How to Make a Stuffed Artichoke Cake

Photo By: ANDREW PURCELL
Photo By: ANDREW PURCELL
Photo By: ANDREW PURCELL
Photo By: ANDREW PURCELL
Photo By: ANDREW PURCELL
Photo By: ANDREW PURCELL
Photo By: ANDREW PURCELL
Photo By: ANDREW PURCELL
Photo By: ANDREW PURCELL
Photo By: ANDREW PURCELL
Photo By: 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
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.