Flowering Cactus Cake Recipes

CACTUS CAKE

Steps:

• In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into two greased and floured 13x9-in. baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Level cake tops if necessary. Cut a 12x3-1/2-in. strip from one long side of one cake. Place the larger rectangle on a 20x18-in. covered board for cactus stem; place strip below it for the base. Round top corners of cactus stem. , Cut two 5-1/2-in. squares from second cake for cactus branches. Cut a 3-in. square from one corner of each 5-1/2-in. square. (Save remaining cake for another use.) Position one branch on each side of cactus stem. Round top corners of branches., In a large bowl, cream butter until fluffy. Gradually add confectioners' sugar; beat until smooth. Add vanilla and enough milk to achieve spreading consistency. Frost cake base with 1 cup frosting. Tint 1/4 cup frosting red; set aside. Tint remaining frosting green; frost cactus., Cut a small hole in the corner of a pastry or plastic bag; insert round tip #3 and fill with red frosting. Pipe "Fiesta" and wavy designs on top and sides of base. Decorate cactus with chocolate sprinkles; decorate base with M&M's.

FLOWERING CACTUS CAKE

Steps:

• In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate and vanilla. Combine flour, salt and baking soda; add to creamed mixture alternately with coffee. Pour into two greased 5-3/4x3x2-in. loaf pans and one 9x5-in. loaf pan. Bake at 350° for 45 minutes (small loaves) and 65 minutes (large loaf) or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, cream butter and shortening in a bowl. Gradually add confectioners' sugar, vanilla, food coloring and enough milk to achieve desired consistency., Using a serrated knife, level the top of each cake. Round corners of small cakes; set aside. Place large cake, cut side down, on a 13x12-in. covered board. Round top corners. Frost top and sides of large cake. Frost small cakes; position at a slight angle on each side of large cake with one higher than the other., Sprinkle sugar on a work surface. For each large flower, place four gumdrops on sugared surface. With a rolling pin, roll each gumdrop into an oval; cut in half lengthwise. With cut side down, roll up one piece to form a bud shape. Wrap remaining pieces around it so rounded edges form petals. For smaller flowers, use two or three gumdrops., For cactus spines, cut licorice into 1/2-in. strips. Cut each strip in half lengthwise, but not all the way through, leaving strips attached at the bottom. Arrange randomly over cake.