Strawburry17 Cake – How to Bake it in Hollywood with Ashley Adams

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Ashley Adams, an accomplished amateur baker, shows our audience just how easy it is to create beautiful confections at home. Each episode she consults with a celebrity and makes them a cake, while doing so we will learn a little about the guest and have a lot of fun!

In this episode Ashley bakes a cake for YouTuber Meghan Camarena aka Strawburry17. A common interest takes them down memory lane and leads to an exciting twist that will leave you Hungry.
 
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Check out our other shows and get to know our awesome hosts:
How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09
Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o
Gluten Free with Alex T: http://bit.ly/XqRGsP
Grill This with Nathan Lippy: http://bit.ly/OGuMHm
Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5
Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH

@BakeItHollywood
Facebook.com/HowToBakeItInHollywood

Host: Ashley Adams
Guest Star: Meghan Camarena aka ‘Strawburry17’
Director: Michael Callahan, Jr.
Producers: Michael Callahan, Jr, Nicole Foster Callahan, Ashley Adams, Corey Moss, Jason Berger
Executive Producers: Peter Principato, Paul Young
Culinary Producer: Santos Loo
Director of Photography: C. Drew Unser
Camera Operator: Allyson Schwartz
Sound: Ben Templin
Editor: Michael Shaw
Graphics: Riley Swift
Theme: Elvis Bates
Music: Jingle Punks
Hair/Makeup Artist: Sabrina Wilson
Production Assistants: Jason Bell, Laura Dziam

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Strawberry Cake recipe

Ingredients
2 boxes any store bought white cake mix
- ingredients vary based on your mix, follow the back of the box
2-3 cans rainbow chip frosting

1/2c Rainbow sprinkles

1.5 lbs Rolled fondant
Red and green gel color

Chocolate covered sunflower seeds

Materials
9×13″ cake pan
Football shaped cake pan

Stand mixer or a whisk and elbow grease
Cake board covered with a sheet of wax paper
Fondant cutter or pizza cutter
Rolling pin

Thin and thick paintbrushes

Pre-heat oven to 350 degrees

Following the instructions, mix up 2 boxes of White Cake Mix.
Coat rainbow sprinkles in flour and fold in to batter.
Butter and flour cake pans and split batter evenly between the two and bake for 30 minutes (the football pan could take longer so keep an eye on it).

Stack the cakes by placing a thin layer of icing on a cake board, then lay the 9×13″ cake down. Apply a layer of icing atop the cake in a football formation, then lay down the football cake. Press down on your layers to make sure theyʼre settled. Cut out the strawberry shape by cutting off the one end of the football and trimming the bottom layer. Completely coat the cake with a healthy layer of frosting.

Start by kneading fondant to make easier to work with and separate about 1/4 of the package (eyeball it) to color green for the leaves and the rest color red for the berry. Once the desired color is achieved, roll out fondant and drape over the cake. Smooth fondant and press into the sides of the cake and trim off any excess with a fondant cutter. Brush a little water to the leaves and adhere them to the top of the berry, then brush the entire cake with water to give a nice polished look.

Make indentions with the blunt end of a small paintbrush and apply the sunflower seeds.