therealdesign

Brian's Most Favorite Strawberry Birthday Cake 

Ingredients

White Cake Mix                                  1 package

Cherry Jello                                          1 package

Flour                                                      3 Tbsp

Vegetable Oil                                       1/2 cup

Eggs, whole, beaten                            4

Salt                                                          one pinch

Frozen strawberries

Thawed and mashed                         1/2 10 oz. package (or 5 oz.)

Method

1. Mix ingredients in order as listed.
2. Pour into two 9 inch cake pans that have been greased and floured
3. Bake for 40 minutes at 350*F 

Strawberry Icing

Ingredients

Confectioners Sugar                                                                       1 lb box

Butter, unsalted, softened                                                             1/4 lb (1 stick)

Frozen strawberries, thawed and mashed                              1/2 10 oz. package (or 5 oz.)

Method

1. In a mixing bowl, beat the softened butter and sugar together for 3 minutes
2. Fold in thawed and mashed strawberries.
3. Ice cake when fully cooled
4. Keep cake refrigerated
5. Serves 12 people or 4 Averna family members

This classic English Dessert was insanely delicious sweet gooey and Indulgent. One of the best desserts I ate while in London! This is a recipe from a small UK restaurant chain called Giraffe
Serves 8

Pudding

1/2 tsp bicarbonate of soda
180g butter, softened
240g dark brown sugar
2 medium eggs
375g plain flour
1tsp baking powder
75g sultanas (golden rasisins)

Toffee Sauce
100g dark brown sugar
100ml double cream

Method-Preheat the oven to 180˚C. Line a brownie tin with baking parchment. Bring 250ml water to the boil, add the bicarbonate of soda and set aside. Whisk the butter and sugar and beat in the eggs. Fold in the flour, baking powder and sultanas. Stir in the reserved water. Spoon the mixture into the prepared tin and cover with buttered tin foil. Bake for 40-50 minutes or until the mixture is cooked - an inserted skewer should come out clean. Leave to cool for five minutes and turn out onto a chopping board. Remove the parchment and cut into squares.

To make the toffee sauce, dissolve the sugar in a deep pan 200ml of water over a low heat. Turn up the heat and boil until caramel point is reached. The mixture will be a dark mahogany brown. l Remove from the heat, allow it to cool for a couple of minutes and then add the cream. Take care, as the mixture tends to bubble up. Mix gently. You may need to return it to the heat briefly to loosen it. Serve with the toffee sauce.
Adapted from 'The Giraffe Family Cookbook' by Hugo Arnold, published by W&N at £9.89