Birthday Cake

• Vegetarian

• Produce

  • 1 Strawberry whoppers

• Refrigerated

  • 8 Egg whites
  • 1 Strawberry curd

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1 1/3 tbsp Baking powder
  • 3 1/2 cups Cake flour
  • 1/2 tsp Cream of tartar
  • 1/2 tsp Salt
  • 1 Strawberry and chocolate pocky
  • 1 tsp Strawberry extract
  • 3 cups Sugar
  • 1 Swiss meringue buttercream
  • 1 tsp Vanilla

• Dairy

  • 2 sticks Butter
  • 1 cup Whole milk

• Liquids

  • 1 cup Water

Found on pintsizedbaker.com

Description

Ingredients

• 3½ cups cake flour
• 1 tablespoon + 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 1 teaspoon vanilla
• ¼ teaspoon almond extract
• 2 sticks butter
• 1⅔ cups sugar
• 8 egg whites
• ½ teaspoon cream of tartar
• ⅓ cup sugar
• 1 cup water
• 1 cup sugar
• 1 teaspoon strawberry extract
• Strawberry Curd
• Swiss Meringue Buttercream
• Strawberry Whoppers
• Strawberry and Chocolate Pocky

Directions

• Preheat your oven to 375 deg F. Grease 3 8 inch round cake pans and line the bottom of the pans with parchment paper.
• Sift together the flour, baking powder and salt. Set aside
• In a 2 cup measuring cup, combine the milk and extracts. Set aside.
• Cream the butter for 3 minutes until its pale yellow and creamy. Gradually add in 1⅔ cup sugar.
• Add in the flour in 3 parts alternating with 2 additions of the milk. Beat it until just combined.
• In a clean bowl, whip the egg whites. Add in the cream of tartar as the whites get frothy. Gradually add in the ⅓ cup sugar. Whip until stiff peaks form.
• Using a large spatchula, fold in ¼ of the egg whites into the butter mixture. Continue folding in the egg whites being careful not to mix the batter.
• Divide the batter into the three cake pans and bake for 25 minutes. Test for cake doneness with a toothpick or cake tester.
• Let the cakes cool in the pans for 10 minutes then remove from the pan and cool on a wire rack.
• Add water and sugar to a small pot and bring to a simmer. All the sugar should melt and the water should be clear. Add in the strawberry extract and let cool.
• Divide the cakes in two so you have 6 layers.
• Place a dollop of frosting in the center of the cake stand then place your first layer. Brush on the simple syrup with a basting brush or pastry brush. Create a dam with frosting and add in ⅓ of the strawberry curd. Top with an upside down layer and brush on simple syrup. Add a thin layer or frosting.
• Repeat for all the layers of cake. The top layer goes on with the top up and does not get simple syrup brushed on.
• Add a thin layer of frosting to the outside and top of the cake then place the cake into the fridge for 1 hour.
• Remove from fridge and frost. Decorate with candy as desired.