With her recipe, I made four 6-inch cake layers (but decided to only use three of the layers). I filled each layer with pink whipped cream and fresh strawberries, and then covered the top and sides of the cake as well.
And then came the fun part, piping the ruffles! As with the green tea ruffle cake, I started from the middle, and kept going until the top of the cake was covered with a huge swirl of ruffles.
Then I continued with the ruffles along the sides of the cake, from top to bottom.
Boy, do I love the frilly look of this cake.
Here's a shot of the inside of the cake, with the sliced strawberries peeking out. Unfortunately, I wasn't so pleased with this part of the cake. I'm not sure what I did wrong, but my pink velvet cake layers turned out rather dense and heavy. Not the light and fluffy cake that I was going for, although the flavors of the cake combined with whipped cream and strawberries was still a great combo.