This wasn’t one of my hook me up creations, but it played out better in my head then in reality. My heart and my taste buds were set on using the strawberries I had on hand so a Strawberry Cake was in order. Strawberry Cake with a Cream Cheese filling. Sounds good so far, right? Right. Next step find a recipe, preferably one with a Cream Cheese filling. Well that didn’t happen after 30 minutes on the web and I didn’t feel like blowing the dust off my cookbooks. That means it’s mix and match time folks. My requirements were that it be from scratch. Once again I was playing spin the wheel on the recipe board. Here is where I landed, A Dash of Sass . All of the requirements weren’t there but I decided to tweak it and make it work. I nixed the red food coloring because Charisse is allergic to red dye and even though she’d probably only take a bite or two, I wanted it to be as natural as possible. The cream cheese filling came form Cooks.com Now that I had a recipe, I wrestled with the decision about whether to make a layer cake, or cupcakes.
My original intention was to inaugurate my mini spring form pans. To much trouble I concluded, next idea. How about baking it in a larger spring form pan? Nope didn’t feel like wrapping it in foil. Yes, that was an extremely lazy attitude, I’ll own up to it. Either of the afore mentioned would’ve been much less work than using my 6 cup mini bundt pan, flower pan, and muffin tin. That was not the smartest baking or time saving move. The time it took me to individually grease the mini bundt and the flower pan could have been spent reading through the entire post. That way I wouldn’t have learned from Kate’s trial and error.
After making the strawberry puree and assembling the rest of the ingredients I had a vague recollection of Kate’s dilemma with the flour. Head over to her blog and read it. The recipe called for self-rising flour, I was using all-purpose. Now I had to find out how to convert all-purpose to self-rising, or did I even have to? Oh boy why didn’t I just make another cream cheese pound cake and call it a day. Back on the web I go to find out what to do about the flour.
I’ve kept you reading long enough and I won’t get into all the floury details. I’ll just tell you that it turned out well. The cake wasn’t vibrant red in color, nor was it heavy on the strawberry taste. The cheesecake filling was good, but didn’t send my taste buds into over drive. It was a good cake not a great cake. You’ll notice I glazed the bundts and even sprinkled a little chopped white chocolate on top of them. The cupcakes begged for a poof of white buttercream frosting and half a strawberry. The whole process took way to much time and it was a lesson learned. I will make this again, and I will nail it, doggone it! One shiny spot in the whole experience was that Charisse had to go to work that day. That means most of the cake was leaving the house. My niece popped in for a visit and I sent some home with her. My scale thanked me for that.
I also want to thank Anne over at From My Sweet Heart for sharing with me the Cute Little Chef award. Please head over to her lovely site, and bring a napkin with you. There’ll be lots of drool. Enjoy your weekend!