A few of you have asked, offline, how the palace bundt pan worked and what I think happened with the frosting.
Bundt pan was fine....but again, cake is a bit fragile so you need to move gently and swiftly when cooling and decorating it. It really shouldn't sit too long prior to being eaten. As you can see from the photo in my post below, it's somewhat top heavy and....as a result...prone to collapsing on the sides. Be sure you do not fill the pan to the top with batter....leave about an inch of space between the batter and the top so the cake doesn't get TOO big and end up looking more like a fancy boat, less like a palace proper.
Frosting...I honestly don't know. But I can tell you..please do NOT do as the Swiss Buttercream recipe here suggests and re-whip the frosting after refrigerating. My suggestion: make the frosting just before you plan to decorate the cake (give yourself 20 minutes of prep time), frost the cake, then refrigerate. It's DELICIOUS and totally worth doing. I'm still miffed I had to substitute with shitty store-bought stuff. Oh well.
Oh, and freezing then thawing the strawberries before you puree is definitely the way to go. Unlike with the Pink Lady cupcakes I made, you could actually taste the strawberries in the cake. And why not use any leftover puree as a sauce to pour over the cake and/or strawberry ice cream? It's delicious.
If you haven't already read it my earlier post, you can find out how the party went here.
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