans. Or grease and lightly flour one 13×9×2-inch baking pan or 10-inch fluted tube pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spoon batter into the prepared pan(s), spreading evenly.

3. Bake for 35 to 40 minutes for 8-inch pans or 13×9-inch pan, 30 to 35 minutes for 9-inch pans, 45 to 50 minutes for 10-inch tube pan, or until a wooden toothpick inserted near the center(s) comes out clean. Cool cake layers or tube cake in pan(s) on wire rack(s) for 10 minutes. Remove cake layers or tube cake from pan(s); peel off waxed paper if present. Cool completely on wire rack(s). Or place 13×9-inch cake in pan on a wire rack; cool completely. Frost with desired frosting