INGREDIENTS

INSTRUCTIONS

CANDY GARNISHES
1. Grease two 8-inch round cake pans; line with bottoms with waxed paperl
grease paper. Dust pans with flour. 2. Pour batter into pans; bake and cool
as label directs for 8-inch layers. 3. Prepare frosting: In a large bowl,
with mixer at low speed, beat confectioners' sugar, margarine or butter,
half-and-half, and vanilla just until blended. Increase speed to medium and
beat constantly scraping bowl with rubber spatula, until frosting is smooth
and an easy spreading consistency. Stir in green food-color paste to tint
frosting bright green; set aside. 4. Cut a 2 1/2-inch round center of each
cake layer. Without removing round cut each layer in half to make 4
C-shaped pieces and 4 small semi-circles. 5. On large piece of heavy
cardboard or cutting board covered with cellophane or foil (finished cake
measures, 28-inches by 9-inches. Place C-shaped pieces of cake end to end,
alternating directions to create a curvy snake. 6. Place 1 semi-circle of
cake at one end, cut sides together, to complete tail. Repeat on other end
to complete neck. Place 2 remaining semi-circles at neck end to form an
open mouth. Frost cake. 7. Garnish cake: Cut all but one jelly ring in
half. Place jelly ring halves along top edge of cake for scales. Place
whole jelly ring on head for eye, with blue candy in center for pupil. Use
yellow candies to decorate body. Use white licorice candies for teeth. Use
candy corn for eyelashes. Makes 24 servings. Typed by "Essie" Ethel R.
Snyder <essie49@juno.com> Date: October 12, 1997
Recipe by: Good Housekeeping magazine -- June 1996
Posted to MC-Recipe Digest V1 #842 by essie49@juno.com (Ethel R Snyder) on
Oct 13, 1997

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