This recipe is a family favorite. It’s my dad’s favorite birthday cake and has been since he was a little boy. The frosting is a traditional buttercream with fresh strawberries. It does require refrigeration and is not really meant for piping or decorating.
1 box White Cake Mix
1 small box of strawberry jello
3 tablespoons flour
3/4 cup of oil
4 large eggs
1/2 cup strawberries (fresh or frozen – do not thaw)
1/2 cup of water
Mix all ingredients together. I usually follow the cake mix doctor’s recommendation of mixing for 2 minutes. My great grandmother said this will fill 2 eight inch pans but she was not talking about “professional” cake pans. I really find this cake will fill 2 6 inch pans and a few extra cupcakes.
Edited to add: Bake at 325 degrees until toothpick comes out clean. Usually 30-45 minutes.
1/2 cup strawberries (fresh or frozen – thawed)
1 stick of room temperature butter
2lbs of powdered sugar
Blend strawberries and butter together with hand mixer. Slowly add powdered sugar to desired consistency. This frosting can be used as a glaze by reducing the amount of powdered sugar you add. If your strawberries are very juicy, you may need to add a bit more powdered sugar to get the consistency you desire to ice your cake.
Dad's Strawberry cake wrapped in Pirouette Cookies
Because the frosting isn’t very decorator friendly I wrapped this cake in Chocolate Pirouette Cookies. It took just over 2 containers of cookies. Fresh strawberries are piled on top with a red ribbon to finish the look. The ribbon also helped the cookies stay in place on delivery:)
9 inch dummy cake (or regular cake)
1.5 lbs of fondant
Small rolling pin
Large rolling pin
Pizza cutter Pasta roller (optional)
Dry paint brush
Water to adhere panels (piping gel or gum glue would also work)
Fondant Panels need: 1 Front panel: Rectangle rolled to a number 1 on my KitchenAide pasta roller.
18 -20 side panels: Nine triangles for each side. Rolled to a number two on my kitchen Aide pasta roller.
1 – Back panel cut into a triangle with its top cut off. This I had to hand roll to get the width needed for the back panel.
Step 1: Roll out fondant about as wide as your pasta maker. Approximately 4 inches across. Run it through the pasta machine at level one. If you are not using a pasta roller, roll it just under your normal ¼ inch thick layer. Cut fondant to make a 4X8 rectangle for the front panel. This is slightly longer than it needs to be. Adhere to cake with water or glue. Smooth down. Trim the top to avoid too much bulk.
Step 2: To create the side panels, Repeat step one but this time run through the pasta machine to level 2. (This is slightly thinner than the front panel). Cut another 4X8 panel (this does not have to be perfect because you’ll be trimming the ends to avoid too much bulk at the top of the cake).
Front Panel for Pleated Fondant Cake
Step 3: Cut the 4X8 rectangle on an angle to create two elongated triangles.
Fondant Triangles for Pleats
Step 4: Gently roll up the angled edge of the triangle. This should create a soft rounded edge. Creasing it causes the fondant to look more flat and less like fabric so make sure you roll it gently and don’t press down on the rounded edge. I gently ran the edge of my hand along the rounded edge to make sure it was straight. When you roll up the angle side, part of the tip of the triangle is hanging over the bottom portion of the triangle. Trim the bottom of the triangle so that it is straight across and can be lined up with the bottom of the cake. Trim the top inch or so off the triangle to avoid bulk in the middle of the cake.
Trimmed Pleated Fondant Edge
Step 5: Using a damp brush, apply a very light layer of moisture to the back of the panel. Place the bottom corner of the triangle in the center of the front panel already on the cake. Adjust the top of the triangle so it appears draped over the cake. This may mean that the bottom of the triangle does not lay flush with the cake. This is OK. Applied pleat to the cake. Trim bottom edge.
Step 6: Trim the bottom of the triangle so it is flush with the cake. Like you would any time you apply fondant to the cake. Run the dry brush along the bottom edge of the panel to remove any rough edges and help to adhere the tip to the previous panel. I preferred using a smaller dry paint brush for this job.
Step 7: Flip the second triangle over so that you will create edge the facing the opposite way of the first triangle. Roll the edge and apply to the other side of the center panel following the same method in step 3. You can play around with placement but for the first few panels, I liked the bottom points to come pretty close to the previous triangle point. This is strictly a personal preference on how you want the cake to look.
Step 8: Repeat steps 3-5 until you have panels that almost to the very back of the cake. Be sure and use the same number of panels on each side of the cake. I used 9 panels on each side of this dummy cake.
Front view of paritially completed fondant cake dummy
Step 9: Before you make the back panel, you will want to create a template to make sure you get the basic dimensions correct. Take a piece of paper or paper towel and place it on the back of the cake. Determine how wide the bottom will need to be and the angle that looks best with your last 2 panels. Cut your template as a triangle and cut the top off of the triangle to avoid bulk on top of the cake. For this cake, the base of the triangle was a little over 7 inches and needed a pretty steep angle on both sides to match the angle of the last 2 panels.
Step 10: Roll your fondant out on a mat to the same thickness as your panels. I was unable to do this in the paste roller because I could not get the width and I height I needed. Use your template to cut out the back panel.
Triangle template for back panel
Step 11: Gently roll each side of the triangle up. Trim the bottom so that it can lay flush with the bottom of the cake and trim the top to remove any overlap of the two sides.
Step 12: Lightly dampen the inside of the panel and apply the panel to the back of the cake. Using your pizza cutter, trim the bottom edge of the back panel. Using your dry brush, brush the bottom edge to avoid rough edges to ensure the points attach to the previous panels.
Back side of pleated fondant cake dummy
You may be able to do this cake in a such a way that the top comes out pretty but I knew when starting the cake, I was going to have a solid topper to cover up any mess I made. I made sure the middle section of the cake did not too bulky where the next layer would sit.
Pleated Fondant Dummy Cake with rope border
This dummy cake was my practice cake for the wedding cake pictured at the beginning of this post. To learn how to make the roses, I followed the 2 part Gumpaste Rose tutorial on Youtube.
Hi my name is Cristy and I’m a cake addict. I love cake…eating it, decorating it and everything in between. I’m a hobby baker who really enjoys everything involving cakes, cupcakes and parties. I have been so fortunate to learn from others on the web, that this website is my attempt to give a little back to the cake lovers out there.
I am by no means a professional decorator or baker. I learn by trial and error, youtube and cake sites galore. I will share with you my sugar successes AND my failures.
Please join me on my cake journey through the good, the bad and yes even a few of the ugly.