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Achievable elevated desserts — laminated doughs, cakes, custards
Individual cups for perfectly shaped poached eggs
Rotating stand for smooth cake frosting and decorating
Electric egg cooker — hard, soft, poached eggs, no guessing
Professional leaf gelatin — panna cotta, bavarian cream, aspic
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Achievable elevated desserts — laminated doughs, cakes, custards
Individual cups for perfectly shaped poached eggs
Rotating stand for smooth cake frosting and decorating
Electric egg cooker — hard, soft, poached eggs, no guessing
Professional leaf gelatin — panna cotta, bavarian cream, aspic
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preheat an oven to 350 degrees f (175 degrees c). lightly grease and flour a 9x9-inch square pan and a 9-inch round pan. stir together the cake mix, water, vegetable oil, and eggs together in a bowl until smooth. mix in the strawberry gelatin until combined. divide the batter evenly between the 2 prepared pans. bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack. transfer the square cake onto a large platter. cut the round cake in half, then arrange the cut side of the cake along two edges of the square cake to create a heart shape. poke several holes on the top of the cake using the handle of a wooden spoon or spatula. pour the sweetened condensed milk over the cake so that it runs into the holes; allow the milk to soak in. spread the strawberry preserves on top of the cake. fold the cream cheese frosting into the whipped topping in a bowl until just incorporated. spread the frosting over the top and sides of the cake.