Great Cake Contest

A Summer Sunflower

RECIPE INGREDIENTS:

• 2 cake mixes - preferred flavor and ingredients based on packaging
• 1 package of yellow fondant, or fondant dyed yellow
• 1 container of chocolate frosting
• 1 - 2 containers of regular butter cream frosting
• large 14x2 deep round pan
• decorator bag and star tip

1. Mix cakes as directed on packaging. Spray 14 x 2 round baking pan with flour flavored cooking spray and fill 2/3 to the top with batter. Bake until toothpick comes out clean.
   On a piece of paper, cut out a petal to use as a template. Length of the petal should be about as long as the center of the cake to the outer edge. Make one end of the petal with a straight edge and the other with a point. Cut with scissors.

2. Roll out fondant between 1/8 to a 1/4 thickness. Place paper 'petal' on rolled out dough and trace with a knife. Place the petal on a piece of wax paper and cover with a towel to keep from drying out. Repeat process until you have enough for a layer and a half to two layers of petals.

3. Once cake is cooled, frost with butter cream frosting and then lay the petals out around the cake in one layer. Add second layer, staggering between petals and folding and shaping petals.
   In the center of the cake where the edges come together, use a star tipped decorating bag and make the center of the sunflower.
   If desired, roll out green fondant and cut into the shape of two leaves.