Bouquet of flowers cake (may)

Yield: 12 Servings

Measure Ingredient
3 tablespoons Rainbow sprinkles
1 pack Yellow cake mix; (18.25 ounces)
2 cups Heavy cream; (1 pint)
¼ cup Confectioners' sugar
1 pack Flaked coconut (7 ounces; about 21/2 cups)
¼ cup Granulated sugar
12 larges Sugar-coated gumdrops; *

Make the cake batter according to the package directions. Stir the sprinkles into the cake batter and bake according to the package directions for two 8 inch round cake pans. Let cool slightly, then remove from the pans and allow to cool completely on wire racks. In a large bowl, with an electric beater on medium speed, beat the cream and confectioners' sugar until stiff peaks form. Place 1 cake layer on a serving plate and frost the top with whipped cream. Place the second layer on the first and frost the top and sides of the cake with the remaining whipped cream. Sprinkle the coconut over the entire cake. Sprinkle a cutting board with the granulated sugar. With a rolling pin, roll the gumdrops out over the sugar until they form circles about 3 inches in diameter, pressing the flattened gumdrops into the sugar as they get sticky. Set the green gumdrops aside. Pinch each remaining gumdrop in the center, gathering it up to form a "flower". Place the pinched sides down in a bouquet in the center of the cake. Cut the green gumdrops into leaf shapes and place around the flowers. Cover loosley and chill for at least 2 hours before serving.

Note: Use 3 green gumdrops for "leaves" and 9 assorted colors for "flowers". Make sure to use large gumdrops or use more small ones to create a bouquet of miniature flowers. This recipe comes from; Mr. Food® Cool Cravings ISBN 0-688-14579-5 Published in 1997

Recipe by: Mr.Food® (Art Ginsburg) Cool Cravings Posted to recipelu-digest Volume 01 Number 561 by PLK1028<PLK1028@...> on Jan 19, 1998

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