Looking for a cake oozing with 'wow factor'? Then we have just what you need!
440g packet classic chocolate cake mix
2 x 470g packets moist vanilla cake mix
250g punnet fresh strawberries, hulled
Liquid pink food colouring
500g unsalted butter, chopped, at room temperature
4½ cups icing sugar mixture
1 tablespoon vanilla extract
¼ cup cocoa powder
Grease three x 20cm round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.
Prepare chocolate cake mix and one vanilla cake mix, separately, according to packet directions, reserving icing sachets for another use. Pour each mix into two of the prepared pans. Smooth over tops.
Cook in a moderately slow oven (160C) for about 40 to 45 minutes, or until cooked when tested. Remove. Stand in pans for 10 minutes. Turn out onto wire racks to cool.
Meanwhile, blend strawberries in a blender until pureed. Transfer to a jug. You’ll need 2/3 cup.
Prepare remaining cake mix according to packet directions, replacing ½ cup of the milk with ½ cup strawberry puree. Tint with colouring. Reserve icing sachet for another use. Pour mixture into remaining prepared pan. Smooth over top.
Cook in same moderately slow oven for about 40 to 45 minutes, or until cooked when tested. Stand in pan for 10 minutes. Turn out onto wire racks to cool.
To make frosting, beat butter and vanilla in the large bowl of an electric mixer until very pale and creamy. Beat in sugar, ½ cup at a time, until combined. Continue beating until very light and fluffy.
Place half the frosting into a bowl. Tint pink with colouring. Divide remaining frosting into two equal portions. Stir cocoa into one portion.
Trim top of all cakes to sit flat. Place chocolate cake on a serving plate. Spread with 2 tablespoons pink frosting. Drizzle with 1 tablespoon strawberry puree. Top with vanilla cake. Spread with 2 tablespoons pink frosting. Drizzle with remaining puree. Top with strawberry cake.
Transfer cocoa frosting to a disposable piping bag fitted with a 2D flower drop nozzle (See Tip). Pipe rosettes around side of chocolate cake. Repeat piping rosettes with plain frosting and remaining strawberry frosting, as pictured, to cover cake.
TIP! Make sure you have milk, butter and eggs to make cake mixes. Disposable piping bags are available from major supermarkets. 2D flower drop nozzles are available online and from specialty cake decorating shops.