What a day it was today, the sun was out, the skies were blue and we were in the high sixties! It was a perfect day, well it could have been if I hadn’t been at work since 5 am, but other than that it was a glorious day!On the way home I passed the Cherry trees full of blossoms along River Drive, bet you didn’t know that the city of brotherly love is full of Cherry trees, and this time of year they are magnificent! I love going home that way, even in the winter there is something so relaxing about the river. I had to get home in time to meet with the builders, a remodel is starting on Monday, with some work done in my kitchen!!
I am trying to get my kitchen ready for some video work, now all I have to do is get myself ready…..lol
One more thing to learn to do, whose idea was this blog anyway…..sighWhat started as a simple way of communicating with my students has turned into aMONSTER much bigger project than I expected……C’est la VieBut today is a happy day!! It’s guest post Friday and today I get to introduce everyone to Brooks Walker, aka Cakewalker. I have to tell you I noticed Brooks right away when he joined Foodbuzz last December, he made a Meyer Lemon Snowflake Cakethat caught my eye, and I have been enjoying his incredible creations ever since. I have absolutely no skill what so ever when it comes to cake decorating, and Brooks definitely takes it to a whole new level!I will admit that I love the name Cakewalker, and that every time I hear it,(besides the drool factor for those glorious cakes) it takes me back to those early days of Star wars!
I am trying to get my kitchen ready for some video work, now all I have to do is get myself ready…..lol
One more thing to learn to do, whose idea was this blog anyway…..sighWhat started as a simple way of communicating with my students has turned into a
Brooks, I have been called the Yoda of Foodbuzz by some bloggers, and if I’m Yoda it’s within my powers to make you the Jedi Knight of Cakes!
So my friends, sit back, relax, put your feet up and prepare to be amazed as I give you…..
Cakewalker
STRAWBERRY KISS CAKE
I used to marvel at them, the shiny plastic-covered rows of tilled soil awaiting a fresh planting. You could hardly miss them as your car jetted south on the 5 or 405. If you fixed your gaze a certain way, the passing symmetrical rows would appear as though they were in motion while you were seemingly stationary, suspended in time. A kaleidoscope can give the same feeling. As a boy growing up near the Irvine Ranch in Orange County, CA, the influences of agriculture were everywhere. The big crop that comes to mind, of course, was the large expanses of orange groves. But another crop almost as abundant was strawberries.
I used to marvel at them, the shiny plastic-covered rows of tilled soil awaiting a fresh planting. You could hardly miss them as your car jetted south on the 5 or 405. If you fixed your gaze a certain way, the passing symmetrical rows would appear as though they were in motion while you were seemingly stationary, suspended in time. A kaleidoscope can give the same feeling. As a boy growing up near the Irvine Ranch in Orange County, CA, the influences of agriculture were everywhere. The big crop that comes to mind, of course, was the large expanses of orange groves. But another crop almost as abundant was strawberries.
Strawberry fields were interspersed throughout the region and If I had been afforded the opportunity to do so, I’d bet a fly over would have revealed a patchwork quilt topography. Taking a closer look, the roadside fruit stand was always a favorite stop to pick up a couple of baskets of the succulent red berries. The thought of sweet juicy berries conjures up images like billowy clouds of whipped cream, mounded atop those little golden cakes overflowing with sliced strawberries, or maybe some mottled fresh berries stirred into a pitcher of iced lemonade. Sometimes though, the best way to eat them is to gently pinch a strawberry by the leafy stem and bite it clean from the core. It’s like a strawberry kiss―pure, sweet and simple. Are you feeling like a kid again?
Speaking of children, a visit to a pick-your-own berry patch is a wonderful weekend morning expedition for the whole family. Kids can fill a basket of strawberries in no time. Just school them a bit with a couple of guidelines on how to choose ripe berries and let them go at it! They’ll exhibit a certain glee in their activity, similar to that of an Easter egg hunt.
Early April in the golden state is when strawberry season typically opens and the berry plants start hitting their stride. It’s what I call the holy trinity effect: color, smell and taste―and when all three elements are in play, the effect is heavenly! The 2011 California strawberry season is no exception. Soon to follow will be festivals, pie contests and bake sales heralding the arrival of the luscious berries. There’s so much to do, see and eat all in the name of this ravishing red fruit.
If you happen to be visiting us this spring or summer, keep your eyes out for those furrows of plastic covered soil…a field can crop up (pun intended) out of nowhere from Watsonville in central California to Carlsbad and beyond in the south. Only now, those long rows are mounded over with thriving strawberry plants. Just remember to fix your gaze as you motor past so you can be mesmerized by the “kaleidoscope.”
Mother Nature has been so generous with early spring showers it’s no wonder strawberries are responding so sweetly. You’ve likely heard me say before how much I love a recipe that celebrates one flavor and this cake sublimely does just that! Pureed strawberries are used in several components, so be sure to preview the recipe and see the notes below.
Speaking of generosity, Ma Nature is not the only one who’s been generous and kind…my deepest gratitude goes to Chef Dennis for his benevolence in extending a guest post spotlight to me. To a man who embraces all that is good, kind and altruistic, my admiration is yours. Thank you Chef for the gracious hospitality!
Recipe: Yields one 9-inch 3-layer cake. Requires the use of 9×2-inch pans.
Cake:
2 cups sifted cake flour
1 ¾ cups sifted all-purpose flour
2 ¼ teaspoons baking powder
2 ¾ cups granulated sugar
1 cup (2 sticks) unsalted butter, room temperature
¾ teaspoon salt
2 teaspoons pure vanilla extract
8 egg whites (approximately 1 cup. Pasteurized, liquid egg whites may be used)
½ cup whole milk
1 cup fresh strawberry puree
Simple Strawberry Syrup:
½ cup water
½ cup sugar
2 tablespoons fresh pureed strawberry (about ¼ cup)
Strawberry Swiss-Meringue Buttercream
2 ¼ cups granulated sugar
8 to 10 egg whites (1 ¼ cup, may substitute pasteurized liquid egg whites)
2 ½ cups (5 sticks) unsalted butter, cubed and slightly cooler than room temperature
½ cup fresh strawberry puree
2 tablespoons good quality strawberry jam
2 tablespoons pure vanilla extract
Directions:
Preheat the oven to 350°F. Brush the bottoms and sides of the pans with melted butter. Line the bottoms with parchment paper; grease the paper.
In a large bowl, mix together the cake flour, all-purpose flour, baking powder and the salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy. Add the vanilla and mix in. Turn the mixer to its lowest speed and gradually add the egg whites, scraping the bowl often. In a separate bowl, mix the milk and strawberry puree together. Alternately add the flour mixture and milk mixture to the creamed butter and sugar, starting and ending with the flour. Scrape the bowl after each addition, and beat thoroughly until combined. Divide the batter evenly between the cake pans. Bake approximately 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool the pans on racks for 20 minutes. Run a spatula around the perimeter to release the cakes. Turn them from their pans onto racks, remove the paper and cool completely.
A good time to prepare the strawberry syrup is while the cakes are baking. Combine the sugar, water and strawberry puree in a small saucepan and whisk until the sugar is incorporated but still granular. Bring to a boil over high heat without stirring. When the sugar comes to a boil, remove from heat and cool completely.
Make the buttercream. In the bowl of a stand mixer, whisk together the sugar and egg whites until well combined. Set the bowl over a pot of boiling water and whisk constantly. While whisking, heat the mixture until all the sugar granules have dissolved and the mixture is hot to the touch. Aim for getting the mixture as hot as possible but don’t overcook it into scrambled eggs.
Return the bowl to the mixer and seat the whip attachment. Beat on high speed until the meringue thickens and forms stiff glossy peaks, about 10 minutes. The bottom of the bowl should be at or close to room temperature. Stop the mixer and replace the whip with the paddle attachment. Set the mixer on low speed and add the butter, a few cubes at a time. After all the butter has been incorporated, beat the frosting on medium speed until fluffy.
Set the mixer back to low speed and add the vanilla, strawberry puree and jam. Once everything is incorporated, scrape the bowl down and continue to mix until a smooth, creamy texture is reached. If the frosting is too liquid, place in the refrigerator until thoroughly chilled and firm, then rewhip. If the frosting appears broken, beat on high for 3 to 5 minutes more and it will come together.
Assemble the cake. Place the first layer on a serving plate, brushing the top with the strawberry syrup. Place a large dollop of frosting on top and spread evenly to within ¼ inch of the edge. Place the 2nd layer on top, brushing its top with the syrup. Frost this layer as you did the last. Now place the final layer over top and brush the top again with syrup. Frost the top and sides with a thin crumb coat. Place the cake in the refrigerator to firm the coating. Finish frosting the top and sides of the cake reserving a small amount to use for borders. When the cake is frosted pipe a decorative border at the base and at the top edge. As an added touch, make your cake dainty with some sprinkles on top.
Notes: Fresh berries yield superb flavor and color to baking—choose ones that are fragrant, ripe and red. You may substitute frozen berries provided they are the whole, quick-frozen variety. Just thaw them and puree. If use you frozen berries with added sugar, then adjust the sugar accordingly in the frosting or it may be too sweet. Are you are unfamiliar with Swiss-meringue buttercreams? Be sure your equipment is grease-free (mixer bowl, whip and paddle) by wiping them with a paper towel dampened with vinegar. Then take it step-by-step and follow the tips if the process goes awry. The pasteurized egg whites in liquid form found in cartons at the grocery store are convenient and saves time.
Now did I tell you or did I tell you!! How much fun was that post today! Now make sure to stop by Cakewalkerand say hi to Brooks, just don’t forget to tell him Chef Dennis sent you.
Well my friends, it’s time for bed, I just can’t live on 5 hours of sleep a night like I used to….sigh…when I was younger it was never a problem, now after 3 or 4 days I can barely function….but starting Saturday I have off for 10 days!!!!! Besides the remodel, I plan on doing some serious cooking…..did I mention I still have to find a stove….OMG have you priced professional stoves lately…shocked is not the word.
Have a wonderful weekend, get outside and do something fun. Eat something decadent and savor life…….
Till next time.
Wilde in the Kitchen says
What a fabulous guest post and beautiful cake! I'm so ready for strawberry season! Bring on spring!
A Thought For Food says
What a beautiful way to start the spring season with this gorgeous strawberry cake! Great guest post!
Pegasuslegend says
This is one scrumpticious cake, a fabulous professionally mouth watering photo!!
The Mom Chef says
I've been drooling over Cakewalker's work for quite a while now. You picked another excellent Friday guest, Chef.
Brooks, thank you so much for sharing this recipe. I adore strawberries and like you, our season starts soon so I'll be ready to make this (not as beautifully as yours unfortunately).
Cheryl and Adam @ pictureperfectmeals.com says
Brooks, we have so enjoyed marveling at your talent and incredibly beautiful, no, perfect cakes. your Strawberry Kiss Cake looks divine!
Chef, thanks for featuring Brooks' amazing talent this week.
Susie Bee on Maui says
Chef-enjoy your time off! Jealous that you are getting a new stove ;-).
Beautiful cake, it is. (Said with a poor imitation of Yoda). Nice to meet you, Brooks.
Rebecca from Chow and Chatter says
great guest post as ever wow beautiful cake and hope you get a fab new kitchen
Tanvi@Sinfully Spicy says
Drop dead gorgeous cake.What a lovely natural pink color!
A little bit of everything says
video coming soon on your blog, so excited. hope you get the kitchen you desire.
wonderful post, so nice to meet Brooke, and the cake, oh, how I love it. it's perfect!!
hope you'll have a wonderful rest of the week
kitchenarian says
Such a beautiful cake. If I close my eyes I think I can smell the strawberries. Great post to both Cakewalker and Chef Dennis.
sweetsbysillianah says
gorgeous, as always, brooks! i love strawberry frosting…it's like eating ice cream… 😉 thanks for sharing!
Le says
omgosh this cake is phenomenal!!
The Harried Cook says
What a elegant & gorgeous cake! I absolutely adore the natural pink color from the strawberries… I am sure it tastes every bit as good as it looks! Thank you, Cakewalker!
Enjoy your time off and stove-hunting, Chef Dennis!
Christine's Pantry says
Beautiful cake! I hope you enjoy your time off. Thanks for all you do!
Enjoy!
Christine
Cooking Rookie says
Beautiful cake! And thanks for the tip on using vinegar to clean off the grease!
Amy says
This cake is absolutely beautiful, I love the detail on the top, it looks like pearls! I was going to make a strawberry cake this weekend as well, I guess we are all craving the beautiful berries :)! Great guest post!
ButterYum says
Fantabuloso! I have self-diagnosed myself with Baking OCD, so I really appreciate your even layers (cake and buttercream!).
Fabu post, and I'm off to check out your blog!!
🙂
ButterYum
Brooks at Cakewalker says
Wow! I'm still tickled pink at Chef Dennis' invitation to guest post, and I'm indebted to him, but the wonderful notes here have me over the moon. Thanks everybody!
Debbie says
This is my first time seeing you Brooks…I will be sure to head straight over to your blog because this cake is fabulously perfect! I am headed to the strawberry patch next weekend with my sister-in-law and was just thinking what I could make with all those strawberries! Thanks so much Dennis for the intro 🙂
All That's Left Are The Crumbs says
Such a beautiful cake! It makes me want to run out immediately and buy strawberries just so I can make it. Somehow I just know that my decorating skills are going to be no where near his. I remember the snowflake cake too, and have been amazed at all of his beautiful cakes ever since.
Jennifer-Adventuresome Kitchen says
Yay for strawberries! What a beautiful creation. My youngest daughter has asked for strawberry cake for her birthday for 2 years running, and for 2 years, I have disappointed with heavy, dense, strawberry something… We're gf- but I think with all the eggwhites I could convert and still have fluffy cake. Her birthday is in February- so I'll have plenty of time to practice. Thanks for such a beautiful spring creation!
Lana says
Brooks, my fellow Californian, thanks for the wonderful cake. It brings back memories of my mother, spring, warm weather and incredibly sweet strawberries of my youth in Serbia. I am on the lookout for those strawberry fields that you describe – the supermarket berries are still inferior:)
Dennis, I hope you get some rest. Looking forward to seeing what you have done with the kitchen. And anticipating those vids soon:)
Lisa {Authentic Suburban Gourmet } says
What a stunning cake! Love how it has so many layers and the strawberry just sings Spring! Nice job!
Franklin from DineDelish says
Wow. That is one beautiful looking cake! Im sure it tastes great too.
Jill@MadAboutMacarons says
Dennis, thanks for sharing another of my favourite bloggers. Brooks, your cake just looks so perfect, it looks like a model in a window. Just beautiful. Hm; you description of picking strawberries reminds me of when I was little. We used to pick them ever summer and the biggest event was trying not to be caught by the farmer as we used to stuff the gigantic sweet berries in our mouth (discretely, of course 😉 !
Have a super weekend!
Lizzy says
I, too, drool over absolutely ALL of Brooks' posts! Your talent inspires me, Brooks, and this stunning cake is no exception.
Thanks, Dennis, for show casing one of my favorite bloggers…I adore popping in on Friday's to see old friends or make new ones~
Samantha Angela @ Bikini Birthday says
That cake looks so perfect it's unreal!
Megan says
Um, PERFECT! I'm pretty sure that cake exists in heaven. Wow, well done, Brooks! I can practically taste it..
Emily Malloy says
Gorgeous cake!
A SPICY PERSPECTIVE says
That is the cutest name and sweetest looking cake I've seen in a long time! My little girl would go nuts over this!
From the Bookshelf says
Holy McMoly is that a pretty cake! What a cute name too!
Brooks Walker says
Happy Friday everyone! It is a pleasure to meet new friends here and always nice to say hello to existing ones…thank you one and all for the kind words.
@All That's Left and Jennifer, give it a try and practice when you can – the skill set will come in time. I continually polish techniques especially the detailed, up close ones. That's when my eyes say it's time to up the strength of my reading glasses!
@Lana, Howdy neighbor! Right you are about supermarket berries – they're still a tad bit on the orange side for now. That's why I rely on the Farmer's markets (like the photo where I found the flats of strawberries last weekend) and independent berry fields…they will allow the berries to remain on the plant to attain ripeness perfection. When you find your field, choose the most fragrant, deep red berries whose flesh gives slightly when gently squeezed – the flavor and color will transfer in your cake and pay huge dividends. 🙂
@Jill, Funny you mention the watchful farmer, as I've encountered him too! CA strawberry production is largely commercial and pick-your-own patches have thinned through the years, but when you find one, the joy of popping a ruby red berry in your mouth is a taste treat unlike any other.
@Chef Dennis, You are a gentleman among men. Enjoy the well-deserved rest, and thanks again!
Lisa says
Wow, Brooks, what an absolutely stunning cake! I'm also so glad the buttercream doesn't contain strawberry JELLO (long story) lol Excellent post, and I WILL make this cake..I know it'll be delicious – I just hope it turns out as beautiful as yours!
Parsley Sage says
I don't know what I was expecting as I scrolled through your post but when that first cake picture popped up, I scared my dog with the loud 'ooooooooohhhh' that escaped. Absolutely stunning cake. Well done.
Jennifurla says
woah, that cake is a thing of beauty! I can't get over it's perfection. Nice to meet ya.
RavieNomNoms says
WOW! That is an incredible cake!! It is so pretty and precise…I would never be able to make a cake look like that…holy moly…I am in awe!
justine says
What a lovely cake! Our CSA had strawberry picking last year … and I used to live in LA and drive past those berry fields, too! Thanks for reminding me! 🙂
Kristen says
Brooks, What a cake!! It just screams spring. It's so beautiful, it could sit at a banquet.
Thanks, Chef, for another great guest post. Rest well.
Becky says
Brooks,
I am just speechless, looking at this cake. It gorgeous, but words can't describe how beautiful it is.
I love strawberries, but I'm in IL, so if I have to wait for the farmer's stands, that will be late June or July to make this cake. I'll have to try the CA berries in the store. wish me luck!
Great guest post chef, and I'm tickled pink to read it.
Anonymous says
I want to dive right in that cake, it looks so good I have the biggest weakness for cake!
Wendy Irene says
I do love a pink cake! Excellent work!
Chef Dennis- good luck with the remodel! Videos are very exciting!! Can’t wait to see them 🙂
Mari says
What a mouthwatering cake!! I LOVE it!
Have a great weekend Cheff Dennis!
a. maren says
o hooray! i've been wondering what to do with all these wonderful ripe strawberries around! AND i've been looking for the perfect birthday cake recipe! i think i've found it here…
Rosa's Yummy Yums says
What a splendid cake! Delightfully spring-like.
Cheers,
Rosa
foodtravelandwine says
Fantastic!!…..elegant and delicious!!………Abrazotes, Marcela
Cake Duchess says
Hi Dennis-So excited your getting your new kitchen and soon you'll be making videos! Enjoy your 10 day break:)
Brooks-love your Strawberry Kiss cake…just stunning and I bet it is delicious:)
Wishing you both a lovely weekend!
Firefly@fireflyblog.org says
That cake looks delicious. Love it!
And I also love cherry trees especially in the spring, with such a beautiful blossoms 🙂 Can't wait for the videos 😉
sara @ CaffeIna says
Once upon a time, Chef Dennis introduced me to Brooks Walker and his amazing blog. Since then i have been drooling over his wonderful creations. This is another beautiful cake!
I wish a great weekend to both!
Carla Meine says
This look like an amazing cake for someone like me that loves strawberries.
Dennis, So excited for your new kitchen & to see you on video. I think you'll really like doing video recipes.
Eftychia says
This cake looks amazing!!! I will save your recipe and I hope I will manage to succed as you did…
Priya says
What a beautiful cake!! I seriously want to get strawberries now, even if they are out of season here 🙂
Le Petit Lapin says
Thanks for featuring Cakewalker on your blog, Chef Dennis! I hadn't seen Cakewalker before, so I'm excited to start following him.
And Cakewalker, what a beautiful cake! I just visited CA a few weeks ago for the first time. I drove through the endless rows of farmland, and the beauty and sheer vastness of it all left me speechless! I wish I could be there for the Strawberry festivals!
Katrina {In Katrina's Kitchen} says
Oh you guys have done it again! Chef Dennis thank you for featuring Brooks. I have loved looking at his creations. It is no small task to create a level beautifully ised cake. Gret job. Cakewalker! ♥- Katrina
Lauren at Keep It Sweet says
This cake is beautiful! I wish I had cake decorating skills like that.
Boulder locavore says
I have been watching Brooks' creations from afar and with great admiration. So nice to get to know more! This cake is gorgeous as are all your creations Brooks; truly a stroke of artistry. Love the memories of sprawling strawberry fields from my time living in California.
Great pick for a guest post Chef Dennis!
Sonia @ Food Obsessed says
This looks soooo good! Now I got this craving for swiss meringue buttercream. That would be, to me, the best buttercream in the world. But oh, the sugar! I wonder if using honey instead of granulated sugar would work? I'll have to give it a try…
Superb, superb cake! Delicious choice for a guest post!
Brooks Walker says
Much obliged for the sweet notes…thank you for each and every one! @Sonia, I don't see any reason not to use honey in place of sugar in the Swiss meringue buttercream. Give it a try or two and before you know it, you'll likely develop a new recipe with a fun flavor twist. Word for the wise: You should still cook the egg whites and sweetener over the double boiler as outlined in the procedure. Happy baking!
Evan @swEEts says
A gorgeous cake indeed! I love strawberry cake and the look of swiss meringue is always so fabulous! Well done 🙂
ping says
Is that real?! It's so perfect! Too beautiful to eat!
Culinarication says
just beautiful!
Peggy says
I can't wait to get a chance to go to the local farms and do some berry-pickin'! This cake looks absolutely beautiful and, I agree, it truly does let the strawberry shine! =)
Gastronome Tart says
What a beautiful cake! And it looks super delicious! Now if only I could figure out how to have perfectly even icing in between the layers lol
Tammy says
What a gorgeous cake! I know my mom would love this if I made it for her!
The pink is so pretty and festive!
xx,
Tammy
Anzelle @ Scrambledpancakes says
Wow. That's pretty much all I can say. I wish strawberries were in season here now, because I'll now have to wait until summer rolls around again before I can make this, and this cake just looks like everything I've ever dreamed of as far as strawberry cakes are concerned.
Catherine says
Such a beautiful cake! Almost too beautiful to eat! Blessings, Catherine
Diethood.com says
Oh my goodness gracious!! WOW! Look at that beautiful cake… I wish I could do that. Bravo Brooks!
Kim - Liv Life says
Another wonderful post Dennis!! Glad to hear you are having some nicer weather, I would so love to see those trees in bloom!
Brooks, I thoroughly enjoyed your post. As a resident of Carlsbad, I am ultimately spoiled when it comes to strawberries. The local farmer's markets are full of beautiful berries of late and I'm eager to fill my recipes with them.
Strawberry picking is indeed a delightful way to spend an afternoon! When I was a Girl Scout Leader I took my troop of 16 girls to the berry fields. We had a simply agriculture lessons and the picked away. 5 years later and they are still talking about it.
Your cake is simply stunning!! What a beautiful treat.
Danielle says
That is a gorgeous cake! I see that it's one of todays top 9 at Foodbuz…congrats! 🙂
Ella says
This looks delicious! I'd love to try it, but English isn't my native language and I'm not sure I understand what strawberry puree is. Is there an actual recipe for it, or are you just supposed to mash the strawberries? Thanks for the great recipe, I can't wait to try it!
Sprinkled with Flour says
What a beautiful cake! I can't get over how pretty it is, and has really put me in the mood for strawberry cake now:)
Christine's Pantry says
Congratulations on your well deserved award! I love your blog!
Brooks Walker says
@Ella, You're welcome for the recipe. I appreciate your kind words! Puree is simply a food that is whirred (blended) in a blender or a food processor until it is smooth, unified, liquified or paste-like. In the case of strawberries, it will become a somewhat thick, syrup-like liquid. That's all there is to it. In the meringue picture above, just behind the bowl of cubed butter is a glass cup measure that contains strawberry puree. I'd love to know how the cake turns out for you…happy baking!
Sandra says
Absolutley beautiful. It looks moist, rich, and decadent. Can't imagine anyone not going back for seconds.
Lindsey says
This cake looks magnificent!!! Strawberry cake is my absolute favorite! I'm definitely going to try this recipe real soon. Thanks so much for sharing!
Ilke says
Lovely cake! I really, really want to make this but I need a two day to get ready and accomplish this!
Aside from the beautiful cake,
What is the big deal with the Star Wars, guys… why is this addiction? Have never understood!! 🙂
Heather Hands says
Oh man, I can't wait until strawberry season.
Chris's Gourmet Fashion says
Beautiful photos and a very professional looking scrumptious cake. Brooks can definitely definitely bake! I'm tempted to try this one.
baking.serendipity says
What a beautiful cake! I love layered cakes and anything pink 🙂 Thanks for the introduction to another great blogger, Chef, and best of luck with the renovations! How exciting!
Happy When Not Hungry says
Great guest post! This cake is beautiful!
Julie M. says
Now THAT is a gorgeous cake. Beautiful recipe and a wonderful guest post. Enjoy your time off Dennis!
Savory Sweet Living says
Hi Chef Dennis, I too have no skill when it comes to cake decorating. I already left Brooks a message on his blog that I envy those who could frost a cake so perfectly. Beautiful post, thanks for sharing!
mangiabella says
really now, this cake is INCREDIBLE – picture perfect, beautiful beautiful beautiful!!!! can't wait to visit Brooks over at Cakewalker and see more!!!
kita says
I should be ashamed of myself! I am the manager of a comic book store. The self proclaimed queen of the nerds and I never even thought of the Star Wars reference. lol.
And Brooks, what an outstanding cake. Gorgeous and eloquent. Loving it.
Courtney says
Hi Chef Dennis! We recently became friends on foodbuzz and I wanted to check out your blog. I am so impressed! I love it – SO informative. And the strawberry kiss cake is absoultely beautiful – wow. I look forward to following your site!
Dina says
the cake looks lovely! and those strawberries look great.
SB says
Superb cake and I was tempted to make today, but could not find where are you adding baking powder to make the cake. If you can revise your recipe, that will be great.
I look forward for more amazing recipes in your blog
.
Magic of Spice says
Hi Brooks, this is such a stunning cake!
Another amazing guest post here 🙂
The Food Hunter says
This has got to be the prettiest cake I've ever seen.
Melissa says
That cake is making me weak in the knees. It's absolutely pretty and looks delicious.
Maranda says
My daughter and I ate 2 pounds of strawberries this morning for breakfast and reading this post I can smell and taste them again. I love strawberries more than any other fruit. I may have to try this cake for Mother's Day this year. This cake is absolutely stunning.
I found Brooks on Foodbuzz recently because of a Toy Story cake he posted. I can't wait to check out his blog. Thanks for introducing us to him!!!
AndiWinslow says
This cake is beautiful. Color, strawberries and a talented baker he is. Thank you Chef Dennis for what you do. Andi
Pauline says
~~~~~ A really elegant cake ~~~~~