Flower Pedal Cake/Mint
1 prepared round angel food cake
1 cup flaked coconut
1 drop red food coloring
1 12-ounce can whipped fluffy vanilla frosting
3 cups halved strawberries, hulled
½ cup granulated
sugar
3 fresh sprigs of
mint
In a plastic bag, toss coconut with food coloring until
pastel pink. Place cake on a serving
plate. Cover sides and top with
frosting. Sprinkle tinted coconut over
frosting. Cut cake into 8 slices,
leaving all slices in place. From the center,
gently pull cake slices outward and slightly separate to resemble petals of an
open flower. Add sugar to strawberries
and toss to coat. Spoon sweetened strawberries
into center of flower and garnish with fresh mint leaves.
Yield: 8
servings.
Harvest and preparation of Mint – For fresh use, harvest
before flowering. For garnish, cut off
tender young sprigs. Cut early in the
morning just after the dew has evaporated and before the sun is hot. Place sprigs in a colander and rinse under
cold running water. Pat dry with paper
towels.
Carolyn Gass Hardimon, M. S. Home Economist www.recipeladies.com
Request a recipe?
Ask a Question? http://www.recipeladies.com/homeeconomistquestions.html