2 cups graham cracker crumbs
2 cups white sugar
2 (12 fluid ounce) cans evaporated milk
1 (15 ounce) can apple pie filling
In a medium bowl, mix together the remaining 4 teaspoons sugar with the remaining 1 teaspoon sugar. Stir until sugar is evenly distributed. Spread the mixture on the bottom of a 9 inch bundt pan.
Divide the mixture into two layers. Spread one of the mixture over the sugar layer. Layer another layer evenly over the top of the prepared pan. Using a fluted fork, level the surface area of the cake evenly over the bottom of the pan. Using a round of a large glass or ceramic scraper, completely smooth the top of the cake by pressing the sides tightly together. Using a knife, break the dough from the top, scoop out some of the dough, and roll it into 4 6 inch long ropes. Bend these ropes into long rectangular petals while simultaneously pulling tight on them to create the origami style float on top pan. Place the cake in the hot water to steam for 1 minute to soften the outer crust. Slice with a large serrated knife and arrange the flowers then the crust over the cake. Let cool for half an hour before decorating with white icing.