Chocolate Covered Strawberry Cake

Tags

cake, chocolate, chocolate covered strawberry, cupcake recipe, cupcakes, dessert, dessert recipe, petit fours, recipe makeovers, strawberry, strawberry chocolate cake, strawberry preserves

I’ve had several request to post this recipe from my Valentine’s Day Feast.

I had been given a box of strawberry cake mix for which I had no use. Then the idea came to me, I could alternate the cake layers with different flavors.

I pulled out my mini square cupcake pans, whipped up the strawberry cake mix and my chocolate cake batter. I poured the strawberry batter into 12 of the cups and the chocolate batter into 12 different cups and baked them. Once the cakes were cooled, I used my cake leveler to cut the cakes into 4 layers. I then alternated the layers and spread the fresh almond whipped cream between each layer. I then drizzled chocolate ganache overtop of the mini cakes and garnished with a fresh strawberry slice.

Chocolate Covered Strawberry Cake

Chocolate Cake Ingredients:
1 box devil’s food cake mix, 1 c. ricotta cheese, 1 c. water, 2 eggs, 1/2 c. vegetable oil, 1 Tbs. chocolate liquor

Chocolate Cake Directions:
Bake at 350°F until toothpick inserted in center comes out clean.

Strawberry Cake Directions:
Mix together ingredients listed on the cake box, adding 1 c. smashed strawberries and bake according to package directions.

Almond Whipped Cream Ingredients:
2 c. heavy whipping cream, 2 tsp. almond extract

Almond Whipped Cream Directions:
In a chilled metal bowl, with chilled metal beaters, whisk together cream and extract until light and fluffy.

Hubster & I loved this dessert!!! Yum!

Butter Rum Cupcakes

Tags

butter rum cupcakes, cupcake recipe, cupcake tree, cupcakes, DIY bride, DIY wedding, wedding cake, wedding cupcake

I had a friend ask me for my decadent cupcake recipe, she wants to use it for a bridal shower she’s planning. I came across several butter rum recipes (and tried dozens) and this was by far the best. I love butter rum cake as a wedding cake, that I used this recipe for my wedding cupcake tree. I’m working on a variation of this recipe for a friend’s baby shower. The cupcakes can be made two days beforehand and decorated the day before. These cupcakes also freeze and defrost well. I suggest using cupcake papers that fit the occasion.

Recipe:
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
1 c. water
1/3 c. softened butter
3 eggs
2 Tbs. rum extract

Directions
Preheat oven 350°F. Mix all ingredients together with a mixer a medium speed, about 2 minutes or until well mixed. Fill 20 lined muffin cups, fill a little more than 2/3 full. Bake about 20 minutes (until an inserted toothpick comes out clean).