I have a request from a Bride who lives in & was married in Texas.
She is having a reception here in Michigan this fall and is trying to "re-create" her Texas reception here as close as possible.
The MOB (I know these people) called me to do the cake.
This is what was described to me...
It was a white cake with real strawberries mashed all up inside it. Bits of berries. But the cake she said had to have food coloring in it because it was a deep pink, almost red color (But NOT red velvet). The kicker is that there is NO FILLING between the layers of this cake. Yup, 4" of cake and no filling.
I am prob just thinking about this too much but...
First, I am thinking fresh berries if not done perfectly will just make the cake soggy, no?
Second, other than taste, Filling is used to also bind layers together, no? (In my head I am thinking very moist cake = sticky enough to stack).
This cake has got to be moist enough to not need a filling, I am wondering if this sort of cake is maybe native to Texas (or the south) however, if anyone could help me out with maybe some advice, suggestions or a recipe for creating such a cake it would be greatly appreciated.
I would love to be able to tell them I could do it as they are a wonderful family!!!
Thanks a bunch!
She is having a reception here in Michigan this fall and is trying to "re-create" her Texas reception here as close as possible.
The MOB (I know these people) called me to do the cake.
This is what was described to me...
It was a white cake with real strawberries mashed all up inside it. Bits of berries. But the cake she said had to have food coloring in it because it was a deep pink, almost red color (But NOT red velvet). The kicker is that there is NO FILLING between the layers of this cake. Yup, 4" of cake and no filling.
I am prob just thinking about this too much but...
First, I am thinking fresh berries if not done perfectly will just make the cake soggy, no?
Second, other than taste, Filling is used to also bind layers together, no? (In my head I am thinking very moist cake = sticky enough to stack).
This cake has got to be moist enough to not need a filling, I am wondering if this sort of cake is maybe native to Texas (or the south) however, if anyone could help me out with maybe some advice, suggestions or a recipe for creating such a cake it would be greatly appreciated.
I would love to be able to tell them I could do it as they are a wonderful family!!!
Thanks a bunch!
