Flower Cake

Ingredients

Cake:

1 (18.25-oz.) pkg. Pillsbury moist supreme Yellow Cake Mix

1 cup water

1/3 cup oil

3 eggs

Frosting:

2 (16-oz.) cans Pillsbury creamy supreme Vanilla Frosting

Pink and purple paste or gel icing colors (not liquid food color)

Decorations & Equipment:

Purple decorator sugar

Pink decorator sugar
Assorted colored candy-coated chocolate pieces

Multicolored fruit-flavored decors

Toothpicks

Cooking Directions

Heat oven to 350°F. Grease and flour one 8-inch round cake pan and one 9°©-inch round cake pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 2 cups batter into greased and floured 8°©inch pan and remaining batter into 9-°©inch pan.

Bake at 350°F. until toothpick inserted in center comes out clean. Bake 8°©-inch cake 30 to 40 minutes; bake 9°©-inch cake 35 to 40 minutes. Cool cakes in pans for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled.

In small microwave°©-safe bowl, tint 1 cup of the frosting with pink icing color to make desired shade of pink; blend well. Microwave frosting on HIGH for 30 to 40 seconds or until frosting is thin. Place 8-°©inch cake on sheet of waxed paper. Frost lightly to seal crumbs; let dry. Frost again and immediately sprinkle with pink sugar. (If necessary, microwave frosting again to thin.)

Note: Do Not Boil.

With pancake turner, transfer cake platter or foil°©covered cardboard. Arrange candy°© coated chocolate pieces around edge of cake. Cut 9°©-inch cake into 8 wedges. Cut 1 inch off pointed end of each wedge; reserve points for another use. In small microwave°©safe bowl, tint remaining frosting with purple icing color; blend well. Microwave frosting on HIGH for 30 to 45 seconds or until frosting is thin. Place each wedge on waxed paper. Frost each wedge lightly to seal crumbs; let dry. Frost each wedge again and immediately sprinkle each with purple sugar. (If necessary, microwave frosting again to thin.) Decorate wedges with decors.

Arrange wedges evenly around frosted 8°©-inch cake; secure wedges with toothpicks. Remove toothpicks before serving.

HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup flour to dry cake mix; increase water to 1 1/4 cups. Bake as directed above.

Prep Time: 1 hour 40 minutes (Ready in 3 hours 35 minutes)

yields: 12 Servings