May Day Centerpiece Cake Recipe courtesy Sandra Lee
2 (10-inch) layers of unfrosted store-bought cake
1 (16-ounce) container lemon frosting
4 (16-ounce) containers whipped supreme vanilla frosting
Red food coloring
Strawberry extract
Green food coloring
Mint extract
Blue food coloring
Cherry extract
8 to 12 cupcakes, unfrosted
Edible flowers, for garnish
Special Equipment: 1 1/2-inch thick wooden dowel (10 inches long)
1/2-inch ribbon (48 inches each pink, mint, lavender and yellow)
Hot glue gun or tape
1/4-inch star pastry tip
Secure a colored ribbon with tape 4-inches from the bottom of dowel. Flip dowel
upside down and twist the ribbon around and down the dowel (there will be
excess ribbon at the end). Secure ribbon at the top of the dowel with tape or
glue. Repeat with the rest of the ribbons.
Place 1 cake layer on a glass cake plate. Spread top with lemon frosting and
top with the second cake layer. Frost the entire cake with 2 containers of
vanilla frosting. Set aside.
In a small mixing bowl, combine 1 container vanilla frosting with 3 drops red
food coloring and 1/4 teaspoon strawberry extract to make pink frosting. In
another bowl, combine 1 container vanilla frosting, 3 drops green food coloring
and 1/8 teaspoon mint extract to make green frosting. In a third bowl, combine
1 container vanilla frosting, 4 drops red food coloring, 2 drops blue food
coloring and 1/4 teaspoon cherry extract to make lavender frosting.
Make a pastry bag by cutting a small triangle out of the bottom corner of a
large zip-top bag. Place a star pastry tip on the inside of the bag and fit
tightly into the hole. Place pastry bag, tip down into a large drinking glass.
Place a large spoonful of each color of frosting along the sides of the pastry
bag. Remove bag from glass and, starting from the top, squeeze frosting into
the tip. Pipe a colored border around bottom and top of vanilla-frosted cake.
Pipe the colored frosting on the cupcake tops in an upward swirl motion.
To assemble centerpiece, place cake on table. Insert the bottom end (without
the excess ribbon) of the dowel into center of cake. Pipe colored icing around
bottom of dowel. Carefully lay each color of ribbon on the table and arrange
cupcakes at the ends of the ribbons. Tie the ends of the ribbons in bows and
trim off the excess.
Place more cupcakes on top of the cake. Decorate the whole cake with some
edible flowers.
GOD Bless, Marla
[Non-text portions of this message have been removed]
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