Chocolate Covered Strawberries
This cake was the reason I started taking the Wilton classes. I had tons of trouble getting the icing smooth, and the chocolate buttercream seemed to get lighter when I refrigerated the crumb coat, so when I put on the second coat, the un-refrigerated stuff was darker! Has this happened to anyone? Then the chocolate covered strawberries started sweating profusely, and there was liquid running down the sides of the cake by the time of the reception. Everyone said it was gorgeous, but I was disappointed.
WOW! That is so pretty!
Not sure what happened.. But I think you chocolate cake looks like leather.. It really really looks fancy.. Great Job!!!!
Looks great! Although to answer your question on the strawberries. I always wait to dip them and add them until the last minute. They dont refrigerate well once dipped. I like your use of the different chocolates you used to dip them.
a tip on the berries, make sure they are room temp!!! Also wait till the last minute like peachstate said and do not put them back in the fridge. I think this is gorgeous!!
Lovely! Looks great! Can I please ask how did you get your white chocolate so "white"?
Try my cloth technique for smoothing...it really works!! Your cake is fantastic!
The white chocolate is just the cheapo "white bark" that you can buy. It comes in what looks like an ice cube tray. Thanks to everyone for the nice comments and the tips on the strawberries!
It's very pretty! I like the way you did different chocolate too! Also, w/ the strawberries make sure you pat them dry with a papertowel before you dip in choc.
Thanks for the info about the chocolate. White chocolate in Australia is never that white!! It looks great.
Just as snicker said - the berries have gotta be room temp, and you should do them at the last minute because they just won't last! You should be proud of this cake as is - it's gorgeous!
this really is good work,go easy on your self your probably the only one who notices your mistakes!!!!!!!!
WOW! I LOVE IT. Is there any fondant you prefer to use instead of making it? I would love to try to make this cake but I do not think I can do it all, I think I want to start with a premade roll. ANY suggestions?
this really is good work,go easy on your self your probably the only one who notices your mistakes!!!!!!!!
Try my cloth technique for smoothing...it really works!! Your cake is fantastic!
WOW! That is so pretty!
Not sure what happened.. But I think you chocolate cake looks like leather.. It really really looks fancy.. Great Job!!!!
Looks great! Although to answer your question on the strawberries. I always wait to dip them and add them until the last minute. They dont refrigerate well once dipped. I like your use of the different chocolates you used to dip them.
a tip on the berries, make sure they are room temp!!! Also wait till the last minute like peachstate said and do not put them back in the fridge. I think this is gorgeous!!
Lovely! Looks great! Can I please ask how did you get your white chocolate so "white"?
The white chocolate is just the cheapo "white bark" that you can buy. It comes in what looks like an ice cube tray. Thanks to everyone for the nice comments and the tips on the strawberries!
It's very pretty! I like the way you did different chocolate too! Also, w/ the strawberries make sure you pat them dry with a papertowel before you dip in choc.
Thanks for the info about the chocolate. White chocolate in Australia is never that white!! It looks great.
Just as snicker said - the berries have gotta be room temp, and you should do them at the last minute because they just won't last! You should be proud of this cake as is - it's gorgeous!
WOW! I LOVE IT. Is there any fondant you prefer to use instead of making it? I would love to try to make this cake but I do not think I can do it all, I think I want to start with a premade roll. ANY suggestions?
this so sexy