Fiesta Party

1. Prepare the cake batter as per recipe.
2. Divide the batter into five equal portions into individual bowls. Tint each bowl with colouring gel to desired shade, approximately ⅛–¼ teaspoon. Mix well to ensure the colouring is evenly distributed in the cake batter.
3. Bake each cake for 7-10 minutes in an 8” greased baking pan, or until a toothpick inserted into the centre comes out clean. Cool in the pan to room temperature, remove cake and repeat. If you are using less than five baking pans, wash and re-grease your pans between each use.
4. Once the cake has cooled, wrap each layer in plastic wrap and freeze overnight.
5. To assemble the cake, place a layer of cake on a cake board, top with ¼ cup vanilla frosting and spread it evenly over the cake. Place another layer of cake on top and repeat frosting with the remaining layers.
6. Spread a thin coat of frosting over the top and sides of the cake and place in the refrigerator or freezer until frosting has set, about 30 minutes. Apply a thick coat of frosting over the entire cake to completely conceal all the colours.
7. Insert candles into the top of the cake, and line the borders of the cake with jellybeans.

1. Prepare the cake batter as per recipe. Add cinnamon, chili powder and cayenne to the batter and mix well. Divide evenly among 2 lined cupcake pans (12 cupcakes per pan) and bake as per recipe. Allow to cool completely before icing.
2. For icing, sift the sugar into a bowl. Add butter, honey and cinnamon and blend with an electric or hand-held mixer, beating on high speed for 5 minutes, or until light and fluffy.
3. Remove ½ cup of the frosting from the bowl and set it aside. Divide the remaining icing evenly between three bowls and tint each with gel-paste food colouring to desired colour, approximately ¼ teaspoon. Mix well.
4. Fill a piping bag fitted with a large star tip with one of the coloured icings and decorate 8 of the cupcakes. Wash the bag and repeat with the remaining frosting and cupcakes.
5. Print party signs. Cut out the words using scissors or a circle punch and attached each sign to a coloured toothpick using tape or a drop of glue. Insert into the cupcakes.
6. Top with candy sombreros.

Candy Sombreros

1. Spread a small amount of icing on the bottom of a gumdrop and attach it to the centre of a chocolate disc. Repeat with remaining candies.
2. Fill a piping bag with the remaining frosting and pipe frosting around the base of the gumdrop, and around the edge of the chocolate disc. Cover both sections with sprinkles and allow them to dry before placing on the cupcakes.

Good to Know: Store-bought cupcakes work just as well. Simply make the sombreros and party signs and add them to your purchased cupcakes.

1. Preheat oven to 450 degrees F.
2. Unroll the pastry and cut in half lengthwise. Continue cutting the pastry in half lengthwise to make 32 1-inch-wide strips.
3. Twist the strips a few times and place them on a parchment-lined baking sheet. Bake until golden brown, approximately 7 minutes.
4. While the pastry is baking, combine the sugar and cinnamon in a small bowl.
5. Remove the pastry from the oven and allow it to cool for 1 minute. Using a pastry brush, brush the churros with melted butter then roll them in the sugar-cinnamon mixture. Allow to cool for 5 minutes.

1. Bring a pot of generously salted water to a boil and cook pasta until al dente, about 9 minutes. 
2. While the pasta is cooking, add olive oil to a skillet set over medium heat and cook the ground meat until no longer pink. Add chili powder, paprika, cumin, garlic powder and salt and stir to combine. Set aside.
3. When the pasta is cooked, drain and set aside. 
4. Using the pot the pasta was cooked in, melt the butter. Add flour and stir to form a paste, about 1 minute.
5. Add milk and whisk into the flour mixture, stirring until thickened. Add cheese and stir until melted.
6. Add ground beef, pasta and tomatoes to the cheese sauce in the pot and toss to combine.
7. Preheat oven to 350 degrees F. Place ramekins on a baking sheet and fill with mac and cheese and bake for 10 minutes. 
8. Serve garnished with sour cream, cilantro, green onions and salsa, if desired.

Good to Know: The pasta can be made up to one day in advance.

1. In a medium glass-serving vessel (so you can see the layers), add sour cream, spreading an even layer, about 1-inch thick.
2. Top with a layer of salsa, being careful not to mix it into the sour cream.
3. Cover the salsa evenly with grated cheese, and top with sliced green onions for garnish.
4. Store in the refrigerator until ready to serve.
5. Serve with assorted nacho chips, and chopped avocado sprinkled with lime juice and salt, if desired.

1. Combine the chicken, red pepper, chili powder, olive oil, lime and salt in a medium bowl and toss. Allow to marinate for 15 minutes.
2. Heat a non-stick skillet and sauté the filling for about 8 minutes. Add the cream cheese and stir until melted and well combined.
3. While the filling is cooking, use a 3-inch round cookie cutter to cut rounds from the tortillas. Each shell should yield 3 mini tortillas.
4. Preheat oven to 350 degrees F. Place the tortilla rounds on a parchment-lined baking sheet. Scoop some of the filling onto each shell and top with a little cheddar cheese.
5. Bake just until the cheese has melted, about 4 minutes. Remove from the oven, fold in half, and secure with a toothpick. Serve warm.

1. Place the coconut in a small skillet set over medium heat, toasting it until the edges are lightly brown and golden. Remove from stove top and set aside.
2. Slice the mango and pineapple into strips. Cube the watermelon. Fill clear glasses with the fruits and place them in the fridge until ready to serve.
3. Garnish each cup with a lime wedge and a sprinkling of toasted coconut.
 

1. In a blender or food processor, combine sugar, raspberries and mint leaves, and blend into a smooth purée. Strain purée through a fine-mesh sieve into a pitcher. Add water and stir to combine.
2. Serve juice over ice. Garnish with mint sprigs and raspberries speared on a cocktail pick, if desired.