Apply a crumb coat of frosting to the cake layers.Top it off with the 3rd cake layer with the flat side facing up. Spread more whipped cream and crunch coating on this layer. Stack the next layer of cake on the whipped cream with the flat side facing up.Spread an even layer of the whipped cream on top of the cake and then sprinkle a few tablespoons of the crunch coating on top. Flip the first layer upside down (so the flat side is facing up).Set aside while you prep the other ingredients. Then, add in the Golden Oreos, and pulse until the mixture is a medium-fine texture but not a powder. You'll want to remove the cream center from the Oreos.Place your freeze-dried strawberries into the food processor.Chill covered in the fridge while you prep the other components.To thicken up the whip cream, mix in the cornstarch 1 tbsp at a time.Add in the powdered sugar and whip the mixture for 1-2 more minutes until all the sugar is incorporated. Using a hand mixer, beat the coconut until it’s slightly fluffy (about 1 minute). Try to get as little coconut water as possible into the bowl. In a medium sized bowl, scoop out only the solid part of the coconut milk.Cool completely on a wire rack before frosting (see notes). If the cakes don’t remove, gently run a knife around the outside of the pan to help loosen them. After 1-2 minutes, remove the cakes from the pans by flipping them gently upside down.Pour the batter into the prepared cake pans and bake on the center rack for 22-25 minutes. The tops should be golden brown and a toothpick should remove cleanly when inserted into the center of the cake.With a fork, sift the dry ingredients together, then mix the wet with the dry until just combined. Add the cake flour, baking powder, baking soda, and salt on top of the wet mixture.Add the dairy free yogurt, vanilla and strawberry puree. Mix to combine. Cream the oil and sugar in a large mixing bowl.(Follow the instructions on the back of the box if using a boxed mix). Prepare 3 6” cake pans by spraying them with non-stick cooking spray and lining the bottoms with parchment paper.Save my name, email, and website in this browser for the next time I comment.**Video Tutorial Is Below the Notes Section!** Mix in butter – Then add in the melted butter and pulse until well combined. Crush into Fine Crumbs – Pulse on high until the mixture is in fine crumbs.Add Ingredients – Place the freeze dried strawberries and the vanilla wafers in a food processor.Gradually add in the milk on medium high speed until the icing is the consistency that you prefer.
0 Comments
Leave a Reply. |