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Weave & Chocolate Dipped Strawberries
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Basket
Weave & Chocolate Dipped Strawberries
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1. 10" round red velvet with chocolate buttercream torted with raspberry, crumb coated, then iced sides only. Cake is off-centered on cake board. | ||
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2. Basket weave - divide cake into six equal parts with toothpicks. Use toothpick to mark u-shaped swag between each mark, approximately 2" deep in the middle of the swag. | ||
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3. Using chocolate
buttercream and tip #47, pipe basketweave on the inside of each swag. Remove
toothpicks.
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4. Pipe a
rope border along the bottom edge of the basketweave using chocolate buttercream
and tip #18.
5. Pipe a "bishop's sleeve" between each swag using chocolate buttercream and tip #21. 6. Pipe a shell border along the bottom of the cake with tip #32 and chocolate buttercream. Pipe a star at the top of each bishop's sleeve with the same tip. 7. Using a darker chocolate buttercream and tip #102, pipe a ruffle border between each shell border coming out to the board.8. Using tip #3 and dark chocolate buttercream, pipe two loops, one inside another just under each star of the bishop's sleeves. 9. Pipe a tip #32 reverse shell border with chocolate buttercream around the top border of the cake. 10. Wash and dry the strawberries. Dip each strawberry into melted chocolate and place onto the top of the cake. Use the largest strawberries first and place on the cake starting from the inside and working out. |
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Keep adding
strawberries until the top of the cake is covered. Add a second layer of
strawberries, forming a mound. Place a few in front of the cake on the
board.
Note: If you will be traveling with the cake, the strawberries should be added at the site. The weight of the strawberries can tear down the sides of the cake. Dip the strawberries as described above and place on a cookie sheet covered with wax paper. |
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