Serves: 14
To prepare the frosting: Tint 1 cup of the frosting with yellow food color until bright yellow. Tint remaining 2 cups of frosting with green food color until green. Cover and set aside until ready to use.
To prepare the petals: Remove paper liners from cupcakes. Set one of the cupcakes aside for center of flower. Cut a small "V" shape out of each of the remaining seven cupcakes to resemble a petal discard removed "V's".
To prepare the stem and leaves: Cut 8-inch cake layer as shown and assemble on baking sheet. Brush loose crumbs from surface of cake pieces with a soft pastry brush. Frost top and sides of stem and leaves with green frosting.
To assemble the flower: Frost top of each cupcake with about 2 tablespoons of the yellow frosting. Place cupcakes on baking sheet at tip of stem with the whole cupcake as center of the flower.
To decorate the cake: Arrange yellow candy-coated chocolate-covered peanuts on center of flower. Arrange orange candies on petals of flower. Arrange brown candies on stem. Arrange green candies on leaves.
This Daisy Cake recipe is from the Birthday Cakes For Kids Cookbook. Download this Cookbook today.
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