Victoria’s Read

MOM CAKE

INGREDIENTS:
-1 pound cake
-1 box of instant pudding
-1 cup whipped topping
-Fruit
-Mint sprigs (optional)
-Chilled chocolate syrup

DIRECTIONS:
1.Slice the pound cake into several horizontal slices about an inch thick.
2.Prepare the pudding according to package directions. Mix the pudding with the whipped topping.
3.Chop up the fresh fruit you’ve chosen.
4.Layer the cake, fruit and a little less than half of the pudding mixture in a loaf pan. Top the cake with the remaining pudding.
5.Put the cake in the fridge for a couple of hours. When it’s chilled, decorate it..
6. Squeeze on a greeting with chilled chocolate syrup. Serve Mom a sweet treat on her special day.

SLIPPER COOKIES

INGREDIENTS:
-2 halves of an oval sandwich cookie
-1 doughnut hole
-Frosting
-Shredded coconut tinted with red food coloring
-pink decorators’ gel

DIRECTIONS:
1.To make a pair, first separate the 2 halves of an oval sandwich cookie and remove the filling with a butter knife.
2.Slice a doughnut hole into thirds. Coat the rounded sides of the two end pieces with frosting, then roll them in shredded coconut tinted with red food coloring to create a pair of fuzzy slipper tops.
3. Use a dab of frosting to stick each slipper top to a cookie sole, then adorn the edges of the cookies with pink decorators’ gel stitching.

ROSE BASKET CUPCAKE

INGREDIENTS:
-1 cupcake
-Chocolate frosting
-Green-tinted coconut
-5 candy or frosting roses
-3 strands red whip licorice

DIRECTIONS:
1. Unwrap the cupcake and frost in a basket-weave pattern using a basket-weave tip.
2. Add the coconut grass and the candy roses. Braid the licorice for a decorative handle.
3. You can also make your own roses with a rose tip and pink frosting.

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