1 Packet cake mixture or 4 egg cake mixture
Two 1 1/2 quart ovenproof bowls
cooking spray
flour

• 1 packet marzipan
• Yellow food colouring
• Icing sugar
• Food colouring for leaves and flowers
• or buy ready made flowers and leaves

Baking The Cake:

1. Preheat over 350F. Spray two 1 1/2 quart ovenproof bowls with vegetable cooking spray; dust lightly with flour.
2. In a medium bowl, using an electric mixer set on medium speed, beat cake mix.
3. Pour batter into prepare bowls; smooth tops.
4. Bake until a toothpick inserted in each center comes out clean, about 55 minutes.
5. Transfer bowls to wire racks; cool for 10 minutes.
6. Turn cake out onto racks; cool completely.
7. Level flat sides of cakes.
8. Trim around 1 inch from one round bottom for lid.

Decorating the cake:

1. Assembling cake. Spread frosting over flat top of one cake.
2. Top with remaining cake;
3. frost with yellow frosting and decorate with your leaves and flowers.
   

1. Divide marzipan in half.
2. Tint half of the marzipan pale yellow.
3. Divide remaining half evenly into 4 separate pieces.
4. Tint each piece with a different food colors.
5. Shape the yellow marzipan into rope and form the handle, lid top and spout; set aside.
6. Sprinkle a sheet of waxed paper with confectioners sugar.
7. Roll out colored marzipan pieces to a 1/8 inch thickness.
8. Using 1 1/2 inch flower and leaf cookie cutters, cutout flowers and leaves.
9. Dry marzipan decorations, uncovered, overnight.
10. Or use the bought edible sugar flowers and leaves

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