Cake in a Cup (White Cake Mix)

- 50 express White Cake Mix

- 6 Cups of mix

-2 2/3 cup of water

-1/2 cup of oil

-Add 1 cup of water to large bowl, then add 6 cups of white cake mix. Mix for 3 mins on low speed.

-Add 1/2 cup+1/3 cup of water, mix 1 minute on low speed, scrape bowl and mix 2 minutes on medium speed.

-Add 3/4 cup+1/2 tablespoon water and 1/2 cup of oil. Mix 1 minute low speed. Scrape bowl and mix 2 minutes on low speed.

-Stray pan 8x2 with non stick stray

-fill each pan half way with batter

-Bake at 325 degrees for 25-30 minutes or until cooked through the middle.



INSTANT VANILLA CUSTARD

-1lb gourmet custard creme and 2lbs of water

-Mix low speed for 1 minute

-Scrape down bowl

-Mix at medium for 1 minute



WHIP N TOP

-Place liquid whip n top in mixer for 6-10 minutes on medium speed.



PROCEDURE:

-Bake cakes and let them cool. Take 8' cake and cut it right down the middle horizontally. Take 2' and 2.5' cutters and cut out cake using both circle cutters.

-Put vanilla custard & Whip n top in separate pastry bags. Put a tip 824 on the tipless bag that will have the whip n top.

-Place the 2' cake piece and place it in the 12oz cup.

-Add one layer of custard and on top another layer of whole summer strawberry filling. Then place another layer of whip n top. Now put 2.5' cake piece on top of that. this will create layers. Do this twice to fill cup all the way to the top.

-Add whip to the top and place a fresh strawberry on top.