Ingredients
2 recipes Back-Pocket Chocolate Cake, thicker cake cut in half horizontally (3 layers total)
Strawberry-Cream Cheese Filling
Swiss Meringue Buttercream for Cupcakes, mixed with 1 cup strawberry puree (from Strawberry-Cream Cheese Filling)
Rolled fondant, for decorating
Preparation
Spread 2 cake layers with 1 1/2 cups filling each. Stack; top with unfrosted layer. Frost with buttercream. Tint fondant; cut into flower shapes, and roll into balls. Garnish cake with assembled fondant flowers.
