May 12, 2010 12:00 PM

Dessert of the Month


Serves: 8

Total time: 1 hr., 20 min.

1 (16-oz.) frozen pound cake, thawed

1 (16-oz.) container chocolate fudge frosting

½ (9-oz.) package chocolate wafer cookies, finely crushed

1 (7-oz.) package shortbread or butter cookies

Rollable fruit snacks

Leaf-shaped spearmint candies

Starburst or other fruit-flavored soft taffy candies

6-in. wooden skewers

Jelly beans, halved

Fruit-slice candies

Green apple licorice sticks


The flower box:

• Spread frosting over top and sides of pound cake. Sprinkle crushed chocolate wafers over top of cake.

• Press shortbread cookies onto cake sides to form flower box.

• Cut strips of rollable fruit snacks to fit around flower box. Spread a small amount of frosting onto one side of fruit strips; press strips gently into place to cover seams of cookies and form “ribbon” around flower box.

• Arrange spearmint candies on top of flower box as desired.

The candy flowers: Fill the flower box with these blossoms.

1. Pansies: Roll soft taffy candies into small circles. Thread onto skewers; fold candy to form flowers. Top with jelly bean halves.

2. Calla lilies: Flatten fruit-slice candies; twist around ends of skewers.

3. Roses: Coil and twist 6-in. pieces of rollable fruit snacks around ends of skewers. Put jelly bean halves in flower centers.

4. Leaves and stems: Cut green rollable fruit into leaf shapes. Thread leaves and licorice onto skewers beneath flowers.


Heat taffy candies in microwave for one second to soften.

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