1. PREP CAKE

Follow instructions and prepare cake batter accordingly. Preheat the oven to 300 degrees.

FANCY TIP: Make sure the oven is no hotter than 300 degrees F to help avoid the bold colors from browning.   

2. COLOR IT WITH JELLY HUES

Divide cake batter into 5 bowls. Add 3-4 drops of each color to each bowl. Mix until fully blended.

3. ASSEMBLE RAINBOW CAKE BATTER

Spray sheet tray with nonstick spray before adding batter. Add spoonfuls of each color all over tray until tray is completely full and you no longer have any batter left in bowls. 

4. BAKE

Bake for 30-35 minutes. Once fully baked, let cake cool completely at room temp.

FANCY TIP: Insert a toothpick in the center of the cake to see if it is fully baked. If the toothpick comes out clean it is ready!

5. MAKE RAINBOW FROSTING

Divide frosting evenly between 5 bowls. Add 3-4 drops of each color to each bowl. Mix until each color is fully blended.

6. ADD BUTTERCREAM TO PIPING BAGS

Cut piping bag slightly at the tip and place the piping tip inside. Fill each piping bag up with each color.

FANCY TIP: Use a cup to set the opened bag on top so it is wide enough for you to add all of the buttercream.

7. PIPE AWAY

Start from one corner of the cake and pipe. Use different colors to create a retro look.

FANCY TIP: Hold the decorating bag at an angle with the back of the bag facing you and the tip positioned slightly above the surface. Squeeze hard, letting icing fan out generously as it forces the tip up. Gradually relax the pressure as you lower the tip. At the same time, pull the bag toward you until the tip reaches the surface. Stop squeezing and pull tip along the surface to form a point. To make a continuous shell border, start your next shell so that the fanned end just covers the tail of the preceding shell to form a chain.

8. MAKE IT SPARKLE WITH PRISM POWDER

Dust or spray on Prism Powder all over the cake.

FANCY TIP: Use Diamond White or Moonstone Iridescent Prism Powder for a subtle yet luxe glistening.

9. ENJOY!

1. PREP DIP

Combine cream cheese, cake mix, and milk in your stand mixer mix until creamy. Hand mixer works too! Fold in Cool Whip and Rainbow Confetti Sprinkles until everything is blended.

2. COLOR IT WITH JELLY HUES

Divide dip equally in 5 medium bowls. Add around 5 drops per color to each bowl. Mix until it is fully blended.

FANCY TIP: Use a large spoon or ice cream scooper, start with one scoop per bowl and go in a consecutive rotation between the bowls until they are all full.

3. COMBINE DIP

Add each color along the side of the bowl so it creates 5 separate colors on top.

FANCY TIP: Use a flexible spatula to easily spread each color along the inside of the bowl.

4. SERVE & ENJOY!

Plate up with animal crackers and enjoy!

1. PREP FILLING

In a large bowl, crumble the cake into fine crumbs. Start by adding 1 TBS of buttercream to the cake crumbs. Combine with your hands till the mixture is the consistency of dough and the cake holds together if squeezed. If you need to, add more frosting go ahead and do so.

2. MELT EASY CANDY

Pop the Easy Candy bag of quick-melting chips into the microwave for 30-second intervals. Knead bag in between each interval.

3. ASSEMBLE BUNNIES

Pour approximately 1-2 TBS of Easy Candy into each cavity of the mold. Use the popsicle stick to spread evenly throughout each cavity.

FANCY TIP: Get extra coverage along the sides of each cavity. That’s where it could crack most easily when popping out of the mold.
Insert popsicle sticks.

4. SET EASY CANDY

Place fully coated Pamela mold in the fridge for approximately 5 minutes to set. The Easy Candy should be cool and firm to the touch.

5. ADD FILLING

Once the Easy Candy is set, add in your filling to each cavity. Make sure to flatten down any filling so the top is smooth.

FANCY TIP: Be sure not to overfill the cavity. Leave a small gap between the top of the filling and the edge of the top of the mold so there will be room for Easy Candy to fully seal the back.

6. COVER FILLING

To seal the cakesicle, add a small amount of Easy Candy on top of the filling. Easy Candy should be flush with the top of the mold. Wipe away any excess candy coating with your spatula.