The things you’ll need

• ½ cup shortening
• ½ cup unsalted butter
• 1 cup sugar
• 4 eggs
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon pineapple extract
• ½ cup drained crushed pineapple

• Large bowl
• Medium bowl
• Rubber spatula
• Whisk
• Hand mixer with attachments
• (2) 8” x 8” cake pans, greased & lined with parchment paper
• (1) 6” x 6” cake pan, greased & lined with parchment paper
• Cutting board & knife
• Piping bags with no tips for grey buttercream
• Grey frosting in decorating bag fitted with #8 tip
• Dark grey frosting in a decorating bag fitted with a #8 tip
• Green frosting in a decorating bag fitted with a #233 tip
• Green frosting in a decorating bag fitted with a #4 tip
• Green frosting in a decorating bag fitted with a #352 tip for vine leaves
• Large cake board
• Straws
• Scissors
• Offset spatula

Let’s get started!

1. Preheat the oven to 325°F. Grease and line an 8x8 inch square cake pan.
2. In a stand mixer, beat shortening and butter until smooth.
3. Add sugar and beat for an additional 3 to 5 minutes, or until light and fluffy.
4. Add eggs, one at a time, beating well between each addition.
5. Pour in pineapple extract and beat again.
6. Add the flour and salt and mix until no dry streaks remain.
7. Fold in drained pineapple and then pour batter into the prepared pan.
8. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
9. Make this cake 2 more times, an additional 8-inch cake and one 6-inch cake.

Time to decorate!

1. Trim the dome off of each cake. Leave one 8-inch cake whole. The other 8-inch cake cut into quarters to create four 4x4-inch cakes.
2. Cut one of the 4x4 inch cakes into two 2x2-inch cakes.
3. Frost one 8-inch cake, one 6-inch cake, one 4-inch cake and one 2-inch cake grey.
4. Place straws into the center of the 8-inch cake and trim to fit the cake height, then stack the 6-inch cake on. Continue with the 4-inch and finish with the 2-inch cake, although this cake will get no straws.
5. Cut the remaining cake pieces to fit and make a stairway for the temple.
6. Frost the stairs and then pipe on the trim.
7. Using green buttercream, frost the cake board with grass and add vines for decoration.

The things you’ll need

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 teaspoon cinnamon extract
• 2 teaspoons vanilla extract
• ½ cup unsalted butter
• 1 cup sugar
• 1 egg
• Red, white, and black buttercream in decorating bags fitted with #5 tips

• Medium bowl
• Large bowl
• Hand mixer
• Rolling pin
• Plastic wrap
• Whisk
• Rubber spatula
• Baking sheet lined with parchment paper
• Ro’s 8-bit Heart cookie cutter
• Offset spatula

Let’s get started!

1. Preheat ovent to 350°F.
2. In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
3. In a large bowl, beat butter and sugar together until light and fluffy.
4. Add an egg and mix well. Pour in extracts and mix again.
5. Combine the wet and dry ingredients and mix until no dry ingredients remain.
6. Form into 2 discs, wrap plastic and chill dough for 30 minutes.
7. Roll dough out to ¼-inch thick and cut into 8-bit heart shapes. Bake for 10 minutes.

Time to decorate!

1. Once cool, use a #5 tip to pipe black squares and rectangles around the border of each cookie.
2. Fill the center of the cookie in with red frosting using a #5 tip.
3. Pipe a white “reflection” in the top left corner of the cookie with a #5 tip.