Cheese Wheel Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Line two 9-inch-round cake pans with wax paper or parchment and coat with cooking spray. Prepare the cake mix as the label directs; divide between the pans. Bake as directed.
• Let the cakes cool about 15 minutes in the pans, then remove to a rack and cool completely. Using a small serrated knife, trim the top edge of each cake at an angle to give it a rounded shape.
• Put 1 cake layer on wax paper or parchment, trimmed-side down. Spread with frosting; top with the other cake, trimmed-side up. Cover the whole cake with frosting, reserving 1 cup. Freeze at least 30 minutes.
• Meanwhile, make the sugared grapes: Brush the grapes with the beaten egg white, then spoon the granulated sugar on top. Let dry at least 1 hour at room temperature.
• Dust a work surface with confectioners' sugar. Roll out one-quarter of the fondant until about 1/8 inch thick, dusting with more confectioners' sugar as needed.
• Cut out an 8-inch circle of fondant and place on a sheet of wax paper or parchment. Center the cake on top.
• Add the scraps to the remaining fondant and roll out into a 13-inch circle, about 1/8 inch thick. Drape the fondant over the cake to cover completely.
• Smooth the fondant with your hands and tuck it in at the base of the cake; trim the excess with a knife. Cut out a wedge of the cake.
• Tint the reserved 1 cup frosting pale yellow with food coloring; spread on the cut sides of the cake. Rub the vegetable oil all over the fondant. Arrange on a boardwith the cookies and grapes.

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour and butter in a bowl and rub them together with your fingers. Rubbing in mixture with cold butter is hard and tiring on young fingers, so use slightly softened butter - but not so soft that it is oily. Now stir in the paprika and mix again.
• Add 100ml milk and mix with a fork until you get a soft dough. Add a splash more milk if the dough is dry. This process will teach you how to feel the dough and decide if it needs more liquid. You can always add more milk if required.
• On a lightly floured surface, roll out the dough like pastry to about 0.5cm thick. Try to keep a rectangular shape. Only roll in one direction, and roll and turn, roll and turn - by keeping the dough moving, you avoid finding it stuck at the end.
• Sprinkle the grated cheese on top, then roll up like a sausage along the long side. Cut into 12 thick rings using a table knife. Get an adult to show you how to hold the dough with one hand and cut straight through with the other.
• Line the baking tray with baking parchment. Place the roll-ups on the parchment, cut-side down, almost touching each other, making sure that you can see the spiral. Get an adult to put them in the oven for you and bake for 20-25 mins until golden and melty. Ask an adult to remove them from the oven, then leave to cool. The cheese roll-ups will keep for up to 3 days in an airtight container.

Steps:

• On sheet of waxed paper, spread Swiss almond cheese into 5-inch round, about 1/2 inch thick. With small metal spatula, smooth side and top.
• Evenly spread Cheddar cheese over Swiss cheese; smooth side and top.
• Evenly spread cream cheese spread over top; smooth side and top to even layers. Sprinkle almonds over top; press in lightly. Press parsley into side of cheese wheel. Serve immediately, or wrap in waxed paper and refrigerate until serving time.
• To serve, place cheese wheel on serving plate; arrange crackers around cheese. Garnish with currants.