What you'll need

Directions

Working Method

How to make the filling:

Place 4oz granulated sugar, 2oz water, and 1 pound diced rhubarb in a pan, bring to a boil.  Turn down heat to simmer, simmer, stirring often for about 10 minutes until rhubarb is softened.  Cool completely.  Mix cooled rhubarb mixture with 2 pounds strawberry filling.  Cool and reserve.

How to make the cake:

Mix cake according to manufacturer’s instructions.  Deposit 1 pound cake batter into a sprayed and papered 8-inch cake pan.  Repeat three times to make 4 layers total.  Bake at 350F until cake springs back lightly when touched.  Let cool completely and depan.

Place one cake round on a cake board, pipe buttercream around the edges.  Using a #4 grey scoop, place one scoop rhubarb strawberry filling on the cake round and spread to edges and place another cake round on top.  Repeat with the next layers to make a 4 layer cake.  Add dowels for internal support. 

Crumb coat with buttercream.  Place freeze dried sliced strawberries around the middle of the crumb coated cake.  Place buttercream in a piping bag with a straight tip and pipe an “edge” on the top and bottom of the sliced strawberries.  Smooth ice, being careful to leave the berries exposed.

Mix luster dust with alcohol or clear lemon extract to make “paint” and paint the edges of buttercream around the strawberries and along the top of the cake with the mixture.  Make rhubarb peels by running a vegetable peeler down a stalk of fresh rhubarb and top the cake with rhubarb peels and fresh flowers.

Additional Info

Chef Tips

For a Better for You version of this cake, substitute Dawn Balance® Cleaner Ingredients Chocolate Cake Mix (02465913), Dawn Balance® Cleaner Ingredients Strawberry Filling (02467456), Dawn Balance® Cleaner Ingredients White Buttercreme Style Icing (02467547).