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1
Heat oven to 350 degrees F.
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2
Grease and flour 13x9-inch pan; cover bottom with parchment.
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3
Prepare cake batter as directed on package, blending dry pudding mix into batter before pouring into prepared pan.
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4
Bake 30 to 32 min.
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5
or until toothpick inserted in center comes out clean.
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6
Cool cake in pan 15 min.
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7
; remove to wire rack.
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8
Cool cake completely.
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9
Cut cake crosswise into thirds.
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10
Stack cake layers on plate, spreading half the jam between each layer.
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11
Stand filled cake upright on one long side.
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12
Freeze 1 hour or until firm.
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13
Beat shortening and butter in large bowl with mixer until blended.
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14
Add vanilla; mix well.
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15
Gradually add sugar alternately with milk, beating well after each addition.
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16
Spoon 1/3 of the frosting into separate bowl; tint with red and blue colorings to desired shade for the flowers; spoon into piping bag fitted with star tip.
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17
Set aside.
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18
Tint remaining frosting with yellow food coloring.
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19
Frost top and sides of cake with thin layer of yellow frosting; spoon remaining yellow frosting into separate piping bag fitted with desired tip.
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20
Use colored frostings to decorate cake as shown in photo.
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21
If desired, cut 1 licorice twist into 8 pieces, then make small cuts around one end of each piece before inserting, cut ends up, into center of each flower.
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22
Add remaining decorations as desired.
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23
Remove the headbands or any other non-edible decorations before serving the cake.
