Directions (continued)

• cellophane in the same way.
• Pot of gold: Referring to the photo above for position, score a
• 1/2-in.-wide strip over the top half of the orange to make the
• handle. Score the peel from the base of the handle on one side to
• the base on the opposite side. Cut along the scored lines with a
• paring knife and remove the peel. Repeat on the other side of the
• handle.
• Using a paring or grapefruit knife and spoon, scoop out the pulp from
• under the handle and inside the orange. Discard pulp.
• Use a peel stripper to cut six to eight strips about 1 in. apart form
• the top to the bottom of the pot, leaving the peel attached to the
• bottom. Roll up peel into loops and tuck them under the pot.
• Rainbow: Cut the cake into 1-in. cubes. Arrange two rows of cubes on
• the covered board to form a 15-in.-long arch, making the right side
• 2 in. shorter than the left side.
• In a small bowl, beat the whipping cream until soft peaks form.
• In another bowl, beat the cream cheese, sugar, orange juice, orange
• peel and 2 drops of food coloring. Fold in the whipped cream. Remove
• 1/4 cup of the cream cheese mixture and stir in 6 drops of food
• coloring. Spoon the mixture into the orange to create the pot of
• gold. If desired, arrange mint leaves on the covered board at short
• end of rainbow. Place the pot on top of leaves.
• Spread the cake cubes with remaining cream cheese mixture. Referring
• to the photo for position, arrange the fruit in rows over the cake
• to form the rainbow's stripes. If desired, scatter gold foil-wrapped
• chocolate coins on the board around the rainbow and pot of gold.
• Yield: 8 servings.