Flower Box Cake Recipe

Posted by
Rate It!
Flower Box Cake
Add your photo!
Ingredients
12
Count
Nutrition
752
Calories
Comments Print recipe

Ingredients:

  • 1/4 cup margarine or butter
  • 1 package ( 10 1/2 -oz ) miniature marshmallows
  • red and blue liquid food coloring
  • 15 leaf-shaped spearmint gumdrops
  • 15 wooden skewers ( 8-inches )
  • 3 strawberry-flavored fruit by the foot fruit rolls
  • 6 large marshmallows
  • 1 loaf ( 10-3/4-oz ) frozen lb cake, thawed
  • 12 crisp rectangular cookies ( about 3-inches x 1 3/4 -inches )

Directions:

  1. For hyacinths, combine the butter and the miniature marshmallows in a saucepan: cook and stir over low heat until melted. Divide into two large bowls. Stir 2-3 drops each of red and blue food coloring into one bowl; stir 1-2 drops red food coloring into another bowl. Add 2 cups cereal to each bowl; stir until well coated. Insert one gumdrop on nine skewers. With greased hands, quickly shape about 1/2 cup cereal mixture into a 3-to-4-inch long hyacinth shape around the gumdrop. Place on a waxed paper-lined baking sheets. Loosely cover and chill for 4 hours or until firm.
  2. For each tulip, cut six 2 1/2 -inch long pieces of fruit roll. With a kitchen shears, trim one end of each piece into tulip petal shape. Trim 1/4 -inch from each corner of opposite end. With a small pastry brush, lightly brush water on one end of a large marshmallow; dip in sugar. Lightly brush water on the sides and the bottom of the marshmallow so top of petal is 1/2 -inch above the sugared end.
  3. Repeat five times, overlapping the side of each petal by 1/8 -inch . Fold bottom of petals under marshmallow, overlapping tapered ends. Brush with water if needed to hold petals together. Insert a skewer through petals into center of marshmallow. Insert a gumdrop into the other end of the skewer to hold marshmallow in place.
  4. Frost top and sides of cake; place cookies vertically around cake. Just before serving, insert flowers into cake, trimming bottom of skewers to varied lengths Yield: 8 servings of cake plus 9 hyacinths and 6 tulips.
  5. Nutritional Values: 1 serving each; Calories per serving: 631, Fat: 21g, Cholesterol: 70mg, Sodium: 510mg, Carbohydrate: 108g, Fiber: 2g, Protein: 5g
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 752.14 Kcal (3149 kJ)
Calories from fat 169.92 Kcal
% Daily Value*
Total Fat 18.88g 29%
Cholesterol 12.87mg 4%
Sodium 889.53mg 37%
Potassium 433.65mg 9%
Total Carbs 131.58g 44%
Sugars 53.21g 213%
Dietary Fiber 12.31g 49%
Protein 14.76g 30%
Vitamin C 82.8mg 138%
Vitamin A 0.1mg 2%
Iron 0.5mg 3%
Calcium 419.4mg 42%
Amount Per 100 g
Calories 417.13 Kcal (1746 kJ)
Calories from fat 94.24 Kcal
% Daily Value*
Total Fat 10.47g 29%
Cholesterol 7.13mg 4%
Sodium 493.32mg 37%
Potassium 240.5mg 9%
Total Carbs 72.97g 44%
Sugars 29.51g 213%
Dietary Fiber 6.83g 49%
Protein 8.19g 30%
Vitamin C 45.9mg 138%
Iron 0.3mg 3%
Calcium 232.6mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 15.8
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top