“Ring Around the Posies”

This is a bright and cheery cake topped with fresh flowers, and flower shaped fruit on skewers set in the center of mint leaves.

Buy or bake a bundt cake. I love this Pineapple Bundt Cake that’s so moist and delicious! Yellow cake looks best and makes the fresh flowers pop!

Using a steak knife, carve out perfect slots for 6 shot glasses to be nestled into the top of the cake ring, leaving the tops of the glasses flush with the top of the cake.

With green decorator frosting, make long whimsical leaves coming out and down from the shot glasses, in a swirling pattern around the sides of the cake ring.

Carefully fill shot glasses a little more than half full with water. Deposit one bright colored daisy into each shot glass. Trim the stem, so that the daisy is flush with the top of the cake.

Place a tumbler glass into the hole in the center of the cake, and put a few inches of water in the glass. Fill the glass with fresh mint to stand about one to two inches above the top of the cake.

Create flowers from fruit on skewers. Stick the skewer into the vase of mint leaves, and using kitchen shears, trim until strawberry on the skewer is only about one to two inches above the tops of the mint. Strawberries upside down on the top of a skewer makes the center of the flower.

Use a cheese slicer to slice a long thin ribbon of cantaloupe all the way around a peeled cantaloupe. Skewer one end of the cantaloupe and then wrap the rest of the cantaloupe ribbon around the skewer to make a cantaloupe rosette. Skewer the other end of the cantaloupe ribbon to hold rosette in place. Slide the rosette up the skewer to nestle the upside down strawberry as the center of the rosette.

Next, skewer a thin leaf shaped slice of honey dew melon and bring it up to the base of the rosette, or a few slices as leaves. String 2-3 green grapes under the flower to cover the skewer and make a green stem. Make other rosettes in the same way, using a chocolate or white truffle (without wrapping) or purple grape as the center of your rosette.

Make bigger flowers by building upon a fruit rosette. Using your cookie cutter, make flower shapes from large quarter inch slices of cantaloupe and pineapple. Slide the flower shaped fruit up under the base of a rosette, and then slices of honey dew melon for leaves under the larger flowers. Finish the stems with a few grapes under the fruit flower as before.

Put all your finished fruit flowers into their mint leaves. And now you have an edible “Ring Around the Posies!”

I hope you enjoy making this for Mother’s Day, Baby showers, or any girly brunch!