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
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