Sunday, January 1, 2012

Cherry Pie Cake

Cherry Pie Cake
serves 12

[Adapted from]

1 cake baked in a 9-inch deep dish pie plate
Vanilla icing 
Wilton Ivory food coloring 
2 cans (21 oz. each) cherry pie filling, drained 

1. Tint the icing with the ivory food coloring until it resembles a beige pie crust.
2. Spoon the drained pie filling on top of the cake, leaving a 1 inch rim of cake.
3. Fill a decorating bag, fitted with preferred tip, and pipe lattice work and outer pie "crust".

Note: Any flavor pie filling may be substituted for the cherry pie filling 

Printer friendly version