2 dozen small fresh boxwood sprigs
3 dozen sour cherry candies
Glazed Tangerine Segments
Sugared Fruit Ribbons
- 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.
Puttin' on the Glitz
Any flavor of pound cake that pairs well with coconut can be decorated like our Cream Cheese-Coconut-Pecan Pound Cake using these easy instructions.
- Place completely cooled pound cake on serving plate or cake stand; spoon Powdered Sugar Glaze evenly over cake.
- Toss together ¾ cup each of coconut chips and sweetened flaked coconut, and sprinkle evenly over cake. Sprinkle coconut mixture evenly with 2 Tbsp. white edible glitter.
- Arrange Sugared Rosemary, Sugared Cranberries, and pecan halves around bottom edge of cake.
- Note: Coconut chips can be found in the produce section of many supermarkets or ordered online ($4.99 for 8 oz.) from www.kalustyans.com.