Strawberry Buttercream and Chocolate Drip for Cake | Sasha Cakes Chicago
Strawberry Buttercream and Chocolate Drip for Cake
30 mins prepServes 2
A tutorial focused on preparing strawberry buttercream (as a modification to an existing Swiss Meringue Buttercream recipe) and a chocolate drip, along with assembly and chilling instructions for a decorated cake.
1. To make Strawberry Buttercream, fold in 1/4 cup of powdered freeze dried strawberries into one batch of Swiss Meringue Buttercream (base recipe for vanilla cake and SM buttercream available on the blog).
2. After filling your 4" cakes with strawberry Buttercream, freeze the cake for 15 minutes before frosting and perfecting to your desired finish.
3. Once your cake has been frosted and smoothed, place it in the freezer again for 10-15 minutes.
4. Meanwhile, prepare the chocolate drip: Combine 100 g Semi-Sweet Chocolate and 33 g Heavy Cream in a heatproof bowl. Microwave for 15 seconds increments, stirring in between until all chocolate has melted. Cool to 38°C before testing on a tall glass or the back of the cake for desired consistency.
5. Allow the chocolate drip to set at room temperature or in the refrigerator before adding chocolate dipped strawberries and gold leaf.
