Ingredients
1 pkg. (2-layer size) white cake mix
1 cup thawed COOL WHIP Whipped Topping
2 pkg. (0.33 oz. each) strawberry popping candy
24 pieces string licorice (2 inch each)
Method
Sources
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Recipe1M+
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Achievable elevated desserts — laminated doughs, cakes, custards
Stand mixer for bread dough, pastry, meringues, butter churning
Rotating stand for smooth cake frosting and decorating
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Wire leveler for perfectly flat cake layers
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Stand mixer for bread dough, pastry, meringues, butter churning
Rotating stand for smooth cake frosting and decorating
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Wire leveler for perfectly flat cake layers
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prepare cake batter as directed on package; pour half into separate bowl. stir different flavor dry gelatin mix into batter in each bowl. spoon berry blue batter evenly into 24 paper-lined muffin cups; top with strawberry batter. bake as directed on package for cupcakes. cool completely. spoon frosting into medium bowl. add cool whip; whisk until blended. pipe onto cupcakes. (see tip.) sprinkle with popping candy; insert licorice "wicks."