The founder and head designer of New York's Confetti Cakes (www.confetticakes.com) is well-known for her unique, imaginative, whimsical dessert creations.
Her new cookbook, "The Confetti Cakes Cookbook," is full of recipes, tips and tricks for her elaborate treats.
Strauss, once a designer for Ralph Lauren, now applies her creativity to sugar and flour.
Many of the cakes in her book have been featured in various magazines and TV shows.
The book shows how to sculpt a sweet delight for nearly any holiday or party. It has some basic recipes that serve as foundations to all of her more elaborate treats.
On The Early Show Tuesday, Strauss served up recipes for two fun but basic items sure to please everyone.
RED VELVET CAKE is a type of rich and sweet chocolate cake with a distinctive dark red or red-brown color. Common ingredients include buttermilk, butter, flour, cocoa powder and often either beets or red food coloring. It's most popular in the American South, though known in other regions. The most typical frosting for a red velvet cake is cream cheese icing.
FROSTING is the American sweet, light icing used on cakes and pastries. Usually composed of icing sugar, butter, shortening, milk or cream, and flavorings.
RED VELEVET CAKE
Yields three 9-inch rounds, 1 half sheet (13 x 18 inches), or 24 cupcakes
3 1/2 cups Cake Flour
1/2 cup Unsweetened Cocoa Powder
1 1/2 teaspoons Salt
2 cups Canola Oil
2 1/4 cups, plus 1 tablespoon Granulated Sugar
3 Large Eggs
1/3 cup Red Food Coloring
1 1/2 teaspoons Pure Vanilla Extract
1 1/4 cup Buttermilk
2 teaspoons Baking Soda
2 1/2 teaspoons White Vinegar
1. Preheat the oven to 350 degrees F. Brush the bottoms and sides of the pans with melted butter and line the bottoms with parchment paper.
2. In a large bowl, sift together the cake flour, cocoa powder, and salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, combine the oil and sugar and beat on medium speed until incorporated.
4. Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.
5. Add the red food coloring and vanilla in a slow stream and beat until incorporated.
6. Alternately add the flour mixture and buttermilk in two batches, starting with the flour. Scrape down the bowl between each addition and beat until thoroughly combined.
7. In a small bowl, whisk together the baking soda and vinegar. Set the mixer to medium speed. Immediately add the baking soda mixture and beat for 10 seconds.
8. Divide the batter evenly between the cake pans or muffin tins. For 9-inch cake pans, bake 1 hour or until a toothpick comes out clean; for half-sheets pans, bake 45 minutes or until a toothpick comes out clean; for cupcakes, bake 20 to 25 minutes, or until they spring back after being touched.
9. Allow the cake to cool for 20 minutes. One the cake is cool, release it from its pan by running a metal spatula or knife along the sides of the pan or cake board and peel away the layer of parchment.
Yields frosting for 24 cupcakes
1 cup Unsalted Butter
8 cups Confectioners' Sugar
1/2 cup Milk
2 teaspoons Pure Vanilla Extract
1. In the bowl of a mixer fitted with a paddle attachment, beat the butter on medium speed until smooth.
2. Turn the mixer to low speed and add 1 cup of the confectioners' sugar and beat until combined. Scrape the bowl thoroughly.
3. In a small bowl, combine the mild and the vanilla. Add to the butter-sugar mixture. Set the mixer to medium speed and beat until light and fluffy.
4. Gradually add the remaining confectioners' sugar, adding as much as you need to achieve a smooth and stiff consistency.
5. Use immediately, store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 10 days.
for Sports Cupcakes, go to page 2