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1
Grease 13x9 inch pan; line with waxed paper andamp; grease again.
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2
Prepare cake as directed in recipe or according to pack directions.
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3
Cool slightly; carefully remove cake from pan.
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4
Remove waxed paper from cake; cool completely.
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5
Invert cake onto large tray or foil covered cardboard.
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6
Frost sides andamp; top.
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7
To prepare ribbons andamp; bow, in small saucepan combine vanilla chips andamp; corn syrup.
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8
Melt over low heat until mixture is smooth, stirring constantly.
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9
Refrigerate 15 to 20 minutes or until mixture is firm enough to knead.
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10
Knead until smooth.
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11
Divide mixture into 2 parts, making 1/4 andamp; 3/4 portions.
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12
Knead a few drops of green food coloring into 1/4 of mixture.
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13
Wrap in plastic wrap.
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14
Knead a few drops red food coloring into 3/4 of mixture.
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15
Place red mixture between 2 sheets of parchment paper or on surface sprinkled lightly with powdered sugar; roll out mixture into 16*6 inch rectangle.
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16
With knife or pastry wheel, cut lengthwise into 3/4 inch strips.
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17
Place strips on cake to resemble ribbon on a package; fold additional strips to form bow.
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18
Roll out green mixture as directed about to 18 inch thickness.
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19
Using holly leaf cutter, cut out 8 leaves.
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20
Score veins with tip of knife.
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21
Tuck leaves around bow for garnish.
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22
Sprinkle ribbon andamp; leaves with edible glitter.
