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Classic Holiday Wreath Cake

by Sandra Lee

Makes 8 servings
To make this cake extra elegant, decorate with red roses and holly leaves.

2 cups coconut
1 (1 pound) can vanilla frosting
1 (10-ounce) store-bought angel food cake
Green food coloring

1 package red hots candy

Prep time: 8 minutes

Preparation:
Stir green food coloring into frosting a drop at a time until desired color is reached.

Reserve 1/4 cup of frosting for making holly leaves.

Place cake on a serving platter.

Spread frosting evenly over top and sides of cake.

Press coconut into top and sides of cake to resemble a snow drift.

Add a few drops of green food coloring to reserved frosting to make it a darker green.

Place into a piping bag fitted with a small round or star tip.

Draw holly leaves with frosting on the top of the cake. Add red hots to look like holly berries.

Copyright © 2002 Sandra Lee

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