Sweet Shop

For the milkshakes: You'll need 1 cup vanilla frosting . Tint L cup light brown with 2 teaspoons cocoa powder , and L cup pink with a few drops of red food coloring .

Frost 2 cupcakes with the plain frosting, then roll their edges in white coarse decorating sugar (we used about 1 cup for all three milkshakes). Tip: Save the leftover sugar for the lollipop cupcakes. Stack the cupcakes, then top them with a few mini marshmallows and insert a 3-inch length of a plastic drinking straw .

Repeat with the other frosting colors to make chocolate and strawberry shakes.

For the sundaes: You'll need a 16-ounce can of vanilla frosting . Spoon ½ cup into a ziplock bag and place the rest in the freezer to fi rm (at least 30 minutes).

To make the cherries, unwrap and microwave 6 red fruit chews (we used Jolly Rancher brand) for 3 seconds so that they are softened. Roll each fruit chew into a ball. Use a toothpick to poke a small hole in each ball and insert a 1-inch length of red licorice lace for the stem.

Snip a corner from the frosting bag and pipe a small amount of frosting onto each cupcake. Smooth it with a knife or spatula. Use a large spoon to scoop pieces of the chilled frosting onto the cupcakes. Gently press them into place and pipe on more frosting to secure them.

Spoon ¼ cup hot fudge sauce into a ziplock bag, then microwave it for 10 seconds. Snip a corner from the bag and drizzle the fudge onto each cupcake.

Spoon ¼ cup whipped topping into a ziplock bag, snip a corner, and pipe dollops onto each cupcake. Press a candy cherry on top and add rainbow sprinkles .

For the lollipops: Unwrap and microwave 6 red, 6 green, and 6 blue fruit chews for three seconds to soften them slightly. Roll each piece into a 4-inch length. Twist together three candies to form a rope as shown, roll it into a 12-inch length, then wind it into a coil. Repeat with the other pieces.

Use 1 cup vanilla frosting to frost 6 cupcakes and roll their edges in white coarse decorating sugar (we used about 1 cup).

Trim 6 wheat sticks (we used Pringle's Honey Butter Stix) into 4-inch lengths. Press one in place atop each of the cupcakes, then top with a coiled candy.