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Recipe Summary

prep:
30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Cut cakes as follows:
  • 8 x 6-inch rectangle; 7 x 5-inch rectangle; 51/2 x 4-inch rectangle. Reserve leftover pieces for desserts.

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Instructions Checklist
  • Divide frosting into batches; tint with colors. Frost and decorate books as desired. Stack books. Makes 12 servings.

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