Lollipop Garden Cake Recipes

FAIRY GARDEN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray 2 (8-inch) round cake pans. Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool 1 box cake mix as directed for 2 (8-inch) rounds. Make, bake and cool other box as directed for cupcakes. Reserve 3 cupcakes; save remaining cupcakes for another use. For easier handling, refrigerate or freeze cakes 30 minutes or until firm.
• Stir green food color into 1 container frosting to make light green. On plate, place 1 cake layer, rounded side down. Spread with 1/2 cup light green frosting. Top with second cake layer, rounded side up. Spread thin layer light green frosting over cake to seal crumbs. Refrigerate or freeze 30 minutes.
• Spread another layer light green frosting on cake; smooth with spatula. Stir green food color into 1/3 cup frosting to make dark green. Spoon into small plastic bag. Cut 1/4 inch off corner, and squeeze gently to draw grass, flower stems and bushes on cake.
• Stir blue food color into 1/3 cup frosting to make blue. Spoon into small plastic bag. Cut 1/4 inch off corner, and squeeze gently to draw pond and river on cake.
• Stir yellow food color into 3/4 cup frosting to make yellow. Remove baking cups from 2 cupcakes. Place 1 cupcake, rounded side down, on cake for fairy cottage. Spread 2 teaspoons yellow frosting on cupcake; top with another cupcake, rounded side up. Spread yellow frosting on top and sides of cupcake stack. Place 3 cookies on rounded top of cupcake, using remaining yellow frosting to stick them together. Place remaining cookies on cake as shown.
• Press 2 large gumdrops together; on sugared surface, roll gumdrops with rolling pin to flatten. Cut out large circle for roof; place on top of cottage.
• Spoon melted chocolate into small plastic bag. Cut 1/4 inch off corner; squeeze gently to draw door and windows on cottage.
• To make gumdrop mushrooms, use melted white chips to attach 3 large gumdrops to round chewy caramels. Cut chewy chocolate candy in half crosswise; use white chips to stick 1 to base of each small gumdrop. Use melted white chips to draw dots on gumdrops and roof. Place on cake.
• Decorate with candy rocks and sprinkles as shown. Spread remaining frosting on last reserved cupcake.

CREAM CHEESE FROSTING FOR LOLLIPOP GARDEN CAKE

Steps:

• With electric mixer, beat cream cheese on medium speed until smooth and creamy, about 2 minutes. Add butter, 1/4 cup at a time, and beat until smooth. Reduce speed to low; add confectioners' sugar 1 cup at a time, beating until fully incorporated. Chill before spreading.

PASS THE GARDEN CAKE

Steps:

• For the tomatoes: Knead the red fruit chews together in your hands until soft and pliable. Divide into 4 equal pieces and roll into small balls. Use a skewer to make wrinkles in the top and drill a small hole in each.
• For the carrots: Knead the orange fruit chews in your hands until soft and pliable. Divide into 4 equal pieces and form each piece into a carrot shape. Drill a hole in the top of each with a skewer.
• For the eggplant: Knead the purple fruit chews together in your hands until soft and pliable. Divide into 4 equal pieces and form each piece into an eggplant shape. Knead the green fruit chews in your hands until soft and pliable. Divide into 4 equal pieces, form each piece into a stem shape and place one on each eggplant.
• For the lettuce: Knead the green and yellow fruit chews together in your hands until soft, pliable and evenly mixed. Divide into 4 equal pieces. Roll out each piece into a 4-inch-long rope and lightly press to flatten. Roll up each rope to form concentric circles like a head of lettuce, flaring out the outer layer to form leaves.
• For the bunny butt and feet: Place the regular marshmallow on the end of a skewer and frost it entirely with the frosting. Roll the marshmallow in the coconut to completely coat. Remove from the skewer. Dab a small dollop of the white frosting on the flat side of the regular marshmallow to use as glue, towards the top in the 12-o'clock position. Glue on the mini marshmallow to create a bunny tail.
• To make bunny feet, use the pink icing to pipe paw pads onto each almond. Dab 2 small dollops of the white frosting on the flat side of the regular marshmallow to use as glue, towards the bottom in the 4- and 8-o'clock positions. Glue on the bunny feet.
• For the sunflowers: Line a baking sheet with parchment paper.
• In a small bowl, combine the almonds, yellow food coloring and 1/2 teaspoon water and mix until the almonds are yellow. Spread out on the lined baking sheet to dry.
• Insert the almond slices into the frosting around the edge of the mini cupcakes in 2 rows to mimic the petals of a sunflower. Carefully sprinkle the center of each cupcake with the chocolate sprinkles to mimic sunflower seeds.
• For the cake assembly: If using a 1/2 sheet cake, use a toothpick to draw a 12-by-8-inch rectangle in the center of the cake, 1 1/2 inches from the edges. This rectangle will be the dirt garden plot. Cut about 58 of the rolled wafer cookies in half and set aside.
• If using a 1/4 sheet cake, draw a 10-by-6-1/2-inch rectangle in the center of the cake, 1 inch from the edges, to form the dirt garden plot. Cut about 36 of the rolled wafer cookies in half and set aside.
• Fill a large resealable plastic bag with the green frosting. Using a toothpick, punch 8 to 10 holes in one of the corners along the bottom of the bag. Squeeze the bag and pipe grass in the border around the garden plot. Carefully spread an even layer of the ground cookies inside the rectangle to create dirt for the garden plot. Using the remaining ground cookies, make 4 evenly spaced long dirt mounds in the plot.
• Press the rolled wafer cookie halves around the outside of the cake to form a fence.
• Place the eggplants along one of the dirt mounds. Place the carrots along the second dirt mound and plant some into the dirt. Insert mint sprigs into the top of the carrots to create carrot tops. Place the lettuce heads along the third dirt mound. Place the tomatoes along the fourth with mint sprigs to mimic vines.
• Place a sunflower mini cupcake in each corner of the garden and place 2 mint sprigs around each to mimic leaves. Place the bunny butt in the garden plot.

DIRT DESSERT

Steps:

• In a large bowl, beat the cream cheese, butter and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Gradually stir into cream cheese mixture. Fold in whipped topping. , Spread 1-1/3 cups crushed cookies into an ungreased 13x9-in. dish. Layer with half the pudding mixture and half the remaining cookies. Repeat layers. Refrigerate for at least 1 hour before serving. Serve with shaved white chocolate if desired.

GARDEN PATCH CAKE

Steps:

• In large bowl, beat oil, eggs, sugar and vanilla.
• Combine dry ingredients; add to egg mixture and mix well.
• Stir in vegetables.
• Add chocolate chips and mix well.
• Pour into a greased and floured 13x9-inch baking pan.
• Bake at 350°F for 35-40 minutes or test done.
• For frosting, beat cream cheese, butter and vanilla until light and fluffy.
• Gradually beat in powdered sugar until smooth.
• Spread over cooled cake.
• Store in the refrigerator.

LOLLIPOP GARDEN CUPCAKES

Steps:

• Using an offset spatula, spread buttercream on cupcakes, smoothing into dome shapes. Place sprinkles in a small bowl. Gently press each frosted cupcake into sprinkles, rolling it around so entire surface is coated. Insert a lollipop into the center of each cupcake. Using a paring knife or kitchen shears, cut leaf shapes out of green taffy strips. Press one leaf into each cupcake, next to the lollipop. Refrigerate 30 minutes to allow frosting to set.

CUPCAKE CAKE POPS

Steps:

• Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.
• Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
• Begin to shape balls into cupcakes by rolling balls first into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter. Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Shape extended cake mixture into a cupcake-shaped top. Push cake from cutter to remove. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
• Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. To make lollipops, insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 to 20 minutes.
• Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip the tops of the cupcakes into the chocolate and place right-side up on prepared baking sheet or stick lollipop sticks into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles. Let dry completely.

FLOWER GARDEN CAKE

Steps:

• Make a custard from the following ingredients: sugar, egg yolks, lemon juice, and grated lemon rinds. The custard should be cooked over water until it coats a spoon.
• Dissolve gelatin in cold water. Add to custard the dissolved gelatin.
• In a bowl, beat 6 egg whites until very stiff and add gradually 3/4 cups sugar.
• Pour the lemon custard into egg whites.
• Tear into bite sized pieces, one large angel food cake, then fold into above mixture lightly with two forks.
• Grease 8x12 baking dish with salad oil and pour mixture into dish.
• Place in refrigertor and leave overnight.
• Before serving, top with whipped cream. Remove from refrigerator 1 hour before serving.

WHITE CHOCOLATE LOLLIPOPS

Steps:

• Place a sheet of non-stick silicone or parchment paper on a sheet pan.
• Place 12 ounces of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining 4 ounces of chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
• Using a tablespoon, pour the melted chocolate in rounds onto the silicone and place lollipop sticks in the middle of each chocolate round, giving the stick a little twist. Sprinkle the tops of the lollipops evenly with the cherries and cashews. Set aside to harden.

PEEPS® EASTER GARDEN CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make cake as directed on box for 13x9-inch pan. Cool in pan on cooling rack until completely cooled, about 30 minutes.
• Spread chocolate frosting on top of cake; sprinkle with chocolate cookie crumbs. Use green icing to make garden rows, using photo as guide. Insert toothpick halfway into base of each PEEPS® marshmallow bunny. Insert bunnies, toothpick side down, into cake.
• Use orange and green icings to make carrots on cake, using photo as a guide. Cut into 4 rows by 3 rows to serve.