Recipe - Bouquet Garni

3 tablespoon Rainbow sprinkles
1 pack Yellow cake mix; (18.25
ounces)
2 cup Heavy cream; (1 pint)
One fourth cup Confectioners' sugar
1 pack Flaked coconut (7 ounces;
about 2One half cups)
One fourth cup Granulated sugar
12 lg Sugarcoated gumdrops; *

Make the cake batter according to the package directions. Stir the
sprinkles into the cake batter and bake according to the package directions
for two 8 inch round cake pans. Let cool slightly, then remove from the
pans and allow to cool completely on wire racks. In a large bowl, with an
electric beater on medium speed, beat the cream and confectioners' sugar
until stiff peaks form. Place 1 cake layer on a serving plate and frost the
top with whipped cream. Place the second layer on the first and frost the
top and sides of the cake with the remaining whipped cream. Sprinkle the
coconut over the entire cake. Sprinkle a cutting board with the granulated
sugar. With a rolling pin, roll the gumdrops out over the sugar until they
form circles about 3 inches in diameter, pressing the flattened gumdrops
into the sugar as they get sticky. Set the green gumdrops aside. Pinch each
remaining gumdrop in the center, gathering it up to form a "flower". Place
the pinched sides down in a bouquet in the center of the cake. Cut the
green gumdrops into leaf shapes and place around the flowers. Cover loosley
and chill for at least 2 hours before serving.

Note: Use 3 green gumdrops for "leaves" and 9 assorted colors for
"flowers". Make sure to use large gumdrops or use more small ones to create
a bouquet of miniature flowers.

This recipe comes from; Mr. Food® Cool Cravings ISBN 0688145795
Published in 1997

Recipe by: Mr.Food® (Art Ginsburg) Cool Cravings

Posted to recipeludigest Volume 01 Number 561 by PLK1028 PLK1028@aol.com
on Jan 19, 1998