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Cherry Pie Birthday Cake Design

Kenneth Chen

Serves 12

Ingredients:

  • 1 cake baked in a (9-inch) deep dish pie plate
  • 1 can (16 oz) vanilla frosting
  • Yellow food coloring
  • ½ tsp cocoa powder
  • 2 cans (21 oz each) cherry pie filling, drained

What you'll need:

  • 2 resealable sandwich-size plastic bags (Ziploc)

Frosting the cake:

  1. Tint the vanilla frosting with a few drops of yellow food coloring and the cocoa powder to make a pie-crust beige. Divide the frosting between the 2 resealable plastic bags.

To complete the decoration:

  1. Spoon the drained cherry pie filling on top of the cake, leaving a 1-inch rim of cake.
  2. Snip a ½ inch corner from the bags with the beige frosting. Pipe 5 parallel rows of frosting over the pie filling about 1 ½ inches apart.
  3. Pipe 5 more lines of frosting on the diagonal to make the lattice crust.
  4. Pipe a decorative edge around outside edge of cake to make the outer crust of pie.

Cake Anatomy:

cherry pie anatomy
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