BALLOONS ON CAKE RECIPES

Steps:

• Heat oven to 350°F. Grease and flour a 13 x 9 x 2-in. baking pan. Prepare both boxes of cake mix together as box directs. Spread evenly in prepared pan. Bake 50 minutes, or until golden and a wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes before inverting on rack, turning top side up and cooling completely.
• Cut cake (see diagram, right) into a balloon shape. For "basket": Cut 1⁄2-in.-thick slices from cake scraps and frost together to form a 4-in.-wide, 2 1⁄4-in.-high, 1 3⁄4-in.-deep rectangle.
• Put 1 cup frosting into each of 3 bowls. Tint light pink, light blue and light green. Cover with plastic wrap when not using. Spoon 2 Tbsp each into ziptop bags; seal. Tint 1⁄2 cup frosting light brown.
• Place cake on serving tray, leaving space for the "basket." Using a toothpick, score lines on cake to divide balloon in thirds as a guide for frosting. Spread green frosting on top and sides of right side of ballon; pink frosting on the other side. Spoon blue frosting in center of cake and carefully spread to green and pink frosting. Add candy sequins.
• Set basket about 3 in. under balloon. Coat with brown frosting; create basket-weave design with tines of a fork.
• Cut tip off 1 corner of bags. Pipe outlines on balloon and swags on basket.
• For Balloonists: Cut heads and upper bodies from photographs; glue onto cardboard; cut out.
• Set balloonists in basket. Press 1-end of each ribbon into icing on base of balloon, the other end into each corner of basket. Place letters on cake. Dip ­fingers in white frosting to draw clouds.