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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Strawberry Mousse Butter Cake
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Cakesandfrostings - Cake Strawberry Mousse Butter Cake Post by :Mexicurios Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1520

Click below to download : Cakesandfrostings - Cake Strawberry Mousse Butter Cake (Format : PDF)

Cakesandfrostings - Cake Strawberry Mousse Butter Cake

2 pkgs. Duncan Hines Butter Cake mix, baked with almond powder added for extra flavoring (Use 2 10" springform pans plus 1 8" springform pan, saving 8" cake for another time)

Strawberry Mousse:
3 envelopes unflavored gelatin
1/2 cup water, cold
4 cups strawberries
2/3 cup granulated sugar
4 TB lemon juice
1 cup sour cream (or plain yogurt)
1 cup whipped cream

Buttercream frosting:
12 TB butter, softened (no substitutions)
4 cups confectioners sugar
6 TB heavy or whipping cream
1 tsp. almond flavoring
1/4 tsp. vanilla
3/4 cup Strawberry jelly (for layers)

In a small saucepan sprinkle gelatin over water; set aside. Rinse, hull and puree berries. In another small pan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to the consistency of raw egg white. Whisk in the sour cream. Whip cream until firm and fold in the mousse mixture. Return to refrigerator. (This can be made in advance.)

Make cakes as directed on package, adding almond powder to mix. Bake in two 10" plus one 8" greased and floured springform pans until toothpick tests clean. Remove and cool 15 minutes; remove from pan and cool completely. When cool cut in half.

Beat butter in large mixing bowl until smooth. Add confectioners sugar, almond and vanilla extracts, and heavy cream. Beat until light and fluffy and of right consistency. Add heavy cream if necessary to thin. Tint if desired.

Heat jelly in saucepan over medium heat until fully melted. Set aside to cool slightly.
To assemble cake:

Remove strawberry mousse from refrigerator. Cut each cake in half. Place first cake layer, cut side up, on plate. Spread jelly over cake in a thin layer. Add a layer of strawberry mousse--not quite to edge of cake, and place second layer on top. Spread a layer of buttercream over top and sides of cake. Add next cake layer, cut side up. Repeat with jelly and mousse. Top with fourth layer and frost with remaining buttercream. Refrigerate at least 4 hours before serving.

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Cakesandfrostings - Cake Strawberry Mousse Cake Cakesandfrostings - Cake Strawberry Mousse Cake

Cakesandfrostings - Cake Strawberry Mousse Cake
Sponge Cake: 3 eggs, separated 1 pinch cream of tartar 1/2 cup granulated sugar 1/4 teaspoon lemon, rind of, Grated 1 teaspoon vanilla 1/2 cup all-purpose flour 1 pinch salt Strawberry Yogurt Mousse:1 1/2 envelopes unflavored gelatin 1/4 cup water, cold 2 cups strawberries 1/3 cup granulated sugar 2 tablespoons lemon juice 1/2 cup plain yogurt 1/2 cup whipping cream Syrup:3 tablespoons water 3 tablespoons granulated sugar 2 tablespoons strawberry jam or kirsch liqueur Cream Frosting and Garnish:2 cups strawberries 1 1/2 cups whipping cream 2 tablespoons granulated sugar Cake: Butter and flour the bottom and sides of a 9 inch

Cakesandfrostings - Cake Strawberry Margarita Cake Cakesandfrostings - Cake Strawberry Margarita Cake

Cakesandfrostings - Cake Strawberry Margarita Cake
3/4 cup bottled Margarita mix, such as Mr. and Mrs. T's 1 (1 lb. 2.25 oz.) strawberry cake mix 1 tablespoon grated lime rind 1/4 cup tequila 1/3 cup oil 3 large eggs Glaze: 1/2 cup powdered sugar 2 tablespoons margarita mix 2 teaspoons tequila Preheat oven to 350 degrees F. Grease or spray a Bundt pan. Measure the margarita mix and tequila into a 2 cup measure. Add water to equal 1 1/4 cup. Combine cake mix with margarita mixture, lime rind, oil and eggs. Beat on low speed for 2 minutes. Pour into prepared pan and bake 35-40 minutes,