Title: Bouquet of flowers cake (may)
 Categories: Cakes, Desserts, Holiday's
      Yield: 12 Servings
 
      3 tb Rainbow sprinkles
      1 pk Yellow cake mix; (18.25
           -ounces)
      2 c  Heavy cream; (1 pint)
    1/4 c  Confectioners' sugar
      1 pk Flaked coconut (7 ounces;
           -about 21/2 cups)
    1/4 c  Granulated sugar
     12 lg Sugar-coated gumdrops; *
 
  Make the cake batter according to the package directions. Stir the
  sprinkles into the cake batter and bake according to the package
  directions for two 8 inch round cake pans. Let cool slightly, then
  remove from the pans and allow to cool completely on wire racks. In a
  large bowl, with an electric beater on medium speed, beat the cream
  and confectioners' sugar until stiff peaks form. Place 1 cake layer
  on a serving plate and frost the top with whipped cream. Place the
  second layer on the first and frost the top and sides of the cake
  with the remaining whipped cream. Sprinkle the coconut over the
  entire cake. Sprinkle a cutting board with the granulated sugar. With
  a rolling pin, roll the gumdrops out over the sugar until they form
  circles about 3 inches in diameter, pressing the flattened gumdrops
  into the sugar as they get sticky. Set the green gumdrops aside.
  Pinch each remaining gumdrop in the center, gathering it up to form a
  "flower". Place the pinched sides down in a bouquet in the center of
  the cake. Cut the green gumdrops into leaf shapes and place around
  the flowers. Cover loosley and chill for at least 2 hours before
  serving.
  
  Note: Use 3 green gumdrops for "leaves" and 9 assorted colors for
  "flowers". Make sure to use large gumdrops or use more small ones to
  create a bouquet of miniature flowers.
  
  This recipe comes from; Mr. FoodŽ Cool Cravings ISBN 0-688-14579-5
  Published in 1997
  
  Recipe