Makes 8 servings To make this cake extra elegant, decorate with red roses and holly leaves. Semi-Homemade Cooking By Sandra Lee "Sandra puts the entire American food industry to work for you. Her Semi-Homemade approach will help bring you, your family and friends back into the kitchen and to the dinner table, no matter how busy you may be." --Wolfgang Puck
Holiday Wreath Cake
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.