Instructions: Grease 13*9" pan; line with waxed paper & grease again. Prepare cake as directed in recipe or according to pack directions. Cool slightly; carefully remove cake from pan. Remove waxed paper from cake; cool completely. Invert cake onto large tray or foil covered cardboard. Frost sides & top. To prepare ribbons & bow, in small saucepan combine vanilla chips & corn syrup. Melt over low heat until mixture is smooth, stirring constantly. Refrigerate 15-20 minutes or until mixture is firm enough to knead. Knead until smooth. Divide mixture into 2 parts, making 1/4 & 3/4 portions. Knead a few drops of green food coloring into 1/4 of mixture.

Wrap in plastic wrap. Knead a few drops red food coloring into 3/4 of mixture. Place red mixture between 2 sheets of parchment paper or on surface sprinkled lightly with powdered sugar; roll out mixture into 16*6" rectangle. With knife or pastry wheel, cut lengthwise into 3/4" strips.

Place strips on cake to resemble ribbon on a package; fold additional strips to form bow. Roll out green mixture as directed about to 1/8 inch thickness. Using holly leaf cutter, cut out 8 leaves. Score veins with tip of knife. Tuck leaves around bow for garnish. Sprinkle ribbon & leaves with edible glitter.

TIPS: Edible glitter is available at kitchen specialty shops.

To keep parchment paper from slipping while rolling out ribbons, tape to counter.

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