Mini Celebration Cakes

Cakes

1. Preheat oven to 160ºC bake / 140ºC fan bake. Grease a 20cm x 30cm rectangular roasting dish or deep slice tin and line with baking paper.
2. Place cake mix, butter, eggs and water in a medium mixing bowl. Using an electric mixer, beat on low speed for 30 seconds to combine. Increase speed to medium and mix for 2 minutes. Spread into prepared tin.
3. Bake for 25-30 minutes, until a skewer inserted into the centre comes out with just a few moist crumbs. Allow to cool completely in tin. Freeze for 30 minutes before assembling.

To Decorate

1. Using an electric mixer, beat butter until smooth and creamy. Beat in cream cheese. Add icing sugar, frosting mix and milk. Mix on low to combine, then increase speed and beat until smooth. Transfer icing to a piping bag fitted with a large round nozzle. 
2. Place cake on a large board and use a lightly oiled 5-6cm round cutter to cut out 14 rounds.
3. Pipe teardrop-shaped blobs of icing on top of one of the cake rounds, then sandwich together with another cake round. Pipe more icing on top, then decorate with a strawberry half and three blueberries.
4. Refrigerate until ready to serve.

TIPS

• Any leftover cake from cutting out the rounds could be made into mini chocolate trifles!