Strawberry Shortcake or Strawberries and Cream Cake?

This cake instantly became my favorite just a couple of days ago, when I decided to make a surprise birthday cake for my daughter's tutor, Teacher Cristine. Just a simple Butter Cake with whipped cream and strawberries. It was unfortunate that there are no available fresh strawberries in the supermarket near me that time, that I had to use pie filling instead. But it surprised me, that it still turned out to be the kind of cake I would buy from famous bakeshops here in the Philippines, and better. 

The name Strawberry Shortcake doesn't really define this type of cake. Because originally, as how Baking Bites described it, Strawberry Shortcake is typically made with a biscuit-like cake or scone that is split and filled with strawberries and sweetened whipped cream. But for me, however you want to make it, I'm pretty sure it will taste just as amazing.

I love how the cream complements the moist and light sweetness of the butter cake, as well as the strawberries that bursts in your mouth at first bite. This cake is oh so good, that I couldn't help myself and made another one the next day. 

The birthday girl, slicing her cake. 

Here's a great recipe that you can try. :)
Happy Baking!

Yellow Butter Cake Recipe


Sweetened Whipped Cream Recipe
Ingredients:

1 c. whipping cream
1/3 c. powdered sugar

Combine whipping cream and powdered sugar in a large bowl. With an electric hand mixer, beat whipping cream until soft peaks form.

Strawberry Topping

Ingredients:

3 cups fresh strawberries

1/3 cup sugar

Slice the berries and toss them in the sugar. 

Use pie filling if there are no strawberries available. I used Comstock. :)

Fun with Fondant..

I started making fondant cakes on the first month of 2012. I know I still have plenty of things to learn, but I thought I should man up and give it a try. I've searched for tips on how to cover a cake with fondant, watched videos on youtube and read all my books about cake decorating. After weeks of preparation, I said to myself 'I'm ready!' without even knowing what I'm getting myself into. :)

I've always known that the secret weapon in covering a cake with fondant is its flexibility. You must knead your fondant well, especially when it has been sitting unused for a while, until soft and supple. I must say when you're a rookie, fondant is a little tough to deal with.

The first fondant cake that I made was this Angry Birds Cake. It is for my friend Fleur's nephew Vince, who celebrated his birthday on the 2nd week of February. Only then that I realized, a cake looks better with everything edible. I'm going to have to work on my sculpting skills.

Next is this Rio Cake that I made for a very pretty little girl named Aila. I met his Dad, Shaba, once in a business meeting and he was thrilled when I mentioned I've just started making fondant birthday cakes. They provided the toppers, so I had no problems with the decoration at all.

This my friends, is my first wedding cake. I was a little scared to mix and match colors back then so I went for minimalist. I didn't want to complicate the design and I only wanted it neat. I guess for a first wedding cake, this is not so bad. :)

Then, comes this Clapper Cake that I made for my husband's friend Carlene. Her boyfriend is a TV Commercial Director; hence the theme, who decided to celebrate his birthday with the children of Cancer Warriors Foundation.

Behold, my first all edible cake. Of course I had to make the angry birds characters ahead of time, for them to harden. I had fun making this cake and dealing with Jane (the customer) was easy breezy, considering she was outside of the country that time. This is for her boys' graduation.

And then, the fun continues...

As of today, I have a few cakes lined up for the month of October until December, from tiered cakes to customised. I am happy to have friends supporting me with this business venture, especially my Mom who helps me out with the designs, assembling and a lot more. It's funny coz when I get tired sometimes, I would say 'I don't want to do this anymore'. It's like I'm having a love and hate situation with my oven. But at the end of the day, I know that this is what makes me happy. And then, the learning continues...

Devil's Food Cake..

Too much frosting!

I've always wanted to create the perfect chocolate cake my entire baking life. I've came across recipes of famous pastry chefs from different countries (from books) and little did I know that I would find it from one of our country's most popular and multi-awarded pastry chef, Chef Ernie Babaran.

It's only now that I realize it just takes a little bit of faith and perspective to achieve one's dream, based on a feature I read about Chef Ernie's very inspiring story. His Fundamentals of Pastry Arts class is the one thing I look forward to the most every week. It's amazing how you can learn so many things in a short period of time. It's truly an honor to be in the same kitchen as he is.

Devil's Food Cake is a moist, deep dark chocolate layer cake. Anyone with a chocolate addiction will surely be satisfied with its intense chocolate flavor. Of course, you're going to get it from the best brands of cocoa and chocolate compound. I used Valrhona with this cake and it was absolutely superb. There are also some ingredients I get to use for the first time and because of the awesomeness of this recipe, I'd sure still be making it in the future.

Recipe Link
Devil's Food Cake

'Ice'-ing On The Cake..

I couldn't just let a significant day for my friends and family go by without whipping up a little something for them, anyone that is important to me. I once made a birthday cake for my grandmother a couple of years ago. It honestly looked really bad, but it tasted pretty good. If you guys remember, I made Pink and Purple cupcakes for my lovely niece Bianca on her 7th birthday last year. And how could I ever forget my friend Fleur's 25 and Fabulous birthday party. Just recently, I also made my husband a birthday cake, unfortunately I wasn't able to take pictures because we don't have the camera at the moment. Baking for them makes me happy.

A couple of weeks back, my sister Ella and I were planning about my niece's 1st birthday party over the phone. I was once again asked to make cupcakes and of course, I gladly took the job. Then I thought it's about time I explore the colorful world of cake decorating and make a 9 inch Chocolate Cake with Vanilla frosting. I was pretty scared at first but I went on and dominate the frosting.

It was actually not that complicated. You just need the right tools and be focused. Take your time, don't rush. Feel confident that you'll get it done and relax. That's the main thing I learned in the process.

I've been watching cake decorating videos on youtube for years and I can say it really helped me a lot. My wonderful husband also provided me with books of professional cake decorators where I discovered the dos and donts, and which flavor of frosting best matches with  different flavors of cakes. My sister Ella gave me a turntable which is one the must-haves when it come to decorating cakes specially for the round ones. I know the cake isn't perfect, but I am happy that I was able to pipe pearl borders in a cake for the first time. The little black dots were supposed to look like mickey but unfortunately didn't turn out that way but I know I can do better next time.

The cake and cupcake toppers were made by my sister. It was just simply googled, printed then taped in a toothpick and I can say it was real cute though my sister had a hard time cutting them.

I felt good about the result of my hard work, above all the little troubles I went through. I have to say it was a little better looking than I expected. :)

Peanut Butter Cup Bars..

Once again, a Peanut Butter dessert that will surely bring the house down. Since I wanted to do something productive with the last bottle of peanut butter in my kitchen, not just to spread it on bread or pancakes, I decided to make Peanut Butter Cup Bars again from Brown Eyed Baker.

Photo taken by Brown Eyed Baker

I must say, It is absolutely fantastic! Texture was amazing, not overwhelmingly sweet and you get the subtle taste of the graham crackers. Need I say more! It is the perfect giveaway for the holidays coz it's ridiculously easy to make and it's delicious. Go on and see for yourself.

Peanut Butter Cup Bars Recipe
(Recipe adapted from Stylish Cuisine)