Today I was asked by a freind to make a strawberry cake for her 19th b-day/ 5yr nniversary. Her only request were that it be strawberry flavored, whipped topping if possibble, and that it be pink & green. We dont quite know yet if there are going to be strawberries inside the cake or not. She left the rest up to me. (She says that when you let an artist be free you sometimes get reuslts that you could have neer thought of yourself. More passion is put into it that way.)
I ok on the design aspect of the cake. I just need some ideas on the actual taste of the cake. I have too many running through my head right now.
(* Checkered strawberry & white cake with strawberries and a whipped cream or gannache (I think this is where im stuck) between each layer, with strawberry fondant and cheesecake flavored decals......hmm.....*)
Yeah im stuck on the whipped topping part. I havent worked that much with fruit inside a cake before. So im thinking maybe keeping the cake frozen (after decorating) until it is needed then thaw ans serve.
What do you guys think? Any recipe suggestions? Ideas?
TIA
I usually make a yellow cake that has a fresh strawberry filling that is absolutely delicious. You get your strawberries, wash them, hull them and slice them. You then cover them in sugar, and leave them to sweat (??) for about 15 minutes, you will get a lot of liquid coming out, this is really delish, you then add some water to dissolve the rest of the sugar and drain off the strawberries, you reserve the liquid and put it in a pan and simmer it for about 10 minutes. This will be your syrup.
You make some whipped cream, flavoured with vanilla and sugar. You then layer your cake. I usually make a 3-4 inch high cake, that i tort 4-5 times. Then on each layer you put a bit of the syrup, some strawberries, and then some cream. It's delicious!!! Only thing is that it can't be frozen, and it must be refrigerated, you also need it to be consumed within a day of filling, because the strawberries tend to become discoloured.
BUT IT"S DEVINE!!!
Nati
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