Chocolate Covered Strawberries

Decorating By Momofjakeandjosh Updated 7 Feb 2007 , 2:42am by lsawyer

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Momofjakeandjosh Posted 6 Feb 2007 , 4:27am
post #1 of 6

I have seen chocolate cakes on here that have chocolate dipped strawberries on top for decoration. I want to try this for Valentine's day. However, when I've made chocolate covered strawberries, they sweat through the chocolate and usually leave the plate kind of yucky underneath. How do you put them on a cake without that happening?

5 replies
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ShirleyW Posted 6 Feb 2007 , 4:43am
post #2 of 6

I rinse mine in cold water, drain dry on paper towels. Dip and refrigerate, they may sweat a bit till they warm to room temperature but the condensation will disappear after they have been out for awhile. I really like dipping them in Sarah Bernhardt chocolate glaze better than just chocolate, they are softer, creamier and they stay shiny.
http://www.cakecentral.com/cake_recipe-2315-Sarah-Bernhardt-Chocolate-Glaze.html

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Cake_Geek Posted 6 Feb 2007 , 12:20pm
post #3 of 6

You should work with room temp berries then refrigerate after dipping. Pull them out maybe an hour or 2 before serving and the condensation that will form will be dry.

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1234me Posted 7 Feb 2007 , 1:06am
post #4 of 6

I buy the strawberries the day before, bring them out the next morning and let them get to room temp. Dip them in chocolate almond bark and then allow to harden. I don't put them back in the fridge and I have had no problems.

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mcalhoun Posted 7 Feb 2007 , 2:03am
post #5 of 6

When you dip your strawberries try pulling the stem out of a couple and piping in some buttercream instead of dipping. They are soooooo good this way and its a little different.

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lsawyer Posted 7 Feb 2007 , 2:42am
post #6 of 6

I don't "wash" my strawberries in water because it tends to water-log them (like mushrooms). I just use a damp paper towel to wipe them down, air dry, then dip. Do this at the last possible moment.

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