White Chocolate Covered Strawberry Cake Food

WHITE CHOCOLATE COVERED STRAWBERRY CAKE

Steps:

• Purée strawberries in a blender until smooth. Pour into a saucepan and place over medium-low heat.
• Cook the purée over medium-low heat, stirring occasionally for about 20-25 minutes, or until purée has reduced to 1/2 cup or a little more.
• Allow reduced purée to cool to room temperature, then cover and transfer to the refrigerator to cool completely. You can let it cool overnight.
• Preheat oven to 350° F (177°C). Prepare 2-3, 8-inch round cake pans with parchment rounds, and grease the sides. Set aside.
• In a large bowl, sift flour, baking powder, baking soda and salt. Whisk to combine, set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, beat the butter and sugar on medium speed until pale and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl.
• Add egg whites one at a time, mixing after each addition until just combined.
• Add sour cream, vegetable oil and vanilla and mix until completely combined.
• Alternately add 1/3 of the dry ingredients, mix until just combined, then add 1/2 of the buttermilk while the mixer is running on low. Repeat steps, adding 1/2 of the remaining dry ingredients, remaining buttermilk, then remaining dry ingredients. Remember to mix after each addition and beat until just combined. Do not overmix.
• Divide batter between each cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.
• Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely before frosting.
• Put the chopped white chocolate and 1/4 cup of heavy cream into a small bowl. Microwave in 30 second intervals, stirring after each until fully melted and smooth. Set aside to cool completely.
• In a medium chilled stainless steal bowl, using a handheld mixer, whip the remaining 1 and 1/4 cup of heavy cream with the powdered sugar and vanilla until it reaches stiff peaks.
• Scoop the cooled white chocolate ganache into a large bowl. Slowly fold in the mousse, 1/3 at a time until it's all incorporated. Cover with plastic wrap and chill in the refrigerator for 3 hours, or overnight.
• In the bowl of a stand mixer, beat the softened butter and salt until super pale and fluffy, about 5-6 minutes.
• Scrape down the sides and bottom of the bowl. Add half of the powdered sugar, one cup at a time and beat on low speed after each cup until combined.
• Once combined add reduced strawberry purée and cooled melted white chocolate and continue to beat until combined and smooth.
• Add remaining powdered sugar one cup at a time, mixing on low speed until it's all combined.
• Tint with pink gel food colouring if you want a more vibrant colour.
• Increase speed to medium-high and beat for about 5-7 minutes, or until frosting is light and fluffy. Set aside.
• In a heat safe bowl, microwave the heavy whipping cream and chopped white chocolate together in 30 second intervals, until the cream is steaming hot. This takes me about 1 minute.
• Stir until the mixture comes together to form a thick ganache. Stir in a few drops of icing whitener to make the ganache whiter. Set aside.
• Wash the strawberries and dry them completely. Set aside.
• Line a baking sheet with a silpat mat or wax paper. Set aside.
• Melt white chocolate and 1/2 tablespoon of shortening in the microwave in 30 second intervals, stirring after each interval until fully melted and smooth.
• Using a toothpick or holding the strawberry by the stem, dip the strawberries in the white chocolate. Shake off excess chocolate and place onto the prepared baking sheet. Immediately sprinkle with white nonpareil sprinkles.
• Transfer to the refrigerator for about 5-10 minutes to set.
• Use an offset spatula to place a dollop of frosting onto a cake board or serving platter that's on a turntable. Place one cake layer on top.
• Scoop some frosting into a disposable piping bag and snip off the end. Pipe a double rim of frosting around the edges of the cake and spoon in some of the white chocolate mousse and spread into a thin layer.
• Spread on 1 cup of diced strawberries. Spread on a little more mousse to cover the strawberries.
• Repeat with the next layer, then place the final layer upside down.
• Frost the entire cake with a thin layer of buttercream. Chill the cake for 30 minutes.
• Remove cake from refrigerator and frost the entire cake with a thick layer of frosting. Chill cake in the refrigerator for another 30 minutes or in the freezer for 10-20 minutes.
• Pour white chocolate ganache into a disposable piping bag or a ziploc bag and snip off the tip. Drip the ganache off the edge of the cake and fill the center.
• Use an offset spatula to to spread the ganache over the top. Refrigerate for 15-30 minutes to set the ganache. This is important so the frosting swirls and strawberries don't slide off!
• Transfer remaining frosting to a pastry bag fitted with a large star tip (I used Wilton 8B). Remove cake from the refrigerator and pipe swirls over the top. Top each swirl with a white chocolate covered strawberry. Slice and serve!

WHITE CHOCOLATE STRAWBERRY CAKE

Steps:

• Prepare strawberry mousse in medium bowl according to directions on package.
• Cool in fridge about 2 hours.
• Prepare cake mix according to directions on box.
• Bake in 2- 8" pans.
• Cool cakes completely.
• Prepare white chocolate jello pudding in small bowl as directed , let stand 5 minutes.
• In large bowl stir together white chocolate jello pudding, strawberry mousse and cool whip.
• Slice strawberries up in half then in half again.
• Once cake is cooled, place a thin layer of mixture around the first cake then lay strawberries on top then place second cake on top and cover with remaining mixture on top and around the cake.
• Place another layer of strawberries on top of cake.
• Keep in fridge.
• You will have mixture left over.

WHITE CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
• For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
• Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
• Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.

CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
• Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
• Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
• Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
• Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
• Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.

CHOCOLATE-COVERED STRAWBERRIES CAKE

Steps:

• Preheat oven to 350°. Grease and flour two 9-in. round baking pans; set aside. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Gently fold into batter. Fold in strawberries. , Pour batter into prepared baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla., Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers.

CHOCOLATE-COVERED STRAWBERRY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 9-inch round cake pans, or spray with baking spray with flour. In large bowl, mix cake mix and gelatin. Beat in water, oil and whole eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently. Remove from heat.
• Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.
• Split each cake layer horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Store covered in refrigerator.

WHITE CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease two 9-inch round cake pans and line with waxed paper.
• Mix flour and baking powder in a bowl.
• Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
• Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
• Divide batter between prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
• Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
• Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
• Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.