I made the cake on a hot and humid June day so the cream cheese buttercream frosting didn't participate too well - even after chilling in the fridge. However, this is partly my fault because I refuse to use gelatin, so I'm sure it would have set up better with the called-for gelatin. In the end though, the super soft buttercream didn't really matter because the overall cake was absolutely delicious! I made the cake for a wine and cheese party (aka my bookclub) along with the HCB Mud Turtle Cupcakes and both were a hit. I loved the yellow cake - moist and light but sturdy - perfect for filling with jam. And the other flavors - the cream cheese frosting with a hint of lemon, jam and strawberries - all went together really well. Another hit from Flo!
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| mise en place for the cake |
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| creaming the butter and sugar until very pale |
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| in go the eggs then the rest of the ingredients |
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| into the oven |
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| out of the oven...golden brown |
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| mise en place for the buttercream |
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| cream cheese and butter, whipped |
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| whipping the egg yolks |
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| water-sugar mixture is boiled to soft-ball stage and added, then whipped some more |
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| the cream cheese mixture is added |
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| fresh strawberries and jam |
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| ready to slice - with my new 18" long cake knife - and assemble |
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| first layer, sliced in half, waiting for a layer of jam |
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| in the middle of the cake, strawberries get sandwiched between buttercream |
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| the finished cake |
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| seems a shame to cut it! |
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| but I've got to have a taste...delicious! |
Bye for now...
