Strawberry crunch cake price7/28/2023 ![]() Stack the next layer of cake on the whipped cream with the flat side facing up.Spread an even layer of the whipped cream on top of the cake and then sprinkle a few tablespoons of the crunch coating on top. Flip the first layer upside down (so the flat side is facing up). ![]() Set aside while you prep the other ingredients. Then, add in the Golden Oreos, and pulse until the mixture is a medium-fine texture but not a powder. You'll want to remove the cream center from the Oreos.Place your freeze-dried strawberries into the food processor.Chill covered in the fridge while you prep the other components.To thicken up the whip cream, mix in the cornstarch 1 tbsp at a time.Add in the powdered sugar and whip the mixture for 1-2 more minutes until all the sugar is incorporated. Using a hand mixer, beat the coconut until it’s slightly fluffy (about 1 minute). Try to get as little coconut water as possible into the bowl. In a medium sized bowl, scoop out only the solid part of the coconut milk.Cool completely on a wire rack before frosting (see notes). If the cakes don’t remove, gently run a knife around the outside of the pan to help loosen them. After 1-2 minutes, remove the cakes from the pans by flipping them gently upside down.Pour the batter into the prepared cake pans and bake on the center rack for 22-25 minutes. The tops should be golden brown and a toothpick should remove cleanly when inserted into the center of the cake.With a fork, sift the dry ingredients together, then mix the wet with the dry until just combined. Add the cake flour, baking powder, baking soda, and salt on top of the wet mixture.Add the dairy free yogurt, vanilla and strawberry puree. Mix to combine. Cream the oil and sugar in a large mixing bowl.(Follow the instructions on the back of the box if using a boxed mix). Prepare 3 6” cake pans by spraying them with non-stick cooking spray and lining the bottoms with parchment paper.Allow chilling until ready to serve.**Video Tutorial Is Below the Notes Section!**.Serve with fresh strawberry slices on top. Sprinkle strawberry crunch over the entire cake.Using the remaining strawberries and vanilla cakes, repeat the process. Place the first vanilla cake layer on top and frost it.Evenly spread frosting on top of the cake.Place the first layer of strawberries on the cake plate and cover it with icing.Place a dollop of frosting in the center of a cake plate. Assemble the layers once the cakes have cooled.In the bag, add the melted butter and massage it to coat the crushed mixture. Squeeze out any excess air before sealing.Place dried strawberries and Nilla in a large Ziploc bag to make the strawberry crunch.If the frosting is too firm, add the remaining 2 tbsp of cream. Continue beating until the mixture is frothy and spreadable.Combine the leftover powdered sugar, vanilla, and 4 tbsp heavy cream in a mixing bowl.Using an electric mixer, beat softened butter and 1/2 of the powdered sugar until smooth and lump-free in a large mixing bowl.Prepare the icing while the cakes are cooling.Allow them to cool for 10 minutes in the pans before turning them out onto wire racks to cool completely.Bake the cakes as directed on the packaging.Pour the mixes into the cake pans evenly to make two vanilla and two strawberry cakes.Follow the package directions for making the vanilla and strawberry cake batters. ![]()
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