Fresh Orange Italian Cream Cake

• Fresh Orange Italian Cream Cake 
• Fresh Orange Curd 
• Pecan-Cream Cheese Frosting 
• Glazed Pecan Halves 
   Boxwood Garland 
2 dozen small fresh boxwood sprigs
3 dozen sour cherry candies
Glazed Tangerine Segments
Sugared Fruit Ribbons
 

 1. Just before serving, arrange boxwood sprigs, cherry candies, Glazed Tangerine Segments, and Sugared Fruit Ribbons in a pattern to form a garland around the outer edges of your cake.

 Note: Boxwood makes a nice garnish but is poisonous if ingested, so be sure to warn guests. Sour cherry candies are available by the pound at supercenters. They are also available at some grocery stores. Any round red candies may be substituted.

 Glazed Tangerine Segments: Separate a peeled tangerine into individual segments, and brush lightly with corn syrup to create the appearance of glazed fruit.

 Sugared Fruit Ribbons: Create ribbons from strawberry-flavored chewy fruit rolls by the foot. (They come in a 4.5-oz. package. One roll will provide enough ribbon for the garland.) Unroll fruit roll, and remove paper backing. Using scissors, cut roll in half lengthwise to form 2 narrow ribbons. Brush both sides of each ribbon lightly with water, and sprinkle evenly with granulated sugar. Let stand 15 minutes on wire rack or until dry. Cut into desired lengths, and arrange as desired in the garland.

NextHoliday Lane Cake