Most well-styled bakery cakes disappoint with the first bite, but this creamy mousse-filled dream is sure to dazzle and tastes even better than it looks!
1 box strawberry cake mix
1 pkg. (2.4 oz.) strawberry mousse mix, like Dr. Oetker
3/4 cup low-fat milk
2 cups fresh raspberries, divided
1 pkg. (16 oz.) vanilla frosting
66 (1") purchased unfilled pink French macaroons (look for them at a local bakery that sells French macaroons)
2 cups whipped topping
1 light pink organic rose
Heat oven to 350°F. Grease two 9" round cake pans. Prepare strawberry cake mix according to package directions. Divide batter evenly between prepared cake pans. Bake 22 min. or until done. Let cakes cool in pans 10 min. Invert cakes onto wire racks and let cool completely.
Meanwhile, prepare strawberry mousse mix according to package directions, using the 3/4 cup milk. Gently fold 1 cup fresh raspberries into mousse.
Place first cake layer on serving platter. Spread with strawberry mousse mixture. Add second cake layer. Chill 30 min. or until firm.
Coat sides and top of cake with frosting. Arrange macaroons in rows on sides of cake, pressing into frosting to secure. Spoon whipped topping into pastry bag fitted with plain round tip (like Ateco #802). Pipe dots between macaroons and over top of cake to cover. Top cake with remaining raspberries and rose petals.
Active time: 30 min.
Total time: 1 1/2 hrs.
Macaroons made easy!
Don’t want to shell out for the store-bought specialty cookies? It’s simple to make these confections yourself. To do: Sift together 2 cups powdered sugar and 1 2/3 cups almond flour. Using mixer on medium speed, beat 3 large egg whites until foamy. Slowly beat in 1/2 cup granulated sugar until stiff peaks form. Tint to desired shade of pink. In 4 batches, gently fold in almond mixture. Using pastry bag fitted with plain round tip (like Wilton #10), pipe 1" rounds on parchment-lined baking sheets. Let sit 1 hr. Bake at 300°F for 12 min. or until done.
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