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Preheat oven to 180C, grease a deep
18cm round cake tin, line base with baking paper and grease paper,
lightly flour.
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Prepare cake mix following
instructions on packet, divide batter in half.
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Tint one portion pink, using a few
drops of red food coloring.
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Spoon large dollops of each batter
alternately into prepared tin.
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Drag a sharp knife through batters to
create a marbled effect.
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Bake for 3-35 minutes until top
springs back when gently pressed.
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Briefly cool in tin, turn out onto a
wire rack to cool completely.
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Thinly trim dome of cake to an even
level.
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To prepare topping: puree half the
strawberries.
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Place in a pan with sugar and gelatine,
stir over moderate heat until sugar dissolves.
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Simmer for 2 minutes, cool to room
temperature, stirring frequently.
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Beat cream until stiff, fold in
prepared strawberry mixture.
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Tape a strip of baking paper around
cake to stand about 5cm above the rim.
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Reserve 1/3 cup topping, pour
remainder onto cake.
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Reserve 3 of the smaller strawberries;
gently push remainder into topping.
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Chill 15 minutes or until topping
sets, remove paper.
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Smoothly spread reserved topping
mixture over the sides of the cake.
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To prepare chocolate coating: cut a
strip of baking paper about 62x10cm. (Strip should be as wide as the
cake, including topping, is tall.)
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Melt white chocolate over simmering
water, spread smoothly over strip, leaving a 2cm border at each end.
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Briefly stand until chocolate just
begins to set.
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Quickly lift strip and wrap chocolate
around cake.
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Slightly overlap ends and gently press
to sides, smoothing evenly.
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Stand until set then carefully peel
off paper.
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Prepare chocolate petals if using.
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Arrange petals decoratively over top
of cake.
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Stand cake at room temperature for
about 30 minutes before serving.
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Decorate top with remaining
strawberries, as desired.
