Mosaic Cake Food

MOSAIC CAKE

Steps:

• In a saucepan, melt the butter.
• Put eggs, cocoa, sugar, flour in the mixing bowl and combine all ingredients. Slowly add 1 cup of water. Cook over low heat.
• After mixing all the ingredients well, turn off the stove. When it becomes warm, add the petit beurre biscuits and beaten hazelnuts to the bowl and mix gently with a spatula.
• Spread it longitudinally over the baking tray and wrap roll or pyramid shape. Keep in the freezer section of the refrigerator. Serve by slicing.

MOSAIC CAKE

Steps:

• Preheat oven to 300 degrees Fahrenheit.
• Line an 8 x 8-inch baking pan with foil paper.
• Cream butter with sugar in a mixing bowl.
• Beat in eggs, one at a time.
• Stir in flour and baking powder.
• Add the red cherries, green cherries, chopped pineapple, dates, and pecans.
• Mix ingredients together.
• Scrape batter into prepared pan.
• Bake for about 1-1/2 to 1-3/4 hours until a wooden pick inserted comes out clean.
• Can be served immediately.

ALL-AMERICAN MOSAIC CAKE

Steps:

• Melt 2 cups (one 12-ounce bag) each red and blue candy melts in separate bowls. Pour each color onto a parchment-lined baking sheet and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes.
• Break the red and blue candy into small irregular pieces.
• Arrange the candy on a vanilla-frosted cake, gently pressing the pieces into the frosting.