Make the cake batter according to the package directions. Stir the
sprinkles into the cake batter and bake according to the package directions
for two 8 inch round cake pans. Let cool slimly, then remove from the
pans and allow to cool completely on wire racks. In a large bowlful, with an
electric beater on medium swiftness, beat the cream and confectioners' sugar
until stiff peaks mannequin. Post 1 cake layer on a serving plate and frost the
top with whipped bat. Place the second layer on the first and frost the
top and sides of the cake with the remaining whipped ointment. Sprinkle the
coconut over the entire bar. Sprinkle a cutting board with the granulated
gelt. With a rolling pin, roll the gumdrops out over the sugar until they
form circles roughly 3 inches in diameter, pressing the flattened gumdrops
into the sugar as they get viscous. Set the green gumdrops away. Pinch each
remaining gumdrop in the essence, gathering it up to form a "heyday". Place
the pinched sides down in a bouquet in the center of the coat. Cut the
green gumdrops into leaf shapes and place around the flowers. Cover loosley
and chill for leastwise 2 hours before serving.

Note: Use 3 green gumdrops for "leaves" and 9 assorted colors for
"flowers". Make sure to use large gumdrops or use more small ones to create
a bouquet of miniature flowers.

This recipe comes from; Mr. Food Nerveless Cravings ISBN 0-688-14579-5
Published in 1997