SHARK BITE CUPCAKES
Makes 12 cupcakes
Strawberry jam stands in for, well, the inevitable when a shark takes a bite out of these intriguing cupcakes.
FOR THE CUPCAKES
1 (15.25-ounce) box vanilla cake mix
1 cup strawberry preserves
Vanilla Buttercream (here)
Blue sparkling sanding sugar
FOR THE TOPPERS
Gray construction paper
Scissors or X-ACTO knife
Clear glue
Toothpicks
TO MAKE THE CUPCAKES: Prepare the cupcakes according to the cake mix package directions. Transfer to a wire rack to cool. Spoon the preserves into a piping bag fitted with any tip and use the tip to poke a hole into the top of each cooled cupcake. Fill the centers with the preserves. Using an offset spatula, frost the cupcakes with the buttercream and sprinkle a generous amount of blue sugar on each.
TO MAKE THE TOPPERS: Cut fin shapes out of construction paper. Place a drop of glue in the center of each fin and attach a toothpick. Once glue has dried, place a topper into the center of each cupcake.
SHARK BITE SUGAR COOKIES
Makes about 20
These should be reserved for only those with an excellent sense of humor.
½ cup (1 stick) butter
1 cup sugar
1 large egg
1¼ teaspoons pure vanilla extract
¼ teaspoon kosher salt
½ teaspoon baking powder
2 cups all-purpose flour, plus more for rolling
2 tablespoons strawberry preserves
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed. Gradually add the sugar and beat until the mixture is light and fluffy. Add the egg and vanilla and mix until combined, then add the salt and baking powder and mix until incorporated. Slowly pour in the flour and mix until incorporated and a dough forms. Gather the dough into a ball and flatten it into a 1-inch-thick disk. Wrap tightly in plastic wrap and freeze for 30 minutes.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Dust a clean work surface with flour and roll out the dough to a ¼-inch thickness. Using shark, surfboard, and gingerbread man cutters, cut out cookies. To create the “shark bites,” use an apple corer, X-ACTO knife, or paring knife to cut jagged half circles out of the sides of the surfboards. For the shark bite “victims,” cut off an arm or a leg using jagged cuts. Transfer the cookies to the baking sheets and bake until the edges are golden, 8 to 10 minutes. Transfer to a wire rack to cool. Brush a little of the strawberry preserves around the shark bites and in the sharks’ mouths.
SHARK TIN PARFAITS 
Serves 8
Blue gelatin makes for a great-looking ocean in these delightful desserts. The shark fins are made out of fondant, which is as fun to shape and mold as Play-Doh. Believe us, you can get carried away with it! Fondant takes a little time to dry—it has to set overnight—so factor that into your game plan.
4 cups of white grape juice
4 tablespoons gelatin
2 tablespoons honey
1 to 2 teaspoons of blue dye-free food coloring
⅓ cup natural rock candy
About 1⁄4 cup heavy cream
1 teaspoon sugar
Fondant Shark Fins (recipe follows)
Pour juice into medium saucepan. Add gelatin and stir until dissolved. Place on medium heat and simmer for about 10 minutes. Remove from heat and let cool for 2 minutes. Stir in honey and taste (for a sweeter flavor, add more honey). Add natural blue food dye, a few drops at a time, until desired color is reached.
Divide the rock candy among eight 6- to 8-ounce glass jars. Divide the gelatin among the jars. In a medium bowl, use an electric mixer to beat the cream with the sugar until it holds soft peaks. Top each jar with a dollop of whipped cream and a shark fin.
FONDANT SHARK FINS
Dust a clean work surface with cornstarch. Thinly roll a 2- to 3-inch ball of white fondant into a thin layer. Cut out 8 shark fin shapes, adding fin details if desired. Let dry on a wire rack until hard, at least overnight. Coat with edible glitter and let dry for a few minutes before assembling.
