The Big Cheese Cake – a delicious recipe with cake, white frosting, decorator icing, red decorator icing, green glossy cake decorating gel. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut a 6 by 4-inch rectangle from a piece of paper place on top of the cakes center.
2
Insert toothpicks in cake at corners of rectangle to mark area for label set pattern aside.
3
With a melon ball cutter or sharp knife, cut holes in cake in various places outside the rectangle.
4
Remove toothpicks frost sides and top of cake, spreading frosting deep into the holes.
5
Gently place pattern atop frosting in the center of the cake and trace around it with a toothpick.
6
With blue decorator icing and writing tip, retrace lines of rectangle.
7
Make a line across rectangle about 1 1/2 inches from bottom.
8
With red decorator icing write message above line.
9
With green gel, write message below line.
411
kcal
Calories
43
g
Fat
4
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 13 by 9 inch baked cake, 2 cups creamy white frosting (I prefer Pilsberry), 1 blue decorator icing (with writing tip), 1 red decorator icing, and more.
Yes, The Big Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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