- Today I'm going to show you how to make this strawberry
cake with beautiful little roses all over it.
Super cute and wonderful for a special occasion.
Let's get started.
We're starting off by sifting our dry ingredients.
One and 2/3 cups of all-purpose flour,
one teaspoon of baking powder, 1/4 teaspoon baking soda,
and a generous pinch of salt.
Sift it up.
One cup of granulated sugar, and you can give it
a really quick whisk and then just set aside.
Now for the wet ingredients, 1/2 cup of sour cream,
1/4 cup of warm milk, three teaspoons of vanilla extract,
1/4 cup of strained and warmed strawberry preserves
Just whisking it so it gets a head start.
Now three egg whites, this isn't like making a meringue
where you're gonna be really upset
if the yolk gets in because it's ruined.
It's okay, it's really just for the color,
otherwise I'd add the yolks in, no problem
Now I'm adding in 3/4 of a cup of almost melted butter
and then zest most of a lemon.
(whisking batter)
Give it a quick mix and we'll set aside as well.
Now we need to add the wet mixture into the dry mixture
and just whisk it up until it's combined.
You could also do this in a standing mixer
or with an electric mixer.
Okay, really well mixed and I can smell a little bit
of strawberry and vanilla which is amazing but if you
take a look, the color is a little bit gray and sad.
That's natural colors for you, sometimes they don't act
as vibrantly as you might like.
So we're gonna add a tiny bit of soft pink food coloring
just to help the process along.
Okay, so now I have a nice, soft pink (laughs)
and it'll be a little bit softer after baking too.
So if your eyes are hurting, don't worry.
Before I add the batter into the pans,
I'm gonna prep them by buttering them
and adding a tablespoon of flour
which I'm just gonna shake around
to coat them and then they'll be perfect.
No need for any papers or anything else.
(tapping pan)
Tap out the excess into the pan.
I'm adding my batter now and I am using a kitchen scale
just so I can make sure each layer is exactly the same
because I'm horrible at eyeballing this sort of thing.
This recipe makes just enough batter for three six-inch pans
so double it if you're using eight inches,
triple it if you're using nine inches.
Before I toss these into the oven at 340 for a little while,
I'm gonna add cake strips to the pans.
These are gonna give me a nice, even bake
and make sure the cake is nice and flat with no doming.
I'm popping this into the oven for about half an hour
or until the center's are nice and springy
and the edges are just pulling away from the pan.
We're gonna whip up a small batch of American buttercream
and give it some strawberry flavor too.
It's gonna be delicious.
Starting off with two stick of unsalted butter
at room temperature into a standing mixer
fitted with a paddle attachment.
And add a healthy pinch of salt
and then let it mix up a bit.
(mixer whirring)
Now we're adding in about a pound of confectionary sugar,
cover with a tea towel and mix on low.
(mixer whirring)
We're gonna scrape the bowl down
and then add the flavorings.
I'm using a couple squeezes of lemon juice
and a tablespoon of strained strawberry preserves.
(mixer whirring)
Okay, we're all done, I love this color.
I don't know if you can see it, but it's like
this beautiful, soft blush that's totally natural
just from the strawberries we added.
The cakes are out of the oven and I want you to take a look
and see that they're just pulling away
from the sides so you know that they're done
and they're a little bit springy.
Let's pop them out and hope that they release nicely.
(pan bangs)
Piping my strawberry buttercream onto the first layer,
add your second layer, pipe some more buttercream on
and now we're gonna give it a paper thin coating
of buttercream which will be our crumb coat.
This will just seal all the crumbs in and give you
a really nice, perfectly shaped, base to ice.
(soft music)
Now I'm piping on my last layer of vanilla buttercream.
I use an offset spatula and pull in
while turning to get those corner straight.
And my bench scraper to smooth the sides.
If you're having any difficulty smoothing your buttercream,
I always recommend dipping your tools in really hot water,
give them a quick wipe, and then use them right away.
That heat will help melt the buttercream
and smooth things out.
To paint my roses, I'm using a pale pink
buttercream and then applying it
with a palette knife for the back petals.
For the anthers I'm using a yellow buttercream
and I just cut the piping bag at the very tip
so I can squeeze out little strands.
(upbeat music)
For the petals in front, I'm using a 61 tip.
I really thought this was the easiest way, although you
could just use a palette knife for the whole thing.
To pipe the stems I'm using a pale green buttercream
and you can use a small, round tip
or just cut the tip off of a piping bag for this part.
I also did some tiny buds with just little smidges
of buttercream because I wanted
to have some blooming flowers and some buds
and I actually used two different colors.
One's pale pink and one's a nice peach.
They complement each other well.
And for the leaves, I'm using a 349 tip.
It's amazing what a little buttercream
and a palette knife can make.
I'm so happy with the way these roses came out,
I will definitely be trying this technique again soon.
Also, the strawberry cake tastes delicious.
I hope you get to make it soon.
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