Mini Strawberry Cake For Two
Love is in the air, especially with the smell of a cake baking in the oven! Treat those you love to this strawberry delight, with the addition of an indulgent chocolate drip and marzipan topper; a twist on that classic fruit and nut combination.
Uploaded by Renshaw Baking
- 2 vanilla sponge traybakes
- 800 g Renshaw Personalise Me! Frosting
- 400 g Renshaw Belgian Chocolate Ganache
- 500 g Renshaw Original Marzipan
- Rainbow Dust Cake Craft Brush Metallic Red
- Rainbow Dust Glitter Rose
- Rainbow Dust Edible Glue
- Fresh Strawberries (2-3 even shaped for decoration and 2-3 sliced)
- Mini Heart Sprinkles
- Freeze dried strawberry pieces
- Strawberry conserve
You will need the following equipment:
One 6 inch cake board, Bowl, Spoons, Measuring spoons, Palette knife, Side scraper, Greaseproof paper, 5 inch circle cutter, Skewer, Straw, Paring knife, Cake knife, Piping bag, Scissors, Heart Embossing rolling pin or impression mat, Ramekin or small bowl, Small rolling pin, Double heart cutter, and an icing sugar shaker.
Bake 2 vanilla sponges in Swiss Roll Tins with dimensions of roughly 23 x 33cm each. Leave to cool. (Top Tip: If you only have 1 suitable baking tray, you could always reduce the recipe quantities by half to make a smaller version of the cake)
Assembling the Cake:
On a clean dry surface, trim the top of the sponge to remove the crust. Then using the 5 inch round cutter, cut out 4 rounds of cake. Spread a thin layer of jam across each layer of cake. Top tip: save left over cake trimmings to make cake pops, cake jars, or cake truffles.
Meanwhile make the marzipan topper. On a clean dry surface knead 100g Renshaw Original Marzipan until pliable. Dust the work surface with icing sugar and pin to 5mm thick. Use the heart embossing rolling pin or texture mat to add detail to the top surface. Then, cut out the heart with the double heart cutter. Brush the end of the skewer with Rainbow Dust Edible Glue and insert the skewer through the middle of the hearts. Allow to set, then paint using the Rainbow Dust Metallic Red Cake Craft brush.
Place half the frosting into a piping bag, construct the cake by piping a thin layer of frosting between each layer of sponge, add sliced strawberries to the middle layer, place in the fridge for 10 mins.
Crumb coat the sponge and place back in the fridge for 10 mins or until firm. Then apply the final coat of frosting and place in the fridge for 10 mins.
Heat up Renshaw Belgian Chocolate Ganache as per the instruction on pack, pour into a ramekin or small bowl and dip the 2-3 strawberries in the ganache and place onto greaseproof paper. If excess ganache pools under the strawberry carefully lift and place on a fresh section of greaseproof paper. When the ganache has settled sprinkle with Rainbow Dust Rose Glitter.
Check the consistency of the remaining ganache, if it is to cool to drip, reheat for 5 seconds in the microwave. Fill piping bag and drip around the side of the cake. Top tip: Test the flow of the ganache drip on an empty upturned frosting pot. If it is too fast and warm, allow the ganache to cool for a couple of minutes before piping on the cake.
Insert the straw to the centre of the cake and trim to the height of the cake, insert the heart topper so the height is will be just above the strawberry decoration.
Position the dipped strawberries to the top of the cake concealing the skewer.
Carefully add mini heart sprinkles to the drip.
Remove topper and straw before serving, best eaten within 24 hrs.