While baking cakes is nothing new to me, assembling them is still a challenge.
I still get that moment of dread when I'm about to put layers together. I'm not that type of baker who can shave off the sides and mold it as they do on the Food Network like they're sculpting Michaelangelo.
Seriously, I'm lucky if it doesn't look like the leaning tower of Pisa...
And this cake was a three layer.Almost a guarantee that this cake will look more Picasso than DaVinci.
And now I'm out of art references. Great.
So as predicted I started assembling this cake and then it started to slide...California mudslide slide.... It was about to be declared a state of emergency. So before it could self destruct I threw it into the freezer and prayed... Thankfully it stabilized....I added some extra icing on one side of the cake to provide the allusion that the cake was level.
I'm at least that good.
Adapted from Paula Deen’s Hummingbird Cake
Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup pureed strawberries, strained*
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
4 large eggs, beaten
- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
1 cup frozen strawberries thawed
1/2 pound butter
1/2 lb cream cheese
7-8 cups confectioners sugar
1 tsp vanilla
Cream the butter and cream cheese together. Add vanilla and the confectioners sugar. Puree the frozen strawberries until smooth and add to the icing.