I’ve been making cakes (and cakes and cakes and cakes) for my cookbook, and I think I am almost done with that chapter. Almost. I think. I can’t stop myself from constantly tinkering with recipes and my family, my neighbors, and everyone at my husband’s office is officially tired of eating cake. But! I did make the yellow cake of my dreams, and yesterday I got the chocolate cake just right. I will need make it again tomorrow, just to be sure. Progress is exciting.
Buttercream is also being worked on. I started with the rhubarb buttercream I made last year; switching out strawberries for the rhubarb. It turned out lovely, and my daughter and I were enamored with the pale pink frosting. Technically this is a cheater’s post (since I really didn’t change that much from the original recipe), but after we put some flowers from the garden on top (and some fairies from her toy box), I thought it deserved it’s own space on the blog.
(The pretty pink cake plate is from Dishes Only.)
Buttermilk Cake with Strawberry Buttercream
As I said before, this is a cheater’s post. The same recipe is here, I just used 2 cups of strawberries instead of rhubarb in the buttercream, and omitted the cardamom cream. I kept this cake on the ‘naked’ side; the buttercream doesn’t make quite enough for three layers and a nice outer coat.