Panic followed an Orson Welles radio broadcast of the book 'War of the Worlds', during which armies and navies were wiped out right and left and the real radio audience was frightened as the actors pretended to be.

There's nothing not to like about this coffee cake/dessert! You can change up the fruit to your liking. It's easy to make . . . a combination between a Platz and a cobbler. Another recipe from my mom. Ingredients: 2 ¼ cups flour ¾ cup sugar 1 teaspoon baking powder 1 teaspoon soda ¾ teaspoon salt ¾ cup butter 2 eggs 1 cup buttermilk 1 teaspoon vanilla 1 can cherry pie filling 1 - 6oz pkg raspberries (frozen) Crumb Topping ¾ cup sugar ½ cup flour ¼ cup butter Method: Grease 9x12 or 10 inch round spring form pan. If you want to be able to lift out rectangular shaped cake, line pan with parchment paper. Mix dry ingredients and cut in butter with pastry blender, till crumbly. In a separate small bowl, beat eggs with fork, stir in buttermilk and vanilla. Add wet ingredients to dry ingredients, stirring to moisten. Divide batter, spreading just over half of it (about 2/3) into greased pan. Spread with cherries and then raspberries. (frozen raspberries are easy to crumble by hand) Using a teaspoon, dot the rest of the batter over the fruit. Make crumb topping, using pastry blender, and sprinkle over cake. Bake at 350° F for 45 - 50 minutes. Serve plain, with whipped cream or ice cream. for the visual learner - click to enlarge

I love making carousel cakes, they’re so beautiful and the options are endless. This cake is designed for a wedding so it has a romantic feel with a cascade of flowers including ranunculus, hydrangea, roses and buds. Thanks for looking, Fiona xx www.f

Das stärkste Mädchen der Welt feiert ihren 70. Geburtstag! Und wir feiern mit! Ein Kindergeburtstag unter dem Motto "Pippi Langstrumpf" mit "Kleiner Onkel-Torte" - da möchte man selbst noch mal Kind sein!

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What happens when you cross your favorite kid lit title with a little food creativity? You get some really rocking cakes. Here's a look at fifteen

Are these parenting tips still relevant? First printed in the Ann Landers advice column decades ago, do they still apply to modern families?

Team Umizoomi

If you or your child is addicted to Cake Boss or Ace of Cakes, this party theme will be right up your alley. My daughter is convinced she wants to be a professional baker at this point (rather than her previous aspirations of farmer and architect). So it was up to me to create a birthday […]

Birthday celebrations mean cake, so wow the kids with this impressive creation!

I learned from a very early age that I could escape into books, which was just as well, since I had a childhood marked by trauma and misery. One of my favourite books was Snugglepot and Cuddlepie b…

20 years ago our youngest daughter sang in the Pacific Mennonite Children's Choir. She brought this recipe home after having it at one of the other choir members homes. Her note on the hand written recipe said, VERY GOOD LIGHT CAKE. She was right. Here I have used blackberries, but you could also use, blueberries, plums, apricots or peaches. Ingredients - for cake 2 eggs 1/2 cup sugar 1/2 cup Crisco shortening 1/4 cup milk 2 tsp baking powder 1/2 tsp salt 1/2 tsp vanilla 1 1/2 cup flour fruit to cover cake, fresh or frozen Ingredients - for topping 1 1/4 cup flour 3/4 cup sugar 1/2 cup butter 1 tsp vanilla Method: Beat together eggs and sugar until creamy. Add Crisco and beat well. Add remaining ingredients and beat just until all the dry ingredients are incorporated. Dump batter into a small greased cookie sheet. Top generously with fresh or frozen fruit. To make crumble topping, stir together flour and sugar. Cut in butter until it becomes small crumbly pieces. Sprinkle with vanilla and toss with hands, then immediately sprinkle over fruit. Bake in 350º oven for 25-30 minutes or until tooth pick comes out clean.

Wil jij jouw kind graag een pop geven? Wij zochten uit op welke leeftijd je dat het beste kunt doen en welke pop bij welke leeftijd past!

How do you throw a 7 year old Kiwiana themed birthday party when you live in California? Here’s how we did it!

Create your own "I'm Bored" box with our free printable sheet with 99 entertaining and boredom busting ideas for children of all ages.

Wer kennt sie nicht, Bibi und Tina, die beiden jungen Damen die mit Amadeus und Sabrina den Martinshof und Schloss Falkenstein unsicher machen? 3 Kinoabenteuer der beliebten Kinder-Hörbuchreihe sind schon mit Bibi & Tina erschienen, das letzte "Bibi und Tina - Mädchen gegen Jungs" am Anfang diesen Jahres. Meine Mädels lieben "Bibi & Tina", die Hörspiele, die Filme, die Songs, einfach alles.

A Milk and Cookies birthday party with milk + cookie pillows, cookie topped cupcakes, "Got Milk?" cookies, paper rosette drinks station backdrop + pinwheels

Cake Makers - Masha P and Anna I make sweet confections for the February edition of Marie Claire China, shot by Amber Gray. The pastel designs of Louis

Donut muffins, they taste of cake donuts and muffins combined in one. They are good rolled in a sugar and cinnamon mixture or drizzled with a glaze while still warm, extra special if you do both. Ingredients: 1/3 cup butter 2/3 cup brown sugar 2 eggs 1 teaspoon vanilla 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 3/4 cup buttermilk Directions: In a medium size bowl cream butter and sugar until light and fluffy. Add eggs and vanilla and beat until well blended. Mix dry ingredients and add to the creamed mixture alternately with buttermilk and stir until combined. Spoon batter into a lightly greased muffin tin. Bake in a 425º oven for 16 minutes or until golden in color. Remove from oven, cool for approximately 2 or 3 minutes, just until you can handle them. Roll donuts in sugar/cinnamon mixture of 1/2 cup sugar and 1 tablespoon cinnamon. Or dip tops of muffins in melted butter and then into cinnamon/mixture or drizzle with a glaze. Yield: 12 muffins

Jumbo Cake Costume: For Last year school Children's day function we make Butterfly. For this year Children's day function we plan for cake costume for our girl. She is now near to 3 feet so plan for the cake of height 3 feet. Divide the cake into 3 parts. one feet for …

This stunning PREPPY PONY THEMED GIRL AND BOY BIRTHDAY PARTY was submitted by Jenny Raulli of Bloom Designs Online. This is such an adorable party! I especially love the pink and blue color scheme alongside the star print. I also love all of the cute pony party printables. This party has so many ideas that would work perfectly for not only a Pony party, but any western event! The Preppy Pony party ideas and elements to look for from this joint birthday celebration are: The darling horse shoe fondant cupcake toppers The cute white cake pops with a blue star on them The cute pink macarons with a blue horse shoe on top The cute and simple cakes The cute white dessert table backdrop adorned with a pennant banner and black pony The cute invitation and MORE!

Smith Island Cakes -- nine delicate layers of old-fashioned yellow cake with rich, fudgy, milk chocolate icing in every bite.

Scripture Cake: where Bible Study meets baking. Teach memorization skills in the kitchen with this fun twist on devotions in home schooling!

Americans would refer to them as Crepes, but in Czech they are called Palačinky. Czech palačinky make delicious breakfast crepes wherever you are and whatever you decide to call them.

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D’Arcy Carden shares beauty tricks of the trade.

Bridgerton inspired children's birthday party. Stunning party decor. Baby Bridgerton.

I cake I’ve made for a girl who loves to paint

It's Friday, it's fun and yummy too so roll-up take a peek and see what's in the mix for our circus party weekend....

Lalaloopsy Birthday Cake This cake was inspired by Lalaloopsy dolls. The "doll" is made from fondant and krispie treats. The cake...

A cotton candy cake recipe decorated to look like Hatchimals! Makes one 9-inch tall Hatchimals cake Things you'll need Ingredients 3 cups cake flour 1 tablespoon baking powder ½ teaspoon salt 2 cups butter, room temperature 2 cups sugar 2 teaspoon cotton candy flavor 1 cup milk ¼ teaspoon pink gel color 5 large egg whites Equipment Large mixing bowl Medium mixing bowl Hand mixer Whisk Rubber spatula Egg silicone mold 6-inch cake pan Cake turntable Small offset spatula Small knife White buttercream frosting Pink frosting in a decorating bag fitted with a #12 tip Fondant: grey, light blue, light purple, white, and black Food coloring gel: pink, blue, and white Large fondant rolling pin Small fondant rolling pin Fondant veining tool 1 ⅛ inch round cookie cutter #12 decorating tip Edible disco dust Decoration White buttercream frosting Grey fondant (shell) Light purple fondant (horn) Purple fondant (eyes) Light blue fondant (beak) White fondant (whites of eyes) Black fondant (center of eyes) Pink gel color (speckle) Blue gel color (speckle) White gel color (speckle to mix with colors) Pink buttercream frosting (head) Edible Disco dust (shell) Let's get started! Preheat oven to 325ºF. Grease egg mold and grease and line 6-inch cake pan. In a medium bowl, whisk together the cake flour, baking powder and salt and set aside. In a large bowl, beat together the butter and sugar until light and fluffy. On low speed, alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. In a large clean bowl, beat the egg whites to a soft peak. Fold the egg whites into the batter, 1/3 at a time until all the egg whites are added. Pour the batter into the prepared egg mold and the remaining batter into a 6 inch pan. Bake egg halves for 1 hour and 35 minutes. Bake the 6-inch cake for 30 minutes. Remove cake from the oven and cool to room temperature. Time to decorate! Trim each egg half so the halves fit together. Pipe some white frosting in between each half and place together to make a round egg. Freeze for 15 minutes. Remove the bottom 1/6 of the cake to make a flat surface for the egg to sit upright. Cut the top of the cake to resemble a cracked egg. Remove a small amount of the cake from inside to create a place for the head to sit. Save all cake pieces. Crumb coat the cake and chill in the refrigerator for an additional 30 minutes. To make the egg shell: On a lightly powdered sugar surface, roll out grey fondant to a ¼-inch thick. Cut fondant into a large rectangle and wrap then smooth around cake. To speckle the egg shell: Mix in white food coloring into separate bowls of the pink and blue food coloring. Using a dry brush, splatter the pink and blue paint onto the grey fondant egg. To make the Hatchimal head: crumble the 6-inch cake and reserved cake pieces into a bowl and mix in 1 tablespoon of frosting. Work the frosting into the cake then shape into a large smooth cake ball. Place the cake ball onto the top opening of the egg shell. Shape a small unicorn horn with light purple fondant and a small beak with light blue fondant. To make the eyes: Use a small round cutter to make purple fondant irises. Use the smaller round cutter to make black pupils. Attach the eyes, horn and beak to the head. Pipe the entire head with pink frosting to look like fur. Brush the shell of the cake with edible disco dust to make it sparkle. TaDa! Our Hatchimals’ purple eyes means it’s hungry so it’s time to eat cake!

These delicious orange zest infused sticky buns may just become a must for your Christmas brunch. The recipe is small, easy and quick to prepare . . . and if you don't have time in the morning, simply bake ahead, leave in pan, cover with foil and reheat before inverting onto plate. Ingredients: Sticky topping: 1/3 cup butter 3/4 cup brown sugar 4 Tbsp honey 1/8 tsp salt 3/4 cups chopped pecans dough: 2 Tbsp sugar 1 Tbsp instant or fine quick acting yeast 3/4 tsp salt 1 cup hot water 2 Tbsp oil 3 cups flour, divided 2 eggs filling: 2 Tbsp butter, melted 1/2 cup brown sugar 1 tsp cinnamon 3/4 cup cranberries 1/2 cup chopped pecans zest from one medium orange Method: Line 9 x 9 pan (for 9 buns) or 9 x 13 pan (for 12 buns) with parchment paper In mixing bowl begin with sugar, yeast and salt. Add hot tap water and let sit for a few minutes, until frothy looking. (you can use a kitchen aid with bread hook attachment or a mixing bowl and a wooden spoon) In the meantime, melt butter for topping, adding the rest of the ingredients except for the nuts. Bring to boil. Pour into prepared pan and sprinkle evenly with nuts. To yeast mix in bowl, add oil and 1 cup flour and then the eggs, mixing them in well. Stir in the rest of the flour 1/2 cup at a time until you can knead and shape it into a soft ball, not too sticky if handled with a dusting of flour. Cover and let rise 20 - 30 minutes. While the dough is rising, melt butter for spreading and mix all the filling ingredients. Roll dough out on floured surface to about 10 x 12 or 14 inches. Spread with butter and filling. Roll up, starting on long side. Cut into 9 or 12 pieces, depending on how big in height you wish them to be or how many you are serving) and place on top of sticky topping in pan. Cover loosely with plastic and let rise another 20 - 30 minutes, until they don't have room to spread any more. Bake at 350 F for about 25 - 30 minutes until golden brown. ( lesser time for larger pan) Remove from oven and let stand for 5 minutes. Cover with serving plate and carefully flip buns onto plate. Serve warm. If your kitchen is warm, these take about 1 1/2 hours from start to finish.

See this swinging monkey party! A monkey monogrammed cake, paper garlands, hanging polk-a-dot initials, confetti, invitations & little bunting flags & more!

While we may not always relish getting older, it’s hard to deny that a birthday generally puts one in a happy mood. Some smiles are created from the memories we recall, others are born with the new festive activities that unfold on our special day. Tomorrow is my twenty-fifth birthday and to help celebrate the day I turn a quarter of a century old, I’ve gathered up 25 vintage images that span the birthday spectrum from Hollywood stars to cake decorating ideas, tables of excited children to some real party animals! Without any further ado, let the good times roll! ♥ ♥ ♥ {Cute as a button, child star Shirley Temple celebrates her ninth birthday with a giant cake.} {A group of elephants get in the celebratory spirit in this shot from 1926.} {Which one of these beautiful, girly birthday cakes would you pick? The cotton candy hued, heart shaped pair gets my vote.} {Now that’s a cake fit for a president! John F. Kennedy circa 1962, to be specific.} {The cake might be a bit lopsided, but this 1950s woman and her birthday gifts couldn’t look any prettier – despite what her husband’s face seems to be saying!} {A group of youngsters pose for the camera amidst the festivities at a birthday party in 1956.} {The Leave It To Beaver style childhood birthday party is portrayed in this pretty 1950s illustration.} {A birthday card from 1942 depicting a group of Victorian woman sitting around a table calls to mind Gone With The Wind.} {Relatives gathering round to celebrate a youngster’s birthday in this 1946 photo.} {What vintage birthday celebration would be complete without a Jell-o cake?} {Not only do dogs like to gather and pose around the table to play poker, they also love to throw a birthday party! :)} {I love how happy the little birthday girl looks in this black and white photo.} {Someone must have been popular in 1957, just look at the size of their crowd at their birthday party!} {Everyone seems to be helping the birthday girl blow out the candles on her cake. (Don’t the streamers all over the place make you smile?)} {Two charming children eagerly await a piece of the cake their playmate is blowing the candles out on.} {A woman snaps a photo of the birthday cake arriving at the table in this lovely 1950s illustrated image.} {A colourful 1950s birthday invitation – how could you not want to attend any party with such cute invites?} {I’m struck by how crisp and sharp this 1950s colour photo still is more than half a century after it was snapped.} {Birthdays were going to the birds in 1956 when this cute cockatoo turned fifty.} {Orson Wells and Rita Hayworth celebrate the beautiful starlet’s birthday aboard Errol Flynn’s yatch.} {How sweetly lovely is this birthday girl? Too sweet for words, she looks like a little model!} {Two junior cowboys rustle up some fun with a boot shaped birthday cake.} {These adorable children’s birthday cakes from the mid 1960s would help get anyone in a festive mood (or at least in the mood for sugar!).} {The eternally lovely Marilyn Monroe on her thirtieth birthday.} {1955 Woman’s Day magazine cover with a group of adorable kids partying it up in fifties style.} {All images above are from Flickr. To learn more about a specific image, please click on it to be taken to its respective Flickr page.} Aren't these photos, magazine pages and scans a delight to behold? You can practically feel the joy they held or were intended to convey. I love the soft pastel hues, homemade cakes, and the wonderfully pretty party dresses in particular. What jumps out at you as you gaze into these birthday celebrations of the past?

I have to admit that when I first posted this recipe almost 10 years ago I hesitated sharing it because I wanted to keep it a secret. I still had no idea what I'd signed up for and felt a little bit like maybe some recipes were too sacred or something like that. After all these years, I'm just happy if I can find a recipe to share. Ingredients: 1/2 cup sugar 3 eggs 1/2 cup butter, very soft or melted 1/2 cup sour cream 2 cups hot water 7 cups flour (approx) 2 tablespoons instant yeast 1 teaspoon salt filling: 1/4 cup melted butter (approx) for brushing 1 cup sugar 1 cup coconut grated rind of two oranges glaze: 3/4 cup sugar, 1/2 cup butter or margarine 1/2 cup sour cream, orange rind and juice of 1/2 orange Method: In bowl of stand mixer or large mixing bowl, beat sugar and eggs well, then beat in butter and sour cream. Add water and a few cups flour, then the yeast and salt. Continue adding four to make a soft dough that holds together. The amount varies with the humidity of the day. (If you are using a mixer, use a dough hook attachment. Transfer dough to a large bowl when the flour is well incorporated.) Knead dough to hold a soft shape that pulls away from the sides of the bowl. It’s okay if it’s still a little bit sticky. Sprinkle lightly with flour and shape into a ball by pushing down and under along sides while rotating bowl with left hand, until dough is smooth. Cover and let rise 1 hour. (top right photo is of risen dough) Pinch risen dough in half and roll each out (using a light dusting of flour under and on top) to about 10”x 20”. Do not press or work dough too hard. Brush with melted butter and sprinkle with 1/3 of the filling. (1/3 for each half and save 1/3 for topping). Roll up jelly roll style and slice into about 1 inch slices. Place on greased or parchment paper lined pans, leaving a bit of room to spread. (as in bottom left photo) Cover with tea towel and plastic. Let rise 1 hour. They can be touching when they are ready, for pull apart buns. You can place them further apart for more individual buns. Sprinkle with some more of the coconut filling and bake at 350° F about 20 min. Meanwhile, bring glaze ingredients to boil and cook, stirring, for 1 1/2 minutes. the glaze can thicken a bit while it cools. Spoon over buns while they are still hot. This topping is yummy. You may want to make extra to drizzle just before serving Yield: 3 dozen

May 2, 2011 By the ZippyCart Content Team In a Mothers Day story that will warm your heart until...

Bridgerton inspired children's birthday party. Stunning party decor. Baby Bridgerton.