1. Preheat oven to 350. Grease and flour bottom base of jumbo cupcake pan or two 6 -inch round cake pans.
2. In large mixing bowl, combine cake mix, dry pudding mix, confectioner’s sugar, water, oil, eggs and extracts; beat on low speed to combine, beat 2 additional minutes.
3. Pour batter into greased and floured pan(s). Cake batter makes 4 cups.
4. Bake at 350 25-30 minutes or until center is done, cover with foil if necessary to prevent burning top of cake if not done in 30 minutes bake additional 10 minutes.
5. Cool in pan(s) on wire rack 15 minutes, remove from pan and cool completely.
6. Refrigerate cake to chill for frosting.

Frosting:

1. In large bowl, cream shortening, butter and confectioner’s sugar, add extract and heavy cream to make smooth frosting
2. Frost cake top, layer if making two cakes and sides.
3. Place remaining frosting in piping bag, fitted with star tip. 1 M tip was tested.
4. Pipe cake top edge and bottom with frosting stars.  Prepare glaze.

Mirror Glaze:  In small saucepan, combine juice and cornstarch, whisk continuously until mixture boils and thickens. Remove from heat, cool 10 minutes. Spoon glaze on center top of cake. Before serving, arrange raspberries around top edge of cake.