Sunday, 3 August 2014

Betty Crocker Pound Cake Mixes
eggs, and water (or milk) needed for cake mix
tubs Betty Crocker Whipped White Frosting
(8 ounce) tub frozen whipped topping, thawed
1 1/2 
pounds strawberries, wiped clean with a damp paper towel
ounces red fondant
ounces green fondant
food coloring marker

  • Preheat oven to 350ºF.
  • Spray four heart-shaped pans with non-stick cooking spray and line with parchment paper.
  • Make cake mixes according to package instructions. Divide batter equally among four heart shaped pans (each cake mix will make two layers of the cake for a total of four layers.)
  • Bake cakes for 20-25 minutes until a toothpick inserted in the center comes out clean.
  • Allow cakes to cool completely, then remove from pan and level them by cutting off any parts that puffed up past the edges.
  • Set one cake on a heart-shaped piece of cardboard. Cut 6-inch hearts out of two of the other cake layers.
  • Whisk frosting and whipped topping together.
  • Spread or pipe frosting around the edge of the bottom layer.
  • Stack the one cut out layer on top, then pipe on more frosting and add the second cut out cake layer.
  • Fill the heart-shaped hole with strawberries.
  • Spread frosting around the top edge of the cake, then place the final cake layer on top.
  • Carve cake into a more rounded-looking strawberry shape, if desired.
  • Frost cake.
  • Cover with red fondant.
  • Cut leaves out of green fondant and attach to the fondant covered cake using a very small amount of water.
  • Draw on seeds using a black food coloring marker.
  • Serve cake the day it is made.

References from: Table Spoon


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