Simple Gum Drop Flower Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ yellow cake mix

Water, oil and eggs called for on cake mix box

1

                        container Betty Crocker™ Rich & Creamy vanilla frosting

45

sugar-coated gum drops in assorted colors

1

miniature marshmallow

Preparation

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray.

Make and bake cake mix as directed on box for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes 30 minutes to 1 hour or until firm.

On serving plate, place 1 cake layer, rounded side down. Spread with 1/2 cup of the frosting. Top with second cake layer, rounded side up. Frost top and sides of cake with remaining frosting.

On sugared surface, use rolling pin to roll gumdrops into oval shapes.

Place 23 gumdrop ovals around the edge of the top of the cake, overlapping slightly. Create a second circle inside the first circle using 15 gumdrops. Repeat once more in the center of the cake with the remaining 7 gumdrops. Place a miniature marshmallow in the center of the cake to form the center of the flower.

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