Summer

Bouquet of Flowers Cake
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Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 1 (18.25 ounce) package yellow cake mix, batter prepared according to the package directions 3 tablespoons rainbow sprinkles 2 cups (1 pint) heavy cream 1/4 cup confectioners' sugar 1 (7 ounce) package flaked coconut (about 2 ½ cups) 1/4 cup granulated sugar 12 large sugar-coated gum drops (3 green and 9 assorted colors) (see Note)
  2. Read more at http://www.mrfood.com/Cakes/Bouquet-of-Flowers-Cake-2141/#iU486DPEuVrchwxk.99
Instructions
  1. Stir sprinkles into cake batter and bake according to package directions for two 8-inch round cake pans. Remove from pans and allow to cool completely on wire racks. In a large bowl, with an electric beater on medium speed, beat cream and confectioners' sugar 4 to 6 minutes, until stiff peaks form. Place 1 cake layer on a serving plate and frost top with whipped cream. Place second layer over first and frost top and sides of cake with remaining whipped cream. Sprinkle coconut over entire frosted cake. Sprinkle a cutting board with granulated sugar. With a rolling pin, roll gum drops out over sugar until they form circles about 3 inches in diameter, pressing flattened gumdrops into sugar as they get sticky. Pinch each gumdrop in center, gathering up to form a "flower", using center pinched area to form a stem. Place flowers stem down in a bouquet in center of cake. Cut green circles into leaf shapes and place among flowers. Cover loosely and chill at least 2 hours before serving. Notes Make sure to use the large gumdrops or else use several more small ones to create a bouquet of miniature flowers.
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