Ingredients Jump to Instructions ↓

  1. 9-by-13-by-3-inch nonstick pan or two 9-by-9-inch pans Sharp bread or cake knife

  2. 1 box white cake mix (or bake your favorite recipe)

  3. 1 16-oz. container white or cream cheese icing Glass filled with hot water Clean dish towel Sugar flowers and other edible decorations of your choice, available at candy stores, cooking supply stores, and the baking section of some grocery stores

Instructions Jump to Ingredients ↑

  1. Bake cake(s) according to package directions. Cool slightly and remove from pan by overturning the pan onto a clean towel. Allow cake to cool completely. Place cake in freezer for a few minutes. If you are using a 9-by-13-by-3-inch nonstick pan, cut the cake in half, to create two almost-squares. The 9-by-9-inch cakes are already square, of course. To carve your cakes into smooth, bell shapes, visualize the diagram at left and trim the edges of each square cake as though you were removing the dark areas of the diagram. Trim gradually to avoid removing too much. Place bread knife in glass of hot water until it is warm. Dry thoroughly. Frost carefully using a warmed knife. Make sure you spread frosting thickly on areas where cake has been cut; otherwise, you will drag unsightly crumbs into the frosting. Create a sash of edible silver balls by carefully placing balls in an arch using clean hands.


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