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Strawberry-Shaped Cake
Ingredients:
Cake-Shaping Strip (from 8 sushi-mat segments)
Heavy-duty aluminum foil
Sheet pan
Prepared cake batter (see the Strawberry Banana Cake recipe or use about 2 boxes of cake mix)
Pink icing (see the Strawberry Banana Icing recipe or use about 2 (16-oz.) containers of store-bought white frosting dyed pink)
1/2 (16-oz.) container of store-bought white frosting
Green food dye
1/3 cup mini chocolate chips
Instructions:
1. Line a sheet pan with 2 slightly overlapping sheets of aluminum foil. Shape the Cake-Shaping Strip into a shape of a strawberry. Exaggerate the spatial features, as they'll seem smaller after you unwrap and ice the cake. Wrap the bottom foil layer around the strip, cutting the foil if needed. Press small balls of foil into outer corners or edges if you think that the foil didn't wrap around the portion well enough to prevent cake-batter leakage.
2. Prepare your cake batter. Spray the strip and foil with cooking spray. Pour the cake batter into the prepared "pan" and bake until done. Let the cake cool.
3. Cut away any cake batter that leaked through the strip. Carefully remove the Cake-Shaping Strip. Insert the flat edge of a table knife between the strip and the cake if this helps.
4. Dye 1 cup of white frosting green using green food dye. Spread a thick layer of green frosting on the stem part of the cake. Place a flat edge of a table knife on the surface of a part of the stem, and pull the knife up. Repeat this process to give the stem's frosting some texture.
5. Spread the pink icing on the cake. Spread the mini chocolate chips along the strawberry portion of the cake like seeds.
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