We had a SNOWFLAKE activity for our Mia Maid Individual class activity.
We all came to Sister Romans to learn how to dress a winter table ( and other holidays) inexpensively, how to make the dinner conversation fun, some etiquette ideas, how to bake a fabulous " Coconut Cake", how to make snowflakes for our table, and little lessons on individual worth and divine nature related to snowflakes. After all the lessons were learned, we sat at our beautiful table to eat our yummy cake and ice cream and share ideas. It was amazing all that we did in 90 minutes. The girls were great students and came through wth flying colors. Thanks to Brooke Hoffmann (our MM counselor)we had alot of cute stuff for our table. These girls are angels ( snow angels ,no less) and are so fun to know. Some of them had never frosted a round cake but are experts now :) And they can now make snowflakes. CATE was fierless cutting the cakes into layers. I won a bake-off with this cake once. It is really good.
We had a fun time and gained some knowledge in the process.
Mia Maids are like snowflakes.... no two
are alike but they are all so beautiful.
Coconut Cake by Suzie Romans
Ingredients
1 (18.25 ounce) package white cake mix
1 cup sour cream
2 cups white sugar
1 (14 ounce) package flaked coconut
1 (8 ounce) container frozen whipped topping, thawed
Directions
Prepare cake mix as per package directions for a two layer cake.
Once cake is cool split layers with a thread to create four layers.
Mix together sour cream, sugar and all but a portion of the coconut
(some should be reserved for top). Set aside one cup of this mixture.
Spread remainder between layers of cake.
Combine whipped topping and the reserved sour cream mixture.
Use this to ice the cake. Toast remaining coconut and sprinkle
on iced cake. Store in the refrigerator for three days before cutting.
The longer it is refrigerated, the better it is!
We didn't refrigerate because we ate it too soon. It was delicious but
only gets better in the fridge.
