Baking 114 Day 1

Today we started a new class. This rotation is all about cakes! We started out the class with a very very yummy strawberry shortcake.

Strawberry Shortcake iced with creme chantilly and decorated with toasted almonds

Yellow High Ratio Cake

Eggs 8 oz

Sugar 6.6 oz

Milk 2.6 oz

Baking Powder .41 oz

Nutex (hi ratio shortening) 3.3 oz

Cake Flour 5 oz

Mix all ingredients together with whip attachment on speed 3 for 4 minutes then speed 2 for 3 min. This batch makes about 2 6" cakes. (9 oz for each 6" cake pan). Lightly spray cake pans and cake in 350 degree oven until cake springs back when touched.

After cake has cooled, trim off eggy part on top. Cut cake in half. Whip together 12 oz of heavy whipping cream, 2 0z powdered sugar, and a little bit of vanilla extract(to taste). Soak bottom layer of cake with a little bit of simple syrup (equals parts sugar and water-heated until sugar is dissolved). Spread on a layer of whipped cream. Top with sliced strawberries and cover with a dollop of whipped cream. Lay top layer of shortcake on top and ice with the rest of the whipped cream.

Decorate as desired and enjoy!