Browse the recipe Peanut
Peanut
YIELD Makes 16 to 20 servings
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INGREDIENTS
| Peanut butter cookies | |
| 2 | (8-inch) round cake layers |
| 1 | (14X10-inch) cake board, covered, or large platter |
| 2 | containers (16 ounces each) white frosting |
| 1 | flat-bottomed ice cream cone |
| 2 | gumdrops |
| Red licorice whip | |
PREPARATION:
- Trim tops and sides of cakes. Cut one cake layer in half.
- Place round cake on prepared cake board. Place cake halves on either side of round cake to form ears as shown in photo.
- Tint frosting pink.
- Frost entire cake with pink frosting. Cut off top of ice cream cone with serrated knife. Frost cone with pink frosting; place on round cake to form trunk.
- Decorate elephant with gumdrops, pieces of licorice and peanut butter cookies as desired.
This recipe appears in:
Cakes