What's a birthday without a whole lot of balloons and cakes ? So, send out these fun filled, lively birthday cards to your friends/ family/ near & dear ones and make their day extra special !

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Happy Birthday Cakes Recipes

RAINBOW FISH CAKE

Prep Time: 1 Hour (Ready in 3 hours) Makes 12 Servings
Ingredients Required :
CAKE:
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix
1 1/4 cups water
1/4 cup oil
2 eggs
FROSTING:
2 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting
Blue gel or paste icing color (not liquid food color)
EQUIPMENT AND DECORATIONS:
Toothpicks
4 (6-inch) wooden skewers
Blue decorator sugar
64 assorted colored round candies
1 small white gumdrop
2 brown miniature candy-coated chocolate baking bits
2 candied orange slices
Directions
Heat oven to 350°F. Grease and flour two 8­-inch round cake pans. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pans.
Bake at 350°F for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans for 15 minutes. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled.
In small bowl, tint 1 1/2 cups of the frosting with blue icing color until of desired light blue color.
Cut crescent moon shape off each cake layer. (See diagram at right.) Set aside crescent shapes for fins and tail.
For body of fish, spread flat side of 1 remaining large cake piece with 2 tablespoons frosting. Attach remaining large cake piece, flat side against frosting; secure with toothpicks. Carefully spread frosting on cut edges of cake layers. Place frosted side down on platter or foil-­covered cardboard. Frost body of fish. Sprinkle scale portion of fish with blue decorator sugar.
Tint remaining frosting with blue icing color to make a darker blue color. Frost outer edge of crescent moon-­shaped cake piece. Place on end of body portion for tail; secure with 2 wooden skewers. Frost tail fin completely; sprinkle with blue decorator sugar.
Cut remaining cake piece into 3 equal pieces. (See diagram.) Set aside middle piece. Frost cut sides of 1 piece. Place on top of fish for top fin, secure with 2 wooden skewers. Frost top fin completely; sprinkle with decorator sugar. Cut remaining piece crosswise in half to use for fins on sides of fish. (See diagram.) Attach fins to body with frosting. Frost side fins completely; sprinkle with decorator sugar.
Decorate sides of fish with colored round candies for scales. Cut white gumdrop in half and flatten; place on cake for eyes. With small amount of frosting, attach baking bit on each eye for pupil. Roll out and cut orange slices to form lips; place on fish and secure with toothpicks. Remove toothpicks and skewers from cake before serving.

TEDDY BEAR CAKE

Prep. Time: 1 hour (Ready in 3 hours 30 minutes) : Makes 12 Servings
Ingredients Required :
CAKE:
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix
1 cup water
1/3 cup oil
3 eggs
FROSTING:
1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting
Brown, yellow and pink icing colors (not liquid food color)
DECORATIONS:
Toothpicks
Pink decorator sugar
3 round chocolate jelly candies
Directions :
Heat oven to 350°F. Grease and flour 1 1/2­quart casserole, one 10­oz. custard cup and two 6­oz. custard cups.
In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 1/3 cup batter into each greased and floured 6­oz. custard cup, 1/2 cup batter into 10­oz. custard cup and remaining batter into 1 1/2­quart casserole.
Bake at 350°F. until toothpick inserted in center comes out clean. Bake cakes in custard cups for 18 to 22 minutes; bake cake in casserole for 45 to 55 minutes. Cool cakes in cups and casserole for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled.
In small bowl, tint 1 1/4 cups of the frosting with brown and yellow icing colors to make desired brown color for bear; blend well. Tint remaining frosting with pink icing color to make desired color for collar and hair bow; blend well.
With serrated knife, trim 1/2 inch off top of casserole cake to level; set trimmings aside. Place casserole cake, cut side down, on platter or foil­covered cardboard. Trim tops of custard cup cakes to level; set trimmings aside. Cut 1/2 inch off one side of each 6­oz. cake; set 1/2­inch pieces aside.
With small amount of brown frosting, attach trimmed 6­oz. cakes to casserole cake for bear ears, securing with toothpicks. With small amount of brown frosting, attach 10­oz. cake to top of casserole cake, setting off center, for muzzle of bear. Frost entire cake with brown frosting.
With trimmings from casserole cake, cut ruffled collar. Attach collar to bear, securing with toothpicks. For hair bow, use any remaining trimmings and attach to bear with toothpicks. Frost collar and bow with pink frosting. Sprinkle with pink sugar.
Place 2 chocolate candies on bear for eyes. Cut remaining chocolate candy and place on cake for nose and eyebrows as shown in photo. Remove toothpicks before serving.

BUTTERFLY CAKE

Prep Time: 45 minutes (Ready in 2 hours, 10 minutes) : Makes 12 Servings
Ingredients Required :
CAKE:
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix
1 cup water
1/3 cup oil
3 eggs
FROSTING:
2 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting
Purple gel or paste food color
DECORATIONS:
1 (8-inch) piece black licorice twist
1 black jelly bean
2 (5-inch) pieces black string licorice
Purple decorator sugar
Black decorating icing, if desired
Directions:
Heat oven to 350°F. Grease and flour one 8- or 9-inch round cake pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 1/2 of the cake batter into greased and floured cake pan.
Bake at 350°F. for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan for 15 minutes. Remove cake from pans; place on wire rack. Cool 30 minutes or until completely cooled.
Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces. Place cake pieces on platter or foil covered cardboard to form butterfly.
Add purple food color to frosting; blend well. Frost cake pieces. Cut black licorice twist in half and place, side by side, between cake pieces for body. Place black jelly bean above licorice for head. Bend string licorice to form antennae; insert into cake near jelly bean. Decorate butterfly with decorator sugar and decorating icing as shown in photo.

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