"A Red Easter Cake Surprise for Tea with All that Fruit for Me...."

I Recipe Components:

Ingredients:

5 Lemons and 5 limes for their juice (diluted) in water to prevent browning of avocadoes to preserve flavour and colour

4 large Avocadoes (sliced into thin wedges), 3 c corn syrup (diluted) in water with emulsifier dissolved in corn syrup to steep the fruit (available from a health or organic health food store)

10 Kiwi fruit (sliced into thin fruit wedges)

1 1/2 doz Strawberries, well-ripened (sliced into thin fruit slices)

2 c Honey mixed with 2 c Aspic prepared from the package over dissolved (to be set and molded over fruit)

Fruit Prep for Cake:

Prep the fruits by slicing and marinating or pre-soaking.

Make sure the solutions of astringent and emulsifier are prepared as directed. Also the honey and aspic has to be prepared to mold on the filled Red Velvet Cake after fruit arrangement and layering on top.

Arrange in concentric rounds the Avocado wedges, Kiwi fruit slices and finally on top the Strawberry slices.

A variation to arrangement may included interspersing the green Kiwi and red Strawberry on the bed of Avocado slices to make them stand out.

Cake Ingredients:

2 ½ cups self-rising flour 1 ½ cups white sugar 1 cup vegetable oil 1 teaspoon baking soda 1 teaspoon distilled white vinegar 1 teaspoon vanilla extract 2 eggs 1 cup buttermilk 2 ounces red food coloring 8 oz package cream cheese, softened 5 oz strawberry fruit compote

5 oz cherry fruit compote

½ cup butter, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract

2 c crushed pecans (nuts)

II Recipe Instructions:

-Add together sugar, oil, cream cheese & eggs.

-Add colouring and vinegar to buttermilk and then to the cream cheese

-Add baking soda to flour

-Add flour mix ad buttermilk mix alternately to sugar mix

-Add by stirring in vanilla

-Preheat the oven to 175 deg C and bake for 20-25 mins

in a large pan mould used for cakes with an indented topping for fruit mix.

-Add the diluted honey in water and prepared aspic from package and mix well and proceed to layer on fruit and

refrigerated for 2 hr until set.

-Finally, decorate using the whipped cream foam by whipping 32% MF cream and using an icing finger tipped and filled piping bag (use a large plastic sandwich bag cut at the tip) and carefully pipe a design around the cake edges to trim the red cake with fruit toppings. (Optional) Sprinkle crushed pecans on the piping and aspic molded fruit.