I received a comment from Lisa (Hi!) and she requested some information on this cake – which previously was nothing more than a photo in a birthday collage I’d thrown together earlier this year. See, I do read comments!
Anywho, this is the rose cake. . . and I love it. Like me, you’ve probably seen these rose cakes everywhere, and they are so much fun. I wanted to do something a little different with mine – I wanted a strawberry cake (something about strawberry just screams summer to me) covered in colored roses. And I wanted them layered so some actually stand taller than the others, for visual interest. For the recipes, see below. For a great tutorial, click here.
To layer the roses (on the top of the cake only), simply pipe a rose over the bare space between roses.
Although this particular cake was a soft Strawberry Cake, I think a lovely white cake (just omit the sprinkles unless you want a “funfetti” cake) would also make for a stunning interior.
Super Soft Strawberry Cake Adapted from Family Circle Magazine
3 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup solid vegetable shortening
2 cups granulated sugar, divided
2 teaspoons vanilla extract
2 tablespoons strawberry liqueur
1 cup buttermilk
Red food coloring
2/3 cup diced strawberries
6 egg whites
1 teaspoon cream of tartar
Preheat the oven to 350. Spray three 9 inch (round) cake pans with PAM spray and line with parchment. Set aside.
Whisk the cake flour, baking soda, and salt together in a medium bowl; set aside. In a large bowl, cream the shortening and 1 ½ cups of sugar together. Beat in the vanilla and the liqueur until combined.
Next, in three additions beat in the flour mixture alternating with the buttermilk – beginning and ending with the flour mixture.
When the flour and buttermilk are completely incorporated, add the diced strawberries and a few drops of red food coloring.*
In a large mixing bowl, beat the egg whites until foamy and add the cream of tartar, and gradually add the remaining ½ cup sugar. Continue beating until stiff peaks have formed.
Gently stir some of the stiff egg whites into the batter. Then fold in the remaining egg whites until completely incorporated.
Divide the batter between the three prepared cake pans and bake in the oven for about 25 to 30 minutes, or until done. Let the cakes cool for 10 minutes in the pan (placed on top of a cooling rack). After 10 minutes, turn the cakes out onto the wire rack to continue cooling.**
*The cake lightens up after baking, so I like to add enough color for the batter to be a shade or two darker than my desired color.
**My sister-in-law (Hi Lisa!) shared this tip with me – it not only keeps your cake really moist, but it also helps when assembling layer cakes. Instead of cooling on the wire rack after the 10 minute cooling period in the pan, turn the cakes out onto plastic wrap and carefully (they’re hot!) wrap them up. Then wrap each layer in foil and stack them on a cutting board (or cookie sheet) and place them in the freezer for at least an hour.
Click here to get the recipe for my favorite Italian Meringue Buttercream. It’s delicious and the perfect consistency for piping frosting.