Hi all..need your suggestions. My daughters bday is coming up and she's requesting for a strawberry cake and a nutella cake so i thought i'd try to do both in 1 cake. Thinking of doing a white (wasc) cake covered with BC and fondant with filling of layered strawberry puree, nutella & BC...or chocolate cake covered with chocolate BC and fondant with filling of layered strawberry puree, nutella and chocolate BC. Which would work better flavorwise? Would the filling bulge under the fondant? Or any suggestions that would work better? Btw im pretty new at baking and its the first time im working with fondant so nothing too complex please! Thanks!
It really depends on your family's tastes. Do they prefere/*really* LOVE chocolate more than a white cake? As much as I love, Love, LOVE! choco sometimes there can be an overload so personally I'd go for your 1st suggestion. If you don't make the filling too thick/use too much there should be no buldging - being sure the layers are level 1st :) As for another idea - she has asked for a strawberry cake - why not make a strawberry swirl cake instead of 'plain white'. Use the same recipe but add about 1/2 cup strawberry jam swirled into the batter - dollop into the batter after it is the the pan then run a fork or knife through several times. Use a good quality jam - probably best would be "simply fruit" - I think that's the name of it - been years since I've bought any. It also is the best thing to use for the filling.
You can also - like kakeladi's idea - use the nutella and swirl it into the white cake batter the same way. Maybe one layer strawberry swirl and one layer nutella swirl, same cake batter.
Nutella is soooo thick and not easy to spread on a cake, so if I was using it for a filling or icing, I'd mix it with my buttercream.
Theresa
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