Strawberry shortcake

My friend asked a little favor I couldn’t say no to. A “Strawberry shortcake” cake for six years old. Aaaah!

This was my first two tear layer cake so I thought I’ll share this experience.

 

My friend chose her design and flavors so it was up to me to put it all together.

 

 

I used 3 sponges for bottom tear and 2 sponges for top tear – the diameter of top tear was smaller so once the butter risen – it was taller.

 

5 x Bake sponges

200g of sugar

200g of self-rising flour

200g of butter

1 table spoon of baking soda

3 table spoon of water (I used strawberry compote juice)

1 tea spoon of vanilla essence

Food coloring (optional)

Also

                                Jam – strawberry

                                Ready to roll icing – white

                                Ready to roll icing – red and green

                                Wooden or plastic support for cake

                                Cocktail sticks

Buttercream (3x75g of butter + 3x175g of icing sugar +6 table spoon of milk and 2 tea spoons of vanilla essence + lemon zest)

                               

 

Each sponge is moist by strawberry   fruit juice, jam and strawberries. Glue sponges with buttercream. Make two individual cakes and cover those with buttercream.  Allow chilling whilst preparing the icing.

 

Cover both cakes with white icing.

 

Top tear:

Glue pink, red and green icing to create circles and green banner to go round the cake with buttercream.  White icing - to create long string to go around the cake – again use buttercream. For strawberries - color some icing and shape it in strawberry shape, then take green icing and create strawberries leaves.  Cocktail sticks will allow attachment to the cake. Use honey to cover strawberries and create an illusion of freshness.  The small flat brush dipped in black coloring will  create seeds effect. Allow drying, and then attach to the cake. White five petal flowers are handmade and pink buttercream is colored buttercream used in cake.

 

 

 

Bottom tear:

Use pink icing to cover top of the cake. Attach green and red stripes with buttercream. Place some red spots and white flowers as required. Long white icing string will cover the edge of pink icing.

 

Don’t worry if your buttercream is showing, once it is cooled down it can be carefully wiped away of scraped away with knife.  Also make some small flowers from white icing - using cutters - this will hide the bottom edge of top tear. Transfer cakes separately if needed and put together once safe at the destination. Ensure the wooden or plastic support is used so top cake’s weight is carried by support and not the bottom cake alone.

 

 

White flowers are glued on with buttercream at last.