Valentine’s Day calls for something special, something that goes beyond flowers and chocolates. Mini Strawberry Dome Cakes do just that, celebrating the season of love with a mixture of sweet aromas and captivating flavors. This stunning dessert features velvety smooth white chocolate, strawberry mousse, raspberry jam, and a sweet Strawberry Cheesecake Cake Roll slice. Each element is layered together in a dome mold then covered in a beautiful, clear mirror glaze to give this dessert an elegant finish that’s guaranteed to impress your valentine.
More Sweets for Your Sweet (or Your Sweet Tooth)
Mini Red Velvet Cakes
This recipe takes the red velvet and cream cheese combination up a notch by adding Mascarpone cheese to the mix. The Mascarpone adds a slightly savory undertone that cuts the sweetness of the cake. It all comes together to create a dessert full of rich, complex flavor that you won’t be able to get enough of.
Red Velvet Truffles
Add a touch of decadence to your celebration this February 14th when you share your homemade Red Velvet Truffles. Guaranteed to delight, these tempting treats are made with real cream cheese, moist red velvet cake, and two kinds of chocolate. Perfect for sweethearts, coworkers, and best friends alike because everyone deserves a little love on Valentine’s Day.
Valentine’s Day Charcuterie Board
Love is in the air as February 14 draws near, so we thought we’d help you create a special treat to celebrate the occasion! A charcuterie board, featuring Dutch Apron® Bakery cake rolls, will have your valentine feeling like they’re in a fancy restaurant even at your kitchen table. From melt-in-your-mouth chocolates to decadent cake roll slices, they’re sure to fall head over heels in love with each indulgent bite.
What You’ll Need
- A 6-cavity silicone half-sphere mold is what you’ll use to layer your ingredients and make your dome cakes.
- This mold can be found and ordered online. This is the link to the one we used for this recipe: 6-Cup Semi-Sphere Silicone Mold.
- To cut your cake roll slices into circles, use a 3-inch round biscuit cutter.
- A cooling rack and cookie sheet will be needed when it is time to add your mirror glaze to your dome cakes.
- Finally, you’ll need a food thermometer to make your mirror glaze. This is a vital tool for making sure your mirror glaze is not too hot or too cold when you pour.
Storage Information
Mini Strawberry Dome Cakes need to be kept chilled. They’re fine out at room temperature for about 2 hours; any longer than that, and you’ll want to put them in the refrigerator or freezer. Cakes with mousse and mirror glaze can be stored in the fridge for a day or two. They should be stored in an airtight container. Be sure that none of the cakes are touching each other if you store them after you’ve added the mirror glaze.
Tips for Making Mini Strawberry Dome Cakes
- The mirror glaze will be shiniest the day it is added to the cake. So, if you want your cakes to look their best when you serve them, wait to put on the mirror glaze until about an hour before you serve.
- You’ll want to remove all the little air bubbles on the top of your mirror glaze mixture before adding it onto your cakes; otherwise, your dome cakes won’t have a smooth finish. After you’ve made your mirror glaze but before you add it on to your dome cakes, set a piece of cling film on top of the mixture. When you pull the cling film off, most of the bubbles should have stuck to the film. Any remaining air bubbles can be popped with a toothpick.
- When you’re ready to coat your dome cakes with the mirror glaze, pour the glaze over the center of the dome, slowly working your way out to the edge in a circular motion until the cake is fully covered. Don’t do multiple pours for a single cake if you can avoid it. One pour creates a smooth surface while multiple pours can cause layers of gelatin to form on top of your dome cakes.
Are You Ready to Surprise Your Valentine with a Course of Mini Strawberry Dome Cakes?
Servings: This recipe will make 6 decadent and extravagant Mini Strawberry Dome Cakes.
Ingredients
White Chocolate Domes:
- 1 Dutch Apron® Bakery Strawberry Cheesecake Cake Roll
- 1 tbsp. coconut oil
- 8 oz. white chocolate
- Pink gel food coloring
Filling (Mousse + Jam):
- 1/2 c. sugar
- 3 tbsp. corn starch
- 1/8 tsp. salt
- 1 c. heavy cream
- 1 c. milk
- 3 tbsp. strawberry powder
- 3 tbsp. butter
- 1 tsp. vanilla extract
- 3 drops pink gel food coloring
- Raspberry jam
Mirror Glaze:
- 1 c. sugar
- 1 c. water
- 2 packets gelatin
Instructions
Prepare the White Chocolate Domes
- In a medium-sized, microwavable bowl, pour 1 tbsp. coconut oil over your white chocolate. Microwave in 30-second intervals until the chocolate is completely melted and smooth, mixing between each interval.
- Stir in a few drops of pink food coloring. Once the chocolate has reached your desired color, pour it into your silicone mold cavities, ensuring each half-sphere is completely coated. Swirl the mold around or use a spoon to ensure each one is evenly coated.
- Freeze the domes until they are completely set, about 5 minutes.
Create the Mousse
- Whisk together the sugar, corn starch, and salt in a bowl.
- In a saucepan, combine heavy cream, milk, and strawberry powder. Heat until small bubbles form around the edges.
- Add the sugar, corn starch, and salt mixture to the saucepan in three increments, whisking well after each one. Continue to whisk the mixture until it becomes thick, about 4-5 minutes. Do not let it come to a boil.
- Remove the mixture from the heat, and add butter, vanilla, and 3 drops of food coloring. Whisk to combine.
- Refrigerate for 30 minutes.
Assemble the Domes
- Take your white chocolate dome shells out of the freezer.
- Cut 6, 1/4” thick, slices from your frozen Strawberry Cheesecake Cake Roll. Then, take your biscuit cutter and cut out a 3” circle from each slice.
- Scoop 3 tbsp. of mousse mixture into each of the 6 white chocolate shells. Make a small hole in the middle of each of the mousses using the back of a teaspoon. The hole should be deep enough that it goes halfway into the mousse you just layered on.
- Add a heaping teaspoon of raspberry jam into each hole.
- Top each half-sphere with your cake roll circle, pressing down gently.
- Freeze until set. This will take about 24 hours.
Optional: Prepare the Mirror Glaze
- Soak 2 packets of gelatine in 1/2 c. cold water for 10 minutes.
- Combine 1 c. sugar and 1 c. water in a saucepan. Bring to a boil, stirring until the sugar dissolves.
- Let the mixture cool. Then, add the gelatin to the mixture and stir.
- Cool to 90°F before pouring on your Mini Strawberry Dome Cakes.
Add the Finishing Touches
- Gently peel the silicone mold away from the dome cakes. Trim the edges if necessary; this will add a professional touch to your finished dessert.
- If you are adding a mirror glaze, put each dome cake on a cooling rack with a cookie sheet beneath it.
- Pour the mirror glaze over the frozen dome cakes.
- Let it sit at room temperature for 10 min. before serving.
And there you have it – the delightful Mini Strawberry Dome Cake recipe that turns any moment into a sweet celebration. As you savor each delicious layer on February 14th, remember that the best desserts are ones that are made with love and shared with the ones you love. So, whether you’re celebrating Valentine’s Day, an anniversary, or just want to do something special for date night, these mini dome cakes are guaranteed to bring an extra touch of sweetness into your life. Here’s to indulging in life’s simple pleasures, one lovely bite at a time.
