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November 28, 2013

Tinkerbell Cake


This pretty little Tinkerbell cake was for another little 3 year old girl.

The bottom and top layers were Strawberries & Cream Cake (but without any actually whipped cream filling since it wasn’t going to be consumed right away) and the middle layer was dairy free strawberry cake, since the little birthday girl, when asked what flavor of cake she wanted replied, “pink!”


The layers were covered with MM Fondant and the topper was a Tinkerbell doll.  She was going to be sitting on the cake but she wasn’t…ahem…very lady-like.

So instead, I wrapped her legs tightly in plastic wrap and shoved her into the cake.

See my inspiration for this cake here.







DF Strawberry Cake {with real Strawberries}
An Amy’s Confectionery Adventures Original Recipe

1 white cake mix
1 cup oil
1 cup pureed strawberries
4 eggs
½ cup water
1 cup all purpose flour
1 cup sugar
1 tsp baking powder
Pink food coloring, optional


Preheat the oven to 350 degrees F and prepare desired pans (in this case 5x9 inch ovals) by spraying with nonstick spray and adding a parchment cutout.

Mix all of the ingredients in a stand mixer for 2 minutes on medium speed. 

Pour the batter evenly between the prepared pans and bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Cool the cakes in the pans for 10 minutes.  Then invert and cool completely before frosting.




Strawberries & Cream Cake
An Amy’s Confectionery Adventures Original Recipe

1 white cake mix
1 cup oil
1 cup pureed strawberries
1 cup sweetened condensed milk
4 eggs
1 cup all purpose flour
1 tsp baking powder


Preheat the oven to 350 degrees F and spray desired pans with nonstick spray.

Mix all of the ingredients in a stand mixer for 2 minutes on medium speed. 

Pour the batter evenly between the prepared pans and bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean, adjusting as necessary depending on pan size (the 4-inch pans took approximately 20 minutes and the 10-inch pan took about 45 minutes at 325)

Cool the cakes in the pans for 10 minutes.  Then invert and cool completely before frosting.


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