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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Kids in the Kitchen recipe. Fun for all ages. Brighten your day with this cake. Ingredients:
ingredients |
1/4 cup margarine or butter |
1 package ( 10 1/2 -oz ) 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-oz ) frozen pound cake, thawed |
12 crisp rectangular cookies ( about 3-inches x 1 3/4 -inches ) |
Directions:
1. For hyacinths, combine the butter and the miniature 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-inch long hyacinth shape around the gumdrop. Place on a waxed paper-lined baking sheets. Loosely cover and chill for 4 hours or until firm.
2. For each tulip, cut six 2 1/2 -inch long pieces of fruit roll. With a kitchen shears, trim one end of each piece into tulip petal shape. Trim 1/4 -inch from each corner of opposite end. With a small pastry brush, lightly brush water on one end of a large marshmallow; dip in sugar. Lightly brush water on the sides and the bottom of the marshmallow so top of petal is 1/2 -inch above the sugared end.
3. Repeat five times, overlapping the side of each petal by 1/8 -inch . 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 the skewer to hold marshmallow in place.
4. 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.
5. Nutritional Values: 1 serving each; Calories per serving: 631, Fat: 21g, Cholesterol: 70mg, Sodium: 510mg, Carbohydrate: 108g, Fiber: 2g, Protein: 5g
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