So, before I set out to really bake this cake I wanted to really bake a luscious Red Velvet Cake as a token of celebration for having been accepted into Les Roches International School of Hotel Management, Marbella. But sadly, owing to my poor judging skills this time, I landed up with a pink velvet cake. Well, I would not say that it tasted bad or anything. It tasted fantastic, but again we eat with our eyes first, right ? So I knew I had fix that poor looking pink velvet cake and I went ahead with the idea of a strawberry tiered cake. Now, it’s not typical of me who fixes things in food. I mean I generally don’t play around with the actual flavours. But yes, there are moments when I do set out to make something and turns into something new that I can happily add to my hall of fame. And I am going to shamelessly add this blushing strawberry cake into that category of fame.
I think I always had this brief idea that red velvet had nothing but a general cake batter with some red color mixed into it, but then you can’t really blame an amateur, can you ? So, I went ahead with my gut, without even trying to peep into those Martha Stewart antique cookbooks I own. I made a general basic vanilla batter and took a bottle of red color, from Wilson’s and added into it. And I realised that no matter how much color I added I could not get a deep dark sexy red color. It just had to be pink. And then I said to myself, I was taught that red and white make pink, so maybe its natural and if I let it to bake I would get that slut red color. So once again, I went with my schmuck faced desire of putting it straight into the oven. But perhaps it came out pink. I thought – It smells great, It will taste great. then why not just make it look great. So, that’s pretty much the one month old history of this Pink Velvet Strawberry Tiered Cake.
2 eggs, 1/2 cup butter, 1 1/2 cups of sugar(caster), 1 cup buttermilk, 2 cups all-purpose flour, 1tsp salt and white wine vinegar, 1 1/2 tsp baking soda, 2tsp of vanilla extract and 3 tsps of Wilson’s Red Color paste.
I would generally first start with preheating my oven and then I would move on to creaming the butter and the sugar. Once they are frothy and creamy, add the eggs followed by the vinegar and salt. Whisk it until you fully incorporate enough air in them. Add the color and keep whisking. Now, if you whisk it any further you would over whisk it. Then alternately add a part of flour and the butter milk. Mix it well. Don’t whisk it. Then again add a fraction of both and continue till you’re finished with all the dry ingredients. Add the baking soda into the flour before you start putting it into the wet mixture. Now, what you will get is a pink rosy batter. You have two options. You could go for a rose flavor by adding some store-bought rose crush or something or you could puree some strawberry with some strawberry liqueur and add it to the batter. Pour it into your baking tin and put it in 180 C. Bake it till your spoon comes out clean.
Take it out of the oven and let it rest for about 2 minutes. Later, scrape the ends to loosen the cake and let it cool off completely. I would say give it 5 minutes. And then, flip it over your cooling rack.
For the frosting, you need store-bought chocolate frosting and a lot of fresh strawberries diced into half.
Just slice the cake horizontally from the centre and apply icing on both the sides. Stud it with strawberries and then put the half back. On the top, apply the frosting all over and stick the beautiful fresh strawberries cut side down.
Bueno Appetite !