Opal-Inspired Strawberry Cake

Heat oven to 350°F. Grease and flour two 6-inch round cake pans.  

Prepare cake batter as directed on the package. Divide batter evenly between pans.

Bake 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes; remove from the pans and place on a cooling rack. Cool 30 minutes at room temperature. Place cake layers in the freezer for 20 to 30 minutes or until chilled but not completely frozen.

In a large bowl, beat softened butter with an electric mixer on medium-low speed for 2 to 3 minutes or until smooth and creamy. Add powdered sugar in batches, beating until smooth after each addition. Add vanilla, beat until well blended.

Place 1/2 cup of frosting in each of two small bowls. Mix about 3 drops of pink food color into one bowl and about 3 drops of blue into the other; mix each bowl until well blended.

Using a serrated knife or a cake leveler, cut rounded tops off cake layers to create a level surface.

Spread a layer of the white frosting on top of one of the cake layers; top with the second cake layer. Spread a thin coat of white frosting over the entire cake to lock in the crumbs. Freeze for 10 minutes.

Frost the entire cake with another coat of white frosting. Place pink, blue, and remaining white frosting in separate piping bags fitted with couplers.

Use an open star piping tip (such as #32) for the pink borders around the bottom and top of the cake. Use a small open star tip (such as #14) to create pink and blue scallops on the side of the cake and additional white accent borders.

Create seashells out of the fondant by placing small amounts of fondant into seashell fondant molds. Let fondant sit in molds for 10 minutes or until the fondant becomes firmer and shapes can be removed from the mold. 

Place seashells on the cake as desired. Add edible glitter and pearl sprinkles to give the cake a sparkly opal sheen.