Tuxedo Strawberries Recipes

TUXEDO STRAWBERRIES

Steps:

• Dip bottom 3/4 of each strawberry into white chocolate; place on waxed paper-covered baking sheet. Refrigerate until firm.
• Melt milk chocolate as directed on package. Dip 1 side of each berry in milk chocolate, then turn to dip other side, leaving "V"-shaped white center. Return to baking sheet.
• Use toothpick dipped in remaining milk chocolate to draw buttons and bow tie on each berry to resemble tuxedo. Refrigerate until firm.

TUXEDO STRAWBERRIES

Steps:

• Line a tray or baking sheet with waxed paper; set aside. Wash strawberries and pat until completely dry. , In a microwave-safe bowl, melt vanilla chips and 1-1/2 teaspoons shortening at 70% power; stir until smooth. Dip each strawberry until two-thirds is coated, forming the tuxedo shirt, allowing excess to drip off. Place on prepared tray; chill for 30 minutes or until set. , Melt chocolate chips and remaining shortening. To form the tuxedo jacket, dip each side of berry into chocolate from the tip of the strawberry to the top of vanilla coating. Repeat on the other side, leaving a white V-shape in the center. Set remaining chocolate aside. Chill berries for 30 minutes or until set. , Remelt remaining chocolate if necessary. Using melted chocolate and a round #2 pastry tip, pipe a bow tie at the top of the white V and 3 buttons down front of shirt. Chill for 30 minutes or until set. Store in the refrigerator in a covered container for up to 1 day.

"TUXEDO" CHOCOLATE COVERED STRAWBERRIES

Steps:

• Wash strawberries and dry well with a paper towel.
• Prepare a large baking sheet by lining with waxed paper.
• In a medium sized, microwave-safe bowl, break up white chocolate into small pieces and melt, on medium power (my microwave I used 60% power) for approximately 4-6 minutes, checking and stirring every 2 minutes or so (we don't want the chocolate to burn). Remove from microwave and dip strawberries one at a time, holding each berry by the stem/leaves, and dipping right up to the base of the stem/leaves. Place on baking sheet/waxed paper and repeat for all strawberries.
• Place sheet in refrigerator til white chocolate sets, about 15-20 minutes.
• In another medium sized bowl, melt chocolate chips, using same time frame and power level as above (60%, 4-6 minutes). Grasp strawberries by stems again, dipping one side into the chocolate, then the other side, so that the brown chocolate makes a "V" shape visible from the front of the strawberry.
• Now, with a toothpick, "paint" on 2 or 3 buttons and a bow tie at the top of the berry (near the stem) with the brown chocolate.
• Cool on the baking sheet/waxed paper, in refrigerator, til chocolate is set. Strawberries will last 2-3 days in the refrigerator.

STRAWBERRY TUXEDO CAKE RECIPE (VIDEO)

Steps:

• Prepare the cake layers first. Preheat the oven to 350F/177C and line the bottom of 2, 8-inch (20-cm) pans with parchment paper. In a large mixing bowl, cream together the softened butter, sugar and vanilla for a few minutes, until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Pour in the milk but do not mix.
• In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter and mix by hand, just until the dry ingredient are incorporated. Separate the batter in half. Into the second half, add the cocoa powder and melted chocolate, then mix until well combined. Pour the batters into the prepared pans. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Allow the layers to cool completely, then level the tops if needed and cut in half with a long, serrated knife.
• Once the layers are cooled, prepare the cheesecake filling. In a large mixing bowl, beat the cream cheese, vanilla and sour cream for 3 to 4 minutes, until the mixture is smooth. Scrape down the sides of the mixing bowl to ensure no clumps of cheese remain. Add the sweetened condensed milk and mix again for a minute.
• In a small ramekin, prepare the gelatin mixture. Combine the unflavored gelatin and water, stirring until the gelatin is absorbed. Microwave the mixture for 30 seconds, stirring every 10 seconds, until the gelatin is dissolved. Pour the hot gelatin directly into the filling and mix it in right away. Divide the batter into two separate mixing bowls.
• Into one mixing bowl, add the melted dark chocolate; into the second bowl, add the melted white chocolate. Use a mixer or whisk to mix the chocolate into the batter.
• Assemble the cake in an 8-inch springform pan (or corresponding size pan). Begin with the chocolate cake layer. Soak the first half generously with chocolate sauce (or melted chocolate) and add a layer of sliced strawberries. Top with the second half and repeat the process. If using an acetate cake collar, insert it into the pan, then pour in the chocolate cheesecake filling. Spread the filling evenly to the edges, then top with the first vanilla cake layer.
• Soak the vanilla cake layer with caramel sauce, then add a layer of strawberries and repeat. Add the white chocolate cheesecake filling on top last and use an offset spatula to level the top. Place the cake into the refrigerator and allow it to set for at least 6 hours, or best overnight.
• Once cake is set, use a cake spatula to gently transfer the cake onto a stand. Keep the cake wrapped with the acetate cake collar and remove the plastic once the cake has been transferred.
• For the Chocolate Glaze: heat the heavy cream on the stove top or in a microwave-safe glass bowl/cup until it's hot. Add the chocolate chips and allow the chips to sit for a few minutes, melting. Then, using a spoon, stir the chocolate and cream together until smooth. If glaze is too thick, add HOT heavy cream. Allow the glaze to cool for a few minutes if it's too hot, then pour over your cake, pouring from the center and spreading to the edges with a spatula. Alternatively, transfer the glaze into a pastry bag and drizzle down sides first, then fill center.
• Allow the chocolate to set for about 15 minutes, then add the 'Berry Whipped Cream Frosting'. You can also use regular whipped cream for this recipe. To make regular whipped cream, simply whisk together the chilled cream, sugar and vanilla on high speed for 4 to 5 minutes, until stiff peaks form. Garnish with additional strawberries, if desired.
• Keep cake refrigerated until ready to serve; it can be left at room temperature for up to 2 hours.