We just celebrated the last of our family’s winter birthdays. The celebration was delayed because the birthday boy had plans on his birthday. Anthony is our leap year child and sometimes the designated festivity day is February 28th and sometimes March 1st. As with everyone else in the family the honoree chooses the entrée and dessert. This year Anthony wanted tacos and for dessert Strawberry Cheesecake Cake. When it comes to the dessert I really don’t know why I ask him, it’s the same every year. These are from previous years.
Here we have this year’s variation which by the way started out as a train wreck and ended up delightful. I start out with boxed cake mix baked according to the package directions and the filling is also from a box. I know, spank my hand! Hey the strawberries on top are fresh!!!
My dearest, trusty oven once again decided to play hide and go seek with the temperature. I swear elves sneak into the kitchen and change the temperature when I’m not looking. Initially two 10” vanilla layers went into the oven at 350°. Five minutes before the end of the baking time I checked and they needed another ten minutes. In the meantime I had enough batter left over to bake an 8 ” layer. When the buzzer went off I took out the 10” layers and popped in the 8” one. To my dissatisfaction the crust on the bigger layers was way to brown, not burned but brown and thick. Hmmm, do I trim the crust or start over? I thought one of them could be salvaged but decided against it. So using what I had on hand I baked one more layer and decided to split it and make two layers. Splitting layers is not my strong suit and I should take a lesson from my dear friend Liz Berg.
I managed not to mangle it too much though. Now, what was I going to do with all of this cake? First up make the cheesecake filling. After it had chilled and set I began the assembly. I spread a thick layer of cheesecake filling between the layers of the larger cake and topped it with sliced strawberries. The second layer went on and it also received a generous layer of cheesecake filling. The sides of the cake was covered in a very light buttercream and the top garnished with more sliced strawberries. Dessert number one was ready.
Remember those Dark Chocolate Truffle Cups my daughter sent me? I had more stashed in the freezer and made a truffle mixture from the leftover cheesecake filling and piped it into the chocolate cups. I also gave them a light drizzle of raspberry sauce. Dessert number two all set.
The 8” layer was split and filled with the leftover cheesecake truffle filling. Waste not want not! Then topped and frosted with chocolate truffle that was just languishing in the freezer and drizzled with caramel sauce from my Mini Caramel Apple Tarts. Thank goodness for freezer space.
Anthony got more than he bargained for this weekend didn’t he? It was way too much, but leap year birthday’s only come once every four years. That’s my story and I’m sticking to it.
If you haven’t already read my last post about our exciting family news check it out here.
I’m partying with these awesome bloggers this week: