Monday, May 30, 2011

Sometimes life calls for chocolate covered strawberries....


Chocolate cake, chocolate ganache with strawberries, chocolate swiss meringue buttercream, and chocolate covered strawberries.  

The piping was done with PME Supatube 44 and PME tip 1.5.  I discovered it was a little tricky to maintain the icing consistency of the piping icing and the icing on cake because the weather is getting so warm.  Swiss meringue buttercream is entirely butter-based, so it is prone to softening.  

Still, a chocolate lover's dream! :)

1 comment:

  1. Carol Goodell (Aunt Wombat)June 13, 2011 at 9:39 AM

    Dear Roxanne,
    Your chocolate-covered strawberries-based cake looks absolutely scrumptious! What size diameter is it? You mention the problem of melting decorations due to increasing heat. Are there decorating media formulated specifically for certain seasons (where seasons change)? Is there anything that can be added to buttercream to make it less sensitive to heat? Love,
    Aunt Wombat

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