2011_SUSAN'S DAILY DOSE

USA

OHIO

Ernesto Cortazar -

Red Roses For A Blue Lady

Bread feeds the body, indeed,

but flowers feed also the soul.

~The Koran

If you've never been thrilled to the very edges

of your soul by a flower in spring bloom, maybe

your soul has never been in bloom.

~Terri Guillemets

When you have only two pennies left in

the world, buy a loaf of bread with one,

and a lily with the other.

~Chinese Proverb

How can one help shivering with delight when

one's hot fingers close around the stem of a live

flower, cool from the shade and

stiff with newborn vigor!

~Colette

I'd rather have roses on my table

than diamonds on my neck.

~Emma Goldman

Cotton Candy Cake

4 sticks (1 pound) unsalted butter, at room temperature
1 tablespoon pure vanilla extract
1 1/2 cups sugar
6 large egg whites
Red food coloring
One 9-inch round, 3-inch-deep yellow cake, made from 1 box cake mix
One 6- or 7-inch round, 3-inch-deep yellow cake, from 1 box cake mix
One 8- to 10-ounce jar raspberry preserves
Cotton candy and assorted round pink and red candy or gumballs, for decorating

Using an electric mixer, cream the butter and vanilla. In a separate heatproof bowl, whisk together the sugar and egg whites. Place over a pan of barely simmering water, whisking, just until the sugar dissolves. Remove from the heat and beat with clean mixer blades on high speed until the mixture cools to room temperature and forms stiff peaks, about 5 minutes.
Lower the speed and add the creamed butter a few tablespoons at a time (the mixture will look broken and curdled). Slowly mix in the rest of the butter until combined. Beat on high until smooth, about 10 minutes. Add a drop of red food coloring and beat until uniform in color. Cover with plastic wrap until ready to use.
Using a long serrated knife, slice each cake horizontally into 2 even layers. Dab a bit of the preserves onto each cardboard round and place one corresponding cake layer on top. Spread the remaining preserves on the 2 bottom layers, then spread about 1/2 cup frosting over the preserves. Top with the remaining 2 cake layers. Apply a thin layer of frosting to each double-layer cake to seal in the crumbs. Refrigerate for 30 minutes to set slightly.
Cover the tops and sides of each cake with the remaining frosting, then place the small cake and its cardboard on top of the large cake. Top with cotton candy and decorate with the candies.