painted cake

A moist strawberry cake with a kiss of lemon covered in delicate buttercream flowers.

Painted Cake

all-purpose flour

sugar

tsp baking powder (3 grams)

¼ tsp baking soda (1 grams)

butter (176 grams, room temperature or melted)

milk

strawberry preserves

sour cream (120 milliliters)

tsp vanilla extract (10 grams)

Pink food coloring

lb confectioners sugar (462 grams)

unsalted butter

tbsp strawberry preserve (strained)

lemon juice (strained)

Pink, orange and green food coloring

Preheat oven to 340F. Butter and flour three 6-inch cake pans. Soak baking strips in water. Strain the strawberry preserves.

Sift dry ingredients (including sugar). Whisk to combine.

In another bowl, whisk together wet ingredients.&nbsp;

Combine wet and dry mixtures. Whisk until combined. Add a few drops of pink food coloring until a desired consistency is reached. If the batter is lumpy, it’s okay!

Add damp baking strips to the cake pans.

Evenly distribute batter into pans. I like to use a kitchen scale for precision.

Bake for about 30- 35 minutes or until the centers are set and springy to the touch.

For the Cake:

In a stand mixer, cream the butter until fluffy.

Sift in half of the confectioners sugar. Mix, then add the rest.

Squeeze lemon juice and combine.

Reserve ¼ cup of the white buttercream to dye green for the stems and leaves.

Transfer ½ the plain white buttercream from the standing mixer to a piping bag. Snip off the tip.

Add in 1 tbsp of strained strawberry preserves to the remaining buttercream. Mix until combined.

Save about 1-2 cups for the flowers in a separate bowl. Transfer the strawberry buttercream to a piping bag and snip off the tip.

Use food coloring to dye the buttercream different shades of pink to orange for the flowers.

For the American Buttercream:

Pipe the strawberry buttercream between each layer.

Crumb coat the cake and smooth with a scraper.

Pipe a thin layer of plain white buttercream on the outside of the cake. Even out with a hot scraper and offset spatula. Chill for about 30 minutes.

Using a palette knife, sculpt flowers from the pink and orange buttercream. Add details, stems and leaves.

For the Assembly:

https://www.youtube.com/watch?v=Oj8IC0Ax5go

How to Make a Strawberry Cake
Ful Recipe: https://preppykitchen.com/painted-cake/

      This strawberry lemon cake is super-moist, flavorful and easy to make, well the batter and buttercreams are easy at least. The decoration scheme is not crazy but maybe a bit above beginner level...  I’ve taken to using strained jam to flavor my strawberry cakes lately and have loved the results. I used to make fresh reductions for these cakes but the results are so similar and yet much faster when using jam; time-savers will always win when flavor isn’t compromised! Adding lemon zest to the batter makes a huge difference bringing in a lot of zing and brightness to help the strawberry flavor shine. This batter would be great for a pink lemonade cake or cupcakes BTW. 
       I practiced a bit on a plate to get the feel for applying the petals with a palette knife, piping the stamens and leaves etc. After you get the hang of it, the process is really not difficult. I ended up using a small petal tip (61) for the last few petals in the foreground of each flower. It was much easier than applying with only a palette knife although that is totally doable. Almost all of the flowers on the plate were done with a palette knife for all of the petals. The leaves were piped on with a 349 tip.

How to Make a Strawberry Cake

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