If you’d like to recreate this one, here’s what I did:
1. Baked my favorite Strawberry, Vanilla, and Chocolate cake recipes for 9″round pans. You can layer any way you like, but I chose to torte my chocolate and strawberry 9″cakes into 2 each, and just used one vanilla. Each of the 5 layers are about 1? high.
2. Using a thin 9″round cake board, I placed the first layer down, filled with jam, and repeated until the cake was stacked. I then covered the whole cake in airtight container and placed in fridge for about an hour.
3. I made a batch of Strawberry Party Frosting, tinted it Strawberry pink, using a few drops of AmeriColor Electric Pink (I tend to use this brighter version of pink gel often, because with buttercream being a yellow tinge, it seems to cut right through the yellow, making the result a nice bright pink.). Once the cake was chilled, I frosted it, added my favourite white sprinkles, and then piped a classic birthday cake star tip border and shell border on the bottom, using a Wilton Open Star Tip #22 for both.
I’ve included a recipe for Strawberry Cake and Strawberry Frosting, since it’s seemingly hard to find a good one. I really like this one that I found online last year and modified slightly. Keep in mind that with all of the white sugar in this Strawberry Cake recipe, the crust of the cake gets a bit more golden brown than the other flavours. This recipe makes two 9? rounds, but I made cupcakes with the extra batter. You could divide the recipe in half.