Violet Garden Cake Recipe


Difficulty LevelEasyHealth IndexAverage
DishInterest Group


 Sweetheart spice cake1 Cup (16 tbs)
 Green food coloring6 Drop
 Whipped topping9 Ounce (1 Container)
 Crystallized violets2 Dozen


Follow cake recipe.
Bake half in greased and floured 8-inch layer cake tin and half in 1 1/2 quart greased and floured ovenproof mixing bowl at 350°F 30 minutes or until done.
Remove, unmold and cool. (Wrap layer cake in thick plastic wrap; freeze for future use.)
Fold food coloring into whipped topping until topping is evenly tinted.
Fill pastry bag with whipped topping.
Using rosette tip, cover cooled cake with whipped-topping rosettes, as illustrated.
Arrange crystal violets randomly over frosted cake.