Items used in this funfetti cake recipe: 1 1/4 cups all purpose flour 2 teaspoons baking powder teaspoon salt cup butter 1 cup sugar 3 large egg whites teaspoon vanilla extract 1 teaspoon almond extract cup milk 3 tablespoons plain yogurt or sour cream cup rainbow sprinkles (ie jimmies) Buttercream: http://youtu.be/rjqOTM5icOE)Rainbow Microwave Cookie: No Bake Cookie in a Mug from Cookies Cupcakes and CardioItems used in this no bake cookie recipe: 1 tablespoon butter 1 tablespoon white sugar 1 tablespoon brown sugar pinch of vanilla pinch of salt 1 egg yolk 3 tablespoon flour 1 1/2 tablespoon mini chocolate chips (or regular)Rainbow cake recipe ingredients: Three 8" chocolate cakes Coloured buttercream (red, orange, yellow, green, blue and purple) White Buttercream (My recipe: http://youtu.be/rjqOTM5icOE) Jellybeans (red, orange, yellow, green, blue and purple) Wilton tip 2A (or any round open tip)Procedure:1. Bake and cool cakes. Prepare buttercreams and place each individual colour into a piping bag with a 1/4" of the tip snipped off with scissors. 2. Place bottom cake layer onto cake plate and secure with a swipe of buttercream. Using the purple buttercream first, apply a ring of buttercream around the outer edge of the cake, about 2 centimeters wide. Repeat with a second layer on top of the first layer. 3. Next, switching to blue buttercream, apply a ring of buttercream inside the purple buttercream ring, and complete one blue ring around the cake. Repeat with a second layer of blue on top of blue.4. Repeat with green. Then repeat with yellow. Then repeat rings with orange, and finally fill the centre in with red buttercream. 5. Place second cake layer on top of the buttercream rings. 6. Repeat coloured rings on top of the second layer, just as it was done for the first-starting with purple on the outside, and working towards the centre (red). When completed, place the third layer of cake on top, ensure the cake is straight up and down, and then place in the freezer to solidify the buttercream. 7. Once the buttercream has solidified, you can cover the cake entirely with the white buttercream, using a metal cake spatula. Ensure the top and sides are smooth. 8. On the top of the cake, take the purple jelly beans and make a ring around the outer edge of the cake like what was done earlier with the purple buttercream ring. Repeat with a second ring of purple jelly beans. 9. Using the blue jellybeans, make a ring around the inside of the purple jelly beans. Repeat with a second ring of blue. 10. Repeat rings with green, then yellow, orange and finally red. 11. Using your leftover buttercream in a piping bag fitted with a 2A tip and pipe small round balls or icing next to the purple jelly beans around the top as a border. 12. Repeat the same technique for the bottom border of the cake. 13. Allow cake to thaw before slicing and serving. Enjoy! Simple Vanilla Buttercream Recipe cup butter (120g)3 cups icing sugar (300g)2 teaspoons vanilla (10mL)4 tablespoons milk (60mL) OR LESS For the Chocolate Cake(will make two 8"/9" cakes) 1 3/4 cups all purpose flour 3/4 cup cocoa 2 cups granulated sugar 2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup buttermilk 1/2 vegetable oil 2 teaspoons vanilla extract 1/2 cup hot water 20 quartered OreosFor the Vanilla Cake(will make one 8"/9" cake) 1 1/2 cups all purpose flour 1 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter, chopped into 1" cubes 2 eggs 1/2 cup milk 1/2 teaspoon vanilla extract 10 quartered OreosFor the Oreo Filling 8 ounces softened cream cheese 1 teaspoon vanilla 2 cups icing sugar 2 cups whipping cream (heavy cream)Garnish: crumbled Oreos (about 10) Halved Oreos Chocolate Ganache (Our Recipe: http://youtu.be/UFW59OLLoDc) Ateco Tip 827ProcedurePreheat oven to 350F and grease cake pans. Chocolate cake:In a stand mixer, fitted with the paddle attachment, combine the flour, sugar, cocoa, baking soda, baking powder, salt and mix until combined. Add the two eggs and mix. While the mixer is beating, slowly add the buttermilk, oil and vanilla. Ensure that water is hot, and add water slowly. Once batter is combined, add quartered Oreo's and mix a couple of times, being careful not to break up the Oreo's. Divide the batter into two equal portions in prepared cake pans and bake for 40-45 minutes or until a toothpick inserted comes out clean. Allow to sit on a cooling rack before removing from pan and allow to cool completely. Vanilla cake:In a stand mixer, fitted with the paddle attachment, combine flour, sugar, baking powder and salt and mix until combined. While mixer is turning, add cubes of butter one at a time and mix until the butter has broken up into tiny pieces and the mixture resembles sand. Add eggs and continue to mix. While mixer is turning, slowly add milk and vanilla. Mix until batter is smooth. Pour batter into prepared cake pan and bake for 40-45 minutes or until a toothpick inserted comes out clean. Allow to sit on a cooling rack before removing from pan and allow to cool completely. While cakes are cooling, prepare filling. In a stand mixer, fitted with the whisk attachment, whisk whipping cream until stiff peaks form. Set aside in the fridge. Switching to a paddle attachment in a clean bowl, beat cream cheese until cream cheese is soft. Add icing sugar and vanilla and mix until smooth. Add whipped cream to cream cheese mixture, and mix until smooth. Ensure that each cake layer is even and level. Place one chocolate cake on a cake board and smooth about 1/2 cup of filling onto it in an even layer. Place the vanilla cake layer on next and repeat with a 1/2 cup of filling. Smooth the filling on top. Place the second chocolate cake on top, and cover the entire cake in a layer of filling. At this point, I always like to place in the freezer for about 20-30 minutes (to set the cake). Apply a second coat to the cake with the filling. Place remaining filling into a piping bag fitted with a large open star tip (I used Ateco 827) and place in the fridge for later. Prepare chocolate ganache and pour onto the edge of cake, a small amount at a time. Place some crumbled Oreos in the centre of the cake, and using remaining filling, pipe large open stars in a circle. Place a half Oreo on top of every second star. Slice and serve! Visit my blog at: http://cookiescupcakesandcardio.comInstagram: http://instagram.com/CupcakesandCardio#Pinterest: http://pinterest.com/cupcakescardioFacebook: https://www.facebook.com/CookiesCupca...Google+: https://plus.google.com/1042652535605...Tumblr: http://cookiescupcakesandcardio.tumbl...Twitter: https://twitter.com/CupcakeNCardioItems used in this chocolate mousse cake recipe:Bottom Layer 7oz bittersweet chocolate (I used chips) 3oz butter (6 tbsp) 3/4tsp espresso powder pinch of salt 4 eggs, separated 1/3 cup brown sugarMiddle Layer 2 tbsp cocoa powder 5 tbsp hot water 7oz bittersweet chocolate (I used chips) 1 1/2 cups cold heavy cream (whipping cream) 1 tbsp granulated sugar 1/4 tsp saltTop Layer 3/4 tsp unflavoured gelatin 1 tbsp water 6 oz white chocolate (I used chips) 1 1/2 cups cold heavy cream (whipping cream)Bottom LayerCombine chocolate, espresso powder and butter in a heat proof bowl. Melt in the microwave for 60 second intervals on 50% power. Mix until combined and melted. Allow to cool for 5 minutes. Separate eggs into two different bowls. Into the yolks, add the vanilla and whisk until combined. Add yolk mixture to chocolate mixture and stir to combine.Into a stand mixer fitted with the whisk attachment, combine the egg whites and salt and whisk until frothy (about 30s). Add half of the brown sugar and whisk for about 30s. Add the remaining brown sugar and continue to whisk until soft peaks form.Take 1/3 of the egg white mixture and add it to to the chocolate mixture. Whisk until combined. Add the remaining amount of egg white mixture and fold with a spatula until no white streaks remain. Place into greased 9"x 3" springform pan and bake at 325F for 30-40 minutes. Set aside to cool completely. Middle layer Mix the cocoa and water together and set aside. Melt the chocolate in a heatproof bowl and stir until smooth. Whip the cream, sugar and salt together until soft peaks form. .Mix the cocoa powder mixture into the melted chocolate until smooth. Add one third of the whipped cream into the chocolate and stir until lightened. Add the remaining amount of whipped cream and fold with a spatula until no white streaks remain. Spoon mixture onto the cooled bottom layer and place into refrigerator until set (about 30 minutes).Top LayerMix the gelatin and water in a small bowl and set aside for 5 minutes. Bring 1/2 cup of cream to a boil and pour over top of white chocolate. Add gelatin and mix until chocolate is smooth. Whip cream in stand mixer until soft peaks have formed. Add one third of the whipped cream into the chocolate and stir until lightened. Add the remaining amount of whipped cream and fold with a spatula until no white streaks remain. Spoon mixture onto the cooled bottom layer and place into refrigerator until set (about 2-3 hours).