- Special Pricing
Flower Box Cake
8 Servings of Cake plus 9 Hyacinths and 6 Tulips
- 1/4 cup butter or margarine
- 1 package (10 1/2 ounces) miniature marshmallows
- Red and blue liquid food coloring
- 4 cups Frosted Cheerios
- 15 leaf-shaped spearmint gumdrops
- 15 wooden skewers (8 inches)
- 3 strawberry-flavored Fruit by the Foot rolls
- 6 large marshmallows
- Colored sugar
- 3/4 cup chocolate frosting
- 1 loaf (10 3/4 ounces) frounceen pound cake, thawed
- 12 crisp rectangular cookies (about 3 x 1 3/4 inches)
For hyacinths, combine the butter and marshmallows in a saucepan; cook and stir over low heat until melted. Divide into two large bowls. Stir 2 to 3 drops each of red and blue food coloring into one bowl; stir 1 to 2 drops red food coloring into other bowl.
Add 2 cups cereal to each bowl; stir until well coated. Insert one gumdrop on nine skewers. With greased hands, quickly shape about 1/2 cup cereal mixture into a 3 to 4 inch-long hyacinth shape around gumdrop. Place on waxed paper-lined baking sheets. Loosely cover and chill for 4 hours or until firm.
For each tulip, cut six 2 1/2 inch-long pieces of fruit roll. With kitchen shears, trim one end of each piece into tulip petal shape. Trim 1/4 inch from each corner of opposite end. With a small pastry brush, lightly brush water on one end of marshmallow; dip in sugar. Lightly brush water on sides and bottom of marshmallow. Gently press a petal onto side of marshmallow so top of petal is 1/2 in. above sugared end (see photo).
Repeat five times, overlapping the side of each petal by 1/8 inch. Fold bottom of petals under marshmallow, overlapping tapered ends. Brush with water if needed to hold petals together. Insert a skewer through petals into center of marshmallow. Insert a gumdrop into the other end of skewer to hold marshmallow in place.
Frost top and sides of cake; place cookies vertically around cake. Just before serving, insert flowers into cake, trimming bottom of skewers to varied lengths.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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