No Bake Mothers Day Cake Recipes

NO-BAKE MOTHER'S DAY CAKE

No-Bake Mother's Day Cake image

Provided by My Food and Family

Categories Recipes

Time 8h15m

Number Of Ingredients 8

Ingredients

Mousse Frosting and Filling:
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 can (6 oz.) frozen lemonade concentrate, thawed
6 drops liquid yellow food color (optional)
1 tub (12 oz.) frozen whipped topping, thawed
1 pkg (10.75 oz.) frozen pound cake, not thawed
Flowers: Pastel sugar coated spice gum-drops and pastel tube frosting or pastel candy dots
Leaves: green apple wave fruit by the foot

Steps:

Coat an 8 - 9" springform pan with non-stick spray.
Mousse: Put condensed milk, lemonade and food color, in a large bowl. Stir with a rubber spatula until well mixed. Add a large spoonful of whipped topping; stir until blended. Fold in remaining topping.
Cut pound cake in half, and then cut each half in half. Continue until you have 16 slices. Cut each slice in half diagonally to form 32 triangles.
Fit half the triangles over bottom of prepared springform pan to cover almost completely. Remove 2/3 cup mousse; cover airtight and refrigerate. Spread 1/2 the remaining mousse evenly on the triangles. Repeat layers once. Cover pan and refrigerate until mousse is firm, at least 8 hours or up to 3 days.
Flowers: Sprinkle work surface with sugar. Place gumdrops on sugar and roll with a rolling pin, turning gumdrops over occasionally, until each is flattened to a 1 1/4" circle. Cut out flowers with cuter or make flowers as described in notes. Pipe a dit or press a candy dot in center of each. Leaves: With scissors, cut leaves from fruit by the foot.
Up to 2 hours before serving: Remove sides of pan and place cake (still on pan bottom) on a serving plate. Frost sides of cake with reserved mousse. Place flowers and leaves on and around cake.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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