Cake

• Grease the dome pan and the insert pan with shortening, don't use non-stick spray. Make sure you do the bottom of the insert pan as well.
• Preheat the oven to 350°.
• Prepare the cake mix according to the directions on the box.
• Pour 1 1/2 cups of the batter into a small bowl. Use the red food coloring in the small bowl, adding drops and mixing until you reach the desired color.
• Use the blue food coloring in the large bowl, adding drops until you reach the desired color.
• Pour the blue batter into the dome pan to the fill line. Do not over fill pan.
• Place the insert pan over the dome pan and secure by turning handles clockwise until the handles are aligned and locked into place.
• Pour the red batter into the insert pan to fill line. Do not overfill.
• Place in oven and bake for 50-60 minutes, until toothpick comes out clean.
• Remove from oven and cool in pans for 20-30 minutes.
• Turn insert pan counter clockwise, lift off insert pan. Leave cakes in pans.

Buttercream Frosting

• Mix the butter and vanilla extract in a large mixing bowl.
• Add the confectioner's sugar, 1/2 cup at a time, while mixing.
• Add cream, 1 TBS at a time until desired consistency is reached.
• Frost the cavity in the dome cake, do not fill!
• Carefully remove cake from insert pan and place into the dome cavity.
• Using a bread knife, trim the bottom of the insert cake so that it is even with the dome cake.
• Place the serving plate upside down over the dome pan; carefully invert and turn the cake out on the plate.
• Do a thin crumb frosting on the cake and freeze for 30 minutes.
• Complete the forsting and decorating as desired.

• Place a metal mixing bowl and your metal beaters in the freezer.
• Wash the fruit and quarter the strawberries using a paring knife.
• Using a bread knife, slice off the top 1" of the cake and set aside.
• Using a paring knife carefully cut a tunnel for the fruit. Be careful not to cut through the bottom or sides of the cake.
• Place the strawberries and blueberries in the tunnel. Fill it up as much as you can.
• Set the cake aside and make the frosting. Get the chilled bowl and beaters out of the freezer.
• Pour the whipping cream and vanilla into the chilled bowl and whip until stiff peaks form (2-5 minutes). Set aside.
• In a large mixing bowl place the softened cream cheese and the confectioners sugar. Mix on medium until smooth and creamy (1-2 minutes).
• Gently fold the whipped cream into the cream cheese mixture until combined.
• Spread a layer of frosting on the bottom of the top part of the cake to act as glue. Re-assemble the cake. Now frost the rest of the cake. Decorate with remaining fruit and refrigerate, at least 1 hour before serving.
• This frosting starts to melt if it is out of the fridge for about 2 hours so plan accordingly.