TWD: French Strawberry Cake
I’ll be honest, I was a little wary about this one. I was happy because strawberries! But it’s got a lot of steps, some of them fiddly, and though the information with the recipe says that French chefs makes these over and over again to become comfortable with it, this was my first time and I was definitely not comfortable with it.
Case in point: I totally forgot the butter step. I had the two tablespoons of butter melted in a bowl, sitting on the counter waiting for me while I did the rest of the cake. And I completely forgot it. I thought I was doing so well, too.
But aside from it being a bit on the drier side (and to be honest, I’m going to keep using my angel food cake recipe), it was good and no one would have guessed it was missing anything. And as you can see, I didn’t manage to cut the cake into three layers, either. I got the top part off okay, but when I went to saw into the rest of it it just wasn’t having any of that (even though I had frozen it as others had suggested). So I shrugged and said, eh, good enough. I just loaded up the strawberries in one layer and of course that didn’t affect the taste. Oh, and I couldn’t get the strawberries to mash so I just piled them on.
I couldn’t find my couplers for my piping tips (where are they???) so I just squeezed the whipped cream out of a hole clipped in the corner of a plastic baggie to keep things fancy. And I did too many dollops on top and had to improvise with the five strawberries I had set aside.
Also, this was the best whipped cream I’ve ever had and I will now be using it for everything.
And I don’t like the tops of strawberries to still be on top of the strawberries when they’re used for decoration. It looks gross to me, so they had to go.
Otherwise, exactly like the recipe!