12 Edible Sugarpaste Cake Decorations: Strawberries

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My Japan loving 15 year old asked for this cake for her birthday. No one in the family likes buttercream or too sweet desserts so this was perfect as we generally prefer Asian cakes. Will definitely be trying your other rolled cakes. Your moist vanilla strawberry cake with strawberry buttercream icing and strawberry filling should last up to 4 days at room temperature, stored in an airtight container. Step 11: Divide the batter evenly between two greased and lined 8-inch cake tins and bake in the oven for 25-30mins until risen and a skewer comes out clean from the middle of the cakes.

For a smaller layer cake, cut the cake recipe in half, and bake the batter in three 6-inch cake pans. For the filling and frosting, scale the recipes down to 2/3. One-Layer Cake Pipe vines onto a frosted cake, then add sliced strawberries to them. Frost your cake first using white buttercream. Pipe curlicue vines with green frosting onto cake. Slice mini strawberries in half, and add them to the vines so that they look like they're growing. [7] X Research source It’s a good idea to scrape down the sides and bottom of the stand mixer bowl every so often so you get an even mixture.

Keep collections to yourself or inspire other shoppers! Keep in mind that anyone can view public collections - they may also appear in recommendations and other places. Texture. The reverse creaming method used in this cake gives it a unique texture. It’s soft, tender and has a lovely density to it that makes it a little more substantial than other cakes. I love it. Next, use a cake turntable, offset spatula and cake scraper to decorate your cake. Cover your cake in a crumb coat of frosting first, refrigerate for 15mins, then add another layer of frosting, scraping to smooth it. Equipment tips

You should also add ½ teaspoon of xantham gum to the vanilla cake batter if your flour blend doesn’t already include this in the ingredients. Paint a thin layer of preserves over the strawberries. Heat ¼ cup seedless raspberry preserves in the microwave until soft. Using a pastry brush, paint a thin layer of preserves over the strawberries to give them a nice sheen. Combine the strawberry reduction, sour cream, milk, eggs and vanilla extract in a large bowl, then separate about 1 cup of the mixture into another bowl or measuring cup. About 1 1/2 cups should remain in the other bowl. Set both aside.

You can, just be aware that the strawberries in between the layers may get a little mushy. Pop the cake in the freezer for a couple of hours to firm up before wrapping it in a double layer of plastic wrap and returning it to the freezer. If you already sliced the cake, arrange the slices in a single layer in an airtight container and place it in the freezer. Whole or sliced, it can stay there for up to 3 months. Allow the cake to thaw in the fridge before serving. More Strawberry Desserts

I wanted to create a 2-layer sponge cake that could be served up for small family gatherings and occasions.My ONLY issue is that there was barely enough batter. It still worked beautifully though: it was just skinnier than a 3.25 diameter. It had like a 2.5 diameter but still rolled up perfectly. (Yes, I DID use the official jelly roll pan and mine was 11 * 13 inches which is 7 sq inches LESS than her recipe, and it still barely filled). When using a stand mixer, I like to use the paddle attachment with a low speed for the cake batter and a medium speed for the buttercream.