White Chocolate and Strawberry cake

Cake from Sailu's blog - make three cakes after doubling the recipe and bake in the 7" pans
Moisten cake with sugar syrup or straberry syrup using strawberry jam and water
Filling from PAM balsamic strawberry filling
Also a spreadable consistency white chocolate ganache for the filling
Frosting with white chocolate buttercream - half the recipe from veena's buttercream blog
Stick chocolate sugar cookies dipped in chocolate glaze (same as used for doughnuts) and covered with pink white and red sprinkles - about ten cookies on side of the cake
frost top with rosettes and leave a space in the center for a cookie dipped in strawberry glaze and sprinkles
or a red fondant heart (fondant heart does not require space - can be placed on top of the rosettes.
make a bottom cake border (shell should be fine)


Make a trial cake with these components in the small pan.
Halve all ingredients

Make the cake twice with one Sailu's recipe so it will be a tall cake

White Chocolate and Strawberry Mousse for Bake Along #12 modified to use agar agar flakes

• Fresh Strawberries – 200 gms ( 12 to 15 medium sized ) plus 4 to 5 for garnishing
• White Chocolate – 100 gms
• Gelatin / Agar agar – 2.5 g 
• Water – 1/4 cup ( plus 1 tablespoon for topping)
• Fresh whipping cream – 200 gms ( dairy or non-dairy with 30 % or more fat content)
• Icing sugar – 1/4 cup ( plus 1 tablespoon for topping)
• Granulated white sugar – 1 teaspoon
• Pure vanilla extract – 1 teaspoon

Method:

1. Chill the bowl, blades and fresh whipping cream in fridge for at least 15 minutes
2. powder the agar agar sheets in a blender and soak in cold water (60 ml) for 20 to 30 minutes.
3. Hull the strawberries ( remove the green calyx). Cut them into pieces and process it until smooth in your small jar food processor. Strain it and collect the fine strawberry pulp. Measure 1/2 cup of the pulp and reserve the remaining for the topping.
4. Chop the white chocolate and melt it in microwave in busts of 30 seconds until fully melted. Set aside
5. Heat the agar agar powder with the soaked water until agar agar dissolves
6. Take 1/4 cup of the cream in a heavy bottomed saucepan and add 1/4 cup icing sugar to it and heat up the saucepan. Once the sugar dissolves fully, strain and add the hot agar agar mixture into it and mix well until it dissolves completely in the heat. 
7. Add this mixture into the melted white chocolate and mix well. Now add 1/2 cup of the strawberry pulp and mix them all well.
8. Take fresh whipping cream in the chilled bowl, add sugar and beat with chilled blades on medium high speed until soft peaks form.
9. Now add the strawberry mixture and pure vanilla extract into the whipped cream and fold until everything blends well.
10. Now scoop the mousse into the dessert cups leaving space for the topping. 
11. For the topping, add 1 tablespoon of icing sugar to the reserved remaining strawberry pulp. 
12. Soak 1.25 g (1/4) teaspoon agar agar in 1 tablespoon of water. Heat this and add it to the heated remaining strawberry puree.  Mix them all well. Now spoon this topping over the mousse on dessert cups.

Chocolate Sugar Cookies inspired by Brown Eyed Baker

Chocolate sugar cookies

390 g flour
57.5 g cocoa powder
1/2 teaspoon salt
225 g unsalted butter, at room temperature
200g granulated sugar
100g brown sugar
1.5 tablespoon  flaxseed meal in 4.5 tablespoons water
1 teaspoon vanilla extract

1. In a large bowl, whisk together the flour, cocoa powder and salt; set aside.

2. Using an electric mixer, beat together the butter and both sugars on medium speed until light and fluffy, about 5 minutes. Add the eggs and mix to combine, scraping the sides of the bowl as needed. Add the vanilla extract and again beat to combine. Reduce the speed to low, add the flour mixture, and beat until just combined, giving it a final mix by hand with a rubber spatula.

3. Divide the dough in two and shape each half into a round disk about 2 inches high. Wrap both in plastic wrap and refrigerate for at least 45 minutes (or up to 1 day).

4. Working with one piece of dough at a time, roll it out between two pieces of parchment paper (it's non-stick and eliminates the need for extra flour) to a ¼-inch thickness. Transfer the parchment and dough onto a cutting board or baking sheet and refrigerate for 15 minutes.

5. Meanwhile, preheat oven to 325 degrees F. Line baking sheets with parchment paper or silicone baking mats.

6. Remove the dough from the refrigerate and cut out your shapes and place on the parchment-lined baking sheets, leaving about 2 inches of space between them. Gather up any excess dough, re-roll and repeat process until all of the dough has been used.

7. Place the baking sheets with the cut-out cookies into the freezer for 15 minutes before baking.

8. Bake until the cookie edges are set, about 15 to 17 minutes. Remove from the oven and place the baking sheet on a cooling rack for 10 minutes, then use a spatula to transfer the cookies to the rack to cool completely. Allow cookies to cool completely before decorating. Cookies can be stored in an airtight container at room temperature for up to 2 weeks. Cookies can also be frozen - I wrapped them in plastic wrap and placed in a ziploc bag.