[CAKE-RECIPE] Strawberry Cake
Strawberry Cake 1 (11-ounce size) Sara Lee frozen pound cake 16 ounces of fresh Strawberries 1 pint container of whipping cream, divided 1 teaspoon sugar 3 ounces white chocolate 2 ounces semi-sweet chocolate Optional: Mint sprigs Edible Flowers Preferred liqueurs for variations The first thing you need to do is to thoroughly read the recipe and double check the ingredients to make sure that you have all of the items you will need for your dessert. NOTE: Please keep the whipping cream chilled in the refrigerator until needed. Notice in the picture that there are a few different types of chocolate. You do not need to use them all, just a white chocolate and a dark chocolate for the best flavor but choose the best brands that you can afford. For this project, I used the Bakers brand of chocolate because it is a product that most folks can purchase at the local grocery. If you pick up the larger size of Pound Cake at the market, you might need more whipping cream. I believe that you will have enough berries, and you could make a little more semi-sweet Chocolate Ganache. Pick out 12 to 15 berries to slice and cut their green tops off. I like to cut a medium size strawberry into 4 slices each. Set aside for a few minutes. Slice the Pound cake into 3 equal slices, the length of the cake. I like to cut the cake when it is partly frozen. It is easier to cut that way. Notice the top of the cake in the picture. This often happens so don't worry. I just gently slice of the high edges of the flaw. The chocolate that we pour over the cake later will cover up any problems. Set your items aside. To whip the whipping cream, you will need a large metal or glass bowl. I have found that sometimes the cream will not whip in plastic bowls, it goes straight to butter. That's nice too, but we don't want that today. You also need a hand mixer. Pour 1 1/4 cups of the chilled cream into the bowl and start whipping. When it starts to thicken, stop the mixer, add the sugar and continue whipping to soft peaks. Place the bottom cake layer on your serving plate. If you are going to use a Liqueur wash (see optional suggestions at the bottom of the page) brush it on now. /font Cover the cake layer with half of the whipped cream then a layer of strawberries. Place the second layer on and repeat the steps. Finish by placing the top layer on the cake. If you need to smooth out a damaged top, slice the top edge of the cake to soften the rough edges. Place the cake into the refrigerator to keep cool. You can stop at this point if you need to. Cover the cake with tented aluminum foil and keep refrigerated for up to 4 hours. It's time to make the Ganache: On this cake I used 2 different types of topping. You can use just 1 topping, but more is better. To make the White Chocolate Ganache, unwrap or weigh 3 ounces of White Chocolate. On a cutting board, finely chop the white chocolate and place in a cup, or as I prefer, a clean and dry, Pyrex measuring cup. It already has a convenient pouring spout. Pour 1/4 cup of whipping cream over the chocolate in the cup and place in the microwave. Microwave for 15 seconds intervals and stir in between each round. It will probably need about a 1 minute 15 seconds to get the Ganache hot. Stir until all of the chocolate and cream are combined and if necessary microwave it a bit more. Let the White Ganache sit on the counter to cool while you prepare the Semi Sweet Chocolate Ganache. Chop your dark chocolate and prepare it the same way you did the White Chocolate. You will use 2 ounces of the semi-sweet and 1 ounce of whipping cream. Heat and stir in 15 second intervals until the Ganache is very warm. Stir the chocolate thoroughly and add more cream if you need to. You want the Ganache to pour like Maple Syrup. When the White Chocolate is no warmer than body temperature, remove the cake from the refrigerator and slowly pour the White Chocolate over the cake. Allow it to gently run off over the edge and make puddles of chocolate on the serving plate. When the coating of White Ganache has hardened, gently pour the Semi Sweet Ganache over the top and allow it to flow over the edge to make little dark puddles of chocolate on top of the White Chocolate Ganache. If you want to, you can take a clean dry spoon and make little swirls on the top of the cake. Place a few strawberries on the plate, mint leaves, or edible flowers for your presentation. Make sure that you pick a flower that has not been sprayed with pesticides then gently wash the flower in running water and blot dry with a paper towel. Poke the stem into the side of the cake to help hold them on to the plate and serve with a smile. Check out Linda Stradley's web page on Cooking with Edible Flowers. Variations on the Cake: I
[CAKE-RECIPE] Strawberry Cake
Strawberry Cake 1 (11-ounce size) Sara Lee frozen pound cake 16 ounces of fresh Strawberries 1 pint container of whipping cream, divided 1 teaspoon sugar 3 ounces white chocolate 2 ounces semi-sweet chocolate Optional: Mint sprigs Edible Flowers Preferred liqueurs for variations The first thing you need to do is to thoroughly read the recipe and double check the ingredients to make sure that you have all of the items you will need for your dessert. NOTE: Please keep the whipping cream chilled in the refrigerator until needed. Notice in the picture that there are a few different types of chocolate. You do not need to use them all, just a white chocolate and a dark chocolate for the best flavor but choose the best brands that you can afford. For this project, I used the Bakers brand of chocolate because it is a product that most folks can purchase at the local grocery. If you pick up the larger size of Pound Cake at the market, you might need more whipping cream. I believe that you will have enough berries, and you could make a little more semi-sweet Chocolate Ganache. Pick out 12 to 15 berries to slice and cut their green tops off. I like to cut a medium size strawberry into 4 slices each. Set aside for a few minutes. Slice the Pound cake into 3 equal slices, the length of the cake. I like to cut the cake when it is partly frozen. It is easier to cut that way. Notice the top of the cake in the picture. This often happens so don't worry. I just gently slice of the high edges of the flaw. The chocolate that we pour over the cake later will cover up any problems. Set your items aside. To whip the whipping cream, you will need a large metal or glass bowl. I have found that sometimes the cream will not whip in plastic bowls, it goes straight to butter. That's nice too, but we don't want that today. You also need a hand mixer. Pour 1 1/4 cups of the chilled cream into the bowl and start whipping. When it starts to thicken, stop the mixer, add the sugar and continue whipping to soft peaks. Place the bottom cake layer on your serving plate. If you are going to use a Liqueur wash (see optional suggestions at the bottom of the page) brush it on now. /font Cover the cake layer with half of the whipped cream then a layer of strawberries. Place the second layer on and repeat the steps. Finish by placing the top layer on the cake. If you need to smooth out a damaged top, slice the top edge of the cake to soften the rough edges. Place the cake into the refrigerator to keep cool. You can stop at this point if you need to. Cover the cake with tented aluminum foil and keep refrigerated for up to 4 hours. It's time to make the Ganache: On this cake I used 2 different types of topping. You can use just 1 topping, but more is better. To make the White Chocolate Ganache, unwrap or weigh 3 ounces of White Chocolate. On a cutting board, finely chop the white chocolate and place in a cup, or as I prefer, a clean and dry, Pyrex measuring cup. It already has a convenient pouring spout. Pour 1/4 cup of whipping cream over the chocolate in the cup and place in the microwave. Microwave for 15 seconds intervals and stir in between each round. It will probably need about a 1 minute 15 seconds to get the Ganache hot. Stir until all of the chocolate and cream are combined and if necessary microwave it a bit more. Let the White Ganache sit on the counter to cool while you prepare the Semi Sweet Chocolate Ganache. Chop your dark chocolate and prepare it the same way you did the White Chocolate. You will use 2 ounces of the semi-sweet and 1 ounce of whipping cream. Heat and stir in 15 second intervals until the Ganache is very warm. Stir the chocolate thoroughly and add more cream if you need to. You want the Ganache to pour like Maple Syrup. When the White Chocolate is no warmer than body temperature, remove the cake from the refrigerator and slowly pour the White Chocolate over the cake. Allow it to gently run off over the edge and make puddles of chocolate on the serving plate. When the coating of White Ganache has hardened, gently pour the Semi Sweet Ganache over the top and allow it to flow over the edge to make little dark puddles of chocolate on top of the White Chocolate Ganache. If you want to, you can take a clean dry spoon and make little swirls on the top of the cake. Place a few strawberries on the plate, mint leaves, or edible flowers for your presentation. Make sure that you pick a flower that has not been sprayed with pesticides then gently wash the flower in running water and blot dry with a paper towel. Poke the
[CAKE-RECIPE] Strawberry Cake
Strawberry Cake By Barb Pitcock Overall Rating Description This cake can be the highlight of a family dinner, a picnic, a shower, an anniversary or wedding. Ingredients Cake: 1 box white cake mix 1/2 cup water 1 small box strawberry jello 4 eggs 3 Tbsp flour 3/4 cup strawberries-mashed 1 cup cooking oil Icing: 1 stick butter, softened 1/4 cup strawberries- mashed 1 small box powdered sugar, sifted Directions Cake: Mix ingredients together and bake at 350 degrees in a long glass dish. Bake 25-30 minutes or until toothpick tests done. Let cool before icing. Icing: Beat ingredients together until smooth. Smooth over entire cake. Garnish with fresh strawberries if desires. Serves 8-10 -- *Ginny Butterfield Cranberry Twp, PA * [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Strawberry Cake with Cream Cheese Frosting
Strawberry Cake with Cream Cheese Frosting Feed My Sheep, by Holy Trinity Catholic Church (Columbia, MS) St. Paul Catholic Church (Tylertown, MS) 1 pkg. plain white cake mix 1 pkg. strawberry gelatin 1 cup mashed strawberries with juice 1 cup vegetable oil 1/2 cup whole milk 4 large eggs Combine cake mix, strawberry gelatin, mashed strawberries, oil, milk and eggs in a large mixing bowl. Beat on low speed for 1 minute. Strawberries should be well blended. Divide batter among 3 (9-inch) cake pans. Bake at 350 F until lightly browned, about 28 to 30 minutes. Remove from oven and allow to cool in pans, on racks, for 10 minutes. Remove from pans and cool, on racks, for 30 minutes. Frosting: 1 (8-oz.) pkg. cream cheese 1 stick butter, softened 3 1/2 cups powdered sugar 3/4 cup mashed strawberries, drained Combine cream cheese and butter. Mix on low speed for 1 minute. Add sugar and strawberries. Blend frosting on low until sugar is incorporated. Frost layers, top and sides of cooled cake. from the April 2012 issue of Today in Mississippi Mississippi Cooks: Featured Cookbook Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] strawberry cake with cream cheese frosting
1 Yellow cake mix 3/4 cup nestle strawberry drink mix 1 can cream cheese frosting or can make your own mix cake mix according to pkg directions adding the strawberry drink mix and when toothpick inserted in center comes out clean take out let cool and frost with your store bought or homemade cream cheese frosting. HUGS MELANIE [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Strawberry Cake with 2 frostings
Strawberry Cake 1 pkg. white cake mix 1 (3 oz) package strawberry flavored gelatin 1 cup vegetable oil 4 eggs, slightly beaten 1/4 cup water 3/4 cup mashed strawberries, fresh or frozen Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water and strawberries. Pour into 2-9 round greased and floured pans. Bake in a 350°. oven for 30 minutes, until toothpick inserted in center comes out clean. Cool and frost with a Buttercream frosting or Strawberry Icing. (Below). Creamy Butter Frosting 1/3 cup butter 1/4 teaspoon salt 1 teaspoon vanilla extract 1 pound (3 1/2 cups) sifted confectioners sugar 3 to 4 tablespoons milk Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar gradually, beating after each addition. Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached. Makes about 2 1/3 cups of frosting, enough to frost tops and sides of of an 8-inch 2-layer cake or a 10-inch tube or bundt cake. Strawberry Cream Cheese Icing 1 package (8 oz) cream cheese, room temperature 1/2 stick margarine (2 ounces), room temperature 1 teaspoon vanilla 1/2 cup chopped pecans 1/2 cup strawberries, mashed (drain and reserve juice) 5 to 6 cups sifted powdered sugar (1 to 1 1/2 pounds) To make icing, cream together cream cheese and margarine, mix in vanilla and powdered sugar until a firm but spreadable consistency is achieved (chilling will also help if icing seems a little soft. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top. Store cake in an airtight container or wrapping; refrigerate. ARE YOU READY FOR THE HOLIDAYS http://groups.yahoo.com/group/recipes_galore2007-holidays http://groups.yahoo.com/group/Recipes_Galore2007 Check them out [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
