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Gift-Wrapped Cake

List of Ingredients




1 box (4.5 oz.) cherry-flavored fruit rolls (fruit-by-the-foot)
2 boxes (16 oz. each) poundcake mix
2 tubs (12 oz. each) whipped fluffy white frosting
Red liquid food color
Multicolored candy wafers (Necco) and candy buttons (removed from paper) or other small round candies

Recipe



1. Bow:Open 1 pouch fruit roll. Pull fruit off paper:cut fruit in five 6-in. long strips. With shiny (sticky) side facing in, fold 1 strip in half to form a loop. Pinch ends together and cut ends with scissors into a blunt V-shape. Place loop on its side on a tray or cookie sheet. Repeat with remaining cut strips. Placing loops on tray in order of size, make loops with five-5 inch, five-4 inch, five-3 inch and five-2 inch long strips. (You'll need 3 pouches of the 6 in the box for the loops.)

Ribbon ends:open another pouch, cut and peel off a 20 inch strip fruit. Fold in half crosswise, sticky side in, the cut in half to get 2 double-thick 5 inch long pieces. Cut an upside down V in 1 end of each. Place on tray, let stand until firm. TIP - make loops and ribobns for bow at least 5 hours or up to 1 day ahead so they can firm up.

2. Heat oven to 350 degrees. Grease and flour a 13x9 inch baking pan. Prepare both boxes of cake mix together. Bake in prepared pan 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan or a wire rack 10 minutes, then invert on rack to cool completely. Cut off any raised area with a serrated knife, then cut cake in half crosswise.

3. Tint 1 tablespoon frosting red. Scrape into a quart-size ziptop freezer bag, set aside. Later you will do pipping with a ziptop bag. Push frosting into one corner of the bag, press as much air from bag as possible, then seal. Snip off the tip of the corner and, holding the top of the bag in one hand, use the other hand as a support and guide as you squeeze the frosting through the opening. You can use a metal pastry tip for a fancier designs or use the plastic bag as is. Either way, it's a cinch to clean up just toss the bag.

4. Place 1 cake half, trimmed side up, on serving plate. Tuck strips of waxed paper under edges of cake to keep plate clean while frosting. Spread top with 3/4 cup frosting. Top with other cake layer, trimmed side down. Spread rest of frosting over top and sides.

5. One at a time, open remaining 2 fruit rolls, peel off paper and fold each fruit strip in half crosswise, shiny side in. Cut each in half crosswise (you'll have 4 double-thick strips) Press each "ribbon" up middle of 1 side of cake from bottom to top center of cake. Decorate cake with candy wafers and buttons.

6. Assembling bow:Snip tip off 1 corner of bag with red frosting. Pipe a large dot on top of cake where ribbons meet. Press tapered ends of largest loops in a circle into red frosting. Continue onto middle with gradually smaller loops, using red frosting to glue each loop in place. Tuck unnotched ribbon ends under bow.