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3 tb Rainbow sprinkles
1 pk Yellow cake mix; (18.25
-ounces)
2 c Heavy cream; (1 pint)
1/4 c Confectioners’ sugar
1 pk Flaked coconut (7 ounces;
-about 21/2 cups)
1/4 c Granulated sugar
12 lg Sugar-coated gumdrops; *
Make the cake batter according to the package directions. Stir the
sprinkles into the cake batter and bake according to the package directions
for two 8 inch round cake pans. Let cool slightly, then remove from the
pans and allow to cool completely on wire racks. In a large bowl, with an
electric beater on medium speed, beat the cream and confectioners’ sugar
until stiff peaks form. Place 1 cake layer on a serving plate and frost the
top with whipped cream. Place the second layer on the first and frost the
top and sides of the cake with the remaining whipped cream. Sprinkle the
coconut over the entire cake. Sprinkle a cutting board with the granulated
sugar. With a rolling pin, roll the gumdrops out over the sugar until they
form circles about 3 inches in diameter, pressing the flattened gumdrops
into the sugar as they get sticky. Set the green gumdrops aside. Pinch each
remaining gumdrop in the center, gathering it up to form a “flower”. Place
the pinched sides down in a bouquet in the center of the cake. Cut the
green gumdrops into leaf shapes and place around the flowers. Cover loosley
and chill for at least 2 hours before serving.
Note: Use 3 green gumdrops for “leaves” and 9 assorted colors for
“flowers”. Make sure to use large gumdrops or use more small ones to create
a bouquet of miniature flowers.
This recipe comes from; Mr. Food Cool Cravings ISBN 0-688-14579-5
Published in 1997
Yields
12 Servings
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