12 Edible Sugarpaste Cake Decorations: Strawberries

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You can also place thin slices of strawberries sliced lengthwise, shaping the into a rose. How Long Will A Strawberry Cake Last? I usually make this quite as a simple cake, and I don’t level the layers, just fill strawberry sauce and slap on the frosting.

If you’d like a more vanilla-flavoured strawberry vanilla layer cake, then you can swap the frosting for a creamy vanilla buttercream. Simply omit the strawberry filling from the recipe and replace it with milk or cream and an extra ½ teaspoon vanilla extract. For a richer cake, apply buttercream to the underside of the second layer, then sandwich sliced strawberries between the 2 layers. Pry the bud and petals apart. Set your knife between the 2 petals at the top of your strawberry and wiggle it to pry them apart. Repeat this motion for the other petals that you made. Start at the top of the strawberry and finish at the base. [6] X Research sourceHowever, you can instead swap either the cake, filling or frosting for a store-bought version. You can also use a yellow cake or white cake boxed mix for the cake sponges.

Cream Cheese or Mascarpone Cheese. You can use either, and they both work well in the whipped cream frosting recipe. You’ll find that the mascarpone has a more delicate, sweet flavor, but the cream cheese has a smoother texture. Be sure to use full-fat cream cheese, as the fat-free versions will taste more watery. Freeze-dried strawberries– Cream cheese frosting tends to be thinner, so I like to use freeze dried strawberries and not thin it out with fresh strawberries. But if you’d prefer not to use freeze-dried strawberries, you can use fresh strawberry reduction instead, similar to my Homemade Strawberry Frosting. 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. I did not manage to reach stiff peak at all for my whipped cream despite freezing my mixing bowl beforehand. Whipping cream was cold from fridge as well.

Cupcake. Chocolate cupcake. Strawberry cake. Colorful art. Bakery decor. Wall art. Home decor. Café decorating. Canvas painting. Restaurant When I made this didn’t had the cake flour in hand. So I substituted with all purpose flour and cornstarch. It worked great. My only critique was that the cake flavor itself was odd. Too sugary. (Sponge cakes do be that way tho). Pro Tip: To keep your cake roll from slumping into an oval, chill it in a large cardboard mailing tube (about 3.25″ in diameter). I used a cardboard tube that a whiskey bottle came in and it couldn’t have been more perfect. Cake Roll Troubleshooting

Before you start baking, prepare your cake tins first. Grease them with butter or cooking oil spray, then line them with greaseproof paper (baking parchment). Add the wet ingredients. Add the larger portion of the egg mixture. Stir on low speed to incorporate. Scrape the sides of the bowl. Beat on medium-high speed until light and fluffy. Mix in the remaining egg mixture and the pink food coloring (if using) on low speed. Scrape the sides of the bowl. Mix on medium-high speed until well combined. It has two layers of soft moist vanilla sponge with a homemade strawberry cake filling and a creamy strawberry frosting. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. I recommend sieving your flour, baking powder and powdered sugar (icing sugar / confectioners’ sugar) for a smooth sponge batter and frosting.On the photo below, I decorated with strawberry heart fruits made in the shape of small balls and serve with a yummy chocolate spoon. To make these cute balls I used garnish tool a melon baller. As you overlap into the center, the strawberries will make concentric rings on the cake, standing upright slightly. This gives the cake more of a significant and impressive appearance. Take the reserved 1 tablespoon of strawberry filling and randomly dab it all over the whipped cream. Use a small offset icing spatula to swirl and spread the strawberry filling into the whipped cream, but leave it streaky since the contrast of the red and white looks so pretty.

Keep it moving. When reducing the strawberry puree, be sure to stir consistently. The natural sugars in the strawberries are prone to burn. Keeping the mixture moving will help prevent that. I wanted to create a 2-layer sponge cake that could be served up for small family gatherings and occasions. I prefer using vanilla extract or vanilla bean paste to vanilla essence. They’re less processed, and have a purer vanilla taste. Heat 1 cup (325 g) of strawberry, raspberry, or apricot preserves, then pour it over the strawberries for a glossy look.TIP: Don’t fully soften your cream cheese, or it will be too soft for a stable frosting. You only need to let it sit out for 1-2 hours to slightly soften before making the frosting. Frosting