Yield: 1 Servings
|\N \N||Baked cake, 13X9\"|
|1 can||Pillsbury Frosting Supreme Vanilla|
|6 ounces||Vanilla milk chips or vanilla candy coating|
|¼ cup||Light corn syrup|
|\N \N||Green food coloring|
|\N \N||Red food coloring|
|\N \N||Edible glitter|
Grease 13*9" pan; line with waxed paper & grease again. Prepare cake as directed in recipe or according to pack directions. Cool slightly; carefully remove cake from pan. Remove waxed paper from cake; cool completely. Invert cake onto large tray or foil covered cardboard.
Frost sides & top. To prepare ribbons & bow, in small saucepan combine vanilla chips & corn syrup. Melt over low heat until mixture is smooth, stirring constantly. Refrigerate 15-20 minutes or until mixture is firm enough to knead. Knead until smooth. Divide mixture into 2 parts, making ¼ & ¾ portions. Knead a few drops of green food coloring into ¼ of mixture. Wrap in plastic wrap. Knead a few drops red food coloring into ¾ of mixture. Place red mixture between 2 sheets of parchment paper or on surface sprinkled lightly with powdered sugar; roll out mixture into 16*6" rectangle. With knife or pastry wheel, cut lengthwise into ¾" strips. Place strips on cake to resemble ribbon on a package; fold additional strips to form bow. Roll out green mixture as directed about to ⅛ inch thickness. Using holly leaf cutter, cut out 8 leaves. Score veins with tip of knife. Tuck leaves around bow for garnish. Sprinkle ribbon & leaves with edible glitter.
TIPS: Edible glitter is available at kitchen specialty shops.
To keep parchment paper from slipping while rolling out ribbons, tape to counter. Submitted By THESERVS@... (THOMAS E. HAUG) On THU, 09 NOV 1995 172248 -0500