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Flower Box Cake

Store-bought goodies, including a pound cake and cookies, create the planter for these edible hyacinths and tulips.

8 ServingsPrep: 45 min. + chilling

Ingredients

1/4 cup butter
1 package (10-1/2 ounces) miniature marshmallows
Red and blue liquid food coloring
4 cups Frosted Cheerios
15 leaf-shaped spearmint gumdrops
15 wooden skewers (8 inches)
3 strawberry-flavored Fruit by the Foot fruit rolls
6 large marshmallows
Colored sugar
3/4 cup chocolate frosting
1 loaf (10-3/4 ounces) frozen pound cake, thawed
12 crisp rectangular cookies (about 3 inches x 1-3/4 inches)

Directions

For hyacinths, combine the butter and 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 1/2 cup cereal
mixture into a 3-to 4-in.-long hyacinth shape around gumdrop. Place
on a waxed paper-lined baking sheets. Loosely cover and chill for 4
hours or until firm.
For each tulip, cut six 2-1/2-in.-long pieces of fruit roll. With a
kitchen shears, trim one end of each piece into tulip petal shape.

2 of 2

Flower Box Cake (continued)

Directions (continued)

Trim 1/4 in. from each corner of opposite end. With a small pastry
brush, lightly brush water on one end of marshmallow; dip in sugar.
Lightly brush water on sides and bottom of marshmallow so top of
petal is 1/2 in. above sugared end (see photo below).
Repeat five times, overlapping the side of each petal by 1/8 in. 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 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.

Nutrition Facts: 1 serving (1 each) equals 631 calories, 21 g fat (9 g saturated fat), 70 mg cholesterol, 510 mg sodium, 108 g carbohydrate, 2 g fiber, 5 g protein.