1 pkg white cake mix
1 3-ounce pkg strawberry jello
3 tbsp flour
1/4 tsp salt
1 cup oil
1/2 cup water
1 10-ounce package frozen strawberries (5 ounces for cake, 5 ounces for icing)
1 box confectioners' sugar (have more on hand, if needed)
1/2 stick butter, softened
Combine cake mix, flour, jello, and salt into a large mixing bowl. Add oil and water. Beat well. Add eggs, one at a time. Mix in 5 ounces of mashed strawberries. Pour into greased and floured cake pans or paper-lined muffin cups. Bake at 350 for about 25 minutes for cake and 20 minutes for cupcakes. Allow to cool completely. Frost with icing.
For Icing: Combine confectioners' sugar, butter, and remaining strawberries. Beat well, until blended. Add more sugar to achieve desired thickness. Frost cake.
Yield: about 30 cupcakes
Fill paper liners about 3/4 full with cake batter. Bake and frost with icing.
To make ribbons, roll fondant out into a thin layer: