Time sure flies!!! 4 years of baking adventures is full of sweet and delicious treats!! Thank you for all the support and I am so excited for many many more adventures to come!! Here’s a 4 layer Strawberry cake with Swiss Meringue Butrercream and decorated with Isomalt sail!!
Happy Anniversary to me!!! I’m so happy that I get to celebrate this anniversary. It’s so sweet and at the risk of doing a pun, what great adventures!!! So to celebrate this anniversary, I wanted to try something that is totally new to me, something I’ve never made before too that I can learn something new. And don’t I know it, I learned 4 new skills. You can found out what they are at the bottom of the post.
After what happen last year with the pandemic, baking was one of the things that can make my heart feels better. I’m so blessed to have the privilege to bake in the midst of it all and I was still able to bless family and friends with my bakes. I am praying and hoping that the world will be a healthier and happier place soon for all off us. Now, while we are waiting fo good news, allow me to share this wonderful Strawberry cake with Swiss Meringue and Isomalt Sail.
The recipe starts with Strawberry Puree. Most strawberry cake add jello to the batter. But I think this recipe is waaaaaaaay better because it just has the natural sweetness from the strawberries. Add the strawberry puree into the liquid mixture.
Now I add a little bit of gel food coloring to the strawberry puree. It makes the cake has a brighter color instead of dull.
After you cream the butter and sugar, add in alternatively the flour and the strawberry mixture.
Then gently add the whipped eggs. The key is gentle and patience.
After you bake it, here are the beauties! But wait! You’re not done yet!! Bake another batch to make 4 layers. It’s a lot of work but it will be worth it!!
Now, it’s construction time! Put the buttercream in between the layers. Crumb coat and frost the cake.
Here’s the isomalt sail. I learn how to make it from, what else? Youtube!!
Place the sail on top of the cake. Then, using the brush, add tiny pieces of gold leaf onto the surface of the cake.
Here’s the finished product!!! I love learning about new skills on every anniversary. It’s a great way to improve and challenge myself. For this anniversary I learned 4 new things. How to make a 4 layer cake, how to make a Swiss meringue buttercream, hot to make isomalt sail and how to use gold leaf. All fun things to learn!!
And here are the 4 layers!!! What a fun way to celebrate my 4 year anniversary!!!
Thank you for all the support and what an amazing, wonderful and sweet baking adventures!! Happy Baking!!
