I decided to go with the yellow cake, strawberry filling, vanilla icing and fresh strawberry topping, with the following changes:
- I realized at the last minute we had no baking soda (oops), so I added more baking powder.
- I accidentally liquefied the strawberries instead of just pulsing them (oops again), so I chopped up some additional fresh strawberries and added them to to the filling
- I skipped the glazing of the topping (and you can make do with less than a quart - I had a lot leftover. Fortunately, we like strawberries).
|Cakes cooking on wire racks - I didn't drop them. YAY.|
|The filling that ate North Bethesda|
|VOILA - CAKE!|
The finished product! The gooey filling make my icing a little pink, but I think it's pretty (that's what I'm telling myself anyway) and the little strawberry bits offset the pact that there is a pound of confectioners sugar in the icing.
A couple of baking tips I used here that I generally find helpful:
- Get a mesh strainer if you don't have one - it's great for sifting flour and confectioners sugar. I have one with two little hooks on it so you can rest it on a mixing bowl and pour your dry ingredients right into the strainer without jugging the whole shebang.
- When cutting parchment paper to fit a round cakepan, make little snips around the side in the shape of the circle, take it off the pan, and connect the snips. I felt like a genius when I did this today.
- If you are going to make your own buttercream, have a good mixer. I tried making buttercream a few years ago before I had the stand mixer and my hand mixer made horrible, gasping sounds. It also helps when the butter is a room temp.
- Speaking of room temp, yes, like the recipe says, eggs and butter should be at room temp when you bake. It really does make a difference in how well everything comes together.