“Birthdays are nature’s way of telling us to eat more cake.”
I made this cake a long while ago for my SILs birthday. While the cake itself tasted fabulous in every way (if I may say so myself), I didn’t like the finish I gave it, and therefore didn’t post it. It was the light pink icing I drizzled along the sides that left me dismayed and I later was pretty sore at myself that I didn’t just scrape it off. I could have you know, but I just got so hassled that I didn’t even think of it.
I loved the stenciling I did on top with melted piped chocolate on the lines of the lace border I did here. I took great care with the sliced strawberries too. The colour pink is not one of my favourite colours and I don’t know what possessed me to add it to the frosting on the sides. It was fine in combination with the white, but the minute the red strawberries entered the scene… ack, I was distraught and quickly took photographs and put it away to chill!
Found the pictures the other day while doing a picture collage of strawberry things I’ve done this season on this Strawberry Vanilla Bean Conserve post. One of my dear readers left a comment mentioning the cake in the centre, which was this forgotten one. Time to post the cake I thought , because it was wonderful, delectable and light, and now looked quite nice to me!!
It was sandwiched with a filling made with my favourite form of curd cheese, home made quark, which is another reason I’m posting this cake. It follows a lengthy twitter discussion about quark which I had with good friend Alessio, who I met in London at the Food Blogger Connect ’09. Also part of the quark talk on twitter was fellow tweep Jason from Food Geekery who shares my love for quark.
The cake was light and fruity, and the quark and mascarpone filling blending beautifully with the chopped strawberries within. The mascarpone and cream in the frosting tied up everything to add a certain luxury to this delightful cake. If you wish to learn how to make the lace border, you can see how I did it on this Strawberry Bavarian Cream Cake. The stenciling for the top was done in a similar manner but on a flat piece of parchment cut to size of the design. Once the chocolate set after being chilled, I quickly yet gently placed the parchment, chocolate side down, on the top of the cake, and genlty peeled the parchment off.
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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.