My dear friend, Diana, had a birthday this week. As you know, I live in beautiful Monterey, CA. And work in the Salad Bowl of the world, Salinas. So, one of my clients is a huge strawberry grower and brought me some beautiful strawberries when he heard I was making a strawberry cake for Diana. He loves her almost as much as I do. I made some wonderful chocolate covered strawberries with them.
Since I used whip cream for the frosting, after I made the cake, I had to put in the fridge. And it caused some of the chocolate to get spotted, as you can see in the picture. I will have to figure out how to do this a bit better but it was DELICIOUS.. And isn't that what really counts?? If anyone can assist me on how to avoid the white spots, I am all ears. Leave a suggestion in the comments section.
Can't tie a bow to save my life, so I just put a knot in ribbon.
The only issue I really had were with those Pepperidge Farm Pirouette's. I purchased 4 cans and if anyone has purchased those before, you know how pricey they are. Which would have been fine but 95% of them were broken and could not be used.