Sometimes you picture something in your mind before you make it and it looks so good in your imagination that you brace yourself for the reality knowing it may not be as good. Other times you make something and you exceed your own expectations. This Vanilla Strawberry Birthday Cake exceeded my expectations and I was excited to knock my own socks off with it. I used my favorite white cake recipe and kept it simple with strawberry jam between the layers and really soft, simple almond butter cream. Since it was my birthday, I made it a bit special with some amazing mauve spray roses and an all over petal effect in the frosting.
It’s a lovely cake, easy to work with and there are no tricks here. The recipe is easy to follow and doesn’t take long to make. When you’re choosing fresh flowers for a cake make sure they are non toxic/edible (obviously) and do your best to source organic blooms and give them a bit of a rinse so you don’t end up with pesticides or pests in your cake. For this cake I simply trimmed the tiny roses and stabbed them (gently placed them?) into the frosting. I had enough to cover the whole surface but I really like the aesthetic of a sort of halo or crown of flowers along one side, sort of organically spilling across the cake’s top. Roses are technically edible but there is no bonus to munching on these pretty petals, they don’t taste like much, guests can simply remove them from their slice as they go. If you don’t want to waste the roses and rosebuds you can rinse them and float them in a bath (so luxe!) or float them in a pretty shallow bowl as a centerpiece or decorative arrangement. Alternatively you could freeze them into ice cubes to float in a punch bowl or to pretty up your water glass.
But back to the cake …
It’s lovely to look at but I promise it’s even better to eat! More pictures and the recipes are after the jump. Enjoy and let me know what you think in the comments! Happy baking! (more…)