chocolate cake mix (18.25-ounce)
green decorating sugar or granulated sugar
spearment leaf gummy candies
orange rolled fondant (available in craft stores)
cornstarch, for dusting
tub vanilla frosting (16-ounces)
tub chocolate frosting (16-ounces)
yellow food coloring
drops red food coloring
crispy rice cereal
1Preheat the oven to 350 degrees. Spray a 2 1/2-qaurt ovenproof bowl and two 8-inch round cake pans with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil in a large bowl with a mixer.
2Divide the batter among the bowl and pans; bake until a toothpick comes out clean, about 25 minutes for the pans and about 45 minutes for the bowl. Cool the pans 15 minutes, then unmold onto racks.
3Make the lettuce: Sprinkle some green or white sugar on a cutting board. Roll out the spearment candies to 1/8 inch thick with a rolling pin, sprinkling with more sugar to keep the candies from sticking.
4Cut each flattened gummy pieces into 3 strips. Fold each strip accordion-style to make ruffles; pinch the ends together.
5Make the cheese: Roll out the orange fondant on a cornstarch-dusted surface to about 1/8 inch thick. Trim the fondant into a 7-inch square; cover with plastic wrap and set aside.
6Trim the top of 1 round cake and the flat side of the bowl cake to make them level; crumble the trimmings. Mix the vanilla frosting, 4 tablespoons chocolate frosting and the yellow and red food coloring in a bowl to make a light brown frosting.
7Make the bottom bun: Put the trimmed round cake on a serving plate or cake board. Frost with some of the light brown frosting. Arrange the gummy-candy ruffles around the edge of the cake.
8Make the patty: Spread the remaining chocolate frosting over the top and sides of the untrimmed round cake. Pressing the crumbled cake trimmings into the frosting.
Nancy J. Patrykus Finnjin - Mar 11, 2012
How unique...I love it!!!