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How to Make a Stuffed Artichoke Cake

Every artichoke lover will appreciate this cake: The leaves are totally edible! 
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Photo: ANDREW PURCELL

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

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Photo: ANDREW PURCELL

Step 1

Preheat the oven to 350 degrees F. Coat the inside of a 1-quart ovenproof bowl and a 2-cup ovenproof measuring cup with cooking spray. Prepare the cake mix as the label directs. Pour 2 cups batter into the measuring cup and the rest into the bowl.

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Step 2

Bake the cakes until a toothpick inserted into the centers comes out clean, 35 to 45 minutes. Let cool 15 minutes in the bowl and cup, then invert onto a rack to cool completely.

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Photo: ANDREW PURCELL

Step 3

Make the frosting: Beat the marshmallow cream, butter and confectioners' sugar with a mixer until fluffy, 3 minutes. Tint dark green with green food coloring and a few drops of red. (If the frosting is too thick, beat in 1 tablespoon hot water.)

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