I covered this cake with swiss meringue butter-cream. So side note of how much this butter-cream will rock your world. I was the kid in first grade who got weird looks for wiping the frosting off cupcakes with my napkin. Needless to say, I didn't like frosting. But this swiss meringue butter-cream completely changed my perception of butter-cream. A truly silky texture and subtle sweetness. You won't see me wiping this butter-cream off my cupcake or cake slice.
Creative inspiration comes from the beautiful Sweetapolita blog. I halved the recipe though, since I figured a 3-layer cake would suffice for this birthday cake!
Strawberry Cake Recipe
Adapted from Sweetapolita
Yield: 1 9-inch cake
Ingredients
1 cup sugar
1/2 package of strawberry gelatin
1 stick (1/2 cup) softened, unsalted butter
2 eggs
1 and 1/4 cups + 2 Tb all purpose flour
1 and 1/4 tsp baking powder
1/2 cup milk
1 tsp vanilla
1/4 cup strawberry puree (blend frozen sweetened strawberries or blend fresh strawberries with a Tablespoon of sugar)
Directions:
1.) Pre-heat oven to 350 degrees F.
2.) Butter and flour a 9-inch round pan. Line with parchment paper for easy removal.
3.) Cream butter, sugar, strawberry gelatin powder on medium until light and fluffy. Add eggs one at a time and beat well after adding each.
4.) In a small bowl, combine vanilla and milk.
5.) Combine dry ingredients (flour, baking powder)
6.) Add 1/2 dry ingredients to butter, sugar mixture and whisk to incorporate. Then add the milk and vanilla mixture. Finally add the remaining dry ingredients to batter.
7.) Add strawberry puree and mix until just combined.
8.) Pour batter into prepared cake pan and bake for 25 to 30 minutes or until toothpick comes out clean.
Chocolate Cake recipe
yield: 1 9-inch cake
Adapted from Annie's Eats
Ingredients
3/4 cup + 2 Tb All-purpose flour
6 Tb cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1/4 cup canola coil
1/2 cup coffee
1/2 cup buttermilk (or add 1/2 Tb of white vinegar or lemon juice to 1/2 cup milk)
1 tsp vanilla
Directions:
1.) Preheat oven to 350 degrees F.
2.) Butter and flour 9-inch round pan. Line pan with parchment.
3.) Combine flour, cocoa powder, baking soda, baking powder and salt in small bowl.
4.) In large bowl, beat sugar, egg and canola oil at medium speed for 1-2 minutes or until smooth.
5.) Add 1/2 of dry ingredients to the large bowl and beat until just incorporated.
6.) Beat in coffee, buttermilk and vanilla until smooth.
7.) Add remaining 1/2 of dry ingredients to large bowl and beat until just incorporated.
8.) Bake for 35 minutes or until inserted toothpick comes out clean.
White Cake
Yield: 1 9-inch cake
Ingredients
1 and 3/4 cup all-purpose flour
1.5 tsp baking powder
1/2 tsp salt
1 cup sguar
2 egg whites
8 Tb softened, unsalted butter
3/4 cup cold water
1/2 tsp vanilla
Directions
1.) Preheat oven to 350 degrees F.
2.) Butter, flour and line 9-inch round pan with parchment paper.
3.) Combine flour, baking powder and salt in small bowl.
4.) Beat egg whites on medium speed in medium bowl. Beat until foamy. Beat until stiff peaks form by continuing to beat at medium-high speed.
5.) In medium bowl #2, beat sugar and butter at medium-speed until light and fluffy.
6.) Add 1/2 dry ingredients to sugar and butter mixture and beat until just incorporated.
7.) Add water and vanilla to mixture and beat to incorporate.
8.) Add remaining 1/2 dry ingredients to sugar and butter mixture.
9.) Gently stir 1/4 of egg whites to lighten batter before folding the rest of the egg whites into the batter.
10.) Bake for 35 minutes or until inserted toothpick comes out clean.
Strawberry Swiss Meringue Buttercream
Ingredients
5 large egg whites
1 and 1/4 cups sugar
3 sticks, cubed and cool butter (1.5 cups)
2 tsp vanilla
1/4 cup strawberry puree
pinch of salt
Directions:
1.) Add egg whites to a clean bowl (should be grease-free: you can wipe the bowl with a lemon to remove any remnants of grease) and place bowl over a simmering pot of water. Whisk mixture until the temperature reaches 160 F or until sugar is completely dissolved.
2.) Whip meringue on medium-high for 8 to 10 minutes or until the bowl is cool and mixture is thick and glossy.
3.) Once the bowl is cool to the touch, add 2 butter cubes at a time, mixing until fully incorporated.
4.) Add vanilla and salt, mixing at low speed.
5.) Add strawberry puree and mix until fully incorporated.
Note: If the mixture looks curdled, don't worry! Try refrigerating the mixture and then beating again for a few minutes.
Sugar syrup for fruit
1/2 cup sugar
1/2 cup water
Bring sugar and water to a boil. Let cool and brush over fruit.
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