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.
Powdered Sugar Glaze: Stir together 2 cups powdered sugar, 3
Tbsp. milk, and 1 tsp. vanilla extract until smooth, adding another 1
Tbsp. milk, if necessary, for desired consistency. Makes about 1 cup.
Sugared Rosemary: Microwave ½ cup corn syrup at HIGH for 10
seconds or until warm. Brush 10 to 12 rosemary sprigs lightly with corn
syrup; sprinkle evenly with granulated sugar. Arrange in a single layer
on wax paper. Use immediately, or let stand at room temperature,
uncovered, for up to 24 hours.
Sugared Cranberries: Bring ½ cup sugar, ½ cup water,
and 1 cup fresh cranberries to a boil in a small saucepan, stirring
often, over medium-high heat. (Do not overcook; cranberries should swell
and just begin to pop.) Remove from heat, and drain. Toss cranberries
with ¼ cup granulated sugar, and arrange in a single layer on wax
paper. Use immediately, or let stand at room temperature, uncovered, for
up to 24 hours.
