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Preheat
Preheat oven to 180°C (350°F) or 160°C for fan-forced. Grease a 6cm deep x 20cm round cake pan. Line the base with baking paper.
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Mix
Empty the cake mix sachet into a mixing bowl. Add eggs, water and margarine spread or soft butter. Using an electric mixer beat on low speed for 30 seconds to combine. Increase speed to medium and mix for 4 minutes. |
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Bake
Remove 2 Tbsp of the cake batter to a small bowl and add to it the raspberry swirl sachet, mixing well with a spoon to combine. Spread remaining cake batter into prepared pan. Drop small spoonfuls of the raspberry mixture onto the cake batter. Using a flat-bladed knife, swirl raspberry mixture through the batter. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Stand 5 minutes in pan before turning onto a wire rack to cool.
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Bake
Combine frosting sachet ingredients, water and margarine spread or soft butter in a bowl. Using an electric mixer beat on low speed for 30 seconds to combine. Increase speed to high and mix for 3 minutes. Add 200g softened cream cheese at the end and beat for an extra 2 minutes on high speed. Using red food colouring, add a drop at a time mixing well after each addition until the icing is a pale pink colour. Slice cake in half and sandwich back together with 1/3 of the icing mix. Ice cake with the remaining icing and decorate with fresh strawberries and grated white chocolate.
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