Ingredients:
1 tablespoon light corn syrup
¼ cup finely chopped coconut
¼ cup white coarse decorating sugar
1 can (450g) vanilla frosting
Blue food colouring
1 sponge cake (400g)
½ cup Jelly Belly jelly beans in Berry Blue
Toothpicks
Directions:
Lightly brush the rim of four 8 ounce martini glasses with the corn syrup. Dip the rims of the glasses in the chopped coconut and set aside.
Spoon 2 tablespoons vanilla frosting into a small zipper bag. Press out the excess air and seal.
Put the remaining vanilla frosting a bowl and tint light blue with the food colouring. Cover the frosting with plastic wrap to prevent drying.
Place the sponge cake on a clean work surface, flat side down. Slice horizontally into thirds to make 3 thin layers. Use a 10cm round cookie cutter, cut out 4 circles of the sponge cake. Take the scraps of cake and cut into 2cm pieces.
Heat the bowl of frosting in the microwave, stirring frequently, until the frosting is the texture of lightly whipped cream. Spoon about 2 tablespoons of the melted frosting into each martini glass and swirl the frosting to coat the inside of the glasses.
Let frosting sit for a few minutes to set, and then working with one glass at a time, add some of the chopped cake to fill the bottom of one glass. Top with a cake circle, pressing down to make sure the cake is lower than the rim of the glass. Pour the remaining melted frosting on top of the cake in the glass to cover.
Garnish the blue glasses with a row of the blue jelly beans along the inside edge of the glass. To make the olive, trim the green fruit gem into an oval. Cut the red jelly bean in half crosswise. Attach one half of the red jelly bean, cut side against a short end of the green candy oval for the olive and skewer with a toothpick. Place on top of the glass.
** Note- Recipe and Photography courtesy of Karen Tack and Alan Richardson, aurthors of Hello Cupcake
ENJOY
YUMMMMMM!
ReplyDeleteJelly beans. SO cool
ReplyDeleteI must give this one a shot.
ReplyDelete