My take on Strawberry Maria
Posted: 16 July 2013 05:54 PM   [ Ignore ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  905
Joined  2009-05-25

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.

Profile
 
 
Posted: 16 July 2013 11:39 PM   [ Ignore ]   [ # 1 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4791
Joined  2008-04-16

Mmmmm, yummy!  Your rendition looks great, love the perfect piping and the lacey choco band smile  Bet that was one happy bidder.

 Signature 

Brød & Taylor Test Kitchen:  How to Make Sourdough More (or Less) Sour

Profile
 
 
Posted: 17 July 2013 01:17 PM   [ Ignore ]   [ # 2 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  677
Joined  2012-01-12

Very nice. I love that chocolate work. Very elegant.

Profile
 
 
Posted: 20 July 2013 09:49 PM   [ Ignore ]   [ # 3 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  1179
Joined  2009-11-24

Very nice!!!!

 Signature 

So many recipes - so little time.

Profile
 
 
   
  Back to top