I was asked to make a cake for a going away party. I was told that her favorite flavor is strawberry

one thing I've learned from this is to never read the reviews on EPI, those folks are....

well, idots in the kitchen is the nicest thing that comes to mind.

Cyn, you should be fine with the sheets, just watch the cooking time and follow Richard's suggestions. also, be careful of the lemonade in the icing, it could tend to make it runny. I liked the fresher flavor from real lemon.

have a fun party and let us know smileys/smile.gif

 
Cyn, will your sheet cake be just one layer or two? The filling with the stripe of

strawberry and the layer of cream cheese is very pretty when the cake is cut, so if you're doing a single sheet I would consider slicing it in half to fill. Strawberry jam would be fine instead of the boiled down strawberries.

I would agree a triple layer cake could be a precarious thing to transport.

 
It sounds like everything's under control. I just wanted to make sure you got a layer of filling..

in there so they'll ooh and aah when it's cut into.

The soft icing has been my only minor problem, but you have that covered. Richard's comments on how thoroughly he creams the butter mixture should help--I'll pay more attention to that next time.

Definitely bring the berries separately and put them on shortly before serving. Let us know how it goes!

 
Meryl--Would U please post the REC for your Strawberry Charlotte Rusee? TIA! Caryn (NT)

 
Here ya go:

STRAWBERRY CHARLOTTE RUSSE

INGREDIENTS:

2 envelopes gelatin
1/2 cup cold water
1 cup mashed fresh strawberries (about 1 pint)
1 cup sugar
2 packages sponge-type ladyfingers (24 ladyfingers, split)
2 cups heavy whipping cream, chilled
1 tsp vanilla
1 cup sliced fresh strawberries *(Note: If strawberries are too tart, use less, about 1/4 cup)
Sliced fresh strawberries for topping

DIRECTIONS:

1. In a 1-cup glass measuring cup, soften gelatin in cold water for 5-10 minutes. Place glass measuring cup in saucepan filled with 1-inch of water and heat until gelatin dissolves, stirring often. Set aside.
2. In a small pan, heat mashed strawberries with sugar until sugar is dissolved. Remove from heat. Add gelatin and mix well. Let cool to room temperature.
3. Line a 9" or 10" springform pan, bottom and sides, with ladyfingers (stand them up rounded side out).
4. In a chilled mixer bowl with chilled beaters, whip the cream a minute or so; then add the vanilla. Whip until stiff.
5. Gently fold whipped cream into the cooled strawberry mixture, just until blended. Fold in 1/4 - 1 cup sliced strawberries.
6. Fill pan with strawberry mixture.
7. Chill several hours or overnight.
8. Just before serving, slice several strawberries for topping. Place on top of cake around the edges or in overlapping circles.

Adapted from Baker Boulanger

 
I know, I know - I spend too much time here! If you make this, let me know how it turns out!

 
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