I’m making a cake for my neighbour’s baby shower. Other people who don’t know me are going to be attending so I did a test run just to make sure it would work. I’m very happy I did it as I know what’s to be expected. Baking my way through The Cake Bible, I settled on the Golden Butter Cream cake with Strawberry Silk Meringue Butter Cream.
To make the Strawberry Silk Meringue Butter Cream I first had to make a strawberry conserve. The conserve wasn’t that bad to make, it took a lot longer to reduce. I reduced it a bit too much, 2 cups instead of 3.5 cups, but it looked so runny. Canning the conserve was a pain in the butt. I didn’t have jar tongs so the jars kept slipping. It’s really good as a spread and even though I had a horrible experience canning, I’d be willing to try it again with the proper tools.
I forgot to puree the conserve so the buttercream looked a bit gummy and it didn’t have the nice pale pink that I had envisioned. While this buttercream won’t win any beauty pageants, it’s absolutely delicious!
I made the cake into cupcakes for Movie Man’s potluck at work. I wouldn’t recommend this cake for cupcakes because it didn’t really grip onto the wrapper and didn’t produce a nice dome shape.
After some troubleshooting at the Real Baking with Rose forums, I’m going to try doing the mousseline and I’ll remember to puree and strain the conserve. I’m hoping that this will give me a pale pink colour.by