Strawberry Layer Cake with Whipped Strawberry Frosting
Well, hello there! I’m here, I’m here! Life got a little crazy for the past 2 weeks–cakes and beyond (beyond and beyond), but I’m so glad to be back and focused on my personal mission to never wear a bikini again share all of my favourite cakes and baked goods with you, one by one. Strawberry cake has been on my recent would-love-to-make-again list, because, well, I just love the old-fashioned taste of strawberry cake and strawberry frosting. I did recently (my birthday) make a strawberry Swiss buttercream to top a dark chocolate cake (here), but I was still craving double strawberry cake, and, dare I say, more sugary-but-satiny frosting. Then, it happened: I was officially inspired by a jelly bean. Yep, a tiny, little, harmless jelly bean. See, a few weeks ago, while doing some “candy research” for another project, I found the discovered the yummiest jelly beans ever created, and I’m not even a “jelly bean girl.” I bought a bunch of Jelly Belly’s “Cold Stone Ice Cream Parlor Mix,” and these little things pack some serious ice cream flavour–I actually couldn’t even believe it. I think I may need to revisit the whole I’m-not-really-into-jelly-beans thing. This particular bunch I bought is a variety of ice cream related flavour combinations, including a pink one they call “Our Strawberry Blonde.” One little wee, pink jelly bean manages to pull together the flavours of strawberry ice cream, graham cracker pie crust, strawberries, caramel, and whipped cream…can you imagine? So, although I didn’t incorporate graham cracker pie crust or caramel (yet), I was inspired to create a sweet strawberry cake with an overall ice cream parlour taste.
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