Cheese Burger Cake
Prepare the box of white cake mix according to the wedding cake mix recipe. Fill the layer cake pan 2/3 full, then place the remainder of the cake mix into the prepared bowl. Bake pan 30 to 35 minutes and bowl around 55 to 60 minutes or until pick inserted in center comes out clean. Cool on wire racks, 15 minutes for pan, 30 minutes for bowl. Invert cakes on rack and let cool completely. Prepare the box of brownie mix for a cake brownie (look at box). Bake as directed in the 8 inch layer cake pan. Cool for 15 minutes in pan, then invert and let cool completely.
"Tomato Slices" Place plain cookies on a wire rack set over wax paper. Put about 1/2 cup vanilla frosting in a small saucepan. Stir over low heat until melted and smooth. Remove from heat and stir in red food coloring (and a bit of yellow if needed) until frosting is tomato colored. Brush or spoon on top and sides of cookies. Let stand at least 30 minutes until firm to the touch.
"Cheese" Spoon another 1/2 cup of vanilla frosting into a small bowl. Stir in yellow food coloring until cheese colored. Cover to prevent drying.
"Lettuce" Sprinkle granulated sugar on work surface. Working with 1 at a time, place spearmint leaves on the sugar and roll with a rolling pin until flattened and edges are jagged. Put remaining vanilla frosting in a medium sized bowl.
Stir in milk chocolate frosting and red and yellow food coloring, little by little, until frosting is the color of a hamburger bun. Place one cake layer on a serving plate. Cover with frosting. Arrange spearmint leaf "lettuce" on top and around edges. Place brownie cake onto the top of the bottom "hamburger bun" using spatulas.
Spoon "cheese" about 1 inch from edge of top of burger, letting some run down the sides. Top with "tomato" slices. Trim "hump" (where cake has risen) off of bowl cake.
Place cake trimmed side down on wax paper and frost with remaining bun colored frosting. Lift onto tomato topped burger.
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