FOR A BERRY SPECIAL OCCASION!
This cake does require a little bit of skill and a lot of patience. It’s not horribly difficult but there are a lot of steps. The best thing you can do is to read through them first and get your ingredients organized. This is a three-layer cake so you’ll need to get 3 pans ready. Speaking of getting things ready, butter needs to be at room temperature so as you start getting things ready, make sure you pop that out of the fridge and let it start warming up. Getting the batter ready is a slight process. It begins with whipping your egg whites until they get those soft peaks. You’ll use strawberry puree in this too, which you’ll need to prep beforehand by using frozen strawberries and some water in your blender.
By the way, you’ll probably have extra puree leftover. You can use that add to your buttercream for the center of the cake if you wish. Or you could use it for something else, whichever you prefer. For the fresh strawberries, be sure to coat them in flour before adding them to the batter. This will keep them from sinking right to the bottom. It’s such a handy trick. It also works for blueberries and other fruit chunks in muffins and other treats as well. You can find a recipe for frosting in the linked recipe or you can choose to make your own favorite. Make sure you smooth it on pretty or try the ruffled look like the original poster shows. It’s a beautiful and delicious cake you’ll be proud to show off.
I found this colorful recipe on the I Am Baker blog. Click the link below to see the blog and full recipe for this Strawberry Ruffle Birthday Cake.
CLICK HERE FOR RECIPE
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