FLOWER BOX CAKE
From spinach1948 15 years ago
- 240 minutes to make
- Serves 8
Kids in the Kitchen recipe. Fun for all ages. Brighten your day with this cake. Adapted from Taste Of Home along with the photo.
Ingredients
- Ingredients: shopping list
- ¼ cup margarine or butter shopping list
- 1 package ( 10 ½ -oz ) miniature marshmallows shopping list
- Red and blue liquid food coloring shopping list
- 4 cups Frosted Cheerios shopping list
- 15 leaf-shaped spearmint gumdrops shopping list
- 15 wooden skewers ( 8-inches ) shopping list
- 3 strawberry-flavored fruit by the foot fruit rolls shopping list
- 6 large marshmallows shopping list
- Colored sugar shopping list
- ¾ cup chocolate frosting shopping list
- 1 loaf ( 10-3/4-oz ) frozen pound cake, thawed shopping list
- 12 crisp rectangular cookies ( about 3-inches x 1 ¾ -inches ) shopping list
How to make it
- For hyacinths, combine the butter and the miniature 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 another bowl. Add 2 cups cereal to each bowl; stir until well coated. Insert one gumdrop on nine skewers. With greased hands, quickly shape about ½ cup cereal mixture into a 3-to-4-inch long hyacinth shape around the gumdrop. Place on a waxed paper-lined baking sheets. Loosely cover and chill for 4 hours or until firm.
- For each tulip, cut six 2 ½ -inch long pieces of fruit roll. With a kitchen shears, trim one end of each piece into tulip petal shape. Trim ¼ -inch from each corner of opposite end. With a small pastry brush, lightly brush water on one end of a large marshmallow; dip in sugar. Lightly brush water on the sides and the bottom of the marshmallow so top of petal is ½ -inch above the sugared end.
- 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 the 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 Yield: 8 servings of cake plus 9 hyacinths and 6 tulips.
- Nutritional Values: 1 serving each; Calories per serving: 631, Fat: 21g, Cholesterol: 70mg, Sodium: 510mg, Carbohydrate: 108g, Fiber: 2g, Protein: 5g
The Rating
Reviewed by 5 people-
High 5!!!!!
cuzpat
in Sikeston loved it
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A goody
hungrybear
in Miner loved it
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Five forky Ed!
goodeat
in Benton loved it
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