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  • White bread (I used Rudi’s Spelt bread): 1 1/2 loaves (about 9-13 slices, or more if you’re making a bigger cake)
  • Fresh basil leaves
  • Fresh mozzarella
  • Spreadable margarine of some sort
  • Crème fraîche: 2 small containers
  • Salad dressing (I used the kind that looks like mayo but is called salad dressing) – dollop
  • Cucumber, sliced
  • Cherry tomatoes, cut in half
  • Red bell pepper- cut in a spiral like shape or cloud like circles
  • Sliced chicken lunch meat – I used almost a full packet
  • Fresh dill
  • Boiled eggs- I think I used 3, sliced (A boiled-egg slicer is handy)
  • Sliced avocado (I cut 1/2 lengthwise, twist, pop out the pit, then, keeping the skin on, I slice down to the skin in stripes, then peel off the skin, popping out the slices- I do that with melon, too—though with melon you can’t peel off the skin; you just cut in an arc underneath the slices.)

You may want to consider before you start whether or not you will flip it later (I transported it to my parents, flipped it there, then covered it with the crème fraîche /dressing and toppings). It would be easiest if you start on the same surface you will use to transport it in.

Slice off the crusts and rounded edge of each slice of bread so that the pieces are square. No need to be perfect here. Spread margarine on one side and edges, stick it buttered side down on the surface of the plate, pan, or whatever you’re using. Do the same with whole or half pieces and stick them on the surface and together until you have one layer of buttered bread pieces stuck together, in whatever shape or size you’re going for. When you’re done, spread margarine on the top side of the bread layer.

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The general idea of a sandwich cake is to make the bread layer, then put yummy stuff on, then make another layer, and so on; my cake had 3 bread layers (with two layers of food stuff in between the 3; the third is the top of the cake). Then you’ll be spreading crème fraîche /dressing around it to look like cake frosting and put decorative veggie/dill toppings on it.

My layers were, to the best of my memory: lunch meat, sliced fresh mozzarella (slice about 1/2 cm thick or as thick as the egg slices) = 1 layer; avocado, basil leaves and egg slices = another layer. Then the last bread layer went on top. I flipped it at my parent’s house or you can leave it on a plate, and mix crème fraîche with a dollop of salad dressing for flavor. If you need to make the shape nice and square, cut edges and shape the cake. Coat the outside ‘walls’ and top with a rubber spatula like cake frosting. Decorate it with the cherry tomato halves, red bell pepper slices, cucumber slices, some more avocado slices (if you wish, though these turned brown after 1 day, so it was only pretty the first day), basil leaves and dill. Some people use baby shrimp, or other meats, or tuna, lox; there are lots of ideas.

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