Ever since I gave birth, it’s like my creativity is on hyperdrive. I didn’t just give birth to Ruby, but also, 12 million ideas that keep me from sleeping at night. Has anyone else experienced this after birth?
I’m not sure if it’s that my body was too busy creating its’ own project for the past nine months or if having Ruby has inspired me in ways I didn’t realize. Was it that the prior fatigue and anxiety of pregnancy and childbirth were creatively stifling or maybe it’s just an inner need to create to maintain a sense of self? Hell, maybe a mixture of all of them! Needless to say, it’s a ‘thing’ to the point where if I’m not able to work on something a few times a week during the rare down time I do have, I get crazy restless.
All that to say… Strawberries were on sale at Aldi’s for 89 cents and like the bargain hoarder that I am, I bought $26 worth. I had seen videos recently on Facebook about the new ‘brushstroke cake’ craze, so I’ve been dying to try it.
It’s easier and harder than it looks. I’m guessing that if you use candy melt coating, it’d be extremely easy. I think candy coating tastes like poodely oodley (but sets like a dream), so I tried to find a good quality white and dark chocolate instead. The dark chocolate worked swimmingly. The white chocolate on the other hand, not so good.
I watched a tutorial that taught you to add color to white chocolate. You have to mix the color into coconut oil first so that the water in the food coloring won’t seize up the chocolate on contact. I had grand ideas to make a Memorial Day Cake so I needed lots of vibrant red and blue. The chocolate just wasn’t turning red enough so I kept adding more color, more color…and more coconut oil, more coconut oil.
When I put my brush strokes in the fridge, the white chocolate ones never set. Too much coconut oil. UGH!! Did I mention I didn’t sleep at all the night before because I was too excited to make the darned thing? Yup, pretty much pulled an all nighter… So I had that going for me- ha!
So I tried again. This time sticking to white and dark chocolate, and some light pink hues. I also made my brush strokes a little thicker. (Also important as most of my dark chocolate shards broke to pieces). I have to say I’m grateful for so many failures over the years because one of my strengths I’ve gotten out of those experiences as a baker, is that I can always making something out of mistakes! According to plan, this was all wrong… But I think it came out crazy funky cool. *cue TLC*
And umm… Happy Memorial Day? 😉
I topped the cake with red colored white chocolate, dipped some strawberries in chocolate, splattered on a little luster dust and edible glitter (though I don’t trust glitter ever being edible- ha!) I’m also not a huge fan of white chocolate either.
However, the strawberry cake with cream cheese icing and dark chocolate shards? Totally a winner. 🙂
The cake is only colored with the redness of the strawberry jam, so you want to use the ripest of red berries, if you can. Otherwise, you can add a couple drops of food color like I did.
If you get the chance, you should definitely try to make this! It’s super moist and flavorful. You don’t have do any crazy decorating. Some big rustic swipes in the frosting and a couple of berries on top, would be lovely and inviting! And who doesn’t love strawberries when the weather starts warming up? Also, be sure to let me know if post-pregnancy creativity was prevalent for you, too! Super curious about what my muse has been up to… Happy Monday!
- 4 1/2 c. ripe red strawberries
- 3/4 c. sugar
- 1 1/8 c. unsalted butter
- 1 3/4 c. sugar
- 2 1/4 tsp vanilla
- 5 eggs
- 2 2/3 c. all purpose flour
- 1 1/2 c. wheat pastry flour or cake flour
- 2 1/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1 1/2 tsp. kosher salt
- 1 3/4 c. heavy cream
- 1 1/8 c. strawberry puree
- Food coloring (optional)
- 2 c. strawberries sliced
- 1 c. water
- 1/4 c. sugar
- 3 T. gin
- 16 oz. cream cheese
- 1 1/2 c. unsalted butter
- 2 T. vanilla
- 1 1/2 pounds of powdered sugar
- 2-3 T. milk (if needed)
- Combine 4 1/2 c. strawberries and sugar in a large saucepan or pot. Simmer on low until the moisture is removed and berries resemble a jam. (Should be reduced by about half of what you started with). Cool completely.
- In a saucepan or microwave, boil the water, sugar and gin until sugar is dissolved. Let cool.
- Whisk together flours, baking powder, baking soda and salt in a bowl. Set aside.
- In a another bowl, combine the heavy cream and 1 1/8 c. puree jam. Set aside.
- With a paddle attachment, cream the butter and sugar on medium speed in your mixer bowl until light and fluffy. Add vanilla and a couple drops of food coloring (if desired).
- One at a time, beat in the eggs.
- Add 1/3 of the dry ingredients and beat until barely combined.
- Add 1/2 of heavy cream mixture.
- Add another 1/3 of the dry ingredients followed by the remaining cream mixture.
- Beat in the last of the dry ingredients and beat until just combined.
- Distribute evenly into three different 9 inch cake pans.
- Bake at 325 for 40-45 minutes, turning the cake pans in the oven halfway.
- Beat cream cheese and butter together until smooth. Add vanilla.
- Slowly beat in the powdered sugar until smooth.
- (If the frosting is too thick, add a tablespoon of milk at a time to thin out).
- Shave off the round domes on each cake until they are level.
- Put one cake on a plate and generously dab with simple syrup. Add a decent amount of cream cheese icing.** Layer sliced strawberries over the cake.
- Stack another cake on top and repeat.
- Stack the last cake bottom side up (to get a smooth top surface).
- Frost with remaining icing and decorate as you'd like!
- ** Be careful when icing. The cake is fairly fragile. The frosting needs to be thin enough to spread easily or you will pull crumbs from the cake. If needed, put in the freezer for five minutes before frosting.