I'm making a cake for a friend. She wants strawberry and prosecco flavours. It has to be strong enough to cover with fondant and look pretty when cut. My normal cake recipes are based on Victoria sponge or Madeira cake (I'm in the UK).
I want to use frozen strawberries as they are out of season. So would it be best to make a purée and swirl it into the batter like a ripple effect? Or make a plain sponge and add the purée under the buttercream so it drizzles into the cake a little. Or use whole frozen strawberries in some way?
I'll also add some purée and prosecco to the buttercream and probably some food colouring to make it more pink.
Thanks for your help.
Sponge and strawberries...sounds like a cassata cake yum! I'd put the strawberries in the middle with the buttercream. I would put some prosecco in a spray bottle and spray some on the cake....mmmmmm!
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