i made a strawberry shortcake for my friend huiyi's birthday and this is by far my best attempt. i've always shyed away from anything to do with whipped cream mainly for two reasons - i tend to overwhip the cream to the point that it splits and secondly, i just don't hv the talent in frosting whole cakes. when i found the solution to these two major problems, i jumped at the opportunity to make one again. with regards to overwhipping the cream, my pastry chef gf told me to whisk it on high speed, never mind that the bowl and beaters are not chilled. it worked! secondly i read that instead of frosting the cake painstakingly, you could pour the cream into a mousse ring like you would an entremet. that worked too!
no innard pics this time as i'm giving the cake away. as much as i'm happy with how the cake looks, the only complaint is i don't really like the genoise sponge (i used the recipe from okashi treats). i'm still on the lookout for a really soft and cottony one like canele's or bakerzin's but i'm keeping my fingers crossed that the birthday girl will like it anyhow!
Wow Evan!! So pretty!!! I looove the colour of the cake and am always in awe of how perfect and pristine your cakes look! And what a lucky friend, by the way!
this looks as gorgeous as ever. i cant wait for strawberries season to come. i've been craving for strawberry shortcake and i want to make it when the berries are sweetest (and cheapest) hehe. wonder if next wk shld be it. cos im starting to see aussie strawberries in the market now...
ooo so u don chill the bowl and beaters at all, instead pouring the cold cream into the bowl and whip on high? wonder if its me only, but whenever i use beaters to whip cream, the cream always splatter all over the place and outta the bowl :( why huh.
i'm using aussie strawberries now but they're still so sour! and ugly as hell haha, all the irregular shapes...i spent so much time just to choose a decent punnet. lets hope the nx batch will be better ;) actually the splashing cream happens to me too but i try to minimize it by not moving the whisk too much in the beginning. i whisk it on high but just concentrate on one area 1st, then when it starts to solidify then i'll move the beater and bowl. or u can try wrapping the bowl with cling wrap, leaving a gap where the beater goes in.
<span>i'm using aussie strawberries now but they're still so sour! and ugly as hell haha, all the irregular shapes...i spent so much time just to choose a decent punnet. lets hope the nx batch will be better ;) actually the splashing cream happens to me too but i try to minimize it by not moving the whisk too much in the beginning. i whisk it on high but just concentrate on one area 1st, then when it starts to solidify then i'll move the beater and bowl. or u can try wrapping the bowl with cling wrap :) </span>
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Wow Evan!! So pretty!!! I looove the colour of the cake and am always in awe of how perfect and pristine your cakes look! And what a lucky friend, by the way!
ReplyDeletethis looks as gorgeous as ever. i cant wait for strawberries season to come. i've been craving for strawberry shortcake and i want to make it when the berries are sweetest (and cheapest) hehe. wonder if next wk shld be it. cos im starting to see aussie strawberries in the market now...
ReplyDeleteooo so u don chill the bowl and beaters at all, instead pouring the cold cream into the bowl and whip on high? wonder if its me only, but whenever i use beaters to whip cream, the cream always splatter all over the place and outta the bowl :( why huh.
i'm using aussie strawberries now but they're still so sour! and ugly as hell haha, all the irregular shapes...i spent so much time just to choose a decent punnet. lets hope the nx batch will be better ;) actually the splashing cream happens to me too but i try to minimize it by not moving the whisk too much in the beginning. i whisk it on high but just concentrate on one area 1st, then when it starts to solidify then i'll move the beater and bowl. or u can try wrapping the bowl with cling wrap, leaving a gap where the beater goes in.
ReplyDelete<span>i'm using aussie strawberries now but they're still so sour! and ugly as hell haha, all the irregular shapes...i spent so much time just to choose a decent punnet. lets hope the nx batch will be better ;) actually the splashing cream happens to me too but i try to minimize it by not moving the whisk too much in the beginning. i whisk it on high but just concentrate on one area 1st, then when it starts to solidify then i'll move the beater and bowl. or u can try wrapping the bowl with cling wrap :) </span>
ReplyDeletethe cake is very pretty.
ReplyDeletelovely strawberry shortcake, so snow white, so tempting to finger to taste :)
ReplyDeleteBeautiful, well done you.
ReplyDeleteAbsolutely gorgeous!
ReplyDeleteThanks for sharing the tip for a nice frosting finish.
very nice cake and makes me want to grab a slice from you after my lunch~
ReplyDeletei love your pictures so much! strawberry short cake is one of my dream and favorite cake. yum!
ReplyDelete