Cake of the Day: Mini Chocolate-Covered Strawberry Cakes
Photo: Natasha Merchant
Valentine’s Day is around the corner. Some of you might be throwing a party; some of you might be entertaining for two. Today’s cake is for the latter group—or shall we say duo. It fits in the palm of your hand!
You may remember The Cake Merchant's Natasha Merchant from her Mint Chocolate Chip Cookie Crunch Cake, which we featured recently. This time around, the Dallas-based blogger uses BPA-free tin soup cans to bake two mini cakes. She butters the insides, line the bottoms with parchment paper, and dusts the interiors with flour, just as you would any cake tin, so that the finished product releases easily. Once that’s cool, she frosts the cake with strawberry icing, drizzles chocolate ganache over the top, and finishes it with the ultimate lover’s treat, a chocolate-covered strawberry.
Are you going to try impressing your Valentine with a personal cake? No one has to know you used last night’s chicken soup can to do it…
Get this recipe: Mini Chocolate-Covered Strawberry Layer Cakes for Two
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