Vegan Strawberry Shaped Strawberry Cake filled with Chopped Strawberry’s and Chocolate Ganache!!!!
Fondant (you need a very little bit of this to make the seeds and leaves)
- Preheat oven per recipe directions
- Grease pans(bottom and sides) and place wax paper on the bottom of the pan (this helps the cake come out easier) then grease wax paper
- Prepare the batter according to the directions( I used 2 tsp strawberry extract and 1 tsp vanilla extract per recipe but you can do whatever you’d like) and add some red food coloring to make a deeper red color. Pour 6 cups batter into the pan and make sure the batter is level and to all sides and corners. Bake according to directions
- Remove from oven and cool 20 minutes. Remove from pan, place on wire rack to cool completely. (Once cool completely I placed mine in the fridge overnight)
- Once completely cooled trim down the top of the cakes to be level (if not already) then stack cakes on top of each other and cut into strawberry shape. ( I tape 2 pieces of paper together and measured out 10 x 10. Then I drew my strawberry shape and cut it out. I then placed the cut out shape on the cake to follow as I cut.)
- Now you need to get your frosting ready. Take frosting and mix in some red food coloring till the shade you want. Place in piping bag (this just make it easier to add the frosting to the cake)
- Take the top layer of cake off and pipe frosting on top of the bottom layer (just around the edges to hold in your ganache and strawberry’s.
- Now to make the ganache. Take the chocolate chips and place in the microwave safe cup or dish and add the shortening. Microwave on high for 30 seconds then stir. Continue that until the chips are melted. ( Now I only used 1 tablespoon of shortening and once I put the cake in the fridge for about an hour the ganache was hard again. So I say use 2-3 tablespoons and that should work)
- Allow the ganache to cool a little and then place onto the bottom cake in between the frosting you just piped.
- Add chopped strawberry’s to the top of the ganache.
- Place top cake layer on top of the ganache and strawberry’s. Press down slightly.
- Now crumb coat the whole cake with frosting. ( Crumb coat is when you put a light layer of frosting over the whole cake to help with crumbs. It holds the crumbs in so you don’t have crumbs thought out your frosted cake.) Once crumb coated place in fridge for a little bit to harden the frosting.
- While your waiting for your frosting to get a little hard you can work on your fondant pieces. Just take a little chunk of fondant and add green food coloring with a toothpick. Kneed until the color is blended good. Now roll out to the thickness you want and cut out your leaves. Put your leaves to the side and take another little piece of fondant and add black food coloring with a toothpick to make the seeds. Kneed until the color is blended good. Now roll into a long skinny piece and use scissors or a knife to cut little chunks off, place to the side.
- Take cake out of fridge and finish icing.
- Once finished icing add the leaves and seeds.
- Enjoy.