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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Unlined copper for rapid evaporation — perfect jams and preserves
The original Bundt pan — iconic shape, even heat distribution
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Unlined copper for rapid evaporation — perfect jams and preserves
The original Bundt pan — iconic shape, even heat distribution
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Heat oven to 350F. Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove to wire racks; cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Refrigerate until ready to use. Cut cupcakes horizontally in half. Place bottom half of each cupcake in 4-oz. jelly jar; top with layers of 1 Tbsp. pudding and 1-1/2 Tbsp. marshmallow creme. Cover with cupcake tops. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto tops of cupcakes. Melt semi-sweet chocolate as directed on package; drizzle over COOL WHIP mixture. Top with remaining ingredients.