I made this cake for the art auction fundraiser at my son’s preschool. I scaled back this year as I didn’t have much time to devote to baking, so I made a revamped version of the Strawberry Maria from TCB. I used the milk chocolate syruped DCP and the strawberry cloud cream. It froze very well. I was having issues with the chocolate genoise so I abandoned ship—is it possible to overbeat genoise foam? Mine was so stiff—almost like stiffly beaten egg whites—definitely not ribbony. I was using my 7qt. Kitchen Aid—perhaps I need to scale back the time? Also quite possible it was my folding technique. Anyway… the lucky bidder loved the cake so much she ordered a second one for her birthday.