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| Classic Holiday Wreath Cake |
by Sandra Lee Makes 8 servings To make this cake extra elegant, decorate with red roses and holly leaves. 2 cups coconut 1 (1 pound) can vanilla frosting 1 (10-ounce) store-bought angel food cake Green food coloring 1 package red hots candy Prep time: 8 minutes Preparation: Stir green food coloring into frosting a drop at a time until desired color is reached. Reserve 1/4 cup of frosting for making holly leaves. Place cake on a serving platter. Spread frosting evenly over top and sides of cake. Press coconut into top and sides of cake to resemble a snow drift. Add a few drops of green food coloring to reserved frosting to make it a darker green. Place into a piping bag fitted with a small round or star tip. Draw holly leaves with frosting on the top of the cake. Add red hots to look like holly berries. Copyright © 2002 Sandra Lee  Recommended ReadingSemi-Homemade Cooking by Sandra Lee with Introduction by Wolfgang Puck Semi-Homemade Cooking combines fresh ingredients with carefully chosen prepackaged foods -- everything from ready-made pastry to premade soups -- to create a worry-free, timesaving new approach to home cooking. Read more... (courtesy: Amazon) |
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About the Author: Sandra Lee has been making everyday lives a little bit easier for over ten years with her Semi-Homemade techniques. Now, she brings her inspiring, practical ideas into the kitchen in her very first cookbook, with recipes that are quick, easy, and most of all delicious. |
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Let's Get Cooking!
