Cake Toppers
INGREDIENTS
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Cake Toppers
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Ingredients
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Directions
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Top cakes with two broken rolled sugar ice cream cones, 1/4 cup tiny marshmallows, and 1 to 2 tablespoons peanuts. Top with 1 ounce melted semisweet, bittersweet or milk chocolate.Cake Toppers
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Ingredients
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Directions
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Top cakes with two broken rolled sugar ice cream cones, 1/4 cup tiny marshmallows, and 1 to 2 tablespoons peanuts. Top with 1 ounce melted semisweet, bittersweet or milk chocolate.
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Top cake with 3 whole chocolate sandwich cookies with white filling and a whole strawberry. Halve 18 additional cookies and slice about 7 additional berries; press into sides of cake. Serve within 2 hours.
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Top cake with about 1/4 cup fresh herbs (mint, lemon balm, lemon thyme or thyme, and/or cinnamon basil) and edible flower petals.
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Create a border around edge of cake with 9 to 12, 2- to 2-1/4-inch flower shaped cookies. Use frosting to put a small candy in center of each cookie flower.
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Brush banana slices (1 small banana) lightly with lemon juice. Arrange atop cake with 3/4 cup toasted coconut, a large dollop of whipped cream and 7 or 8 maraschino cherries with stems. Assembled cake will hold up to 2 hours before serving.
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Press candied lemon slices* into the sides of the cake.
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In a large skillet combine 1/2 cup sugar and 1/2 cup water; bring to boiling. Add 2 very thinly sliced lemons (seeds removed). Boil gently, uncovered, for 15 to 20 minutes or until syrupy, turning slices occasionally with tongs. Transfer slices to wa
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Top cake with 3 whole chocolate sandwich cookies with white filling and a whole strawberry. Halve 18 additional cookies and slice about 7 additional berries; press into sides of cake. Serve within 2 hours.
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Top cake with about 1/4 cup fresh herbs (mint, lemon balm, lemon thyme or thyme, and/or cinnamon basil) and edible flower petals.
•
Create a border around edge of cake with 9 to 12, 2- to 2-1/4-inch flower shaped cookies. Use frosting to put a small candy in center of each cookie flower.
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Brush banana slices (1 small banana) lightly with lemon juice. Arrange atop cake with 3/4 cup toasted coconut, a large dollop of whipped cream and 7 or 8 maraschino cherries with stems. Assembled cake will hold up to 2 hours before serving.
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Press candied lemon slices* into the sides of the cake.
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In a large skillet combine 1/2 cup sugar and 1/2 cup water; bring to boiling. Add 2 very thinly sliced lemons (seeds removed). Boil gently, uncovered, for 15 to 20 minutes or until syrupy, turning slices occasionally with tongs. Transfer slices to wa
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