Strawberry White Chocolate Frosting Rosettes Lemon Cake

I have mentioned this before but working with chocolate as a base for frosting is absolutely fabulous especially if you want something moldable. It far surpasses fondant in flavor.

Strawberry White Chocolate Frosting:
5 strawberries w/o stems
1 tbspns of water
12oz of white baking chocolate
2-3 cps of powdered sugar
1/2 cp of soft butter

Puree strawberries w/ water in a blender. Set aside.
In a saucepan melt chocolate. Keep stirring until its melted over low heat. Set aside for it to cool.
In a large mixing bowl whisk butter until its smooth. Add cooled but still melted chocolate in with butter slowly add  powdered sugar and then add 3tbspns of pureed strawberries.  Keep adding powdered sugar until its the thickness you want. 

Making Rossettes:
It will be a little sticky so be prepared to lick your fingers when your done.  Cover cake smoothing out frosting out until its flat and smooth. Then grab a small amount and shape into balls and place over cake.  Once the cake is covered in balls then use a toothpick to swirl the top of each ball to give it a rossette look. 

Working with White Baking Chocolate for frosting:
This type of frosting is absolutely delicious!  It's pliable and I would rather work with this than fondant though you would use Chocolate clay for more of a fondant feel than Chocolate frosting. It hardens so you can't wait too long to mold it or spread it otherwise you will need to add milk to get it back to the right consistency.

Lemon cake
Lemon boxed cake
1  cp of sour cream
1 box of vanilla or lemon pudding
lemon zest

Follow directions on cake box and then add sour cream, lemon zest and pudding to the mix. Bake as directed on box. Pour into 2 round cake pans and bake.  Let them cool and then put lemon curd filling in between.

Lemon Curd filling
Zest of 2 lemons
½ cup lemon juice
¼ cup granulated sugar
1 egg + 1 egg yolk
In a saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, and let cool completely.