|Shortening||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Confectioners sugar||3 1⁄2 Cup (56 tbs)|
|Baking cocoa||1⁄2 Teaspoon|
In a mixing bowl, cream shortening, extracts and salt.
Gradually beat in sugar alternately with milk until smooth and stiff.
Cover with a wet paper towel and plastic wrap until ready to use.
To make trellis: Lay 5 craft or Popsicle sticks on a sheet of waxed paper with 1/4 in.between bottom of sticks (ends that are inserted into cake) and 1/2 in.between tops.
Spread back side of remaining sticks with frosting; position across 5 sticks 1 in.and 2 in.down from top.
Allow to dry, about 1 hour.
Press bottom of sticks into upper left corner of cake.
To make garden patch: Using a toothpick, mark a 5-1/2-in.x 3-1/2-in.patch in lower right corner.
Lightly sprinkle with cocoa; gently press into cake.
To make vegetables and border: Cut a small hole in corner of a pastry or plastic bag; insert #10 round tip.
Combine 1/4 cup frosting and red food coloring; fill bag.
Holding bag straight up and down, form 8-10 tomatoes in front of the trellis.
Prepare another bag, inserting #5 round tip.
Combine 1/4 cup frosting and yellow food coloring; fill bag.
Using the same procedure, form rows of small dots to create kernels of 8-10 ears of corn in upper right corner.
Wash #10 tip and insert into a third bag.
Combine 1/2 cup frosting and orange food coloring; fill bag.
Using the same procedure, form 3 rows of 4 carrots on the garden patch.
Add green food coloring to remaining frosting.
Prepare a fourth bag, inserting leaf tip; fill with some of the frosting.
Form husks on edges of ears of corn; add stems and leaves to tomatoes and carrots.
Add vines to trellis.
Prepare a fifth bag, inserting the star tip; fill with remaining green frosting.
Form a border around base and upper edge of cake.
Serving size: Complete recipe
Calories 3087 Calories from Fat 1369
% Daily Value*
Total Fat 155 g238.1%
Saturated Fat 39 g195.2%
Trans Fat 20.2 g
Cholesterol 3 mg1%
Sodium 278.6 mg11.6%
Total Carbohydrates 425 g141.6%
Dietary Fiber 0.13 g0.53%
Sugars 410.5 g
Protein 1 g2.2%
Vitamin A 0.6% Vitamin C
Calcium 3.7% Iron 1.1%
*Based on a 2000 Calorie diet