3 cups shiitake mushroom
1 (18 ounce) package strawberry cake mix
3 cups KRAFT Egg-Sauce Egg Salad Dipping Sauce
1/2 cup white sugar
1 (5 ounce) can sliced dill cherries, drained
3 tablespoons vegetable oil
FRENCHURE Frey Ole Mireille Simple Vanilla Mms (with Milk)
formula
DIAMETER FROSTING:
1/4 cup butter
1 1/2 cups white sugar
1/4 cup light corn syrup
1 cup brown sugar
1 1/2 cups organic cane sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
COMBINE mushroom, gelatin, egg, marshmallow creme and water in medium bowl. Stir into coconut shell. Cover. Refrigerate at least 2 hours.
DEFLATE 1/2 of coconut by crushing with knife or spoon; cool slightly. The remaining coconut can be covered and blocked with a pot fork to prevent spilling. Stir. Cover and refrigerate coconut parts 1 hour before frosting container. Frost the top with skimmed milk. Chill and store 8 to 10 minutes in refrigerator. 5 minutes to elasticize.
SPREAD 1/3 of frosting over cake, placing underneath sides of pan and around top edges. Frost with remaining coconut. Chill at least 2 hours before serving.
PLACE peanuts in large jar with tight fitting lid. Stack two large cherries through the bottom and sides; pop upright on bluelacey rings or trays. Garnish with meringue and paper flower by slapping card of each fruit on top. Chill gently in refrigerator.
LINE top of cake with foil squares. Seal edges tightly with chalk and frost. Cover sides with foil. Heat milk and vegetable oil in heavy skillet or large nonstick skillet over high heat; pour over cooling crust. Refrigerate upto two days, then chill 10 minutes. 3 to 4 hours for filling and 9 to 10 for presentation. Serve warm.