*2 round cakes, baked and leveled (I used 6″)
*enough prepared cream cheese frosting to cover your cakes
*prepared strawberry filling (see end of post for recipe)
Step 5: using tip #103, create your “ribbon” around the outside of the cake and cover the top of the cake with mini chocolate chips…
Feel free to stop here or add chocolate dipped strawberries, like I did. Either way, you should end up with a beautiful, delicious cake that looks something like this:
1 c. strawberries
scant 1/4 c. water
1/4 c. sugar
1/2 tbsp. cornstarch
1/2 tbsp. lemon juice
1. Combine all except for lemon juice and cornstarch over medium-high heat, stirring often.
2. Bring to a boil and remove from heat.
3. Combine the cornstarch and lemon juice by shaking them up in a ziplock bag.
4. Pour cornstarch and juice into saucepan and mix in over low heat for a minute until thickened.
**let cool before adding to cake!