Valentines Day Strawberry Cake

For Valentines day this year I decided to make a strawberry cake. I didn't want to use just the cake box so I found this recipe from Paula Deen and made my own whipped buttercream vanilla icing.

Cake:

1 Box white cake mix (any kind)

1 (3oz) box strawberry flavored instant gelatin

1 (15oz) package frozen strawberries in syrup, thawed and pureed

4 large eggs

1/2 c vegetable oil

1/4 c water

• Preheat oven to 350. Lightly grease 2 (9'') round cake pans. (I used my 10'' heart pan)

• In a large bowl combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water. Beat at medium speed with an electric mixer until smooth.

• Pour into prepared pans, and bake for 20 minutes, or until toothpick comes out clean.

• Let cool in pans for 10 minutes. Remove from pans and let cool completely.

I doubled this recipe since I was using a 10'' heart pan and it made a 2 tier 3'' high cake.

Icing:

Make in 2 parts, making sure that none of part 1 gets into part 2 until it is time to mix the two parts together. If using the same mixer, make sure beaters are well washed before going on to part 2. (I used my stand up mixer for part 2 and just a regular hand mixer and a large tupperware bowl for part 1, then mix them together with the hand mixer and just put the lid on the bowl when done.

I doubled the recipe because I like to make sure I have enough icing and it will last for 3 months. There's no need to refrigerate it. But this is just the basic.

WHIPPED CREAM BUTTERCREAM FROSTING

Part One

1 lb. powdered sugar

2 1/2 cups Crisco (omit 1/2 cup for crusting)

• Mix, using a rubber spatula or pastry cutter at first to keep powdered sugar from flying everywhere.

• Then switch to a mixer and beat till very creamy and fluffy, about 5 to 8 min., making sure you occasionally scrape sides of the bowl.

Part Two

Mix together:
3/4 cup granulated sugar
1/2 tsp. salt

2 Tbsp. meringue powder (add another 2 Tbsp. if you want a crusting frosting.

• Add and immediately mix on high speed: 1/2 cup (less 2 Tbsp.) BOILING water (has to be boiling to melt salt and sugar)

• When mixture is beginning to get stiff, add 1 Tbsp. or less of flavoring of your choice. (I used clear vanilla)

• Keep on beating until mixture gets very stiff and stands in peaks, about 8 minutes.

• Add part one and part two together and mix well, about 8 minutes, occasionally scraping sides of the bowl to make sure all is blended.

• Using a rubber spatula, down beat a little bit to remove some of the air bubbles caused by the high beating.

• Cover. Do NOT refrigerate.Since no ingredient spoils, the frosting will keep for 3 months. (After that it begins to break down and get watery.) Just whip again with a spoon each time you use it to restore fluffiness.

To Decorate:

Ice the cake making sure to have at least ½ inch thick sides. Comb cake sides with icing sculptor, I used ivory (w shaped) blades from Wilton. Pipe rosettes on top of cake with a 1M tip. Pipe with 18 shell tip bottom border.