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Angel Cake

Holidaycooking's picture
Ingredients
  Round cake layer 1 (8 Inch)
  White frosting 1 Cup (16 tbs) (Creamy, Adjust Quantity As Needed)
  Milk 2 Tablespoon
  Flaked coconut 5 Tablespoon, divided
  Red food coloring 2 Drop (Liquid)
  Water 1 Teaspoon
  Jelly beans 2 Small (Blue / Green Colored)
Directions

With serrated knife, trim top of cake to form flat surface.
Cut cake as shown in diagram 1, using ruler as guide.
Position cake pieces on covered cake board as shown in diagram 2, connecting with some of the frosting.
Thin 1 1/2 cups frosting with milk, adding 1 teaspoon at a time, until frosting is of thin consistency.
Frost entire cake with thinned frosting to seal in crumbs.
Frost again with remaining Creamy White Frosting.
Place 4 tablespoons coconut in resealable plastic food storage bag.
Combine small amount of food coloring with water in small bowl; add to bag.
Seal bag; shake until evenly coated.
Toast remaining 1 tablespoon coconut in preheated 350°F oven about 5 minutes or until lightly browned, stirring occasionally.
Sprinkle pink coconut on angel's body and toasted coconut on angel's head for hair.
Place jelly beans on face for eyes.
Sprinkle glitter over angel's wings, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Dish: 
Cake
Occasion: 
Christmas

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