Cake "Head of Cheese"

Ingredients:

• Butter cookies, for serving
• 1 package (450 g) of dry mix for yellow biscuit (+ necessary additional ingredients)
• 1 package (450 g) + 1 cup vanilla glaze
• A handful of grapes, divided into small handfuls
• 1 large pasteurized egg white, lightly beaten
• 3/4 cup granulated sugar
• Powdered sugar, for dusting
• 1 package (700 g) of rolled red mastic
• Yellow food coloring
• 1-2 tablespoons of vegetable oil

Preparation:

1. Preheat oven to 350°F (175°C). Line two 9-inch round cake pans with waxed paper or parchment and spray with cooking spray. Mix the cake batter according to package directions; divide the batter evenly between the pans. Bake the cakes according to package directions.
2. Let the cakes cool in the pans for about 15 minutes, then transfer them to a wire rack and let cool completely. Using a small serrated knife, trim the top edge of each cake at an angle to create a rounded shape.
3. Place one cake layer cut-side down on waxed paper or parchment. Spread frosting on one layer, then place the other cake layer cut-side up on top. Cover the entire cake with frosting, reserving 1 cup of frosting. Freeze the cake for at least 30 minutes.
4. Meanwhile, prepare the candied grapes.:
   
   Brush the grapes with beaten egg white and sprinkle with powdered sugar. Let dry for at least 1 hour at room temperature.
5. Dust a work surface with powdered sugar. Roll out a quarter of the fondant to a thickness of about 0.3 cm, dusting with powdered sugar as needed.
6. Cut a 20 cm circle out of fondant and place it on a sheet of waxed paper or parchment. Place the cake in the center on top.
7. Add the scraps to the remaining fondant and roll out into a circle with a diameter of 32 cm and a thickness of 0.3 cm. Cover the cake with fondant.
8. Smooth the fondant with your hands and tuck it under the base of the cake; trim off any excess with a knife.
9. Cut a slice from the cake. Tint the reserved 1 cup of frosting pale yellow and apply to the cake cut edges. Brush the entire fondant with vegetable oil for a glossy finish. Transfer the Gouda to a board along with the cookies and grapes.