Flower Box Cake Recipe
Overview:
This Flower Box Cake recipe is perfect for crafty cooks looking to impress with minimal effort. Using store-bought pound cake loaf and cookies, you can create a stunningly cute cake adorned with edible flowers. With a prep time of 4 hours, this dessert is ideal for a weeknight treat that can be ready in less than 4 hours. Let’s dive into the details!
Ingredients:
- 1/4 cup butter
- 1 cup miniature marshmallows
- 4 cups crispy rice cereal
- Red and blue food coloring
- 15 gumdrops
- 15 large marshmallows
- Yellow sugar
- 6 fruit roll-ups
Instructions:
Making Hyacinths:
- In a saucepan, combine butter and miniature marshmallows.
- Cook and stir until melted.
- Divide the mixture into two large bowls.
- Add 2-3 drops each of red and blue food coloring into one bowl, and 1-2 drops of red food coloring into the other bowl.
- Stir in 2 cups of crispy rice cereal into each bowl until well coated.
- Insert 1 gumdrop on nine skewers.
- With buttered hands, quickly shape 1/2 cup of the cereal mixture into 3 to 4-inch-long hyacinth shapes around the gumdrops.
- Place the flowers on a wax paper-lined baking sheet, cover loosely, and chill for 4 hours.
Making Tulips:
- Cut 6 pieces of fruit roll-up into 2 1/2-inch-long pieces.
- Trim one end of each piece into a rounded tulip-shaped petal.
- Trim 1/4 inch off each corner of the other end.
- Lightly brush the end of the large marshmallows with water using a small pastry brush.
- Dip the dampened end into the yellow sugar.
- Lightly brush water on all sides and the bottom of the marshmallow.
- Gently press a petal into the sides so the top of the petal is 1/2 inch above the yellow end.
- Repeat the process 5 times, overlapping the side of each petal about 1/8 of an inch.
- Fold the bottoms of the petals under the marshmallow, overlapping the ends.
- Insert a skewer through the bottom of the petals and into the center of the marshmallow to create the stem.
- Insert a gumdrop leaf onto the other end of the skewer to hold the marshmallow in place.
Assembling the Flower Box:
- Frost the top and sides of the cake.
- Place cookies vertically around the cake to create wood slats on the sides of the “box.”
- Just before serving, insert flowers into the cake, trimming the bottoms of the skewers to varied lengths.
Nutritional Information (Per Serving):
- Calories: 4041.1
- Fat: 153.2g
- Saturated Fat: 78.4g
- Cholesterol: 785mg
- Sodium: 3070.3mg
- Carbohydrates: 669.8g
- Fiber: 7.6g
- Sugar: 382.1g
- Protein: 31.6g
Enjoy Your Flower Box Cake!
This delightful dessert is sure to impress your guests with its whimsical charm and delectable taste. Whether it’s a special occasion or just a weeknight treat, this Flower Box Cake recipe is bound to become a favorite in your repertoire. Happy baking! πΈπ°
