Real Simple Yellow Cake with Strawberry Filling and Vanilla Icing

The May issue of Real Simple has a neat article with multiple cakes, frostings, filings and toppings.  The recipes can be converted into sheet cakes, layer cakes and cupcakes, and allegedly there are over 256,000 potential cakes that can be made from this article.

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).

Here's some step by step documentation:

Cakes cooking on wire racks - I didn't drop them.  YAY.

The recipe said the cakes should take 22-25 minutes.  I felt mine needed to go a little longer in my oven.  Also, I was glad I took the time to butter the pans, add parchment, and butter again.  After the prescribed 15 minute cooling time in the pans, they slid right out onto the racks without breaking.

The filling that ate North Bethesda

 Next came the filling - thanks to my pureeing mishap, it was probably gooier than I intended.  Putting it in the refrigerator for 30 minutes before I frosted, like the recipe suggested, was a smart move.  Especially since the stuff kept falling on my feet.  I looked like something out of a George Romero movie.

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.