The things you’ll need

• 1 package active dry yeast
• 1 ½ teaspoons sugar
• 1 cup warm water, 100° to 110°F
• 3 cups bread flour
• 2 tablespoons olive oil
• 1 teaspoon kosher salt

• 1 ½ cups shredded mozzarella cheese
• 4 green onions, chopped
• 1/3 cup chopped sundried tomatoes in oil

• Large bowl
• Medium bowl
• Medium heat proof measuring cup
• Whisk
• Wooden spoon
• Medium sauce pot
• Cutting board & knife
• Rolling pin
• Pi cookie cutter
• Baking sheet lined with parchment
• Plastic wrap
• Clean towel for draping

Let’s get started!

1. Preheat oven to 400°F.
2. In a medium bowl, dissolve the yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
3. Stir in flour, salt and oil. Beat until smooth. Let rest until doubled in size.
4. Turn dough out onto a lightly floured surface and pat or roll to a ¼ inch thick.
5. Use a Pi cookie cutter to cut out shapes. Place onto cornmeal lined cookie sheet and allow to rest, covered.
6. Prick the dough with a fork and bake at 400°F for 5 minutes.
7. Top the mini pizzas with sauce, cheese, green onions and sundried tomatoes and then bake again at 350°F for 8 to 10 minutes.

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.

The things you’ll need

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup mango powder
• 1 cup butter
• 1 cup sugar
• 3 large eggs
• ¼ cup milk

• ½ cup water
• ½ cup sugar
• ½ cup lime juice
• ½ cup lemon juice

• Large bowl
• Medium bowl
• Whisk
• Rubber spatula
• Electric mixer with attachments
• Parchment cut to fit milkshape canister
• Metal milkshake canister
• Small serrated knife
• Small saucepot
• Squeeze bottle
• Cake turntable
• Baking sheet
• Small cardboard drum
• Small angled spatula
• Offset spatula
• Large straw for support
• Cutting board & knife

• Pink and purple frosting in piping bags
• White frosting in a piping bag fitted with 1M tip
• Blue frosting in a piping bag fitted with #10 tip
• Starbucks green straw
• White and green fondant for logo (optional)

Let’s get started!

1. Preheat oven to 300°F. Line the inside and bottom of a metal milkshake canister with parchment and spray well.
2. In a medium bowl, mix flour, baking powder, salt and mango powder together.
3. In a large bowl, beat butter and sugar together until light and fluffy.
4. Add eggs, one at a time, and beat well between each addition.
5. On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
6. Scoop batter into milkshake canister and place onto a cookie sheet.
7. Bake for 1 ½ to 1 hour and 45 minutes.
8. Cool cake in the can for 20 minutes, then remove and cool standing up.
9. In a small saucepot, bring the water, sugar and juices to a boil and cook until sugar is dissolved. Allow to cool completely and then pour the soak into a squeeze bottle.
10. Cut the cake horizontally into 3 pieces and then soak each cake well with sour soak.

Time to decorate!

1. Use buttercream to glue the three pieces of cake back together. Insert a thick straw into the center of the cake for support.
2. Frost the cake from bottom to top, starting with purple and finishing with pink. Use an offset spatula to smooth the frosting and create an ombre effect.
3. Use a small knife to carve out a squiggly line around the cake. Pipe light blue frosting into the squiggly cavity and then use an offset spatula to smooth.
4. Use a 1M tip to top the cake with white buttercream frosting to look like whipped cream.
5. Sprinkle sanding sugar and insert a straw.
6. Add a fondant Starbucks logo to make the Frappuccino (optional).
7. TaDa! Now you don’t have to go to Starbucks to enjoy your favorite unicorn treat!