Cherry Cheese Pie Cake Design

"Cherry Cheese Pie Cake" Design


what you'll need...

  • 1 vanilla layer cake, cooled, filled and frosted with a crumb coat of cream cheese buttercream
  • cream cheese buttercream (I used this recipe, and it was enough to fill, frost and decorate the cake)
  • cherry pie filling, chilled (see recipe above for cherry lattice pie; I made the same filling for the cake, but half the amount of filling)
  • 1 cup crushed graham crackers
  • 1 teaspoon coarse salt
  • blue sparkling sugar
  • piping bag
  • large star or drop flower tip


  1. After crumb-coating the cake, let it chill for 20-30 minutes in the refrigerator before frosting with a final, pretty coat of frosting.  It doesn't have to be perfect on top or around the bottom edge, since these parts will be covered up.
  2. Pipe a thick row of large swirls of buttercream around the top edge of the cake.
  3. Place a mesh strainer over a bowl and drain any excess liquid from the chilled pie filling; you don't want liquid running all over the cake.  Spoon the cherries over the top of the cake, inside the row of swirls.
  4. Combine the crushed graham crackers with the salt and blue sugar and press around the sides of the cake, brushing away the excess crumbs that collect at the bottom.
  5. If you have enough buttercream left, you could also pipe a row of swirls around the bottom of the cake, too.
  6. Chill until ready to serve.


Design from Curly Girl Kitchen