Flower Cake
Prep Time: 1 hour 40 minutes (Ready in 3 hours 35 minutes) Makes 12 Servings Ingredients CAKE: 1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix 1 cup water 1/3 cup oil 3 eggs FROSTING: 2 (16-oz.) cans Pillsbury® Creamy Supreme® Vanilla Frosting Pink and purple paste or gel icing colors (not liquid food color) EQUIPMENT AND DECORATIONS: Pink decorator sugar Assorted colored candy-coated chocolate pieces Purple decorator sugar Multicolored fruit-flavored decors Toothpicks Directions Heat oven to 350°F. Grease and flour one 8-inch round cake pan and one 9-inch round cake pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 2 cups batter into greased and floured 8inch pan and remaining batter into 9-inch pan. Bake at 350°F. until toothpick inserted in center comes out clean. Bake 8-inch cake 30 to 40 minutes; bake 9-inch cake 35 to 40 minutes. Cool cakes in pans for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled. In small microwave-safe bowl, tint 1 cup of the frosting with pink icing color to make desired shade of pink; blend well. Microwave frosting on HIGH for 30 to 40 seconds or until frosting is thin. DO NOT BOIL. Place 8-inch cake on sheet of waxed paper. Frost lightly to seal crumbs; let dry. Frost again and immediately sprinkle with pink sugar. (If necessary, microwave frosting again to thin.) With pancake turner, transfer cake platter or foilcovered cardboard. Arrange candy-coated chocolate pieces around edge of cake as shown in photo. Cut 9-inch cake into 8 wedges. Cut 1 inch off pointed end of each wedge; reserve points for another use. In small microwavesafe bowl, tint remaining frosting with purple icing color; blend well. Microwave frosting on HIGH for 30 to 45 seconds or until frosting is thin. Place each wedge on waxed paper. Frost each wedge lightly to seal crumbs; let dry. Frost each wedge again and immediately sprinkle each with purple sugar. (If necessary, microwave frosting again to thin.) Decorate wedges with decors as shown in photo. Arrange wedges evenly around frosted 8-inch cake; secure wedges with toothpicks. Remove toothpicks before serving. HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup flour to dry cake mix; increase water to 1 1/4 cups. Bake as directed above. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss - Women Only http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - Recipes Check them out [Non-text portions of this message have been removed] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
