The Strawberry Cake
I suppose this was how the infamous appears-in-almost-every-dessert-book strawberry shortcake came about. Le Fraisier is a French name for a strawberry cake that, traditionally has a green layer of marzipan, and has Creme Mousseline sandwiched between 2 layers of sponge. And I assumed that the Strawberry Shortcakes, that’s almost similar, is a modernly defined strawberry cake with whipped cream or creme chantily sandwiched in between 2 layers of sponge. Because creme Mouselline is FULL OF FAT ! Thats why, a newer and healthier (whipped cream is not very healthy, but I suppose it’s much more healthier and mousseline) version came about. Haha, just, hypothetically speaking.
This is the first of the 4 cakes that we’re about to make, so, being ‘lame’ or rather, feeling abit guilty for not being able to make a nice beautiful cake for my niece, which I did a year ago, I decided to dedicate this lil cake for her. (And also just an excuse to practice piping)
Typically, it’s just a layered sponge cake.
Creme Mousselin is Creme Patisserie (Pastry Cream) whipped with fats. There are books that says, add with whipped cream, and there are also books that says, butters’ added. And which is the real one? I’m not too sure myself, but in this recipe, we added 500g of butter. FIVE HUNDRED !!!! that’s like, enough butter for me to spread on bread for 1 year. maybe 2-3 years. Or enough for me to make close to 3 dozens of cupcakes.
*Thank goodness for a healthier version - Strawberry shortcake*
We also made roses from marzipan. Well, not the prettiest rose you see, but I’m still an amateur 
But at some point, it kinda looked like…. smoked salmon *rofl!!*
Happy Be-be-be-belated Birthday Faith !!!
“yi yi … cake cake ah ….”
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