STRAWBERRY CAKE FOREVER!!!

May 12, 2015

A Strawberry Cake that looks like a strawberry!! What could be more CAKE MY DAY-ish!!!

Oddly enough, this project didn’t make it into the book. Can’t really say why. It’s just hard to fit everything in sometimes. But luckily we can share it with you on the blog. It’s one of our favorite projects. Sometimes we jokingly think of it as a STRAWBERRY RIGHT-SIDE-UP CAKE!

Here’s the entire recipe:

Ingredients

1 recipe strawberry cake mix (or your favorite scratch cake)

1 can (16 ounces) plus 1/2 cup vanilla frosting (or your favorite scratch buttercream frosting)

Red food coloring (McCormick)

9 spearmint leaves jelly candy (Ferrara, Farley’s and Sather’s)

1/2 cup green decorating sugar (Cake Mate)

1 tablespoon light corn syrup (Karo)

1 plain breadstick, cut to a 4 inch piece (Stella D’oro)

1 cup red decorating sugar (Cake Mate)

1/2 cup small pink shimmer jellybeans (Jelly Belly)

2 green licorice laces or sour straws

70 mini marshmallows

2 tablespoons white chocolate chips

7 yellow spice drops

Two 8-inch heart shaped cake pans (or two 9-inch round cake pans)

 

Directions

  1. Preheat the oven to 350°F. Bake cake according to recipe in 2 prepared 8-inch heart shaped pans (or 2 prepared 9-inch round cake pans) until golden and a toothpick inserted in center comes out clean, about 23 to 29 minutes. Transfer cakes to a wire rack to cool in the pans for 10 minutes. Invert, remove the pans and cool completely.
  2. Tint the vanilla frosting dark pink with the food coloring.
  3. Trim the top of 1 cake layer level. Place the cake, trimmed side up, on a cardboard cut to fit. Spread some of the pink frosting on top of the cake. Place the other layer on top, flat side down, pressing to make even. If using round cake pans, cut a 1 inch deep slice from one side of the cake. Starting at the end of the cut, remove a second 1-inch deep slice, to make a V-shaped point for the bottom of the strawberry. Position the point at the bottom, facing you. Trim the pointed bottom point slightly to round it. Cut a shallow V-shaped notch (about 3-inch wide and 1-inch deep) from the top of the cake (away from you) to complete the strawberry shape. Spread a thin crumb coating of the pink frosting over the cake, filling any gaps, to smooth. Freeze the cake until set, about 30 minutes.
  4. Line a cookie sheet with waxed paper. As you make the parts, transfer them to the waxed paper. To make the leaves, sprinkle some of the green decorating sugar on a work surface. Press 3 spearmint leaves together. Roll out the candies in the sugar, adding more green sugar as needed to prevent sticking, to a 1/8 inch thickness. Repeat process with the remaining spearmint leaves (3 at a time). Cut the rolled out spearmint leaves into long narrow leaf shapes (about 3 inches long by 1 inch wide).  To make the stem, place the remaining green sugar on a sheet of waxed paper. Heat the corn syrup in the microwave in a small bowl for about 5 seconds. Brush the warm corn syrup on the breadstick and roll it in the green sugar to coat. Set the coated breadstick on the waxed paper to harden.
  5. Place the red sugar in a large bowl. Spread the remaining pink frosting over the chilled cake and smooth. Hold the cake in one hand by the cardboard base, partially over the bowl of sugar, and using your other hand, gently press hands full of the sugar into the frosting to cover completely. Using a clean pastry brush, gently brush any excess sugar from the cake. Use the flat blade of an offset spatula to smooth the coating. (If any frosting becomes uncovered add a bit more sugar and press to smooth.) Transfer the cake to a serving platter.
  6. For the seeds, press the jelly beans into the sugar, oriented lengthwise top to bottom, about 1 inch apart all over the cake. For the stem, insert the cut end of the breadstick into the V notch at the top of the cake. For the calyx of green, pinch one end of the leaves and arrange them, pinched end against the stem, at the top of the strawberry.
  7. To make the strawberry flowers, line a cookie sheet with waxed paper. Cut the mini marshmallows crosswise in half. Arrange the marshmallows, sticky-side down, in groups of 5 in the shape of a flower, on the waxed paper. Cut yellow spice drops in half crosswise, reserving the rounded end.
  8. Place the white chocolate chips in a ziplock bag (do not seal the bag). Microwave for 5 seconds, massage the bag, return to the microwave and repeat the process until the chocolate is smooth, about 20 seconds. Press out the excess air and seal the bag. Snip a small (1/8-inch) corner from the bag. Pipe a small dot of white chocolate in the center of the marshmallow flowers and add the cut spice drop, cut side down. Repeat with the remaining candies. Refrigerate until the chocolate is set, about 5 minutes.
  9. Arrange the green licorice laces (or sour straws) on either side of the strawberry cake. Carefully peel the marshmallow flowers from the waxed paper and press onto the green laces.

And there you have it. This recipe makes 12 servings.

We think you’ll find it to be BERRY DELICIOUS!!

Happy Cake-making,

Alan and Karen

 

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