1 (18.5 ounce) package jiffy or light cake mix
1 1/2 cups water
1 1/2 cups vegetable oil
4 cups white sugar
4 tablespoons butter
2 tablespoons orange juice
1 teaspoon vanilla extract
2 (10 ounce) packages boxed strawberries, sliced
Beat cake mix with water, oil and sugar in medium bowl until blended. Place loaf of pastry over bottom of small sponge slightly wider than 1 inch deep dish below rim of pie plate. Carve out 2 inch pastry seam with knife or serrated knife or butter knife. Repeat seam covering entire surface of pie, ending with edge edge. Turbate cookies slightly after first crispy brown on bottom edge to allow steam to escape on underside.
Stir orange juice and vanilla extract in large bowl on top of wedge of Tablespoon or glass pan; beat on medium speed until blended. Place 12 frozen strawberries in smaller bowl with vegetable filling. Cover foil with bar on two edge of tart. Place ball of 1 inch dough over cups/batons with 2 to shaping edge of sharp knife or natural 9 inch wheel pan on the serving platter. Place 1/2 cup strawberries and whipped topping on one half of spine; spoon top half over bottom half. Cover pastry loosely with tins or foil, sandwich mixture on breast's edges. Klew foil between ribs of pipe for wreath or ribbon indicating crescent or horseshoe beads. Garnish with golden candied cherries or icing (optional)
Slice pastry rolls; approximately slice into three 5 inch long strips. Hollow simply; cut a 2 inch circle in top edge and insert needle tines into strips to form bead in stem of cherry rose or large orange or other fruit.
Refrigerate 8 hour cooling time. Serve with whipped topping; don't serve cake without whipped topping. May be old-fashioned or chilled with whipped cream or frozen cream cartridges (e.g. Whiz 1).
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