DRESSED UP VALENTINE CAKE
This is my designed Valentine Cake. Have fun with it.
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- 1 box
- white cake mix
- 1 box
- 3 oz strawberry jello
- 3/4 c
- vegetable oil
- 4 medium
- eggs, beaten
- 1 c
- walnuts, chopped
- 4 Tbsp
- 1 pkg
- 10 oz. frozen, sliced, sweetened strawberries (thawed)
- 16 oz
- bitter sweet chocolate
- 1/2 c
- unsalted butter
- 1 c
- heavy cream
- 24-30 large
- fresh strawberries with stem and green leaves left on.
- 6 oz
- white chocolate
- 8 oz
- dark chocolate
- gold colored chargers
- red long stem roses
ICING / GLAZE
CHOCOLATE COATED WHOLE STRAWBERRIES
1CAKE: Preheat oven to 325 degrees F. Grease and flour 10 inch bundt cake pan.
2Combine cake mix, "dry" jello, vegetable oil, nuts, eggs, flour, and strawberries in large bowl. Beat with electric mixer on medium speed 4 minutes or until well blended.
3Pour batter into bundt pan and bake 55-65 minutes until cake tester is clean from center of cake. Cool ten minutes before removing from pan. Have top of cake facing up. Drizzle Icing over cake. Use strips of Parchment paper to keep cake plate clean and remove when icing has set up.
4ICING: Chop chocolate into fine pieces and place in stainless steel mixing bowl.
5Place heavy cream and butter in small sauce pan over medium/ high heat on top of stove. Stir mixture until it is simmering.
6Remove from heat and pour butter - cream mixture over chopped chocolate. Stir with non stick spatula until fully melted. Drizzle over cake.
7CHOCOLATE COATED WHOLE STRAWBERRIES: Wash and dry the strawberries. Make sure the berries are fully dried.
8Melt white chocolate according to directions. Dip half of strawberries in white chocolate, holding stem of strawberries. Give it a quick twist then shake off excess and point to ceiling for a couple of seconds until chocolate adheres. Place on wax paper, let dry.
9Melt dark chocolate according to package directions. Dip strawberries at a 45 degree angle. Let excess drip off. Place on wax paper to dry. Can dip a few white chocolate coated strawberries in dark chocolate to stripe coat for added color. Make sure the top 1/3 of strawberry is free from chocolate coating so the red color of strawberry and green stem and leaves are showing.
10Leave Chocolate coated strawberries on wax paper until cake, and chocolate drizzle are completely cooled; remove strips of parchment paper placed around edge of cake placed there to catch drips of drizzled icing.
11DECORATION: Cut stems of red long stem roses so they will crisscross between the 2 gold chargers and the buds will fully protrude and be exposed in a complete circle between the chargers. Place cake on cake plate and place on top of chargers. You may find it easier to poke the rose buds between the chargers after the plate with the cake is placed on top. If you do it that way, you will simply trim the stems and poke them in far enough to hold and expose the buds.
12Once you have gotten the roses set correctly between the charges under the cake.. Take the chocolate coated strawberries and place half on top of cake and half around the bottom of cake. Mix the colors to dress up the cake. The chocolate coated strawberries, gold chargers, and red roses makes the cake very attractive. Cut out one slice of cake so the color of cake is exposed to add color.