Sweet Treats by Caroline

RICE KRISPIES - Make recipe according to box, cut rectangles. - Melt WIlton Candy Melts and draw flag - Insert sticks after dipping in candy melts. CAKE - Bakerella's "Red Velvet Cake" http://www.bakerella.com/red-velvet-cake/ - Marshmallow Fondant http://candy.about.com/od/fondantcandyrecipes/r/mm_fondant.htm COOKIES - Life in The Lofthouse's "Red Velvet White Chocolate Chip Cookies" (see link)

CUPCAKES 1. Begin by baking a large rectangular cake coloured either blue or pink. 2. When the coloured cake is cooled, freeze it slightly before taking a cookie cutter of your choice to it (cut out as many shapes as cupcakes you bake). 3. Mix up cake batter for the cupcakes. 4. Put a tablespoon or two of cake batter at the bottom of each muffin liner, then place the cutouts standing up in each one. 5. Fill the rest of the cupcake tin about 2/3 full and bake. FROSTING - see link

MUFFINS - Thibeault's Table's "Glazed Lemon Poppy Seed Muffins" (see link) THICK LEMON GLAZE - Hungry Gem's "Thick Lemon Glaze" 1 C powdered sugar 1 T lemon juice 1/4 tsp vanilla 3-4 T heavy whipping cream (I used 1.5 T coffee creamer) small pinch fine sea salt

BROWNIES - Cravings of a Lunatic's "The Best Brownies in the World"

CUPCAKES - Make your favourite white or vanilla cake mix or recipe into cupcakes. STRAWBERRY MOUSSE - Make 1 box strawberry Dr. Oetker Shirriff Mousse for frosting. - Garnish with sliced strawberries. *Inspired by my favourite three-year-old, Darcy Jane!

BROOKIES - Life in the Lofthouse's "Brookies"

CHEESECAKE - The Krazy Coupon Lady's "Mini Easter Cheesecake Nests"

DIP - And They Cooked Happily Ever After's "Cadbury Mini Egg Cake Dip"