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Strawberry-Swirl Wedding Cake
Strawberry-Swirl Wedding Cake

Strawberry-Swirl Wedding Cake

1 Review(s)
Cook Minutes 1 Hr 45 Min
Prep : 35 Min Cook: 1 Hr 10 Min
Ever wanted to make a wedding cake but felt the task was too daunting? This simple two-tiered "naked" cake is both gorgeous and modern - but couldn't be easier to make. It's the ideal small showpiece for either a bridal shower or casual wedding reception. No one will believe you started with boxes of cake mix then jazzed it up with a delicious sour cream frosting, a little strawberry jelly powder and fresh berries! We'll show you step-by-step how to make this spectacular dessert.
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32 Servings
Servings
Original recipe yields 32 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 pkg. (2-layer size each) white cake mix
2 pkg. (85 g each) Jell-O Strawberry Jelly Powder
3/4 cup sour cream
1-1/2 cups icing sugar, divided
5 cups thawed Cool Whip Whipped Topping
4 cups small fresh strawberries with tops
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Grease and flour 3 (9-inch) round straight-sided pans and 1 (6-inch) round straight-sided pan. Prepare batter for 1 package cake mix as directed on package; set aside. Repeat in separate bowl using remaining cake mix package.
Step 3
Add dry jelly powder to cake batter in one bowl; stir until completely dissolved. Pour 1-1/4 cups each pink batter then white batter, side-by-side, into each prepared 9-inch pan. Swirl gently with spoon. Repeat with remaining batters in 6-inch prepared pan.
Step 4
Bake 30 to 35 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 30 min. Remove to wire racks; cool cakes completely. Cut small cake horizontally in half to make 2 thin layers.
Step 5
Mix sour cream and 1-1/3 cups sugar in large bowl until blended. Gently stir in Cool Whip. Place 1 large cake layer on plate; spread with 1-1/2 cups of the Cool Whip mixture. Repeat layers twice. Top with 1 small cake layer, centering it over the large stacked cake layers. Spread top of small cake with half of the remaining Cool Whip mixture. Repeat layers. Garnish with strawberries; sprinkle with remaining icing sugar.
Kraft Kitchen Tips!
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How to Swirl the Batters
Use a teaspoon to swirl the 2 colours of batter. The spoon is perfect for lifting and pulling the 2 colours of batter together. Do not over-swirl the batters or the colour of the cakes will be all pink and not marbled.
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Special Extra
Instead of spreading the icing onto the tops of the stacked cake layers, you can instead use a pastry bag and desired decorating tip to pipe the icing onto the cake layers. Garnish with strawberries, and other fresh berries if desired. For an added "wow" factor, add some edible fresh flowers.
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How to Have Wedding Cake Success
It's best to assemble the cake wherever the celebration is taking place. For added stability if you need to move the stacked cake layers from one surface to another, insert 3 or 4 cake dowel rods vertically through the cake layers. To serve, remove the dowels, then transfer the top 2 small layers to a plate to slice separately, if desired. Cut the top tier into 8 wedges and the bottom tier into 24 wedges.
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How to Store
Keep the iced cake refrigerated.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
270
Calories From Fat
0
% Daily Value
Total fat 13 g
20 %
Saturated fat 4 g
20 %
Cholesterol 35 mg
Sodium 220 mg
9 %
Total carbohydrate 37 g
12 %
Dietary fibre 1 g
4 %
Sugars 24 g
Protein 3 g
Vitamin A
0 %
Vitamin C
20 %
Calcium
6 %
Iron
4 %
Servings
32 servings, 1 piece (100 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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