INGREDIENTS

INSTRUCTIONS

Grease 13*9" pan; line with waxed paper & grease again. Prepare cake as
directed in recipe or according to pack directions. Cool slightly;
carefully remove cake from pan. Remove waxed paper from cake; cool
completely. Invert cake onto large tray or foil covered cardboard. Frost
sides & top. To prepare ribbons & bow, in small saucepan combine vanilla
chips & corn syrup. Melt over low heat until mixture is smooth, stirring
constantly. Refrigerate 15-20 minutes or until mixture is firm enough to
knead. Knead until smooth. Divide mixture into 2 parts, making 1/4 & 3/4
portions. Knead a few drops of green food coloring into 1/4 of mixture.
Wrap in plastic wrap. Knead a few drops red food coloring into 3/4 of
mixture. Place red mixture between 2 sheets of parchment paper or on
surface sprinkled lightly with powdered sugar; roll out mixture into 16*6"
rectangle. With knife or pastry wheel, cut lengthwise into 3/4" strips.
Place strips on cake to resemble ribbon on a package; fold additional
strips to form bow. Roll out green mixture as directed about to 1/8 inch
thickness. Using holly leaf cutter, cut out 8 leaves. Score veins with tip
of knife. Tuck leaves around bow for garnish. Sprinkle ribbon & leaves with
edible glitter.
TIPS: Edible glitter is available at kitchen specialty shops.
To keep parchment paper from slipping while rolling out ribbons, tape to
counter. Submitted By THESERVS@GATE.NET (THOMAS E. HAUG) On THU, 09 NOV
1995 172248 -0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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