Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 4 egg whites
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/2 cup cotton candy, chopped (plus more for garnish)
• Pink and blue food coloring

Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-3 tablespoons milk
• Pink and blue food coloring

Directions:

1. Preheat oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large bowl, beat butter and sugar until light and fluffy.
5. Add egg whites, one at a time, beating well after each addition.
6. Mix in vanilla extract.
7. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture.
8. Beat until just combined.
9. Divide batter into two bowls.
10. Mix pink food coloring into one bowl and blue food coloring into the other.
11. Gently fold chopped cotton candy into both batters.
12. Pour batters into prepared pans, swirling slightly with a knife for a marbled effect.
13. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
14. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
15. For the frosting, beat butter until creamy.
16. Gradually add powdered sugar, vanilla, and enough milk to reach spreading consistency.
17. Divide frosting into two bowls and color one pink and the other blue.
18. Frost the cooled cake layers, and decorate with additional cotton candy.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 520 kcal | Servings: 12 servings

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 4 egg whites
• 1 cup milk
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 tsp cotton candy flavoring
• Pink and blue food coloring
• 1 cup crushed cotton candy, plus more for garnish

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add egg whites, one at a time, beating well after each addition.
4. Mix in vanilla extract and cotton candy flavoring.
5. In a separate bowl, sift together flour, baking powder, and salt.
6. Gradually add dry ingredients to the wet mixture, alternating with milk, starting and ending with dry ingredients.
7. Divide the batter evenly between two bowls. Color one batch with pink food coloring and the other with blue.
8. Gently fold in crushed cotton candy.
9. Pour the batter into the prepared pans, creating a marbled effect by alternating spoonfuls of pink and blue batter.
10. Bake for 25-30 minutes, or until a toothpick comes out clean.
11. Cool completely before frosting.

Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes
Kcal: 460 kcal | Servings: 12 servings

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups whole milk

For the Cotton Candy Frosting:

• 1 cup unsalted butter, softened
• 4 cups confectioners’ sugar
• 1/4 cup milk
• 1 teaspoon cotton candy flavoring
• Food coloring (optional)

Additional:

• Cotton candy for decoration

Instructions:

1. Preheat oven to 350°F (175°C).
2. Grease and flour three 8-inch round cake pans.
3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
4. Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy.
5. Beat in eggs one at a time, then stir in vanilla extract.
6. Combine: Gradually add dry ingredients to wet, alternating with milk, starting and ending with dry ingredients.
7. Bake: Divide batter among pans, smooth tops, and bake for 25-30 minutes.
8. Cool in pans for 10 minutes, then transfer to a wire rack.
9. Make Frosting: Beat butter until creamy.
10. Gradually add confectioners’ sugar, then milk and cotton candy flavoring.
11. Add food coloring if desired.
12. Assemble: Once cooled, layer cakes with frosting, cover the outside with frosting, and decorate with cotton candy.

Prep Time: 30 minutes
Cook Time: 25-30 minutes
Servings: 12 slices
Calories: 450 calories per slice

This Cotton Candy Cake is a whimsical dessert that combines the fluffy sweetness of cotton candy with the richness of cake, featuring layers of moist cake and cotton candy-infused frosting, decorated with vibrant, pastel-colored frosting and crowned with actual cotton candy.

Cotton Candy Jello Shots are quick and easy to make and taste just like your favorite county fair food. Prepare them with or without alcohol for a sweet snack or spiked shot.

Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Course: cocktail
Cuisine: American
Servings: 15 2-ounce Shots
Calories: 82 kcal

Ingredients

• 1 box Blue Jello (3 ounces)
• 1 box Pink Starburst Jello (3.94 ounces)
• 2½ cups Boiling Water (divided 1 Cup + 1 ½ Cups)
• 2 cups Whipped Cream + Garnish
• ½ cup + ⅔ Cup Vodka
• Pink Cotton Candy
• Blue Cotton Candy
• Corn Syrup
• Pastel Nonpareil Sprinkles

Instructions

1. Place the sprinkles in a small bowl.
2. Using a small paint brush, lightly dip it into the corn syrup and brush it around the rim of each shot glass. Wherever the corn syrup touches, that’s where sprinkles will be sticking, so make the line as thick or as thin as you prefer. As you finish each glass, dip the top in the sprinkles and roll it around until you’re satisfied with the coverage.
3. Add the pink jello to a medium mixing bowl and add 1 ½ cups boiling water. Stir until the jello is fully dissolved.
4. Add the ⅔ cup vodka and stir.
5. Take about 2 cups worth of pink cotton candy and put it directly in the pink jello mixture and stir once more.
6. Using an injector, carefully fill each shot glass ⅔ of the way full with the pink jello, being careful to not get the sprinkles wet.
7. Place in the fridge for an hour, or until set.
8. While the pink jello is chilling, place the blue jello in a medium mixing bowl and add 1 cup of boiling water.
9. Mix until dissolved. Add ½ cup vodka and stir.
10. Add about 2 cups worth of blue cotton candy, Stir once more.
11. Add 2 cups whipped cream and whisk until fully combined.
12. If the mixture is still pretty warm, let it cool to room temperature.
13. Using the injector, carefully fill the shot glasses the rest of the way.
14. Place them back in the fridge for another hour or until they’re fully set.
15. Top with whipped cream, more sprinkles, and some cotton candy, if desired, and enjoy!

Notes

Storage:

To Store: You can store your jello shots covered in the fridge without garnish for up to a week.
To Freeze: I do not recommend freezing these jello shots!

Tips:

I like to line up my shot glasses on a flat, firm, moveable surface like a tray or cookie sheet. This makes it easier to move them back and forth from the fridge.
You’ll want to whisk the blue mixture about halfway through filling the glasses so it keeps the whipped cream mixed in well.
It is much easier to use a very small bowl for the sprinkles and not a plate or bigger bowl. It makes it much quicker to coat them.
The corn syrup will dry quickly, so be sure to get those sprinkles on ASAP. Fresh cotton candy would truly be the best for this recipe, but it’s not easy to get fresh cotton candy.
Make sure when you put the liquid into the glasses that it doesn’t touch the sprinkles as you don’t want their color to run or make them fall off.
I used an injector because it ensured a safe and quick method for filling the glasses. I didn’t find anything else that worked as well.
The cotton candy will melt within a few minutes of being on the shots. So, don’t garnish your shots unless you’re serving immediately.

Nutrition

Calories: 82kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 56mg | Potassium: 13mg | Sugar: 10g | Vitamin A: 55IU | Calcium: 10mg | Iron: 0.02mg