April Showers Chiffon Cake Recipes

Steps:

• For the Spirograph® decor: Knead the fondant until smooth and pliable. If the fondant is sticky, knead in a little confectioners' sugar until the fondant is elastic and does not cling to your hands. Roll out the fondant between 2 sheets of parchment paper to 1/4-inch thickness using a rolling pin. Remove the top sheet of parchment paper and allow the fondant to stand until the surface is firm and dry. This can take 2 to 4 hours (and up to overnight), depending on the surrounding humidity of the room in which you're working. The fondant can be tested for readiness by attempting a Spirograph® design. Place the Spirograph® tools on top of the fondant and begin to draw using light pressure with a food color marker. If the tip of the pen sinks into the fondant, it is not dry enough to use and needs to stand longer. If the pen glides across the surface, then it's ready to use.
• Use the Spirograph® tools to practice drawing on a piece of copy paper before you begin drawing on the fondant. Choose your favorite designs to replicate on the fondant.
• Place the Spirograph® tools on the dry fondant and use the food color pens to draw designs onto its surface. Make various sizes and patterns. You'll need about 14 designs to cover the entire cake. Allow the drawings to dry for 10 minutes, then use the cookie cutters to stamp out the designs. Store the stamped-out circles in a single layer between 2 pieces of plastic wrap.
• For the chocolate cake: Preheat the oven to 350 degrees F. Spray three 6-inch round baking pans (or two 8-inch pans) with flour-based baking spray.
• Beat the butter and granulated sugar together in the bowl of an electric mixer. Add the oil; beat in the eggs 1 at a time, mixing well after each addition.
• Whisk together the cocoa powder, flour, baking soda and salt in a large mixing bowl. Add the flour mixture to the creamed butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Add the hot coffee at the end and mix on low speed until just combined. Use a spatula to scrape down the bowl and mix again on low until the batter is smooth.
• Divide the batter evenly among the prepared pans, filling each pan no more than three-quarters full. Bake for 30 to 35 minutes, or until the cakes spring back when pressed in their centers. Turn the cakes out onto wire racks to cool. When the cakes are completely cool, level the tops using a large serrated knife or cake leveler
• For the buttercream frosting: Cream together the butter and confectioners' sugar on low speed in the bowl of an electric mixer. When the mixture is combined, increase the speed to high and whip until light in color, about 3 minutes. Turn the mixer off and add the vanilla extract and 1/3 cup heavy cream. Beat again until the frosting is light and fluffy, about another 3 minutes. Add additional heavy cream if the mixture is too thick to spread or pipe.
• Place 1 cup of buttercream in a medium bowl. Drape a damp towel across the bowl to prevent the frosting from drying. Set aside.
• Place the remaining frosting in a large piping bag. Use the buttercream to fill the cake layers and to apply a thin crumb coat to the outside of the cake. Use an offset spatula or bench scraper to even the frosting. Place the cake in the refrigerator to chill until the frosting is firm, about 30 minutes. Meanwhile, divide the reserved 1 cup of frosting into 3 parts in separate bowls and tint each portion with one of the 3 gel food colors.
• When the crumb coat layer is well chilled, apply a second layer of white frosting and even the edges of the cake with a bench scraper. Use an offset spatula to randomly place dabs of pink, orange and lavender tinted buttercream over the edges and top of the cake. Carefully scrape away some of the tinted frosting using a single motion with a bench scraper. The colors will smear and blend together, creating a watercolor effect. Add more color dabs of frosting and repeat the process as desired. Transfer the cake to the refrigerator to chill.
• When the cake is well chilled, apply the fondant Spirograph® designs to the sides of the cake using buttercream as an adhesive. Use leftover white buttercream to pipe small mounds of frosting on top of the cake; cover the buttercream with assorted sprinkles and nonpareils. Place 1 fondant Spirograph® design on top of the cake if desired.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat an 8-by-2-inch round baking pan with flour-based baking spray.
• In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the water, granulated sugar, oil, vinegar and vanilla. Mix on low until combined.
• Divide the batter among 3 bowls. Tint one bowl with the red food color, one bowl with the orange and one with the yellow. Pour half of each color of batter alternately in the prepared baking pan, then continue with the remaining batter, alternating colors. Swirl the colors together using a skewer or butter knife. Bake the cake until the center springs back when pressed in the center, 30 to 35 minutes. Remove the cake from the pan to a wire rack to cool completely.
• Using a serrated knife or cake leveler, level the cake and reserve the scraps. Cut the leveled cake layer in half.
• For the buttercream frosting: In the bowl of an electric mixer fitted with the whip attachment, beat the butter until fluffy. Add the confectioners' sugar and mix on low speed until just combined. Increase the mixer speed and add the vanilla and milk or cream one tablespoon at a time until the mixture thins to piping consistency.
• Spread about 1/4 cup of the frosting on one half of the cut cake layer and top with the second half. Set aside.
• Crumble the cake scraps in a bowl using your fingers. Add 2 to 3 tablespoons of frosting to the scraps and mix well using your hands. Place about 5 tablespoons of the cake mixture on a parchment-lined baking sheet and form it into a small baton shape with one rounded end for the turkey's head and neck. Refrigerate to chill, about 15 minutes. (The leftover cake mixture can be used for cake pops.)
• Fit a piping bag with a plain 1/2-inch round decorator piping tip. Fit 2 piping bags with large open star decorator piping tips. Fit 2 piping bags with large closed star decorator piping tips.
• Divide the remaining frosting into 5 separate bowls. Tint one bowl with the red food color, another bowl with the orange and another bowl with the yellow. Combine another bowl of frosting with the cocoa powder to create a pale tan color and mix the melted chocolate with the last bowl to create chocolate frosting.
• Transfer the red bowl of frosting to the piping bag fitted with the plain 1/2-inch round tip. Transfer the yellow and orange frostings into each of the piping bags fitted with the large open star tips. Transfer the light tan and chocolate frostings into each of the piping bags fitted with the large closed star tips.
• For the assembly: Dip the chilled head and neck piece in the melted chocolate chips and place on the parchment-lined baking sheet using 2 forks. Chill until firm, about 15 minutes. Reserve the leftover melted chocolate for later use.
• Using the piping bag filled with the red frosting, pipe 1-inch dots of frosting around the top rounded edge of the cake. Place the bowl of a spoon in the center of each dot and pull the frosting down toward the bottom flat edge of the cake.
• Using the piping bag filled with the tan frosting, pipe shells in a downward motion that overlap the red frosting layer. Use a spoon to remove some of the bottom edge of the shell row to make room for the next layer.
• Using the piping bag filled with the chocolate frosting, pipe shells in a downward motion that overlap the tan shell layer. Use a spoon to remove some of the bottom edges of the shell row to make room for the next layer.
• Using the piping bag filled with the yellow frosting, pipe shells in a downward motion that overlap the chocolate frosting layer, but do not remove any of the frosting using a spoon as with the previous rows.
• Using the piping bag filled with the orange frosting, pipe a final layer of shells at the bottom center of the cake. Remove the chocolate-covered cake piece from the refrigerator and place it in the middle center of the cake. Turn the cake upright so that it sits on its flat cut edge. Using the piping bag filled with chocolate frosting, pipe a shell border on the top edge of the cake so that the shell tips point to the unfrosted side. Using the piping bag filled with the orange frosting, pipe a row of shells that overlaps the row of chocolate frosting shells. Using the piping bag filled with yellow frosting, pipe a row of shells that overlaps the orange frosting. Finish the back of the cake by piping rows of shells using the tan frosting.
• Reheat the reserved melted chocolate if necessary. Dip the candy bead into the chocolate and adhere to the turkey's head. Cut the lemon chew in half so that you have 2 triangles. Use the back of a small knife to score a line onto one of the triangles, from the pointed triangle end to the cut edge. Use a small brush to cover the cut edge of the candy with melted chocolate and press onto the rounded edge of the chocolate-covered cake piece to form a beak.
• Cut a large teardrop-shaped piece from the fruit tape using kitchen-dedicated shears and peel away the backing. Adhere it to the candy chew with chocolate so that it falls behind the beak. Cut a smaller teardrop-shaped piece from the fruit tape and adhere with chocolate, so that it falls in front of the beak. Let stand until set, about 10 minutes.
• Place the gingersnaps on a baking sheet. Dip the backs of the candy corn pieces into the melted chocolate and arrange 3 on one side of each gingersnap. Let stand until set, about 10 minutes. Insert each cookie upright into the top of the cake so that the candy corn pieces are showing to the front of the turkey.

Steps:

• For the cake decorating paste: In the bowl of an electric mixer, cream together the butter and confectioners' sugar. Add the egg white and beat again until it incorporates into the butter and sugar, about 2 minutes. Sift the flour into the mixing bowl and beat on low speed until just combined. Add the 2 food colors and mix until a consistent orange-red is achieved. Transfer the paste to a disposable piping bag and snip a tiny hole in the end using scissors.
• Cut a sheet of parchment paper to fit inside a 15-by-10-inch jelly roll pan. Draw horizontal lines onto the paper using a pencil or pen in 1-inch increments. Flip the paper over so that the side with the drawn lines is touching the pan. You should be able to see the lines through the paper. Pipe lines of the cake decorating paste over the lines. Place the pan in the freezer while the sponge cake batter is prepared.
• For the whipped egg whites: In the bowl of an electric mixer, whip the egg whites and granulated sugar together to stiff peaks. Set aside.
• For the sponge batter: Preheat the oven to 450 degrees F.
• In the bowl of an electric mixer, beat the almond flour, confectioners' sugar, all-purpose flour, whole eggs and egg yolk until combined, stopping to scrape down the sides of the bowl as necessary. Add the orange gel food color and mix until incorporated. With a large rubber spatula, gently fold in the whipped egg whites, being careful to not deflate the batter.
• Remove the jelly roll pan from the freezer and pour the sponge batter on top. Smooth the batter gently using an offset spatula.
• Bake for 5 to 7 minutes, or until the cake springs back when pressed in the center. Remove from the oven and loosen the edges with a small knife. Turn the cake out onto a parchment sheet and peel away the lined parchment paper on top of the cake.
• Sprinkle a tea towel with about 1/4 cup confectioners' sugar. Turn the sponge cake onto the tea towel striped-side down. Roll the cake into the tea towel from a short end. Fold the ends of the towel under and let the cake rest at room temperature while the pumpkin spice ganache is prepared.
• For the pumpkin spice ganache: Combine the heavy cream, pumpkin puree, pumpkin pie spice and orange food color in a large microwave-safe bowl. Whisk together until the ingredients are incorporated. Heat in the microwave at 30-second intervals until the mixture is hot and steaming but not boiling (about 1 minute).
• Immediately add the white chocolate to the steaming mixture and let stand 1 minute. Stir using a whisk until the chocolate is melted and the mixture is smooth. Cover with plastic wrap and chill until set, about 1 1/2 hours. The mixture can also be poured into a shallow 13-by-9-inch baking dish to speed setting.
• For the buttercream: In a medium bowl, beat together the butter and confectioners' sugar with an electric mixer until light and fluffy. Add the vanilla extract and food color. Beat again until a consistent green color is achieved. Transfer half of the buttercream to a piping bag fitted with a leaf decorator piping tip (leaf tip #70). Transfer the other half to a piping bag with a tiny hole snipped in the end.
• For the assembly: Carefully unroll the cake and remove it from the tea towel. Allow the tightly curled end of the cake to remain curled. Spread the inside of the cake evenly with the chilled pumpkin spice ganache. Roll the cake up jelly roll style.
• Combine the granulated sugar and 1/4 cup water in a small microwave-safe bowl. Heat at 30-second intervals until the sugar is dissolved. Let cool slightly. Gently coat the outside of the cake roll with the sugar syrup using a pastry brush. Use just enough to remove the confectioners' sugar appearance on the cake's exterior. You may not have to use all of the syrup.
• Cut the cake evenly into 4 pieces using a serrated knife. Stand each piece upright on a large serving platter (or 4 small plates) so that the stripes are vertical. Break each wafer cookie in half and insert them upright into the centers of the cakes to create pumpkin stems.
• Use the piping bag of green buttercream fitted with the leaf tip to pipe leaves next to the wafer stems. Use the other piping bag of buttercream to draw curling pumpkin vines next to the stems and leaves.
• Serve immediately to delighted guests.

Steps:

• Print the OMG Letter Templates (link below) and cut them out with scissors. Place the letters on one of the sheets of Sponge Cake and use a sharp knife or kitchen-dedicated X-Acto knife to cut out the letters. Repeat the process with the remaining cakes so you have 3 of each letter. Discard the cake scraps or save for ice cream sundae toppings.
• Place one set of letters on a 14-by-18-inch cake board or large platter, spacing them about 1 inch apart. Pipe mounds of the Buttercream Frosting in alternating colors onto the cake pieces. Stack one set of matching letters on top of the first set of letters. Pipe the second layer of cake pieces with more mounds of buttercream. Add the final layer of cake pieces on top and pipe mounds of buttercream on top. Add the rainbow nonpareils and confetti sprinkles immediately.
• Decorate the top of the cake with the mini chocolate bars, donuts, rock candy lollipops, gummy candies and chocolate balls. Serve at room temperature. Store leftovers covered in plastic wrap in the refrigerator.
• Preheat the oven to 350 degrees F. Spray a 17-by-11-inch jelly roll pan with flour-based baking spray.
• Place the eggs in a stand mixer fitted with the whisk attachment and, with a timer set, beat for 5 minutes. Slowly add the granulated sugar and oil. Beat well. Add the milk and vanilla. Switch to the paddle attachment. In a separate bowl, whisk together the flour, baking powder and salt. Add slowly to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be thin.
• Pour the batter into the prepared jelly roll pan and bake for 10 minutes. When done, the cake should spring back when touched in the center. Immediately turn it out onto a wire rack to cool completely.
• For the buttercream frosting: In a stand mixer fitted with the whisk attachment, add the butter and confectioners' sugar. Begin mixing on low speed until the mixture is crumbly. Increase to high and beat for 3 minutes.
• Add the vanilla extract and beat again. While mixing, add cream or milk 1 tablespoon at a time until the mixture comes to piping consistency.
• Divide the frosting evenly into 7 separate bowls. Tint each bowl of frosting with one of the 6 colors (pink, orange, yellow, green, blue and violet), leaving one bowl untinted; begin with 1 teaspoon of food coloring and add more to intensify the color if needed. Transfer each color of frosting to a separate piping bag fitted with a 1/2-inch plain decorator tip.

Steps:

• Preheat the oven to 325 degrees F.
• For the marbling: In a small bowl, whisk together the cocoa powder, sugar, vegetable oil, and food coloring. Whisk in the boiling water until the mixture is smooth and set aside to cool to room temperature.
• For the chiffon cake: Sift the cake flour with 3/4 cup of the sugar into a separate medium bowl. Add the baking powder and salt and whisk together. Set aside.
• In a separate medium bowl, whisk together the 7 egg yolks, milk, vegetable oil and vanilla until combined.
• Add the wet mixture to the dry ingredients and whisk together to form a loose batter. Be sure to continue whisking until all the clumps of flour have been completely incorporated and the batter is smooth. Set aside
• Meanwhile, add the 9 egg whites to the bowl of a stand mixer fitted with a whisk attachment and begin to beat on medium speed until foamy. Add the cream of tartar and continue beating. Begin slowly streaming in the remaining 3/4 cup sugar and continue beating until the meringue holds stiff, glossy peaks, 2 to 3 minutes.
• With a rubber spatula, stir a third of the meringue into your batter, folding it in to preserve as much air in the egg whites as possible. Gently fold in the remaining meringue and continue to stir until completely incorporated.
• Remove 2 cups of the batter and fold into your cooled chocolate mixture.
• Grease two 9-inch round cake pans with baking spray, butter or shortening. Cut 2 parchment circles and line the bottoms of the pans. Grease the paper as well.
• Divide half of the vanilla cake batter evenly between the prepared cake pans. Dot the chocolate batter on top. Cover with the remaining vanilla batter. With a toothpick, skewer or butter knife, swirl the batters around to create a marble effect.
• Bake until a cake tester comes out clean, 25 to 30 minutes. Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Gently pull the sides away from the edges of the pan with a butter knife and invert cakes onto a cooling rack to cool completely. Remove the parchment.
• For the cream cheese frosting: Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and mix until smooth. Add the butter and continue beating on medium until smooth.
• Add half the confectioners' sugar and mix starting on low and increasing to medium-high speed until fluffy. Add the remaining confectioners' sugar and the vanilla extract. Mix until fluffy, smooth and velvety. If the mixture is too thick, loosen with a splash of milk. Add a bit more confectioners' sugar if the frosting seems too loose. Transfer the frosting to a pastry bag fitted with a large star tip.
• Place a cooled cake layer on a serving platter with the domed side down. Pipe about 1 1/2 cups cream cheese frosting into large rosettes on top and spread evenly with an offset spatula. Top with the second cake layer, domed-side up. Frost the top and sides of the cake with the remaining cream cheese frosting.

Steps:

• For the cakes: Preheat the oven to 350 degrees F. Grease two 8-inch and two 6-inch round cake pans with flour-based baking spray.
• Sift together the flour, baking powder and salt in a bowl. Whisk together the egg whites and milk in a separate bowl.
• Beat the butter in the bowl of an electric mixer using the paddle attachment until soft and creamy. Add the granulated sugar gradually and beat until light and fluffy. Scrape down the bowl intermittently. Beat in the vanilla. Add the flour mixture alternately with the egg white and milk mixture, beginning and ending with the flour mixture. Mix until smooth on medium-low speed after each addition.
• Divide the batter among the prepared pans. Bake until the cakes spring back when pressed in their centers, about 25 minutes for the 6-inch cakes and 35 minutes for the 8-inch cakes. Allow the cakes to cool slightly in the pans and then turn out on wire racks to cool completely.
• When cool, level the cakes using a large serrated knife or cake leveler.
• For the buttercream: Cream the butter and confectioners' sugar together on low speed in the bowl of an electric mixer. When the mixture is combined, increase the speed to high and whip until light in color. Turn the mixer off and add the vanilla extract and 1/3 cup heavy cream. Beat again until the frosting is light and fluffy. Add additional heavy cream if the mixture is too thick to spread or pipe.
• Transfer the frosting to a large piping bag with a 1/2-inch opening. Pipe a line of frosting around the top edge of one of the leveled 8-inch cakes. Spoon lemon curd in the center and spread evenly. Place the second cake layer on top of the filled cake and cover with frosting. Spread the buttercream as evenly as possible and refrigerate until the frosting is firm, about 1 hour. Repeat this process with the 6-inch cakes. Reserve the leftover buttercream for later use.
• When both cakes are well chilled and the frosting is firm, use a large spatula to transfer the smaller cake to the top center of the larger cake. Keep the cake chilled
• For the candy brushstrokes and decor: Place a sheet of parchment paper over a large baking sheet. Place the different colors of wafers in separate microwave-safe bowls and heat each in the microwave at 100 percent power until they can be stirred smooth, about 30 seconds for 6 ounces of candy. In separate bowls, combine different colors of the candy to create new colors. Make as many hues as desired.
• Use a spoon to place quarter-sized dollops of the candy on the parchment sheet. Hold the parchment sheet steady with one hand as you place a craft brush over the melted candy. Use quick motions to brush the candy upward, resulting in one long candy brushstroke. Repeat the process with the other colors of candy. Transfer the brushed candy to the refrigerator to chill, 5 to 7 minutes.
• When firm, transfer the chilled candy to a large plate. Repeat the candy brushing process until you have about 40 candy brushstrokes for decorating the cake.
• Transfer any leftover melted candy to squeeze bottles and drizzle decoratively over one side of both cake tiers.
• Use leftover buttercream to attach the firm candy brushstrokes to the opposite side of the cake; arrange them upright on both tiers. Press a few small brushstrokes into the frosting on top of the cake so they also stand upright. Use as many candy brushstrokes as possible to fill up one side of the cake.
• Before serving, arrange fresh sliced citrus on the edges of the candy-drizzled side of the cake. Tuck fresh mint between the fruit and candy brushstrokes. Present to delighted guests.
• To serve, move aside the fruit slices and cut the cake into pieces. Serve the fruit slices alongside pieces of cake, if desired.

Steps:

• Preheat the oven to 325°F. Line the bottom of a 10" springform pan with 3" sides with parchment paper cut to fit exactly. Do not grease the sides of the pan.
• Sift together the flour and baking powder into a large mixing bowl. Add 1¼ cups of the sugar and the salt and whisk to combine. In a small bowl, whisk together the oil, egg yolks, water, vanilla, and lemon zest. Make a well in the flour, add the yolk mixture, and then whisk thoroughly and quickly for about 1 minute until very smooth.
• Place the egg whites in a large mixing bowl. Using a mixer fitted with the whisk attachment, beat on medium speed until frothy. Add the cream of tartar or lemon juice and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining ¼ cup sugar and beat on medium-high speed until the whites hold firm, shiny peaks. Using a rubber spatula, scoop about one third of the whites onto the yolk mixture and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.
• Pour the batter into the prepared pan, smoothing the top with an offset spatula if necessary. Bake until a cake tester inserted into the center comes out clean, 45-55 minutes. Let cool in the pan (the sides of the pan will help hold the structure of the cake as it cools) on a wire rack. To unmold, run a small, thin knife around the sides of the pan to loosen the cake and then release and lift off the pan sides. Invert the cake, peel off the parchment, and then use as directed in individual recipes. The cake will keep, well wrapped, in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Steps:

• Burnt honey
• Bring honey to a boil in a medium saucepan (slightly larger than you think you'll need because the honey will bubble up) over medium heat and cook until golden brown and toasty smelling, about 2 minutes. Remove from heat and stir in salt. Carefully pour in cream (this will help stop the cooking). The honey will bubble and sputter, so be careful. Stir with a wooden spoon or rubber spatula until homogenous. Let burnt honey mixture cool, then transfer to an airtight container. Cover and chill until cold, at least 3 hours. Do ahead: Burnt honey mixture can be made 3 days ahead. Keep chilled.
• Poached rhubarb
• Bring cardamom (if using), sugar, and ¾ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar.
• If using cardamom, remove from heat, cover, and let sit 15 minutes to infuse. Set syrup back over medium-high heat and return to a boil.
• Add rhubarb and cook until mixture just starts to bubble again; remove from heat. Cover and let sit until rhubarb pieces are softened but still hold their shape, 70-80 minutes. Do ahead: Rhubarb can be poached 1 day ahead. Transfer to an airtight container; cover and chill.
• Cake and assembly
• Preheat oven to 350°F. Lightly coat cake pan with nonstick spray or lightly oil. Line bottom with a parchment paper round and spray or oil round. Pour sesame seeds into pan and gently shake and tilt pan to coat bottom and sides, pat out any excess. Sift cake flour, baking powder, and salt into a medium bowl.
• Whisk egg yolks, tahini, 6 Tbsp. (75 g) sugar, and 3 Tbsp. room-temperature water in a small bowl to combine. Add dry ingredients and whisk well; set batter aside.
• Beat egg whites and cream of tartar in the bowl of stand mixer fitted with the whisk attachment on medium speed just until foamy bubbles appear, about 15 seconds. With the motor running, sprinkle in remaining 2 Tbsp. (25 g) sugar a teaspoonful at a time, beating 15-20 seconds after each addition to incorporate before adding more. (Take the time to build a strong meringue and your cake will thank you for it.) Beat until meringue is glossy and stiff peaks form.
• Using a rubber spatula, add one third of meringue to reserved batter and fold until just streaky, taking care not to deflate meringue. Repeat two more times, dividing remaining meringue in half and mixing the final addition until no streaks remain. Immediately scrape batter into prepared pan and lightly tap pan on counter to evenly distribute and even out size of bubbles.
• Bake cake until a tester inserted into the center comes out clean and top is puffed and bounces back when gently pressed, 30-35 minutes. Immediately invert cake onto a wire rack, peel away parchment round, and turn right side up. Let cool (the top will flatten as it cools). Invert cake onto a cake or other large plate so sesame crust is on top.
• Beat chilled burnt honey mixture and cream in the clean bowl of a stand mixer fitted with the whisk attachment (a medium bowl and a whisk will also work) until medium firm peaks form. (You want that perfect dollop consistency, where it holds its shape on a plate but still has some slack.)
• To serve, slice cake into six wedges with a serrated knife, using a long, gentle sawing motion. This will help preserve the crumb of the cake and give you a clean wedge. Divide, cut side down, among plates and spoon a couple of heaping tablespoonfuls burnt honey cream alongside. Using a fork, lift 3-4 rhubarb pieces out of the syrup and arrange next to cake. Drizzle a little rhubarb syrup over the cake if desired. Do ahead: Cake can be baked 2 days ahead; keep tightly wrapped at room temperature. Burnt honey cream can be made 3 hours ahead; cover and chill. Beat again briefly before using if needed.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake mix as directed on box for cupcakes, using water, oil and egg whites. Fold in candy sprinkles until blended. Divide batter evenly among muffin cups.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• Spoon frosting into decorating bag fitted with 1/2-inch plain tip. On each cupcake, pipe frosting to look like a cloud. Sprinkle with marshmallows. Insert paper umbrella into frosting.