Daisy Cake


Serves: 14

Ingredients

3 cups fluffy white frosting prepared from a mix or Old-Fashioned Fluffy Frosting
5 drops food colors yellow
5 drops food colors green
8 cupcakes baked in paper liners
1 8-inch round cake layer
1 18 x 14-inch foil-covered baking sheet
1 (9-ounce) bag candy-coated chocolate-covered peanuts

Directions:

To prepare the frosting: Tint 1 cup of the frosting with yellow food color until bright yellow. Tint remaining 2 cups of frosting with green food color until green. Cover and set aside until ready to use.

To prepare the petals: Remove paper liners from cupcakes. Set one of the cupcakes aside for center of flower. Cut a small "V" shape out of each of the remaining seven cupcakes to resemble a petal discard removed "V's".

To prepare the stem and leaves: Cut 8-inch cake layer as shown and assemble on baking sheet. Brush loose crumbs from surface of cake pieces with a soft pastry brush. Frost top and sides of stem and leaves with green frosting.

To assemble the flower: Frost top of each cupcake with about 2 tablespoons of the yellow frosting. Place cupcakes on baking sheet at tip of stem with the whole cupcake as center of the flower.

To decorate the cake: Arrange yellow candy-coated chocolate-covered peanuts on center of flower. Arrange orange candies on petals of flower. Arrange brown candies on stem. Arrange green candies on leaves.

Nutritional Facts:

Serves: 14
Calories from Fat: 0

This Daisy Cake recipe is from the Birthday Cakes For Kids Cookbook. Download this Cookbook today.




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