Chocolate-Covered Strawberry Cakes � nothing says love like one of these small scale cakes! Damp chocolate cake, new strawberry buttercream, drippy chocolate ganache, and a beautiful chocolate-plunged strawberry complete these sentimental sweets.

To dismiss this current Valentine's Day party from right, we will include the most sentimental sustenance of all: chocolate-plunged strawberries. Since the main thing superior to anything softened chocolate is joining that chocolate with a crisp, delicious strawberry. Disclose to me you're feeling this as well

These scaled down sweets resemble appreciating a chocolate-dunked strawberry in cake structure! They begin with clammy chocolate cake, layered with a light and crisp strawberry buttercream. I added heaps of strawberry puree to the icing, to give it a splendid, real taste. At that point the cakes are covered with a dribbling layer of chocolate ganache, and completed with a chocolate-plunged strawberry.

This formula really got its begin when I discovered these since quite a while ago stemmed strawberries at the supermarket. I hadn't considered making smaller than expected cakes, however the berries were so excellent, so fat and red and delicious, that I realized they required their very own featuring vehicle. I don't keep running crosswise over since quite a while ago stemmed berries all the time, and in the event that you can't discover any (or don't have any desire to pay the exceptional value) at that point any expansive strawberry would work similarly too!

These sweet little cakes are the ideal size to serve 2 individuals�how's that for sentimental?! Except if you would rather not share, in which case I suggest you each eat an entire cake and after that high-five over your childishness. The formula makes five 3-layer cakes that are just around 4 inches wide, so it is anything but a staggering measure of pastry, and their little, convenient size makes them simple to impart to your top picks.

Also Try Our Recipe : EASTER NO-BAKE MINI CHEESECAKES


INGREDIENTS
FOR THE CHOCOLATE CAKE:

• 9 oz butter at room temperature
• 7 oz granulated sugar (1 cup)
• 7 1/2 oz brown sugar (1 cup packed)
• 3 eggs at room temperature
• 1 tbsp vanilla extract
• 12 oz buttermilk (1 1/2 cups) at room temperature
• 6 oz sour cream (3/4 cup) at room temperature
• 3 tbsp water OR brewed coffee at room temperature
• 11 3/4 oz all-purpose flour (2 2/3 cups)
• 4 1/2 oz sifted unsweetened cocoa powder (1 1/2 cups)
• 2 1/4 tsp baking soda
• 3/4 tsp salt

FOR THE STRAWBERRY BUTTERCREAM:

• 9 egg whites
• 14 oz granulated sugar (2 cups)
• 1 lb unsalted butter soft but still cool
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1/2 cup strawberry puree strained of seeds (see Note below)
• Pink gel food coloring I used Americolor Soft Pink

FOR THE CHOCOLATE GANACHE AND ASSEMBLY:

• 8 oz semi-sweet chocolate finely chopped
• 8 oz heavy cream
• 2 cups fresh strawberries
• 5 large beautiful strawberries, preferably long-stem variety

INSTRUCTIONS
TO MAKE THE CHOCOLATE CAKE:

1. Preheat the oven to 350 F. Line a half-sheet rimmed baking sheet (18 x 13 inches) with parchment, and spray the parchment with nonstick cooking spray.
2. Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix it in.
3. In a separate bowl, whisk together the buttermilk, sour cream, and water (or coffee, if using). In a different bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer running on low, add a quarter of the sifted flour mixture. When the flour streaks have almost all disappeared, add a third of the liquid to the mixing bowl. When that�s incorporated, continue to add the drys and wets in an alternating pattern, ending with the dry ingredients.
4. When the dry ingredients are nearly incorporated, stop the mixer. Scrape down the bottom and sides of the bowl with a rubber spatula, and finish mixing the cake by hand. Pour the batter into the prepared pan and smooth it into an even layer. Bake the cake for 20-25 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cake completely before using. The cake can be made several days in advance and kept, well-wrapped and refrigerated or frozen, until ready to use. If you freeze it, make sure it's partially defrosted before you use it so you can cut it easily.

FOR THE STRAWBERRY BUTTERCREAM:

1. Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan�this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it�s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
2. Place the mixing bowl on top of the saucepan, making sure that the bottom isn�t in contact with the water, and heat the egg white mixture. Whisk frequently so that the egg whites don�t cook. Continue to heat the whites until they are hot to the touch, and when you rub a bit between your fingers, you don�t feel any grittiness from the sugar. Once the whites are hot, transfer the mixing bowl to your mixer and fit it with a whisk attachment.
3. Beat the whites on medium-high speed until they are a shiny, stiff, voluminous meringue, and are no longer warm to the touch�feel the outside of the bowl, and make sure that it is around room temperature. Depending on your mixer and the temperature of your environment, this may take 15-20 minutes, or more. Reduce the speed to medium-low and add the softened but cool butter in small chunks, a tablespoon at a time, making sure to wait in between additions. It may separate or look a little gloopy at this point�fear not. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. If, after 5 minutes, it hasn�t come together, refrigerate the mixing bowl for 5-7 minutes, to cool the mixture down, and whip it again until it has thickened and is smooth and silky. Add the vanilla extract and salt and beat until it is mixed in.
4. With the mixer running, slowly add the strawberry puree in batches, letting it incorporate little by little. Adding it slowly will help prevent it from separating from the addition of the extra liquid. Once all of the puree is added, add a few drops of pink food coloring until you get a color you like.
5. The buttercream can be made in advance and kept at room temperature if you�re going to use it the same day, or refrigerated. If it has been chilled, let it sit at room temperature until completely soft, then re-whip it to get the smooth texture back before you use it.

FOR THE CHOCOLATE GANACHE:

1. Place the chopped semi-sweet chocolate in a medium bowl and set aside. Pour the heavy cream into a small saucepan and place it over medium heat. Bring it to a simmer so that bubbles appear along the sides of the pan, but don't let it boil.
2. Pour the hot cream over the chopped chocolate and let it sit for one minute to soften and melt the chocolate. After a minute, gently whisk the cream and chocolate together until it is shiny and smooth. If you won't be using it soon after making it, press a layer of cling wrap on top of the chocolate and refrigerate it for up to a week. To use it, gently re-warm it in short intervals in the microwave, whisking frequently, until it is fluid again.

TO ASSEMBLE:

1. Use a 3 1/2-inch round cutter to cut 15 circles from the half-sheet cake. Space them as close together as you can, and don�t worry if an edge or two is not exactly round�that can all be smoothed over with frosting later.
2. Wash and dry the 2 cups of strawberries. Hull them and chop them finely. Cut out five cardboard rounds the same size as your cake circles, and place a cake circle on each round. Spread a layer of frosting on top of one of the cake layers on a cardboard circle, and use an offset spatula to spread it out to the edge. Sprinkle some of the chopped strawberries on top, and press them down gently to embed them in the frosting. Top it with a second cake slice, then add a layer of frosting on top of that. Finally, finish it off with a third cake slice. Spread a very thin layer of frosting on the top and sides of the cake. This is the "crumb coat" and is just used to lock in any stray crumbs. Repeat until you have assembled 5 mini cakes. Place the cakes on a baking sheet and refrigerate them for at least an hour, until the crumb coat is very firm.
3. Re-whip the frosting if necessary, so that it is very smooth and not spongy. Add a thicker layer of frosting to the top and sides of the cake, covering the crumb coat, making sure the frosting is as smooth as possible. To get the sides extra-smooth, run a metal offset spatula under very hot water, then wipe it dry and run it along the sides of the cake�the heat from the spatula helps smooth out the frosting. Repeat until all of the mini cakes have a final layer of frosting on them, then refrigerate them again to set the frosting.
4. Re-warm the ganache, if necessary, until it flows easily. Transfer it to a measuring cup with a spout, and pour some on top of a cake, until it goes almost out to the edge. Use a spatula to nudge around the sides of the cake, encouraging drips to go down the sides, until you've gone around the whole cake. Repeat until all of the cakes have a coating of drippy ganache.
5. If you want your chocolate-dipped strawberries to stand upright on top of the cakes, insert a wooden skewer going all the way to the bottom of the cake and extending about 3/4-inch up above the surface.
6. Make sure your strawberries are washed and completely dry. Dip a strawberry in the ganache until it is nearly covered, then remove it and let excess drip back into the pan. Prop it up on top of the cake, resting the back on the wooden skewer so that it balances upright. Repeat until all of the cakes are topped with chocolate-dipped strawberries.
7. Refrigerate the cakes briefly just until the ganache is set, for about 20 minutes. For the best taste and texture, serve these mini cakes at room temperature.

For more detail : bit.ly/2SJakM2

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My Fresh Strawberry Cake formula begins with a rich, sodden vanilla pound cake that is partitioned into three layers, and slathered with the most light and feathery whipped cream and cream cheddar icing, and flooding with new strawberries. It's a light yet filling treat that is ideal for summer. It's the best Strawberry Cake you've at any point had!

STRAWBERRY CAKE
All of a sudden a few days ago, my child said to me from the secondary lounge of our truck, "Mother, I need us to prepare a cake." Never one to timid far from heated merchandise, I answered, "Beyond any doubt, what sort of cake would you like to make?" "An extravagant one. You, know the one with heaps of levels that resembles a triangle?" If you're as befuddled as I seemed to be, let me elucidate. It took me until the following day to make sense of that he was discussing a layered cake � like a wedding cake � with eight layers (at any rate that is what number of he figured it ought to have).

Clearly I wasn't going to rushed to the store and get a bundle of cake levels, so I began indicating him photographs of cakes on Pinterest. As I looked over, he faltered, however was so energized when he saw a strawberry cake from the blog, Spiced. It looked exquisite, so I was nearly as energized as he was to try out the formula.

STORE THIS CAKE WITH FRESH STRAWBERRY FROSTING
This Strawberry Cake ought to be put away in the icebox until prepared to serve. The whipped cream strawberry icing will soften whenever left out for an exhausted time span.

Fresh Strawberry Cake | This cake features loads of fresh strawberries and a light whipped cream topping. It's PERFECT for summer!!

Also Try Our Recipe : CHOCOLATE-COVERED STRAWBERRY CAKES


INGREDIENTS
Cake

• 4 1/2 cups cake flour
• 3 tsp baking powder
• 1/4 tsp salt
• 1 cup + 2 tablespoons butter room temperature
• 2 cups granulated sugar
• 4 eggs + 1 egg white
• 3/4 cup sour cream
• 1 tablespoon vanilla extract
• 1 tablespoon orange extract optional
• 3/4 cup + 6 tablespoons milk

Strawberry Frosting

• 3 cups heavy cream
• 1 8 ounce package cream cheese, softened
• 2 teaspoons vanilla extract
• 3/4 cup granulated sugar
• 2-3 pints strawberries finely chopped (= about 2 cups chopped strawberries)

INSTRUCTIONS
Cake

1. Preheat oven to 325 degrees. Prepare 3 round cake pans by spraying liberally with non-stick cooking spray.
2. Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.
3. In a stand mixer with the paddle attachment, beat butter and sugar together until smooth and fluffy. Slowly add the eggs and mix well until combined.
4. Stir in sour cream, vanilla and optional orange extract, and mix well until combined.
5. Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape the sides of the bowl again and stir in the milk.
6. Add the remaining flour, and stir until the flour is fully incorporated. Scrape the sides and bottom of the bowl and give it one last stir.
7. Divide the batter into 3 prepared, round baking pans.
8. Bake in 325 degree oven for about 35 minutes. Cakes are done when tops spring back with a light touch, or a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning over onto a plate or baking rack.

Frosting

1. In your stand mixer with the whisk attachment, (or with a hand held mixer) beat the heavy cream until stiff peaks are formed. Set aside, preferably in the fridge. (If you have two bowls for your stand mixer, leave it in the bowl, if not, transfer to another bowl before placing in the fridge).
2. Fit the paddle attachment on your mixer and beat cream cheese on high until light and fluffy, scraping the sides a couple of times. Add the vanilla and sugar and beat on medium until fully incorporated.
3. Stir in chopped strawberries on low speed. Remove the bowl from the mixer. Gently fold in the whipped cream with a spatula until well combined.

Assembly

1. Place the first cake layer on your serving platter and frost just the top with the strawberry frosting (about 1/2" or so thick). Repeat with the next two layers, then frost the sides with an offset spatula (the long and skinny kind). Smooth top and sides until even, then top with sliced strawberries for garnish, if desired.

For more detail : bit.ly/2IWjiGl

Read More Our Recipe : EASTER NO-BAKE MINI CHEESECAKES

Seared Ice Cream Cake is made with mellowed dessert, whipped besting, squashed corn chips, cinnamon and sprinkled with nectar and chocolate.

Do you all recall Chi-Chi's caf�? As a child, it was one of my preferred spots to have supper. I would consistently arrange the meat chimichanga and for sweet � browned dessert!

I nearly think it tastes superior to anything the seared frozen yogurt that I recall as a child. It's excessively simple to make and the whipped garnish added to the frozen yogurt keeps the dessert from getting unshakable and hard to cut!

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Ingredients

• 1 (1.75 quart) container vanilla ice cream
• 3 cups crushed corn flakes, measure it AFTER they are crushed
• 1/2 cup sugar
• 1 tsp ground cinnamon
• 1/2 cup salted butter (1 stick)
• 1 (8 oz) container whipped topping (COOL WHIP) thawed
• 1 tsp vanilla extract

Instructions

1. Take the ice cream out of your freezer and let it sit on counter for about 30 minutes (until softened.)
2. Crush and measure out corn flakes.
3. Add sugar and cinnamon to crushed corn flakes and stir or shake it up in a ziploc bag until thoroughly coated.
4. In a large skillet, melt butter over medium-low heat.
5. Once melted add the corn flake mixture.
6. Stir constantly for about 4-5 minutes until lightly golden brown. Do not walk away and do not turn up the heat. You don't want the sugar to burn.
7. Take off heat and allow to cool.
8. In a large bowl, combine softened vanilla ice cream, whipped topping and vanilla extract.
9. Use a large spoon and stir until thoroughly mixed.
10. Spread half of the cooled corn flake mixture into the bottom of a 9 x 13 baking dish. Just press down with your hand until it is evenly spread out.
11. Then pour ice cream mixture over corn flake mixture.
12. Spread out evenly.
13. Finally, top with remaining corn flake mixture.
14. Cover and pop into freezer for at least 4 hours to let it all set up.

For more detail : bit.ly/2MkQfNp

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No Bake Woolworth Cheesecake is a work of art, light and lemony treat and will be the ideal expansion to your Easter or Mother's Day menu! I cherish those plans that we as a whole grew up with, they are simply too great to even consider missing out on.

Some time back, a family companion inquired as to whether I had the formula for Woolworth's cheesecake. I didn't considerably recollect that anyone even disclosed to me they had a cheesecake, so I doubtlessly didn't have the formula. Anyway, that obviously incited me to dispatch a web scan for the formula. Presently I can't be sure if this is the real formula� there are a ton of them out there, yet this is the one I attempted.

The first occasion when I made it, I thought "goodness� this is a LOT of pastry"� So welcomed a few companions over and imparted it to them. I sort of thought twice about it a short time later� .. All things considered, on the grounds that it was so astonishing. resently while this is classified "cheesecake"� it's truly not. Not by far�

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Ingredients

• 1 3oz lemon Jell-0
• 1 cup boiling water
• 1 box graham cracker crumbs (3 cups) more for thicker crust divided
• 1 stick melted butter
• 1 8oz cream cheese
• 1 cup granulated sugar
• 5 tbsp lemon juice
• 1 can evaporated milk, well chilled or 1 1/2 cups heavy whipping cream

Instructions

1. Dissolve Jell-O in boiling water. Cool until slightly thickened.
2. Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert.
3. Beat the Evaporated milk/heavy cream until fluffy.
4. In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.
5. Add thickened Jell-O and slowly mix in whipped evaporated milk.
6. Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.
7. Chill at least 2 hours and up to overnight, store covered in refrigerator.  

For more detail : bit.ly/2PvaPgm

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Light and lively lemon cake freckled with poppy seeds and layered with sweet raspberry jam and rich, lavish French buttercream. I made this becoming flushed pink cake to pay tribute to my little girl. I feel that is the first occasion when I composed little girl. Amazing. What an inclination!!!

The lemon poppy seed cake is delicate and fleecy. I like the additional surface of the poppy seeds. For additional lemon season, I wager a lemon straightforward syrup to splash the cake layers would be decent. Rather, I decided on tart yet sweet seedless raspberry jam for an additional punch of flavor and shading.

Goodness French buttercream.... In the event that you've been perusing this blog for some time, at that point you know my adoration for Swiss meringue buttercream runs profound. However, 1) I had a lot of remaining egg yolks and 2) I needed to accomplish something somewhat unique, so I made French buttercream. It is HEAVEN!!!

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INGREDIENTS:
For Lemon Poppy Seed Cake

• 3 cups + 2 tablespoons cake flour
• 2 � teaspoons baking powder
• � teaspoon baking soda
• � teaspoon salt
• 4 teaspoons poppy seeds
• 1 cup unsalted butter, softened
• zest 1 large lemon
• 2 cups granulated sugar
• 1 teaspoon vanilla
• 4 large eggs
• 1 cup buttermilk
• � cup fresh lemon juice

INSTRUCTIONS :

1. Pre-heat the oven to 350�F (175�C). Grease, flour, and the line the bottoms of three 8-inch (20-cm) cake pans with parchment paper and set aside.
2. Sift together the flour, baking powder, baking soda, and salt. Stir in the poppy seeds and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 2 minutes. Meanwhile, rub the sugar and lemon zest together in a small bowl between your fingertips until fragrant. Add the sugar mixture and mix on medium-high until light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the bowl.
4. Turn the mixer to medium-low and add the vanilla and eggs, one at a time. Mix until combined. Stop the mixer and scrape down the bowl.
5. Combine the buttermilk and lemon juice together in a liquid measuring cup or bowl. Turn the mixer to low and add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix on medium for no more than 30 seconds after the last streaks of the flour mixture are combined.
6. Evenly distribute the batter between the prepared pans. Bake for 26 to 28 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack for 10 to 20 minutes before removing the cakes from their pans. Once cool, remove the parchment paper and discard.

INGREDIENTS:
For the French Buttercream

• 2 cups granulated sugar
• 1 cup water
• 2 tablespoons corn syrup
• pinch cream of tartar
• 5 egg yolks
• 1 whole egg
• 3 cups unsalted butter, cut into thin slices
• 1 tablespoon pure vanilla extract or vanilla bean paste

INSTRUCTIONS :

1. Place the sugar, water, corn syrup, and cream of tartar in a medium-small saucepan. Gently stir to combine. Heat the sugar mixture, without stirring, until it reaches 235F on a candy thermometer.
2. Meanwhile, place the egg yolks and whole egg in the bowl of a stand mixer.  Using the whisk attachment, whip the eggs on high until thick and pale in color.
3. Once the sugar mixture reaches the correct temperature, remove it from the heat.  Turn the mixer down to LOW speed, and slowly pour the hot sugar mixture into the eggs.  Once all of the sugar mixture has been added, increase the mixer speed back up to medium-high and continue to whip until the outside of the mixer bowl returns to room temperature. 
4. Once the mixture has cooled, stop the mixer and swap the whisk attachment for the paddle.  With the mixer on medium-low, add in the bits of butter, a little at a time.  Add the vanilla.  Once incorporated, turn the mixer up to medium-high and beat for about 1 minute until smooth and silky.  Tint the buttercream with gel food cooling, if desired.

Assemble the cake:

1. 2/3 cup seedless raspberry jam
2. Place one layer of cake on a cake stand or serving plate.  Spread on about 1/2 cup of buttercream with an offset spatula.  Dollop on about 1/3 cup of raspberry jam and smooth.  Top with the middle layer of cake and repeat.  Place the last layer of cake on top, bottom-side up.  Crumb coat the cake with the buttercream and chill in the refrigerator for about 15 minutes.
3. Removed the chilled cake and frost with the remaining buttercream.  Decorate with fresh flowers or as desired.

For more detail : bit.ly/2kifqUq

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Mango Cheesecake Charlotte is a powerful no heat dessert with a ladyfinger covering, velvety cheesecake filling and a mango coat on top. It's a reviving make-ahead treat overflowing with fruity flavor and ideal for a gathering.

Take a stab at making this no-prepare pastry is ideal for an uncommon event like Mother's Day, occasion gatherings, Easter or summer reunions. One of my in-laws is a mango-sweetheart and consistently approaches me for this treat.

Outwardly, it's a French-style charlotte cake made with ladyfingers, a similar kind utilized for tiramisu. They're perfect in light of the fact that a customary graham wafer outside layer doesn't go well with mangos.

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Ingredients

• 1 1/2 lb ladyfingers

Mango Cheesecake

• 16 oz cream cheese
• 1 1/2 cups heavy cream
• 2/3 cup sugar
• 3 large mangos, cubed, juices reserved

Jello Glaze

• 1 cup mango juice
• 1 oz gelatin powder, or agar agar
• 1/2 cup boiling water
• 1 tbsp rum, or triple sec, optional

Serving (Optional)

• whipped cream
• fresh mint sprigs
• fresh berries

Instructions
Mango Cheesecake

1. Peel and dice mangos, reserving leftover juices in a small bowl.
2. In a medium bowl, beat cream cheese, cream and sugar together into a thick cheesecake pudding. Fold in mango chunks.
3. Dip each ladyfinger quickly into the reserved juice, and place around the edge of the springform pan. Then line the bottom of the pan the same way.
4. Pour mango mixture into springform pan, using a spatula to spread evenly until flat. Rap pan gently on work surface to flatten. Chill while making the finish.

Jello Glaze

1. Sprinkle gelatin on top of leftover juice, and wait one minute. Mix in boiling water and rum/triple sec, stirring slowly for one minute. Set aside 15 minutes to cool.
2. Once gelatin mixture is at room temperature to lukewarm, slowly pour over the back of a spoon to cover the cheesecake mixture completely.
3. Chill for one hour. Garnish with optional whipped cream, berries and mint. Serve and enjoy!

For more detail : bit.ly/2KJoYEh

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