A garden of spring tulips cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Betty Crocker Super Moist lemon cake mix |
| 1¼ | cup | Water |
| ⅓ | cup | Vegetable oil |
| 3 | Eggs | |
| 1 | Tub Betty Crocker Creamy Deluxe lemon ready-to- spread frosting | |
| 20 | Gumdrop Tulips | |
| 10 | Green leaf-shaped grumdrops | |
| 20 | Green toothpicks | |
| 20 | smalls | Assorted colored gumdrops |
Directions
GUMDROP TULIPS:
Heat oven to 350ø. Generously grease and flour 2 round pans 8 or 9x 1½ inches. Beat cake mix (dry), water, oil and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pans. Bake 25 to 34 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pans. Cool completely on wire rack. Fill layers and frost cake with frosting. Garnish with Gumdrop Tulips.
Gumdrop Tulips: Cut green gumdrops horizontally in half for leaves.
Thread 1 leaf half onto middle of each toothpick. Snip bottom of each gumdrop 4 times to form tulip petals. Place on end of toothpick.
Yield: 12 to 16 servings Typed in MMFormat by cjhartlin@...
Source: Betty Crocker.