SHAPED CAKE RECIPES

Steps:

• Preheat oven to 350°F. Line the bottoms of an 8-inch round and an 8-inch square baking pan with parchment paper; lightly coat the bottom and sides of each pan with cooking spray.
• Beat granulated sugar, oil and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, until just incorporated. Beat in vanilla.
• Whisk together pastry flour, cake flour, baking powder, baking soda and salt in a separate bowl until blended. With the mixer running on medium-low speed, add the flour mixture to the sugar mixture alternately with buttermilk, beating just until combined after each addition and stopping to scrape down the sides as needed. Divide the batter between the prepared pans.
• Bake until a wooden pick inserted in the center comes out clean, 22 to 25 minutes. Let the cakes cool in the pans on a wire rack for 15 minutes; turn out onto wire racks and let cool completely, about 1 hour.
• Beat cream cheese, confectioners' sugar and milk with an electric mixer on medium speed until smooth, about 30 seconds.
• To assemble the cake, place the square cake on a platter in a diamond position. Cut the round cake in half crosswise, creating 2 perfect half-moon shapes. Position the halves on the 2 top sides of the square, forming a heart shape. Spread the frosting over the top of the cake just to the edges, leaving the sides unfrosted. Place raspberries along the outside edges to outline the cake.

Steps:

• Prepare cake batter according package directions, replacing 1/2 cup water with milk. Add 1 teaspoon lemon zest and extract. Pour batter into two greased and floured 9-in. round baking pans. , Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Prepare pudding according to package directions; add remaining lemon zest. Cut cakes into large and small fish. Cut each fish in half horizontally; spread pudding on bottom layers and replace tops., Place fish on a large platter or covered board (about 16x22-in.) Combine the whipped topping and confectioners' sugar; set 1 tablespoon aside. Use remaining frosting to frost top and sides of each fish., On each large fish, place three separate drops of red food coloring on the top third, three drops of yellow on the middle third and three drops of green on the bottom third. Starting from the top edge of fish, use the tip of a spoon to form scales and blend colors into frosting., For eyes, form a 1-in. oval on each large fish with reserved frosting. Place a jelly bean in the center of oval., For small fish, blend one color of food coloring into frosting to make solid-colored fish., Cut four lemon slices in half; place two halves in the center of each large fish for fins. Push rounded edges of one slice into the back of small fish for tails. Cut remaining slices into quarters; place one or two on the bottom of each large fish for fins and two slices on each side of small fish for fins., Place coconut in a plastic bag, sprinkle 3-4 drops blue food coloring into bag and shake until color is evenly distributed. Sprinkle coconut around fish to resemble water. Store in the refrigerator.