Spring Daisy Cake

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prep time

30 min

total time

1 hr 45 min

makes

12 servings, 1 piece (120 g) each

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photo by:

kraft

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What You Need

1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) Jell-O Lemon Instant Pudding

3 cups thawed Cool Whip Whipped Topping

1/2 cup flaked coconut

1 to 2 drops yellow food colouring

2 cups Jet-Puffed Miniature Marshmallows

2 small bite-size bug-shaped chewy fruit snacks

1 piece string licorice (8 inch)

Make It

HEAT oven to 350°F.

GREASE and flour 1-L ovenproof bowl and 9-inch round pan. Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Pour about half the batter into prepared bowl. Pour remaining batter into prepared pan.

BAKE 9-inch layer 23 to 25 min. and bake batter in bowl 33 to 35 min. or until toothpick inserted in centres comes out clean. Cool cakes 10 min. Loosen cakes from sides of pan and bowl with knife. Invert cakes onto wire racks; gently remove pan and bowl. Cool cakes completely.

CUT 9-inch cake layer into 16 wedges. Place inverted bowl cake on large serving board or tray; surround with cake wedges to resemble flower petals. Frost with Cool Whip.

TINT coconut with food colouring. (See Tip.) Press coconut into Cool Whip on centre cake. Decorate with remaining ingredients as shown in photo.

kraft kitchens tips

How to Tint Coconut

Place coconut in resealable plastic bag. Add food colouring. Close bag; shake to evenly tint coconut.

Storage Know-How

Wrap any leftover cake with plastic wrap and store in refrigerator.

Variation

Prepare using Jell-O Vanilla Fat Free Instant Pudding and Cool Whip Light Whipped Topping.

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rating

i like the marshamellow
posted by cheerios1995 | on 4/21/2006

rating

The recipe was delicious; however, the petal pieces were hard to ice neatly with CoolWhip and often fell over on to each other. Perhaps larger petal pieces would give it stability.
posted by dotz | on 4/18/2006

rating

this cake was adorable! It is easier to just put the marshmallows on the top of the petals though! It ices better when frozen.
posted by sydcat | on 6/15/2005

rating

Cake had a dense texture. First time: frosting the wedges was very finicky and very messy, therefore very time consuming. Crumbs from cut wedges transferred to frosting. Second time: froze cake. Frozen cake was easier to cut, and easier to frost (fewer crumbs), but still very messy and finicky to assemble. Also cut a 1-inch circle out of 9-inch round, so wedges had blunt points - easier to fit to center bowl cake. Conclusion: cake tasted good, design looked nice in the end. Family not fussy on bland taste of Cool Whip by itself; would prefer a whipped cream or sugar frosting. The marshmallows dried out overnight (cake was decorated the day before). I won't make this design again.
posted by cuteseaotter | on 4/4/2005

rating

Relatively easy to do and spectacular to look at. The only challenge was finding an appropriate platter to put it on!
posted by rhancin | on 3/16/2005