Courtesy Live with Kelly and Michael

Sofia Vergara is having a love affair — and we’re not taking about her relationship with Joe Manganiello. Turns out there is a certain dessert this bombshell can’t get enough of.

“I’m addicted to cake,” the Modern Family star said on Thursday’s Live with Kelly & Michael. “I have it in my house. I travel with it.”

Judging from her numerous pastry posts — and recently-gifted box of baked goods from pal Reese Witherspoon — Vergara is known to have quite the sweet tooth. So how can she possibly eat all this cake and look that good?!

“It’s not carbohydrates, it’s cake,” Vergara joked. “I tried a gluten-free cake. I didn’t like, but I still ate it,” she said. And we believe her: Everything from mini rum cakes to decadent chocolate cakes have been known to pop up on her feed.

So when cohost Michael Strahan asked what is the one food she’d bring to a deserted island, her answer was, you guessed it — cake. “It makes me happy … If I’m sad I eat cake. If I’m happy, I eat cake.”

We always knew we loved you, Sofia.

—Michelle Ward

Subscribe now to access PEOPLE’s EXCLUSIVE George Clooney and Amal Alamuddin Wedding Album plus 26 intimate bonus photos from inside the ceremony, reception and more at people.com/magazine, starting Wednesday, the same day the issue hits newsstands.

When it comes to celebrity weddings, George Clooney and Amal Alamuddin’s might just take the cake.

So it’s only fitting that the stunning bride and groom had one gorgeous confection to celebrate their nuptials.

During the evening reception at the Aman Canal Grande in Venice, the couple’s grand, 4-tiered, square-style cake sat perched on a round table surrounded by votive candles. Designed to coordinate with the wedding’s elegant surroundings, the chocolate cake was “gold art deco to match the dining room,” Clooney tells PEOPLE exclusively in the magazine’s new issue.

In lieu of a traditional cake topper, the top tier was accented with a decorative sugar piece, also made in the classic art deco style.

With tradition being an important part of the couple’s ceremony and reception, the newlyweds jointly sliced into sugary confection in front of relatives and close friends.

“It was very emotional and lovely,” said Bono of the wedding, which he attended along with Matt Damon and his wife, Luciana, John Krasinski and Emily Blunt, Bill Murray and other close friends and family.

With all the eating and drinking that went on during the wedding weekend, let’s hope the about 100 guests saved room for dessert — because it looks like there was more than enough for seconds. Or fifths.

—Michelle Ward

Courtesy Bakerella

Angie Dudley, a.k.a Bakerella is the author of the New York Times Best Selling book, Cake Pops and creator of Bakerella.com. Visit PEOPLE.com on Fridays for her dish on desserts.

These cupcakes almost look like they are topped with frozen yogurt — which I wouldn’t turn down by the way. However, these chocolate cupcakes are frosted with a hazelnut buttercream instead.

Courtesy Bakerella

The cupcake batter is pretty quick to mix together, and it even has a little coffee added for extra flavor. The best part? You can mix it up all in one bowl.

Be warned that this is a very liquid-y batter. So, when you are ready to fill the liners, pour the batter into a large measuring cup with a spout first, and fill the liners about ⅔ full. It will make it easier and less messy.

Courtesy Bakerella

After the cupcakes are baked and cooled, pipe the frosting on top with a decorating tip. Start in the center and swirl around the cupcake and then up to form a pretty peak.

Courtesy Bakerella

Enjoy with a tall glass of milk.

Courtesy Bakerella

Chocolate Cupcakes with Hazelnut Frosting
Makes 12 cupcakes

Cupcakes
1 cup all-purpose flour
½ cup unsweetened cocoa
¾ cup sugar
1 tsp. baking soda
¼ tsp. baking powder
1 egg, plus 1 yolk
¼ cup vegetable oil
1 tsp. vanilla
½ cup buttermilk
½ cup strong coffee, hot

Frosting
1 cup butter, room temperature
1 cup hazelnut spread
4 cups powdered sugar
2 tsp. vanilla
1-2 tsp. heavy cream or milk

1. Preheat oven to 350 degrees Fahrenheit and line cupcake tin with 12 baking cups.
2. In a large bowl, mix dry ingredients together with a wire whisk. In the same bowl, add egg, yolk, oil, vanilla and buttermilk. Mix on medium until combined. Turn the mixer to low and slowly add hot coffee. The batter will be very liquid. 3. Transfer batter to a spouted measuring cup and fill cupcake liners about 2/3 full.
4. Bake for 15 minutes or until done. Remove and cool before decorating.
5. To make the frosting: Beat butter and hazelnut spread together until combined. Slowly add powdered sugar and continue mixing until combined. Add vanilla and cream, mixing until smooth.
6. To decorate, fill a decorator bag fitted a decorating tip with frosting and pipe swirls on top of cupcakes.

Courtesy Alex Guarnaschelli

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her PEOPLE.com blog every Tuesday to get her professional cooking tips, family-favorite recipes and personal stories of working in front of the camera and behind the kitchen doors. Follow her on Twitter at @guarnaschelli.

I have weeks where I do a tremendous amount of cooking. I cook at home for my daughter, and then I head to the restaurant to do even more cooking. While I love everything from breakfast muffins to a good pot roast, most of the cooking I do is savory. The result? I want to eat cake!

I always joke that the grill guy is over in the restaurant’s pastry section nibbling on leftover cookies and the pastry chef is over at the grill nibbling on leftover meat. I think chefs often crave the opposite of whatever we have our hands in all day long.

But here’s the thing — this time of year, I always start to work on new ideas for Thanksgiving side dishes and appetizers, and it makes me crave pie. And then I start to realize that I want to save my “pie points” for the holiday season, so I immediately turn to my favorite food group — cake. My mother always loves to serve a cake in the midst of the Thanksgiving desserts. Sometimes she makes a wonderful Indian pudding or a batch of cookies to mix it up. But I have my favorite chocolate cake recipe, and it‘s so simple and goopy and American and wonderful!

Chocolate Cake with Marshmallow Frosting

5 tbsp. unsalted butter plus additional for greasing the inside of the cake pan
zest of 1 orange
¼ tsp. baking soda
½ tsp. kosher salt
¾ tsp. baking powder
2½ cups all-purpose flour
⅔ cup sugar
1 tsp. vanilla
1 cup sour cream
1 egg
¾ cup semi-sweet chocolate, chopped into small pieces

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a small pot, melt the butter. Stir in the orange zest. Set aside.
3. In a medium bowl, sift together the baking soda, salt, baking powder and flour.
4. In another bowl, whisk together the sugar, vanilla, sour cream and the egg. Whisk the flour mixture into the sour cream mixture in small batches. Use a large spoon to stir in the melted butter and then the chocolate.
5. Transfer the batter to an 8-inch round pan that’s liberally greased. Gently tap the sides so the batter is even. Place the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40–45 minutes. Remove from the oven to cool. Invert the cake from the pan onto a serving plate. Cool before frosting.

Marshmallow Frosting

5 tbsp. water
¼ tsp. of tartar
1⅓ cups sugar
2 egg whites, room temperature
1 tbsp. light corn syrup

1. Pour water into a roasting pan about 2 inches deep to create a makeshift double boiler. Put the pan on the stove and bring the water to a gentle simmer. Dip the instant read thermometer into the simmering water to clean any impurities off the end and to test the thermometer works. In a clean, stainless steel-mixing bowl, combine the water, cream of tartar, sugar, egg whites and corn syrup. Gently lower the bowl into the simmering water. Turn off the heat under the water. Use an electric hand held beater to whip the whites over the water. Do not leave the egg white mixture unattended or stop beating any time in this process.
2. After about 3 minutes, remove the bowl from the heat, put the beater down and quickly take the temperature of the egg whites. You want them to reach 140 degrees Fahrenheit. If not there yet, immediately put the bowl of whites back in the water and resume beating until it does, an additional 2–3 minutes.
3. Remove the bowl from the water and beat in the vanilla. Whip for an additional 2 minutes to allow the mixture to cool. Frost the cake by, as my father used to say, “glopping” the frosting all over the top and sides. Serve immediately.

This is like my “little black dress” of cake recipes. I just go to it and know that it will work out. But I have other favorites too. In the coming weeks, I am going to be sharing some cool make-ahead side dishes that will ease the pressure of Thanksgiving and the holidays in general. As much as there is that buildup of pressure to cook the big holiday dinner, I think practicing for it in the weeks leading up is the best part.

Courtesy Shape

Sofia Vergara loves sweets so much, she’s considered trying hypnosis to cure her undying love for cake.

“I heard about someone in L.A. who got hypnotized so they wouldn’t eat candy. I’m seriously looking into that because I’m obsessed,” said the Modern Family actress in the November issue of Shape magazine, on newsstands Thursday.

Although the 42-year-old star “has always been very happy” with her shape, her attitude about exercise changed after a certain milestone birthday. “I hit 40 and I started seeing a softness everywhere on my body … I knew it was time to do something, so I did,” she said.

Vergara was inspired by her Modern Family co-star Julie Bowen, who she says will go running even before she’s expected on set early in the morning. As for Vergara, she says she’ll find “any excuse” not to do it. “I’ll say, ‘Sunday? No, it’s the Lord’s day; I can’t work out.'” Still, Bowen’s attitude inspired her. “Being around Julie and seeing how motivated she is … I started to think more about it.” (No word on whether her gym-loving boyfriend, Joe Manganiello, had a hand in that, too.)

Because her “bad knees” prevent her from jogging or doing moves like traditional squats, Vergara uses a Pilates-like machine called the Megaformer, which has adjustable springs and pulleys. “With this machine, I was able to figure out what worked for me. I don’t love it at all, but I love how my body’s changing,” she said.

Courtesy Shape

Vergara’s trainer Jennifer Yates adapted the star’s favorite exercises into a floor workout for Shape. The moves include arm circles and leg sweeps, which use resistance bands to mimic the effects of the machine, along with wall sits and “elevator” lunges that are done with the sliding foot positioned on a Gliding Disc or towel.

Though she might have had issues with exercise motivation, Vergara said she had “already changed [her] mentality about food” when she moved to Los Angeles in 2005. “If you live here, you can’t always order the high-fat dishes like pasta with truffles. You have a little sushi, and when you’re out with your girlfriends you order a nice salad,” she said.

Still, we have to admire a woman who said one of her biggest reasons for working up a sweat is the chance to freely partake in the things she loves. “When I do indulge, I exercise a bit harder the next day. My workout motto is really simple: No pain, no cake!”

—Lexi Dwyer

Courtesy Bakerella

Angie Dudley, a.k.a Bakerella is the author of the New York Times best-selling book Cake Pops and creator of Bakerella.com. Visit PEOPLE.com on Fridays for her dish on desserts.

This week, we’re sharing a recipe from Bakerella’s new cookbook, Cake Pops Halloween. We’re already big fans of her creative cookies, cupcakes and even boozy milkshakes, but we couldn’t stop oooh-ing and aaah-ing when we saw her holiday-themed cake pops. C’mon, how cute are these?!

This Halloween, give these easy jack-o’-lantern pops s a try — they key is to use a food marker (filled with edible food coloring) for easy decorating. Once you’ve mastered them, move on to one of the more involved “creepy” characters.

Now, in the words of Bakerella: “Trick-or-treat, here’s something super-cute to eat.”

Courtesy Chronicle Books

Jack-o’-Lantern Cake Pops
48 uncoated cake balls (Basic Cake Pop recipe available here.)
48 oz (1.4 kg) orange candy coating
48 lollipop sticks
48 green Tic Tac mints or similarly shaped candy
black edible-ink pen

1. Have the cake balls chilled and in the refrigerator.

2. Melt the orange candy coating in the deep microwave-safe bowl, following the instructions on the package. The coating should be about 3 in (7.5 cm) deep for easier dipping.

3. When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

4. One at a time, dip about 1⁄2 in (12 mm) of the tip of a lollipop stick into the melted candy coating and insert the stick straight of a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating. Gently lift the pop out of the coating and tap off any excess.

5. Immediately insert a Tic Tac on the very top of the pumpkin pop and hold in place until set. Stand the pop firmly in a hole in the Styrofoam block. Repeat until all the pumpkins have stems. Let dry completely, then use the black edible-ink pen to draw on jack-o’-lantern faces.

6. Let the cake pops dry completely in the Styrofoam block.

Mark Marino

From crispy chicken and waffles to fluffy snow cream, check out the most delicious things our PEOPLE staff couldn’t stop eating — and talking about — this week.

SNOW CREAM
“In late summer, a little shop called Snowdays Shavery opened in Manhattan’s East Village. Their specialty? Snow creams. No, not shaved ice, but fluffy, snowy mounds of frozen goodness. Imagine putting a scoop of ice cream through a wood chipper — the result is kind of like that. The first time I tried one, I got the cheesecake flavor with a strawberry drizzle. Scrumptious! More recently, I ordered the roasted black sesame snow cream with a salted caramel drizzle, and it blew my mind like a snowball to the head. Roasty, nutty, sweet, salty — I’m officially obsessed and I can’t wait to go back and order one in the largest size. I might even throw myself upon it and make a snow angel.”—Mark Marino, PEOPLE.com deputy editor, @mamarino

Lexi Dwyer

HILL COUNTRY FRIED CHICKEN & WAFFLES
“Confession time: I’m a food writer who’s just not that into fried chicken. It tends to be messy, greasy, and, in my opinion, often not worth the effort of getting all the meat from the bone. In fact, my husband often mocks my chicken-consuming technique. ‘Look how much is still on here!’ he’ll exclaim as he gleefully eats my leftovers. But there was nothing left for him to swipe after I tried the chicken and waffles at Hill Country Chicken in Manhattan. It came out piping hot and had the perfect juiciness-to-crispness ratio. (I might have actually asked my platter where it had been all my life.) The waffles were as fluffy as the ones you’d find at your favorite brunch spot and a great excuse to eat plenty of the accompanying molasses butter. I devised a method of wrapping them around bits of chicken to create perfect, sandwich-style bites. Thanks to Hill Country, I’m (literally) eating my words.”—Lexi Dwyer, PEOPLE.com contributor, @lexidwyerink

Kate Hogan

CHOCOLATE & VANILLA BUTTERCREAM CAKE
“Even though I pop over to Hoboken, New Jersey, from Manhattan every now and then, I’ve never braved the line at Carlo’s Bakery (a.k.a. home of the Cake Boss crew). But this week, I was invited to come meet the man himself, Buddy Valastro, in his Jersey City baking plant, and decorate a cake with winners of his recent Sweet Ticket contest. And now I’m a Carlo’s convert. My decorating job on this cake was not that great (we got to use the Cake Boss line of fondants to color our cakes, and everyone around me was way more creative), but the inside was so delicious — moist chocolate and vanilla layers (he uses custard in his mix) with rich vanilla buttercream between. I brought it to our PEOPLE.com newsroom and it was decimated — you don’t want to see the ‘after’ photos! Next time I’m in Hoboken, I’ll definitely park myself in the line outside Carlo’s — now I want to try one of its famous lobster tail pastries.” —Kate Hogan, PEOPLE features editor, @misskph

Morgan Gibson

HALLOWEEN SUGAR BARS
“I have a huge baking crush on the blog Sally’s Baking Addiction — mostly everything I whip up in the kitchen has been pulled from Sally. I have no relation to her — I’ve never even met her — but her baked goods recipes are just always so fun, yummy and such a treat to put together. These AMAZING nuggets are — of course — her original design: Frosted Sugar Bars. Think of the chewiest, butteriest, most amazing sugar cookie you’ve ever eaten — but better, and with sprinkles — and that’s what we have here. And the thick layer of frosting is light, fluffy and sinfully sweet — a perfect topping. Sally’s original recipe calls for pink icing, but I decided to get a little October-festive and decorate with a Halloween theme.” —Morgan Gibson, PEOPLE associate food & lifestyle editor, @morgangibson

Sonal Dutt

CORN, TOMATO & MOZZARELLA PIZZA
“This slice, from Co. at La Sagra Slices, was one of the best bites I had at the New York Wine & Food Festival last weekend. I couldn’t get enough of the perfectly charred crust and gooey, bubbling cheese. Plus, I loved corn as a pizza topping — the flavors worked really well together.” —Sonal Dutt, PEOPLE senior food & lifestyle editor, @sonal_dutt

Kristin Appenbrink

CLAFOUTIS
“I’ve always loved the look of a clafoutis, but had never tried my hand at making one. But I ended up with some buttermilk in my fridge, so I decided to give it a try. I used the recipe from Kimberley Hasselbrink’s wonderful Vibrant Food. (I have yet to find a recipe from it that I didn’t like.) My only mistake was thinking that a clafoutis was portable. I baked it in the morning before work and tried to take it to a dinner in the evening. Learn from my mistake — clafoutis are best eaten right out of the oven.”—Kristin Appenbrink, PEOPLE.com contributing editor, @kristinapp

Evan Vucci/AP

Just hours before President Barack Obama handed out candy and cookies to White House trick-or-treaters, he had another type of food on his mind: Decadent chocolate cake.

The POTUS, who was in Rhode Island on Friday to speak about economic reform and also to support gubernatorial candidate Gina Raimondo, stopped at Gregg’s Restaurant in Providence for lunch and to pick up one of its award-winning “Death by Chocolate” cakes along with a cheeseburger, of course.

Gregg’s owner Bob Bacon told The Providence Journal that he thought Raimondo, a regular customer, had suggested the stop. “If so, I appreciated it very much,” he said. The President apparently spent about half an hour greeting the lunch crowd, even making a video for one customer’s mother who was in the hospital.

CBS News White House Correspondent Mark Knoller Tweeted that later on Air Force One, Obama negotiated that there would be no briefing from press secretary Josh Earnest (in honor of Halloween) in exchange for sharing his dessert with reporters:

It sounds like the six-layer chocolate cake, which is covered with fudge icing and chocolate morsels, was a satisfying trade. No word on whether Obama saved any for self-proclaimed ice-cream guy Joe Biden, though we bet a slice would have paired perfectly with a scoop of frozen goodness on top.

—Lexi Dwyer

Facebook.com/TastyCakes

When someone bakes a life-sized cake version of you, should you be flattered or freaked out? For Jennifer Lawrence, it made her “dreams as an actress come true.”

British baker Lara Clarke, 28, won the Cake International contest in Birmingham, England last week with a nearly six-foot-tall sponge cake created in the likeness of Lawrence’s Hunger Games character Katniss Everdeen.

So, when Lawrence appeared on BBC Radio 1 with her The Hunger Games: Mockingjay – Part 1 costars Josh Hutcherson and Liam Hemsworth Tuesday, the program’s host Nick Grimshaw asked her about the confection.

“First of all I want to talk to you about this, Jennifer. I didn’t bring you this cake because it’s really, really creepy, but I want to know if you’ve seen this cake,” Grimshaw said, as he handed her a photo of the cake.

“Oh my god, yeah, I saw it. I saw it. It’s 5’11.” Lawrence said, sounding shocked. “But seriously if the girl who made that is listening: You’re incredibly talented.”

Facebook.com/TastyCakes

Upon learning that Clarke also made a Jack Sparrow cake out of Rice Krispies Treats last year (for which she also took home the gold at the same cake competition), “Really? Okay now I don’t feel as special,” Lawrence joked. “Screw you, girl who made the cake, I’m not 5’11 — and my waist is smaller!”

The BBC reports that the cake calls for 150 eggs, 22 lbs. each of flour, butter and sugar and 4.4 lb. of yogurt (for moisture, perhaps?), while the intricate outer layer requires 132 lbs. of icing, 22 lbs. of modeling chocolate and 11 lbs. of ganache.

It took Clarke, who owns the bakery Tasty Cakes, 30 12-inch square tins and two and a half months to create the giant cake. It’s not recommended for consumption.

—Morgan Gibson

Julien’s Auctions; Inset: Chris Jackson/Getty

Now is your chance to own a piece of edible history.

A slice of the fruitcake from Prince William and Princess Kate’s 2011 wedding is going up for auction. The 3-year-old confection will be sold on Dec. 5-6 through Julien’s Auctions Beverly Hills, during which a collection of the late Princess Diana’s dresses will also be on the bidding block.

The cake will be packaged in a decorative gold tin and will include a blank wedding invitation written on Queen Elizabeth‘s stationery. So, what is the expected price tag? The opening bid is $500, but it could reportedly fetch anywhere from $1,000 to $2,000.

This isn’t the first time the famous 9-tiered fruitcake — made by pastry chef Fiona Cairns — has been dished out since the royal nuptials. Princess Kate and Prince William kept the top three tiers and served the top layer during Prince George‘s 2013 christening. You can make the famed cake at home, with Cairns’s own recipe.

Maybe the royal family is saving the second layer for baby number two?

–Michelle Ward

It may only be three minutes long (3:06 to be exact), but you can easily lose half an hour watching this cake being expertly decorated over and over again.

The tutorial, which is set to some very snappy music, was posted by the Turkish cooking blog Yemekustalari.com on its Facebook page last week, and, at press time, the video has received more than 16 million views. Because it is truly mesmerizing.

The three-minute video grabs your attention from the get-go, with the expert baker’s steady hand frosting the edge of the cake. Nothing too fancy, just a ring of icing around the spherical white confection. But it’s so fast and the baker is so skilled, that you can’t help but be amazed.

By the time the baker is adding some decadent trim to the sides, you’re hooked, coming to the realization that this blank canvas of a cake is going to be expertly decorated in only 3.06 minutes. Well, you just have to see how it turns out, right?

Watch the video above, it’s well worth the time suck. Spoiler: The frosting roses being made to top the cake is hands down the best part.

—Morgan Gibson

Courtesy Miss Insomnia Tulip/Facebook

Sorry, Kim Kardashian, your NSFW bare backside magazine cover did not break the Internet. But, on the bright side, there is now a cake pop in your naked honor.

Lou Lou P’s Delights, a bakery in Leeds, England, created a Marzipan Kim Bum Pop and posted a photo of it on Facebook with the caption: “I’m really very, very sorry but it had to be done…didn’t it? #breaktheinternet”

The nude sweet treat’s resemblance to the reality star’s Paper magazine cover is spot on (as the Brits say), complete with the black hair in a top knot, neck full of pearls, a whittled waist and — of course — a large, shapely backside.

This isn’t Lou Lou P’s Delights’s first foray into people pops: To commemorate Titanic‘s 100th Anniversary, the bakery created some very cool-looking albeit slightly disturbing cake pops in the likeness of the ill-fated passengers on board the ship, reports the Frisky.

Out of all the memes created about the butt cover, we have to agree that this is definitely the most tasteful — pun intended.

—Morgan Gibson

Courtesy Courtesy Hugh Jackman

How committed is Hugh Jackman to his craft? So much so that he is willing to forgo a plate of delicious desserts in order to maintain his muscular physique.

Jackman – who is preparing to film the X-Men and Wolverine sequels, in which his character is famously super buff – Instagrammed a photo of himself, mouth agape leaning over two large slices of cake and a scoop of ice cream. He captioned the photo: “Awesome lunch ‘meeting’ at Milos in NYC” and playfully referencing the plate of goodies wrote, “Just Looking.”

Now that’s will power.

We can only guess that his lunch at the Manhattan restaurant was as protein-packed and carb-less as his other N.Y.C. lunch outing. (Jackman is currently in the city for his Broadway show, The River).

And, Jackman is documenting more than just his strict diet. In the last week, the star posted photos and video of his workouts. To bulk up, his routine has consisted of deadlifts of 435 lbs., bench press moves which he calls “Skull Crushers,” and other arm and back exercises.

All in all, unless you are prepping to be Wolverine, do not try this at home.

–Michelle Ward

Courtesy Kourtney Kardashian

Kourtney Kardashian‘s pancake breakfast baby shower really took “dress code: casual” to new heights.

On Sunday, Kardashian’s girlfriends threw the pregnant reality star an informal shower at IHOP, with everyone in pajamas.

Kardashian, who’s expecting her third child with boyfriend, Scott Disick, sported red loungewear and a matching fuzzy devil horns tiara.

“I have the best friends in the world! Sunday morning 9am IHOP in our pajamas! #fancyBabyShower,” she posted on Instagram, along with a group shot of her pj-clad gal pals.

Every party needs a signature drink, and Kardashian’s was likely the perfect sip for a pregnant guest of honor — a mug of hot chocolate topped with hefty helping whipped cream. Clearly, she and her niece have similar tastes in beverages!

After indulging in IHOP’s breakfast bounty, the partygoers ended the shindig with a sweet finish: a white basket-weave cake with a “Happy Baby Shower Kourtney” sign.

It was the second baby shower in a week for the expectant star. Five days earlier, her sisters Kim Kardashian, Khloé Kardashian and Kylie Jenner threw her a brunch with a Breakfast at Tiffany’s theme at the Conservatory at the Montage in Beverly Hills.

For that party, we’re guessing that pajamas were optional.

—Nancy Mattia

Courtesy Baskin-Robbins

We’ll be the first to admit it: The tasty trend of camouflage desserts snuck up on us. But, now that it’s here, we’re totally on board. These are our favorite undercover treats.

ICE CREAM

Baskin-Robbins kicked off this camo craze with its tricolor Veterans Day ice cream. While the colors are a bit…vibrant, we won’t say no to the creamy, frozen combo of chocolate, salted caramel and vanilla cake.

Courtesy Sweet Sugar Belle

COOKIES

What’s the easiest dessert to camouflage? Sugar cookies! Follow this tutorial from Sweet Sugar Belle on how to ice and flood your cookies to make any camouflage color combo.

Courtesy Marie Grahams/Etsy

PRETZELS

As if we needed another reason to love chocolate-covered pretzel rods. These brown, green and white chocolate-drizzled pretzels are available for purchase on Etsy, but we’re betting they’d be easy to DIY as well.

CAKE

These free-form cakes look difficult, but are actually a cinch to create. Take a cue from Michele of I Heart Baking — she’s a master of the mottled cake and frosting. Or, make it even easier on yourself by opting for this camo cake mix from Duff Goldman of Charm City Cakes. Watch his tutorial below for a step-by-step guide.

POPCORN

This multi-colored snack from Crafty Imaginings, created using lemon and lime Jell-O instead of regular food coloring, makes for a clever kid’s themed party snack.

Courtesy The Chic Site

CUPCAKES

If cupcakes are more your style, try making these marbled creations from The Chic Site. We especially love her technique for piping camouflage-swirled frosting with all four colors in one pastry bag.

Courtesy Sugar Swings

WHOOPIE PIES

Last but not least, the whoopie pie. These chocolate sandwich treats from Sugar Swings are perfectly mottled with brown and green. The key to all of these desserts? Invest in disposable pastry bags, which makes each individual confection much easier to make.

—Kristin Appenbrink

Courtesy Kaley Cuoco

Ryan Sweeting seems to know that when you’re married to party-thrower-extraordinaire Kaley Cuoco, you can’t just do any old thing for her birthday.

So just four months after The Big Bang Theory actress threw him a surprise party featuring mermaids and a pop-up cake, the tennis pro gathered friends and family to surprise Cuoco for her 29th birthday at Nobu Malibu.

“Kaley had no idea about the party and said it’s the first time she’d ever been surprised. Ryan had been planning the party with me since July and is a great planner, he wanted to make sure that every detail was tailored to everything she loves,” event planner Lauren Tatum tells PEOPLE exclusively.

According to Tatum, there were three themes: “pink-and-black everything, horses and Ryan loves Kaley.” Partygoers donned large “Ryan Loves Kaley” pink circular necklaces that marked them as guests, since apparently a few people from the restaurant tried to wander into the private area “a couple-ten times” writes Tatum on Instagram.

Sweeting also gave guests some homework before they came. “Ryan had a romantic and hysterical song written for Kaley [to the tune of Maroon 5’s “Payphone”] that all of the guests learned and sang to her, as a surprise,” says Tatum, who adds, “she sat in a chair and listened to her friends sing, and eventually grabbed the printed lyrics and joined in, as well. We played the song at the party a few times throughout the night and Kaley and the guests loved it,” she added.

Here’s a video that shows a line honoring the late John Ritter, who played Cuoco’s father on the show 8 Simple Rules.

The chocolate-filled cake with gold-foil stenciling by The Butter End (who also designed Cuoco’s upside-down wedding cake), was inspired by the actress’s love of horseback riding:

A Vegas-inspired showgirl from the Zen Arts entertainment company “made Kaley and Ryan part of her act,” Tatum says, adding on this photo that Cuoco “handled the surprisingly scantily clad dancer like an old pro.”

Here’s a close-up on the napkins, which mixed both the love and horseback-riding themes:

For more snapshots of the lavish party, check out the photos below:

—Lexi Dwyer

Cathryn Farnsworth (2)

When Danica McKellar chose her wedding cake, she wanted it to fit in with her beachy-bridal vibe — and please all of her 25 guests.

“The cake had three layers,” McKellar — who married Scott Svesloky on Saturday in Kauai, Hawaii — tells PEOPLE exclusively. “The big bottom layer was vanilla with pineapple filling, the middle layer was chocolate with coconut cream filling, and the top was red velvet cake with cream cheese filling.”

Cathryn Farnsworth 

“We wanted something for everyone, and the pineapple and coconut kept it faithful to our luau-themed reception,” she says.

Made by Grand Hyatt Kauai Pastry Chef Orly Yadao, the buttercream-frosted wedding cake was designed to include a draped ribbon fondant, white roses and blue hydrangeas and was beautifully presented on a silver cake stand. 

“It was a classic, simple yet elegant design,” says Grand Hyatt Kauai’s wedding manager Amy Christiansen, who worked with McKellar.

To select her wedding confection, The Wonder Years star chose the style from the chef’s cake book, which featured 25 options. And although the bride and groom didn’t do a cake tasting prior to the wedding, Christiansen tells PEOPLE they were “delighted with the result. Danica was a lovely bride to work with.”

As for McKellar’s own thoughts on the cake:  “It was amazing.”

—Michelle Ward, reporting by Mary Green

Courtesy Britney Spears

Britney Spears‘s new beau is definitely a keeper.

Not only has writer and producer Charlie Ebersol received the Spears family stamp of approval, but he also went the extra mile by personally designing a cake for the singer’s 33rd birthday on Tuesday.

“Charlie really wanted to design something for her and it was all him,” a source tells PEOPLE. “He thought of it all from beginning to end.”

Ebersol, 31, enlisted the help of the Los Angeles do-it-yourself cake decorating studio, Duff’s Cakemix, to create the pink, black and gold confection which featured the owner of the studio and Ace of Cakes star Duff Goldman‘s confetti cake mix and vanilla buttercream frosting.

Courtesy Britney Spears

“It’s a really fun celebration cake,” says the source. “He really did put a lot of time and thought into it and it was very sweet. He’s a good boyfriend.”

And it seems Spears was thrilled by his efforts.

“Couldn’t have wished for a better birthday yesterday… Hello, 33! #Club33,” she tweeted.

—Ana Calderone, @anacalderone

Lauren Kitchens; Inset: Kat Harris & Lindsey Shea

Lauren Scruggs and Jason Kennedy had not one, but two special cakes to celebrate their wedding – a traditional confection for the reception and a groom’s cake (which doubled as Kennedy’s birthday cake!) at the rehearsal dinner.

Since the day before the couple’s Dec. 12 nuptials also served as the E! News co-host’s 33rd birthday, the groom got a proper celebratory dessert. Served at the rehearsal dinner, “the groom’s cake was peanut butter flavored with peanut butter and jelly filling, and vanilla buttercream icing,” the couple’s baker Lauren Kitchens, owner of Fancy Cakes by Lauren, tells PEOPLE.  “We went with masculine colors of black and caramel with a mid-century starburst design.”

Lauren Kitchens

For the main event, the couple choose a six-tiered cake with two flavors (amaretto with toffee filling and vanilla with salted caramel mousse) layered with vanilla buttercream icing from the Dallas-based bakery. “We made enough cake for each guest to have a serving of both flavors,” Kitchens explains.

And the cake was designed to complement the overall “warm winter feeling” of the wedding, says Scruggs, 26.

“Lauren sent me her Pinterest board so I could see her vision for the wedding,” the baker says. “Although her style seemed traditional and feminine with pinks and blush colors, she was leaning towards a contemporary feel. I knew a white cake with a simple scroll wasn’t the cake for her. We needed to give her a show-stopping cake.”

The “light and ethereal cake” was designed with layers of paper thin ombre chocolate ruffles with buttercream covered tiers, a lace appliqué made from Swiss fondant and hand-made deep pink sugar flowers to make it pop, Kitchens describes.

“The wedding and reception always needs to be as glamorous as the bride and groom. It was up to me to make a cake fit for Lauren’s sweetness, charm and beauty,” she says.

So, what were the couple’s reactions?  “Jason saw it first and said it was beautiful and then Lauren saw it and practically cried she was so thrilled.”

For more on Lauren and Jason’s romantic wedding, pick up the new issue of PEOPLE, on stands Friday. And The Kennedy Wedding: Jason and Lauren Get Married will air on Dec. 22 at 8 p.m. ET/PT on E!

–Michelle Ward

Courtesy davidfurnish; Daniel Hambury/Landov

When Elton John and David Furnish revealed they’d be sharing intimate moments from their wedding on Instagram, we waited patiently to see the most important element—the cake, of course!

“I love the look on Zachary’s face as he eyes the cake!” Furnish — who married John on Sunday — said of their 3-year-old son in a photo of the family during the cake cutting ceremony. The couple are also parents to Elijah, 1.

The gorgeous white wedding cake was decorated with red rose petals and topped with the grooms’ initials.

The spread for the lunch — which was attended by stars like Ed Sheeran, Hugh Grant and model Lara Stone and had a red and white color scheme featuring giant bouquets of red roses—included wild mushroom soup with truffle cream, beef short rib and caramelized onion pie, roasted potatoes, and parsnips in horseradish butter.

“The tables look stunning! We had red roses at our Civil Partnership 9 years ago and they brought us so much luck,” John captioned a photo of the room.

And to top it all off, warm chocolate pudding and vanilla ice cream were served in addition to the cake.

—Ana Calderone, @anacalderone