Coloured paper (rectangle shape)

Cut a 1″ wide strip from one (long) side of the paper (but don’t cut all the way through).
Then cut about 2″ from the first and cut again. Continue doing 2″ cuts on that side of the paper.
Turn the paper around and make the cuts half way between the already cut 2″ sections.

Tissue paper -12 sheets per pom pom
Curling Ribbon or florist wire 
Fishing Wire 

Stack the sheets of tissue paper.
Folding width wise, make accordion folds about 1.5 inches wide.
Be sure to crease the paper each time you fold.
Find the middle of the paper (very important, or you will have lopsided pom poms!) & use your florist wire or curling ribbon to tie it tight. Slide the knot to one side of the stack of paper. Leave yourself a loop to attach your fishing wire to later.
Using a sharp scissors, cut each end into either round or pointed shapes.
Separate layers, pulling away from center one at a time. Attach fishing wire to the loop. 
Hang!


 

Ingredients:
2 cups sugar 
4 eggs 
2 1/2 cups flour 
1 cup milk 
3/4 cup vegetable oil 
2-1/4 tsp. baking powder 
1 tsp. vanilla 
Gel colouring
Best Ever Buttercream (see blog entry)
M&M’s split into individual colours

Instructions:
Preheat oven to 180 °.
Beat sugar and eggs together until slightly thickened. Add flour, milk, oil, baking powder, and vanilla and beat until the batter is smooth and creamy (Don't overbeat). 
Divide batter into bowls and mix in colouring. 
Pour each bowl into baking tin, carefully dropping each into the centre of the tin - they will spread outwards to fill the tin.
Bake for 30 to 40 minutes.
 
To decorate:
Cut a circle out of the centre of the cake and then in half to form the rainbow shapes. Using a spatula, spread buttercream over the cakes, covering completely.
Arrange m&ms over the top of rainbows.

Ingredients:
1/2 cup caster sugar

125g butter, softened

2 eggs

1 cup self-raising flour

1 tsp. vanilla essence

3 Tblsp. milk

Gel food colouring (Purple, Blue, Green, Yellow, Orange, Red note liquid colour will not give you as vibrant a colour)

Instructions:

Preheat oven to 200°C. Line a 12 hole cupcake tray with papers.

Cream the sugar and butter until pale and fluffy.

Beat the eggs in one at a time, add little flour and mix until the ingredients are incorporated.  

Add the vanilla essence and mix. Then add the milk 1 tablespoon at a time mixing after each addition.

Divide the batter into 6 bowls, add/mix colouring into each mixture.

Divide the purple mixture between the 12 cases. Repeat with the other mixtures in this order: Blue, Green, Yellow, Orange, Red.

Bake for 10-15 minutes.

226 g butter, room temp
2 1/3 cup sugar
5 egg whites, room temp
2 teaspoons vanilla
3 cups flour
4 tsp. baking powder
½ tsp. salt
355 ml milk, room temp
GEL food colourings. (Liquid will not give you a deep enough colour)

Our Best Ever Butter Cream Frosting

Preheat the oven to 175°C. Grease as many 9” cake pans as you have (and then reuse for more layers
Sift together the flour, baking powder and salt. Set aside.
Cream the sugar and butter, then add the egg whites one at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.
Divide the batter amongst 6 bowls (about 1 cup each), and then add the appropriate gel colour into each bowl. Pour into the pans and bake for 15 minutes each.

Assembly
Stack the layers in your preferred order and fill and frost as you would any other cake.

Easy, yummy and eye catching.

Ingredients:
1 Package White Chocolate Melts (Cadbury tastes best)
1/2 cup Jelly Beans

Prepare a baking tray (min 1/4 inch deep) with baking paper. Melt White Chocolate Melts as per package instructions. Stir 1/4 cup jelly beans into melted chocolate.
Spread mixture onto baking paper and sprinkle with remaining 1/4 cup of jelly beans.
Allow to set. Break into pieces.

Check out these links for some helpful tutorials:

Piping cookies with Royal icing:
http://hwww.sweetsugarbelle.com/blog/2011/07/outlining-and-filling-cookies-with-royal-icing/

Frosting cupcakes
http://decoratethis.blogspot.co.nz/2011/03/cupcake-decorating-tutorial.html

Piping techniques::
http://www.rachaelraymag.com/videos/v/50454897/how-to-pipe-frosting-on-a-cake.htm

Piping a shaped cake:
http://www.wilton.com/decorating/cake-decorating/covering-shaped-cakes-with-buttercream.cfm

Fondant Technique:
http://www.youtube.com/watch?v=vecmy4nKT-A

Fondant on a shaped cake:
http://www.wilton.com/decorating/cake-decorating/covering-shaped-cakes-with-fondant.cfm

Ingredients:
1 packet Strawberry Jello
2 tsp. unflavored gelatin
250ml Cream
1 tsp. icing sugar
1 vanilla cupcake recipe (or box mix)
Sprinkles

Instructions:
 Make jello as per package instructions with unflavored gelatin.Set jello in a flat pan (approx 15x10x1)-allow at least 3 hours for jello to set.
Bake cupcakes according to cupcake recipe instructions, without cupcake papers. Cool.
Whip cream with icing sugar. Dip the jello pan in warm water for about 15 seconds and use a round cookie cutter to cut out your filling.
Assemble by cutting cupcakes in half and placing a dollop of cream on each half. Add jello circle and sandwich together. Top with a dollop of cream and some sprinkles