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Strawberry cream gift cakes

  • 2:00 Prep
  • 0:15 Cook
  • Makes 20


  • 340g pkt White Wings Golden Buttercake cake mix, plus ingredients listed on packet
  • 200g unsalted butter, softened
  • 325g icing sugar, sifted
  • 100g strawberries, pureed
  • 200g pkt marzipan
  • 2 x 400g jars fondant
  • Red, yellow and blue food colouring


  • 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.

Source: taste.com.au


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