i loved this fluted tube pan so much for my take for ROSE’S heavenly CAKES: Chocolate-Covered Strawberry Cake (page 91), so i took the bread! for more information click here. and here is my favorite mixer for bread dough:

hope you agree that my red take on the extra cupcakes from ROSE’S heavenly CAKES: Chocolate-Covered Strawberry Cake (page 91) calls for a wild plate:

the recipe for ROSE’S heavenly CAKES: Chocolate-Covered Strawberry Cake (page 91) calls for baking xtra batter as cupcakes.  here is my cupcake take: i colored the cake batter with red food coloring, and used a silicone ‘rose’ cupcake pan.

as introduced on the book, ROSE’S heavenly CAKES: Chocolate-Covered Strawberry Cake (page 91) is a study of contrast:  velvety white cake, bright pink intensely strawberry filling, and dark chocolate cover!  do you agree?

ROSE’S heavenly CAKES: Chocolate-Covered Strawberry Cake (page 91) is covered with a delicious shiny and sticky dark chocolate frosting. i made the frosting one day ahead and enjoyed over toasts for breakfast! when i reheated the frosting to make it spreadable and apply it on the cake, i made the mistake to attempt to thin [...]

i made a mistake when making the easy-to-do delicious chocolate frosting from ROSE’S heavenly CAKES: Chocolate-Covered Strawberry Cake (page 91), so i recurred out of desperation on using chocolate lacquer glaze instead: i am stunned by the shiny results!

the original recipe of ROSE’S heavenly CAKES: Chocolate-Covered Strawberry Cake (page 91) bakes on a pair of 9×2-inch round cake pans; then each cake is torted in half, thus making a 4-layer cake. i gave it a twist and used a fluted tube cake pan with convolutions conducive to a 4-layer cake. it was easy [...]

ROSE’S heavenly CAKES: Chocolate-Covered Strawberry Cake (page 91) baked with an 11-cup fluted tube pan by Wilton: plus additional 6 cupcakes: