When I first made this strawberry icing, I said I couldn't wait until I put it on a chocolate cake. Oh boy! I was right. It is so yummy!
What You Need: (to make 12-15 mini cakes)
1 recipe Rich Chocolate Cake
1 recipe Strawberry Buttercream Icing
Chocolate for drizzling
Piping bag & tip #18
Fondant Strawberries for Decoration
1 1/2-2" diameter biscuit cutter
Bake the chocolate cake in a 9"x2" square pan. While the cake bakes and cools, make one recipe of my strawberry icing. This will yield 15-20 2"x3" round mini-cakes.
To torte the cake, I use my cake leveler. I first cut the cake in half horizontally, then use it again on the top and bottom halves to make a total of four layers.
strawberry icing on top of the bottom layer, making sure to spread it all the way to the ends. (You don't have to be too clean here, as you will cut the edges off anyway, but you do want it to be a uniform thickness throughout.)
To cut out the rounds, I pushed the cutter through the cake, and turned it a bit to get it out. You can also pull it out to the side. To maximize your cake, I placed the rounds as close to one another as possible.
To make rosettes, hold the bag straight up from the surface. Start with a star in the center, then make a full circle around the star. (Here's a link to Wilton's description of the technique.)
fondant strawberry decoration, and drizzle them with some melted chocolate.
I drizzle the chocolate using a disposable decorating bag with a tiny bit cut off of the end.
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