Strawberry cream gift cakes

Method

• 1
  Preheat oven to 180C. Make cake, following packet directions. Divide mixture between 2 shallow, greased and lined 20 x 30cm lamington tins. Bake for 15 minutes. Stand for 5 minutes. Turn on to a wire rack to cool.
• 2
  Using an electric mixer, beat butter and sugar until light and fluffy. Add puree and beat for a further 2 minutes. Spread 3/4 mixture over 1 cake then top with remaining cake. Cover tightly with plastic wrap and refrigerate for 1 hour.
• 3
  Roll out marzipan between sheets of baking paper until same size as cake. Unwrap cake. Spread top with remaining strawberry mixture then top with marzipan. Trim edges square then cut into 20, 2 x 5cm pieces.
• 4
  Divide fondant among 4 heatproof bowls. Leave 1 portion white and tint remaining 3 pink, peach (yellow and red colouring) and blue. Place white fondant bowl in a saucepan of simmering water. Stir until liquified, thinning with boiling water if needed. Working with 1 piece of cake at a time, drizzle 5 pieces with fondant then place on a wire rack to set. Repeat with pink, peach and blue fondant and remaining cakes. Tie cakes with ribbons. Store in an airtight container in the fridge for up to 5 days.