Flower Garden Cake Food

SPRING GARDEN CAKE

Steps:

• Prepare carrot and zucchini cakes as directed, and cool to room temperature. If necessary, use a serrated knife to trim cake tops level. Each cake should be about 1 1/4 inches high.
• Prepare cream cheese frosting. Place zucchini cake on a 10-inch cake round, and spread top of cake with 1 1/4 cups cream cheese frosting. Place a carrot cake on top of the frosted zucchini cake. Chill until icing is set, about 15 minutes. Ice entire cake with remaining frosting. Chill until firm, about 30 minutes. This can be done up to 1 day in advance.
• Sprinkle top of cake with 1/2 cup cookie crumbs, leaving a 1/4-inch border around perimeter of cake. Using a paring knife, lightly mark cake top, dividing into quarters or four "plots." Rake the plots with the tines of a fork. Place green sprinkles on the perimeter of cake. Arrange marzipan fruits and vegetables on the plots. Carefully press pastillage fence posts onto the side of the cake, about 1/4 inch apart, and place candy pebbles around the base of the fence. Serve cake at room temperature.

FLOWER GARDEN CAKE

Steps:

• Make a custard from the following ingredients: sugar, egg yolks, lemon juice, and grated lemon rinds. The custard should be cooked over water until it coats a spoon.
• Dissolve gelatin in cold water. Add to custard the dissolved gelatin.
• In a bowl, beat 6 egg whites until very stiff and add gradually 3/4 cups sugar.
• Pour the lemon custard into egg whites.
• Tear into bite sized pieces, one large angel food cake, then fold into above mixture lightly with two forks.
• Grease 8x12 baking dish with salad oil and pour mixture into dish.
• Place in refrigertor and leave overnight.
• Before serving, top with whipped cream. Remove from refrigerator 1 hour before serving.

FLOWERPOT CAKE

Steps:

• Preheat the oven to 350 degrees F. Line a 6-inch-round and an 8-inch-round cake pan with parchment paper; coat with cooking spray. Prepare the cake mix as directed; divide between the pans and bake 25 to 30 minutes. Let cool.
• Level the tops of the cakes with a serrated knife (save the trimmings). Halve the cakes horizontally. Working on a cake board or plate, stack the 8-inch layers, then the 6-inch layers, frosting between each layer.
• Hold a serrated knife at an angle and trim the edges of the layer cake all the way around to make an upside-down pot shape. Cover the cake with all but 1/2 cup of the remaining frosting; freeze 30 minutes.
• Sprinkle 3 tablespoons cocoa powder on a sheet of parchment; put the fondant on top, make a small well in the middle and put the food coloring in the well. Knead until the color is even.
• Dust a surface with cocoa powder; roll out the colored fondant into a 24-by-6 1/2-inch rectangle, trimming the edges to make them straight. Cut off a 24-by-1 1/4-inch strip of fondant; set aside.
• Wrap the wide piece of fondant around the cake, pressing and smoothing it with your fingers. Trim the excess with a paring knife.
• Reroll the fondant scraps and cut out a 5-inch circle; press the fondant circle on top of the cake to form the pot bottom. Invert the cake onto a board. Lightly brush the thin strip of fondant with water; attach to the top edge of the cake, allowing the strip to come slightly above the edge. Trim the ends.
• Cover the top of the cake with the remaining 1/2 cup frosting, then crumble the cake trimmings on top.
• When ready to serve, stick mint sprigs and edible flowers into the cake.

FLOWER GARDEN CAKE

Steps:

• Make a custard of the following ingredients: sugar, egg yolks, lemon juice, and grated rind of lemons.
• Then custard should be cooked over water until it coats aspoon
• Dissolve gelatin in cold water.
• Add to custard the dissolved gelatin.
• In a bowl, beat 6 egg whites very stiff and gradually 3/4 cup sugar.
• Pour the lemon custard into egg whites
• Tear into bite size pieces one large angel food cake then fold into above mixture lightly with two forks. Grease 8x12" baking dish with salad oil or (Pam) and pour mixture into dish.
• Leave in fridge over night. Take out 1 hr before serving and ice with whipping cream.

FLOWERPOT CAKES

Steps:

• Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa.
• Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute.
• Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack.
• Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake.