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How To make Chocolate Wreath Cake
Ingredients
3
cup
flour
1
tablespoon
baking powder
1
tablespoon
baking soda
1 1/2
teaspoon
salt
3
cup
sugar
3
cup
water
6
oz
semisweet chocolate, finely chopped
1
pound
butter, softened
3
each
eggs, lightly beaten
2 1/4
cup
confectioners sugar
1/2
teaspoon
vanilla
1
green food coloring
1
raspberries, dried, fresh cranberries, or cherries, for garnish
Directions:
Preheat the oven to 350 degrees. butter and flour a 10-inch tube pan with a nonremovable bottom.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a medium pot, combine the sugar and water and bring them to a boil. Remove the pot from the heat and stir in the chocolate and 1 stick of butter. When the chocolate and butter have completely melted, whisk the mixture to combine completely. Whisk in the beaten eggs. Pour about half the chocolate mixture into the dry ingredients and whisk vigorously to thoroughly combine the ingredients and remove any lumps. Working quickly, add the remaining chocolate mixture and whisk to combine.
Pour the batter into the prepared pan and bake for about 60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes, then turn out onto a rack to cool completely.
In a medium bowl, cream together the remaining 3 sticks of butter and the confectioners sugar, until light and fluffy. Remove 1/3 cup of the icing, place in a small bowl, and color it with a few drops of the green food coloring. Put the remaining icing in a pot, add the vanilla. Over low heat, stir the icing until it becomes a pourable consistency. (If it overheats, causing the butter to spearate, put the icing in the refrigerator to chill and stir to bring it back together.) Pour the icing over the cooled cake so that it drips down the center and outside. Cluster the red berries in groups of 3 on top of the cake. Fill the green icing into a pastry bag fitted with a leaf tip and pipe a few leaves around each cluster of berries.
Serves 12 to 16.
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Christmas Dessert | Chocolate Covered Strawberries | 100% Edible Christmas Wreath
A christmas dessert centrepiece that'll amaze everyone and it's 100% edible! That's right... all the leaves, and garnishings are made with chocolate and edible sparkles!! So this Christmas, it's time to have some fun and get creative with a wreath that's not only an amazing feature and talking point, but is perfect as a dessert on it's own or to serve up with other desserts you've prepared.
This video will show you how to make everything, and you won't believe how easy it is!
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If you want more help on learning to master making chocolate covered strawberries, I have a really informative and easy to follow ebook here:
'How To Make Chocolate Covered Strawberries - GETTING STARTED' check it out...
Get your supplies from the video here:
Oil Based Colours (powder & Liquid): colourmychocolate.com/pipeit
Callebaut Dark Chocolate:
Callebaut White Chocolate:
Callebaut Milk Chocolate:
Merckens Milk (Compound) Chocolate:
Merckens White (Compound) Chocolate:
Piping Bags (disposable):
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Red Microwave Chocolate Bowls:
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A mis queridos hispanohablantes, os traigo el e-book en castellano como muchos de vosotros me habéis pedido. Para que vosotros también podáis aprender sobre el arte de las fresas cubiertas de chocolate. ¡Espero que lo disfrutéis mucho!
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