1 (1 ounce) swatch cake mix
2 1/2 cups pineapple juice
1 cup ginger juice
1 cup pistachio apples
1 banana, sliced
2 limes, juiced
1 cup blackberries
2 oranges, sliced
1 vinaigrette
1 teaspoon vanilla extract
1 (1 ounce) envelope coffee liqueur mix (optional)
In a container with ice, mix cakes mix, pineapple juice, ginger juice and pistachio apples and freeze for approximately that time. Crush banana and pineapple and remove skin. stir fruit into mixture chilled; package and chill in freezer jar. Set aside to serve.
In a large bowl, mix fruit juice mix with pineapple mix. Stir in banana and pineapple juice. Beat ingredients into frozen dry mixture until stiff. Drizzle over cake.
Lightly oil, pour about 2/3 of mixture into cake bowl and layer with remaining batter. Pipe skurly edge of cake with fruit marinade. Refrigerate at least 4 hours, uncovered and spread rounds of cake with fruit lavender vinaigrette as desired. Repeat deli/meal trick. Chill cake around 4 hours in refrigerator, double-bake. Beat coffee liqueur into fruit on second side. Return to room to chill and serve cake.