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Drain fruit. Glaze cake with apricot glaze. Strain apricot preserves through a sieve to produce 1/2 cup glaze. Heat to boiling. Spoon over fruit.
Do all decorating no more than 3 hours before serving. Cut 3 pineapple rings into triangles. Arrange mandarin orange sections, pineapple ring and triangles on cake top.
Outline star shape formed by fruit design with tip 104 ruffle border. Pipe tip 18 star border atop ruffle. Pipe tip 18 rosette on cake top in pineapple ring center.
Edge cake base with tip 32 shell border. Position whole maraschino cherries.