Ingredients:
- 2
- Betty Crocker Pound Cake Mixes
- Butter,
- eggs, and water (or milk) needed for cake mix
- 2
- tubs Betty Crocker Whipped White Frosting
- 1
- (8 ounce) tub frozen whipped topping, thawed
- 1 1/2
- pounds strawberries, wiped clean with a damp paper towel
- 36
- ounces red fondant
- 4
- ounces green fondant
- Black
- food coloring marker
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- Methods:
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- 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.
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