We Thought It Was A Layer Cake Sandwich Food

SANDWICH CAKE

Steps:

• In a stand mixer (or with an electric hand mixer), beat together the cream cheese, ranch seasoning and 1 cup of the mayonnaise until easily spreadable. Put one-third of the mixture into a piping bag with a star tip.
• With a serrated knife, trim the sides of the boule until it is an even cylinder. Cut the cylinder across the radius into four 1-inch slices. Choose a serving platter and place a slice of bread in the center for the bottom layer. Position 4 squares of parchment underneath the bread to keep the serving platter clean once you begin icing.
• Spread 1 tablespoon of the mustard onto the top of the bread. Top with the Cheddar, then the ham and turkey. Add half of the lettuce on top of the turkey. Spread the remaining 1 tablespoon mustard on one side of another slice of bread, then place it mustard-side down on top of the lettuce.
• Spread the top of the bread with 2 tablespoons mayonnaise. Top with the bacon, tomato and remaining shredded lettuce. Spread the remaining 2 tablespoons mayonnaise on a third slice of bread, then place it mayonnaise-side down on top of the lettuce. Next, cover the top of the bread with the potato chips in a single layer. Top the potato chips with the chicken salad and then the last slice of bread.
• With a knife or offset spatula, spread the cream cheese mixture along the top and sides of the cake evenly. Pipe rows of stars onto the top and bottom edge of the cake.
• Decorate the cake using radish and cucumber slices in a ring around the top and bottom of the cake. Shape the remaining radish and cucumber slices into roses and press into the top of the cake.
• Serve chilled or at room temperature. Can be made ahead and refrigerated for 1 to 2 hours.

"WE THOUGHT IT WAS A LAYER CAKE SANDWICH"

Steps:

• You will also need: 1 8-inch round cake pan, 3" deep.
• Spray 8 inch cake pan with non stick spray.
• Form the thawed dough into an 8-inch round loaf and press into cake pan.
• Bake at 350F for 20 to 25 minutes or until bread sounds hollow when tapped.
• Cool 5 minutes and then remove from pan and cool thoroughly.
• Once cooled cut the loaf horizontally into 4 equal slices, (these will be the"cake" layers).
• To assemble the"cake", line the same baking pan with enough plastic wrap to hang over all sides 8 inches.
• Spread bottom slice of bread with 2 tbsp of butter and 2 tbsp of horseradish.
• Top with roast beef, provolone& roasted red peppers.
• Spread second slice of bread with remaining butter& horseradish and place it horseradish side down on top of roast beef layer.
• Spread the top of the second bread slice with 2 tbsp mayonnaise and then top with turkey, swiss cheese and sprouts.
• Spread third slice of bread with remaining mayonnaise and place mayo side down on top of turkey layer.
• Spread top of third bread layer with 2 tbsp honey mustard and top with lettuce, ham and cheddar cheese.
• Spread cut side of loaf top (fourth layer) with remaining honey mustard and place mustard side down on top of ham layer.
• Place assembled"cake" in plastic lined pan and bring plastic wrap around cake to cover.
• Refrigerate 4 hours, (to make the cake more compact and easier to"ice" place a large pan on top of the cake and weigh down with heavy object such as canned food while refrigerating).
• To ice the"cake", beat cream cheese with an electric mixer until light& fluffy.
• Carefully remove cake from 8 in pan, unwrap and place on cake serving platter.
• Using an offset spatula neatly spread the top and sides of the"cake" with cream cheese.
• Using a#21 tip, pipe remaining cream cheese along bottom to make shell border and then garnish with olives at every second shell.
• Refrigerate until ready to serve.