How to Make a Stuffed Artichoke Cake

Stuffed Artichoke Cake
We dipped plastic spoons in green candy melts, let the candy dry, then popped each "leaf" off. We attached the leaves to the cake with a simple homemade buttercream (don't use canned frosting for this-it's not strong enough!). To make the "stuffing," we combined cake crumbs and green-tinted coconut.
Photograph by Andrew Purcell
Recipe courtesy of Karen Tack and Alan Richardson for Food Network Magazine
Get the Recipe: Stuffed Artichoke Cake
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Crumble the reserved cake trimmings on a baking sheet. Bake at 350 degrees F, stirring, until toasted; cool. Place the coconut in a resealable bag with 2 drops green food coloring; massage until green. Empty into a bowl and crumble in the cake crumbs.
Sprinkle the crumb mixture on top of the cake and into the leaves. Refrigerate until ready to serve.