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Pumpkin Pot Pies
Halloween can be a scary time, but you don't have to be scared in the kitchen because our recipes will be right there to comfort you.
Flower Power
Yield: Makes 10 to 12 servings
Ingredients:
1
(9-inch) round cake
1
(10-inch) round cake board, covered, or large plate
1-1/4
cups prepared white frosting
7
rectangular gummy candies
Assorted candies
15
to 20 round green candies
1
chocolate licorice twist
Preparation:
1.
Cut cake into flower shape as shown in photo. Place on prepared cake board.
2.
Reserve 1/4 cup frosting. Tint remaining 1 cup frosting pink.
3.
Frost entire cake with pink frosting; pipe decorative edge around cake, if desired. Pipe or spread circle of white frosting in center of cake.
4.
Flatten gummy candies with rolling pin on smooth, flat surface or sheet of waxed paper sprinkled with sugar. Roll until 1/8 to 1/4 inch thick, turning frequently to coat with sugar. Cut out petal shapes with sharp knife or scissors. Arrange petals on cake; decorate face with assorted candies.
5.
Thread round green candies through licorice twist to resemble stem, reserving several candies for leaves. Insert end of stem into cake; arrange candy "leaves" around stem as shown in photo.
This recipe appears in:
Special Occasions
