Certifiable Executive Chef
- Jan 17, 2007
- Pacific NW
Looks great! I was wondering about this the other day and what you ended up doing. What method did you end up using to make the imprinted strawberries?
The original recipe called for a thin paste made from cake flour, a little sugar, egg white and oil as well as a lot of food coloring. It was tough and chewy when cooked. I cut the flour way down and added whole egg. it improved the texture a lot - not perfect but better. The design is piped onto parchment and frozen, then the cake batter is poured over to bake, then invert.
Those are beautiful, and I love the presentation with all the fresh berries
The berries were an afterthought because we had a couple of gluten intolerant folks at the bash AND because I needed to gussy up the tray. There was ice cream to go with. win/win.
The cakes were made in 6 inch pans (chocolate), 7 inch pans (blueberry) and a small jelly roll pan. They were tall but not very big.