— CHOCOLATE HONEYCOMB —
- 400g White chocolate
- Fill a pot with water, bring it to a simmer then turn off the heat.
- Get a bowl and make sure that it is very dry since any drops of water will make the chocolate seize up. Add about ⅔ of your chocolate to the bowl and place it over the heated pot. Do not make the bowl touch the water and do not stir the chocolate. Let it sit in the bowl until it is about ⅔ of the way melted.
- Begin to stir until completely melted still being careful not to let any water get in the bowl.
- Test the temperature of the chocolate by dabbing a small dot below your lower lip. It should sting a bit but not burn.
- Remove the bowl from the water and set it on a folded kitchen towel. Stir in the remainder of the chocolate gently and slowly until completely melted. It should begin to thicken and become less shiny and more matte as it cools.
- Test the chocolate again and this time it should be cooler than your body temperature, if not keep stirring until it cools down more before you begin using it.
- Begin to dip, add to molds or create freehand patterns for your decorations. If the chocolate cools too much while you are working with it, just reheat over the hot water with a quick stir.
— STRAWBERRY LAYER CAKE —
- 285g or 2.5 Cup Egg White
- 145g Sugar
- 4g Tartar Powder
- 8 Egg Yolk
- 85g Milk
- 85g Salad Oil
- 145g Flour
- 5g Baking Powder
- 1.5g Salt
- To a stand mixer, add egg whites, sugar and tartar powder. Whip on high for 12 minutes until fluffy and semi-stiff peaks form.
- In a large bowl, add egg yolk, salad oil and milk and mix until incorporated. Add the flour, baking powder and salt and stir to combine.
- To the egg yolk mixture, fold in half of the whipped egg whites slowly being careful not to deflate, then add the mixture to the remaining egg whites. Fold gently to combine.
- Spread the cake batter onto a parchment lined sheet pan and bake at 350 degrees F for 15 minutes.
- On a bubble wrap sheet, spread some melted white chocolate and then refrigerate for 3 minutes. Once hardened, peel away the bubble wrap carefully and clear the holes with a chopstick.
- Gently remove the cake from the sheet pan and cut in in half and place both halves on top of each other. Trim the edges until you have four uniformed squares.
- Assemble the cake by placing one square down and adding some buttercream and fresh cut strawberries. Add another square, buttercream and strawberries until you have assembled all the squares.
- Cover the final cake with buttercream and smooth it out. Add the white chocolate honeycombs all around the sides of the cake. Pipe more buttercream in little rosettes on top and top with more fresh strawberries.