HAPPY ANNIVERSARY -- Cake!

[Guest guest]

I've made this cake a few times (sort of). Actually, I've used a box mix

and Wilton Whipped Icing mix, but decorated the cake to look like this

one. It's always a big hit.

 

Since we're dividing this cake into about 650 pieces, there should be

virtually no calories!

 

The cake can be viewed at:

http://albums.photopoint.com/j/ViewPhoto?u=23168 & a=685914 & p=12632428

 

 

* Exported from MasterCook *

 

Strawberry Basket Cake

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter -- room temperature (1 1/2 sticks)

1 cup sugar plus 2 tablespoons

1 cup sour cream

1/4 cup orange juice

1 1/2 teaspoons grated orange peel

1 teaspoon vanilla extract

2 large eggs

2 12 oz baskets strawberries

1/3 cup strawberry preserves

Whipped Creme Fraîche

 

Preheat oven to 350øF. Butter and flour two 9-inch-diameter cake pans with

2-inch-high sides. Line bottom of pans with parchment paper. Sift first 4

ingredients into medium bowl. Using electric mixer, beat butter and 1 cup

sugar in large bowl until well blended. Beat in sour cream, orange juice,

orange peel and vanilla. Add eggs 1 at a time, beating well after each

addition. Add dry ingredients and beat until well blended. Divide batter

between prepared pans; smooth tops.

 

Bake cakes until light golden and tester inserted into center comes out

clean, about 28 minutes. Cool cakes in pans on rack 30 minutes. Turn

cakes out onto racks and cool completely.

 

Meanwhile, hull and slice 1 basket strawberries. Place in medium bowl.

Add preserves and 2 tablespoons sugar; toss to blend. Let stand at room

temperature until juices form, about 2 hours.

 

Place 1 cake layer, flat side up, on platter. Top with sliced berry

mixture in even layer. Spread 1 3/4 cups Whipped Creme Fraîche over berry

mixture. Top with second cake layer, flat side down, pressing slightly.

To make basket weave, spread 1 1/4 cups Whipped CrŠme Fraîche over top and

sides of cake; then follow directions in the box at right. Or to frost

simply, spread all of Whipped Creme Fraîche over top and sides of cake.

(Can be made 8 hours ahead. Cover with cake dome and refrigerate.) Mound

remaining whole berries in center of cake.

 

How to Pipe a Basket Weave 1. Using a ruler to measure and a skewer to

mark, draw vertical lines at 3/4-inch intervals on sides of frosted cake.

Fit a pastry bag with a plain round tip; fill with 1 cup frosting. Pipe a

vertical cord of frosting from top to bottom of cake over one drawn line.

 

2. Using another pastry bag fitted with a basket-weave tip and filled with

2 cups frosting, pipe a short horizontal ribbon across cord, extending

ribbon from the drawn line to the left of the cord to the drawn line on the

right. Repeat, piping horizontal ribbons down the length of the cord,

leaving a space between ribbons that is the same width as the ribbons.

 

3. Pipe another vertical cord over the next drawn line. The cord should

touch the end of the adjacent ribbons.

 

4. Pipe short horizontal ribbons over second cord to fill the spaces

between ribbons on the first cord. (Start each ribbon at the edge of-but

don't cover-the first vertical cord. Pipe ribbon over second cord, ending

at next drawn vertical line.) Repeat, alternating between piping ribbons

and cords to finish basket weave.

 

5. Fit another pastry bag with star tip; fill with 1 cup frosting. Pipe

frosting around top edge of cake.

 

Serves 10.

 

Bon Appetit April 1999

 

MC_Busted by Karen C. Greenlee

 

 

A photo of this cake can be viewed at:

http://albums.photopoint.com/j/ViewPhoto?u=23168 & a=685914 & p=12632428

 

 

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Per serving: 259 Calories (kcal); 16g Total Fat; (55% calories from fat);

2g Protein; 28g Carbohydrate; 71mg Cholesterol; 260mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3

Fat; 1 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 1440 0 0 0 0 0 0 0 0