ב''ה
I do not usually like strawberry flavored things. This was one of those "Rose Moments," where you discover that the nominal can become extraordinary because of the personal touch of someone who has gone the extra mile to make it so.
Mis en Place:
White chocolate for the cake.
Melted in a pot that was sitting on top of the toaster that was warming up.
I could not bring my self to put the full amount of baking powder. I cut out 1/2 a teaspoon.
Mix mix.
Add the white chocolate.
Smooth out batter.
The indentation is from where my finger pressed it down. It was actually a little tunnel. I wonder if it was from over mixing or from the large amount of baking powder...
Egg whites and whipped butter. As usual, I cut the amount of butter in half for more flavor.
Meringue. I poured straight from the pot.
Substitute for strawberry butter. I could not find it and I did not feel like going to the store again to look for the preserves when I had the ingredients for the substitute at hand. It really did turn out lovely though.
There was not enough liqued to get it going so I added some of the meringue. I realize now that I could have added some lemon juice to help as well. It would have added that extra tang but the kids probably would not have liked it as much.
Mix it in.
This had a strawberry flavor that I can't say no to!
Construction...
Pour on the chocolate.
Add some pink pearls to delight the little girls (even if they did spill half the bottle...)
It really was a delicious cake and I will definitely make this again.
Mendy, this cake looks beautiful. I love the pink pearls you added.
ReplyDeleteLooks fabulous Mendy!
ReplyDeletePink pearls delight the grown-up girls too! Why did you feel hesitant to add all the baking powder? Your cake looks delicious; hooray for those Rose moments :)
ReplyDeleteLooks so yummy!! too bad i can't make it this weekend. I really want to bake this. Hopefully for the next Free Choice. :D
ReplyDeleteIt's so pretty! What are pink pearls?
ReplyDeleteBeautiful - especially the pink pearls, and your rosy pink mousseline.
ReplyDeleteI am asking the question about what is bad about loads of baking powder?
I have to agree that this was a fab cake. Great to make, excellent to eat and oh so impressive. Now I just need to find 20 minutes to blog about it...
Love the final touch of the balls around the dark chocolate, looks so dreamy, just like the cake personality. I took down your tip in how to make the strawberry butter (after going around all town looking for the thing!) and at the end I got lazy about it and just used preserved with a dash of lemon juice to give it the tartness. But, since this cake is going on the redo list, I will have the opportunity to try your tip.
ReplyDeleteWOW!!! Mendy! This is over-the-top gorgeous!!! And looks scrumptious. I was standing there at the last moment with glitter in one hand and pearls in the other....decided on the glitter. It looks like cornflakes atop the glaze. Your pearls look absolutely regal!!! Brava!!
ReplyDeleteב''ה
ReplyDeleteThank you all for your kind comments.
ECL and Nicola: Prehpas you can explain it to me. Most cakes have no more than 2 teaspoons of baking powder. This one, with over 5, I expected to shoot through the roof!
Vicki: Wilton pearlized sprinkles. check out:
http://www.esticker.com/zoomprod.cfm?currentstartrow=1&winsize=30&show=1&CFID=3647315&CFTOKEN=61341293&sort=1&search_action=search&productid=408982&search_name=408982&stype=1