I made the cake for Molly (my fairy goddaughter's) 35th birthday. I started late which was my first mistake, quickly followed by "I don't have the right size pans". After jumping in the car and going to Michael's, it was 9 pm when I started. Too, too, too late! The receipe is as follows:
2 18.25 ounce packages yellow cake mix (Duncan Hines Moist Deluxe Butter Recipe)
3 medium bananas cut into ¼ inch slices;
¾ cup freshly squeezed lemon juice;
2 pints fresh, ripe strawberries, washed, dried and hulled
3 8 ounce containers of heavy crème
½ cup confectioners’ sugar
1 ½ cusp fresh blueberries
One hour ahead: Heat oven to 350F. Grease two 15 1/2x 10 ½ x 1 inch pans; line with wax paper; grease paper. Prepare cake batter according to directions on the box working with one package at a time. (both pans won’t fit in oven). Spread batter in pans; bake 15 to 20 minutes. Invert cake layers on racks; peel off paper; cool
In medium size bowl toss bananas with lemon juice. Pour off excess juice and set bananas aside. Slice about 24 well shaped strawberries lengthwise in half; reserve for top of the cake. Coarsely chop remaining strawberries; set aside.
In large bowl with electric mixer at high speed, beat cream until soft peaks form; gradually beat in sugar until stiff. Spoon half whipped cream into second bowl; fold in chopped strawberries. Set both crèmes aside.
Please one cake layer on large serving board or platter, tuck strips of wax paper under cake to keep board clean. Using a spatula, spread strawberry crème over cake and top with second layer.
Spread plain crème over top and sides of cake. In top left-hand corner of cake using tip of sharp knife, mark 7 ½ x5 inch rectangle. Place blueberries in even rows to form stars of flag in rectangle. To form stripes, alternate rows of strawberries and bananas. Chill until serving time, up to 2 hours. Cut and enjoy. Makes 50 servings.
I am so tired! But it is so good.
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