Flower Box Cake

For hyacinths, combine the butter and marshmallows in a saucepan; cook and stir over low heat until melted. Divide into two large bowls. Stir 2-3 drops each of red and blue food coloring into one bowl; stir 1-2 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-in.-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-in.-long pieces of fruit roll. With kitchen shears, trim one end of each piece into tulip petal shape. Trim 1/4 in. 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 above).

Repeat five times, overlapping the side of each petal by 1/8 in. 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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