So the cherry blossoms have arrived! I can feel the vibes of Spring. It is such a pleasure driving around or for that matter even walking when the roadside looks a stunning shade of pink. I know..I am obsessed with pink. The irony however is that though I have been meaning to photograph them, I am either racing back home or leaving home in a hurry. I can’t explain how busy this week has been. I have been shooting a gathering with a laid out table and several dishes going on it. It required heaps of planning, colour co-ordination, testing recipes all day and shooting close to 100 images a day…basically nothing like the single recipes I’ve worked on and shot before. My laptop started making funny noises though and gave me a warning every time I logged in. I had fun putting the whole thing together and hopefully in future I will get to share some photos with you.
I am also delighted to share with you that I am now a contributor to Stockfood. What that means is…you can buy my images online! A few of you have asked me on email and Instagram so yes…it is possible (though in all honesty I never thought something like that was even possible). I will be putting up the link on my blog soon. Initially it was a bit weird for me to come out of my recipe mode and just shoot images. I had to remind myself many times over…every photo does not come with a recipe! So much for food blogging! While it all sounds very exciting and yes, it certainly is…there were technical aspects and behind-the-scenes to sort out. Now I am faced with a new challenge in my hands. Photoshop! I am sure its going to be amazing but I have to learn to use it first. Tips, anyone? It would be greatly appreciated.
Coming to this cake…it is meant to be effortless and fun, just the way it looks. For me, making and shooting cakes is like therapy. I love this part of my job to bits. Ask me to make a cake every day..I will do it. So this is my version of a strawberries and cream cake. It is incredible tasty with a sponge like texture and fresh cream and strawberries in between. To keep the cake moist, I’ve used a strawberry infused simple syrup. You could skip this step but if you are storing the cake in the fridge since it is a cream based cake, the simple syrup will keep it moist. I frosted it like a semi naked cake with more fresh cream and topped it with pink cotton candy. I have a few friends who can bake well but are intimidated at the idea of frosting a cake. No…please! It doesn’t have to be perfect…it can still look glamorous without the pain and calories. I have worked on two more semi-naked cakes…just like this one! A bit dramatic but effortless. Stay tuned!
Strawberries And Cream Cake
11/4 cup (300 g) caster sugar
300 g unsalted butter
6 eggs, lightly beaten
2 1/4 cup (300 g) self-raising flour
1 tsp baking powder
Strawberry Simple Syrup
1/2 cup water
1/3 cup castor sugar
1 tsp strawberry essence
For the Filling and Frosting
3 cups heavy/thickened cream
5 tbsp castor sugar
2 tsp strawberry essence (can use vanilla as well)
Few drops pink food coloring
250 g fresh strawberries, roughly chopped
cotton candy, for decoration
mini marshmallow, for decoration
silver cachous, for decoration
Heat oven to 190 degrees C (170 degrees C for fan-forced). Grease and line the bases of three 7 in round cake pans with baking paper.. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Divide the mixture equally between the pans, smoothing over the top of each with the back of the spoon. Bake in the oven for 15-20 mins or until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack and cool to room temperature.
Meanwhile make the simple syrup. Bring the water and sugar to a boil over low heat. Remove from heat when sugar dissolves. Let cool and add the strawberry essence.
Make the whipped cream frosting..here is a guide. Add the strawberry essence in the end. Use 1/3 of the frosting for the filling and the rest for the frosting.
Once cakes has cooled completely, assemble. Place one layer on a cake stand. Sprinkle with simple syrup. Spread a little bit of the cream, layer 1/2 the strawberries evenly. Place the second layer. Repeat all the steps. Place the last layer. Sprinkle with simple syrup. Frost the sides and top starting a little bit from the second layer up for a semi-naked effect. Top with cotton candy and mini marshmallows. Store in the refrigerator until serving (the cotton candy should go on the cake just before serving). The cake is best served in a day or two.
Oh my goodness this is so beautiful! The textures and colour of the cream and cotton candy tumbling off the top of the cake are really like a work of art. Will be attempting this look for sure!
Thank you so much Claudia! Thrilled that you liked it:-)
I love the look of it sliced it looks beautiful xx
Thank you so much Aimee!
So gorgeous!! Really liking that frosting!
Thanks Katrina! I like it too…easy peasy and creamy.
What a gorgeous cake! I love the way you decorated it with the marshmallows and cotton candy–very fun and whimsical 🙂 Love the strawberry flavor too!
Thank you June. I am never short of marshmallows and cotton candy at home, thanks to my twins:-)
What a fun and dramatic cake in one! I never would have thought to use cotton candy on a cake. And strawberries and cream is an irresistible combination.
Totally agree. Thanks so much Thao!
Love the fun, spontaneous look of this cake. I am looking forward to see your beautiful images on Stockfood. xx
Thanks lovely:-) Will be sharing soon…waiting for the logo.
Congrats on the StockFood news. That is great – I’m sure the images will be stunning! This cake sounds delicious and, of course, I’m loving all the pink and the presentation! It’s so nice when food is good and pretty, too!
Thanks so much Monica. Love all things pink;-)
What a brilliant idea. I love the messy look of this cake, the colors, the design of the frosting, it’s perfect! Well done!
Thanks my dear!
This is amazing! Truly a work of art!!
Thank you so much Ashleigh!
What exciting news! This cake cracks me up. It reminds me of Donald Trump or Elvis Presley. All that cotton candy reminds me of a lot of hair. Very fun and creative Sonali!
Hahahaha…you are so right Abbe! Cracks me up too when I think of it now. Thanks so much darling:-)
Congrats on becoming a contributor to Stockfood! your photos are always so awesome. And I want this cake, love the half icing look, very grunge and modern.
Thanks so much Evelyne. Just experimenting…so glad you liked it!
Congratulations, my God you can take a photo alright. The cake looks delicious.
Thanks so much Tania!
This looks marvelous! Sonali, you are an baker artist. So glad I came upon your website.
It’s a pleasure to meet you Sumana. Thank you for stopping by:-)
oh my…what a stunning cake!!! wish we could have a piece now <3
Hello! This is one of the most beautifulest cakes ever! Could you please tell me what 300 unsalted butter is. And is strawberry essence like strawberry extract? Thank you. You’re photography is just amazing, as I’m sure all your recipes. Can wait to make this one. Thank you.
Hi Bonnie, thank you so much for stopping by. I am so glad you like the cake. Sorry, that was error! That’s 300 g unsalted butter and yes, strawberry extract is the same thing. I hope you make it…it’s delicious!
Cover berries with the remaining filling, being sure to fill in any empty space. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.