1. Grease 13*9 pan; line with waxed paper grease again.

2. Prepare cake as directed in recipe or according to pack directions.

3. Cool slightly; carefully remove cake from pan. Remove waxed paper from cake; cool completely.

4. Invert cake onto large tray or foil covered cardboard.

5. Frost sides top. To prepare ribbons bow, in small saucepan combine vanilla chips corn syrup.

6. Melt over low heat until mixture is smooth, stirring constantly.

7. Refrigerate 15-20 minutes or until mixture is firm enough to knead.

8. Knead until smooth.

9. Divide mixture into 2 parts, making 1/4 3/4 portions.

10. Knead a few drops of green food coloring into 1/4 of mixture.

11. Wrap in plastic wrap.

12. Knead a few drops red food coloring into 3/4 of mixture.

13. Place red mixture between 2 sheets of parchment paper or on surface sprinkled lightly with powdered sugar; roll out mixture into 16*6 rectangle.

14. With knife or pastry wheel, cut lengthwise into 3/4 strips.

15. 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.

16. Using holly leaf cutter, cut out 8 leaves.

17. Score veins with tip of knife.

18. Tuck leaves around bow for garnish.

19. Sprinkle ribbon leaves with edible glitter.

20. TIPS: Edible glitter is available at kitchen specialty shops.

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