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1
Preheat the oven to 350 degrees F. Line two 9-inch-round cake pans with wax paper or parchment and coat with cooking spray.
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2
Prepare the cake mix as the label directs; divide between the pans.
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3
Bake as directed.
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4
Let the cakes cool about 15 minutes in the pans, then remove to a rack and cool completely.
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5
Using a small serrated knife, trim the top edge of each cake at an angle to give it a rounded shape.
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6
Put 1 cake layer on wax paper or parchment, trimmed-side down.
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7
Spread with frosting; top with the other cake, trimmed-side up.
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8
Cover the whole cake with frosting, reserving 1 cup.
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9
Freeze at least 30 minutes.
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10
Meanwhile, make the sugared grapes: Brush the grapes with the beaten egg white, then spoon the granulated sugar on top.
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11
Let dry at least 1 hour at room temperature.
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12
Dust a work surface with confectioners' sugar.
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13
Roll out one-quarter of the fondant until about 1/8 inch thick, dusting with more confectioners' sugar as needed.
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14
Cut out an 8-inch circle of fondant and place on a sheet of wax paper or parchment.
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15
Center the cake on top.
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16
Add the scraps to the remaining fondant and roll out into a 13-inch circle, about 1/8 inch thick.
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17
Drape the fondant over the cake to cover completely.
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18
Smooth the fondant with your hands and tuck it in at the base of the cake; trim the excess with a knife.
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19
Cut out a wedge of the cake.
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20
Tint the reserved 1 cup frosting pale yellow with food coloring; spread on the cut sides of the cake.
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21
Rub the vegetable oil all over the fondant.
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22
Arrange on a boardwith the cookies and grapes.
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23
Photograph by Lisa Shin
