- Difficulty: Simple
- Makes: 10 to 12 servings
- Nutrition Facts (per serving)
Serving: 1 of 12 slices
Calories: 699
Total Fat: 15 g
Saturated Fat: 3 g
Carbohydrates: 141 g
Fiber: 0 g
Sugar: 120 g
Protein: 2 g
Cholesterol: 0 mg
Sodium: 406 mg - Total Time: 1 hour 50 minutes
- Preparation: 1 hour 20 minutes
- Baking: 30 minutes
Ingredients
- Butter cookies, for serving
- Nonstick cooking spray
- 1 box (16.5 ounces) yellow cake mix (plus ingredients called for on package for batter)
- 1 tub (16 ounces) vanilla frosting, plus 1 additional cup
- 1 bunch grapes, cut into small clusters
- 1 large pasteurized egg white, lightly beaten
- 3/4 cup granulated sugar
- Powdered sugar, for dusting
- 1 package (24 ounces) rolled red fondant
- Yellow food coloring
- 1 to 2 tablespoons vegetable oil
Directions
- Preheat oven to 350F. Line two 9-inch round cake pans with parchment paper and coat with nonstick spray. Prepare cake batter according to package directions and divide evenly between pans. Bake as directed on box.
- Cool cakes in pans 15 minutes, then transfer to a wire rack to cool completely. Using a serrated knife, trim tops of cakes at an angle for a rounded shape.
- Place one cake layer on parchment paper, trimmed side down. Spread with frosting, top with second layer (trimmed side up). Frost entire cake, reserving 1 cup frosting. Freeze at least 30 minutes.
- Make sugared grapes: Brush clusters lightly with egg white, sprinkle with granulated sugar. Air-dry 1 hour at room temperature.
- Dust work surface with powdered sugar. Roll one-quarter of red fondant to 1/8-inch thickness. Cut an 8-inch circle; place on parchment and center frozen cake on it.
- Knead scraps into remaining fondant; roll into 13-inch circle, 1/8-inch thick. Drape over cake, smooth gently, and tuck edges under. Trim excess at base. Cut a wedge slice from cake.
- Tint reserved frosting pale yellow with food coloring. Spread over exposed cake in wedge. Rub fondant lightly with oil for shine. Place on serving board; garnish with butter cookies and sugared grapes.
Photo by Lisa Shin
Recipe from Recipe Iseasy Magazine
