Directions (continued)

• the center comes out clean. Cool for 10 minutes before removing from
• pans to wire racks to cool completely.
• Split vanilla bean and scrape seeds; set aside. In a large bowl,
• cream butter until light and fluffy. Beat in 2-1/4 cups
• confectioners' sugar and vanilla seeds. Add enough cream to achieve
• desired consistency. Tint 1/3 cup frosting yellow; cover and
• refrigerate.
• Wrap one cake tightly and freeze for up to 1 month for Petite
• Pineapple Coconut Cakes. Crumble remaining cake layer into a large
• bowl. Add remaining frosting; mix well.
• Shape into thirty-six 1/2-in. and 1-in. balls. Place on waxed
• paper-lined baking sheets. Freeze for at least 3 hours or until
• firm.
• In a microwave, melt pink candy coating disks; stir until smooth. Dip
• small balls into coating, allowing excess to drip off. Return to
• baking sheets. Melt white candy coating. Dip large balls in coating;
• allow excess to drip off. Sprinkle with glitter. Return to baking
• sheets. Refrigerate until set.
• In a small bowl, beat yellow frosting and remaining confectioners'
• sugar until smooth. Pipe onto pink balls for hair. Draw faces with
• food writing pens. Dip one end of a lollipop stick into melted
• coating and insert into a white cake ball, pushing it no more than
• halfway through. Attach a pink ball with melted candy coating.
• Using candy coating, attach a pretzel for wings. Insert stick into a
• styrofoam block to stand. Repeat with remaining ingredients. Yield:
• 3 dozen.