I made two standard (pie-dish sized) cheesecakes and stacked one on top of the other for this Ratatouille and Linguini Birthday Cake. I cut out a wedge to make it look like a cheese wheel. I then placed the cheesecakes on a cheese platter and put them in the freezer.

Then, I put a 1 lb. bag of white Wilton candy wafers in a bowl and microwaved it in until it was melted and smooth. I added yellow candy wafers to the melted batch until the mixture was the color of Swiss cheese. It took about 9. I then added 1/3 cup white corn syrup to the mixture and mixed it until it formed a ball of white chocolate clay. I rolled the mixture out to 1/8 of a inch thick. In order to mimic swiss cheese, I cut holes in the candy clay with a plastic straw and also with the top to container of chapstick. I took the frozen cheesecakes out of the freezer, draped the candy clay over it, and then cut around the bottom edge.

I used additional candy clay to make the slices of cheese you see laying around the base. I used a square-mouthed drinking glass to form the square shape, trimmed out each slice, and made holes in the square slices with the plastic straw and chapstick top.

I put the figures on top and returned it to the freezer. I took it out about an hour before serving.