source: Woman’s World magazine 2011
This recipe for wild strawberry cake is perfect for showers and garden parties!
Ingredients
1 package strawberry cake mix
3 eggs
1/3 cup oil
1 tablespoon lemon zest, grated
1/2 teaspoon plus 1 tablespoon lemon extract
1 and 1/2 cups butter
4 and 1/2 cups confectioners’ sugar, from 2 (16 oz.) packages
Moss green concentrated food coloring
1/2 cup low-sugar strawberry preserves
tiny white rose icing decorations
yellow pearl dust and orchid pink pearl dust, such as Wilton’s
fresh strawberries
Directions For Cake
To make this special Wild Strawberry Cake, preheat the oven to 350 degrees. Coat two (8″) round cake pans with cooking spray. On medium speed, beat cake mix, 1 cup of water, eggs, oil, zest, and 1/2 teaspoon extract until thickened and smooth. Divide between pans. Bake for 28-30 minutes or until a toothpick inserted into the centers comes out clean. Cool for 20 minutes. Transfer from pans to racks.
Directions For Icing
On medium speed, beat butter until fluffy. Using low speed, gradually beat in confectioners’ sugar, then 1/2 cup water and the remaining extract. On medium, beat until fluffy. Transfer 1/2 cup frosting to a pastry bag fitted with a 1/2″ opening round tip (Wilton #1 A). Move 1 cup frosting to a separate bowl; tint green with food color. Transfer 1/2 green frosting to a pastry bag fitted with a small round tip (Wilton #2). Transfer the remaining green frosting to a pastry bag fitted with a leaf tip (Wilton #352).
Make your cake beautiful!
– Place one layer on a plate—pipe ring of untinted frosting around the edge. Spread preserves within the circle. Top with the remaining layer; refrigerate until the frosting ring is firm, about 20 minutes.
-Spread cake with remaining untinted frosting. Using green frosting in a pastry bag with a small round tip, pipe small dots on the cake to mark where strawberries go.
-Pipe “vines” around markings. Using green frosting with a leaf tip, pipe “leaves” on “vines”. Using a small clean brush, lightly brush “roses” with pearl dust. Decorate the cake with strawberries, “roses” and additional “leaves”.
Makes 16 servings
