The Daring Bakers challenge for July was a Strawberry Mirror Cake. It looked beautiful and didn’t look terribly complicated, but the directions were long! Since my July has been crazy, there was really only one Saturday where I could take the time to make the cake. So, I read through the directions several times and then tried to estimate how long each component would take. Overkill? Possibly, but at least I was prepared!
There were a few pieces of equipment I needed to buy to make the cake. I had a jelly roll pan, but it was too small so I bought a new one. I also bought an offset spatula, stainless steel bowl and a cardboard circle. Total cost – $28.00.
Normally when I buy groceries for a recipe there is meat and cheese and herbs and what not involved. I was pleasantly surprised at my short grocery list! Total cost – $18.56.
For the full recipe, visit Peabody here.
A Strawberry Mirror Cake consists of two layers of cake, with two layers of strawberry bavarian cream, topped with a strawberry mirror. I used to assist cooking classes at a small cooking school and for a long time, I assisted mostly baking classes. Because of that, I’ve been exposed to most baking techniques. I’ve made both pastry cream and bavarian cream before, but the mirror part was new. I had faith though!
The bavarian cream before the red food coloring. I’m not sure if I added the hot milk into the eggs too fast, but my bavarian cream definitely has lumps. I ran it through a sieve which helped, but it wasn’t as smooth as I would have liked. Luckily, I made bavarian cream relatively recently and knew that everything has to be smooth before you try to fold the whip cream in. If not, it’s never going to be smooth.
My cakes! I baked them in an 11 x 17 jelly roll pan, then cut out the 8″ circles. I used a serrated knife to cut them out, but thank goodness they were going to be covered in frosting since they weren’t pretty. Very tasty though. My dog and I munched on the extras all afternoon.
Step one in assembly. Aluminum covered cardboard in the springform pan, with the first layer of cake.
Step two. Cover it all in bavarian cream!
Steps three and four. Add another layer of cake, cover with bavarian cream again!
I love my new offset spatula. It’s so fabulous to frost with.
After this, I poured the mirror on and then chilled for several hours. Turns out, the mirror is basically strawberry jello! I laughed when I realized that. It’s a really cool effect though.
I brought this cake to a dinner party and didn’t bust it out of the springform pan until I was there, so no fancy decorating. Luckily, the mirror didn’t break and it came out almost perfectly! Everyone loved it, and a few went back for seconds. This was the perfect dessert for a barbecue – light, creamy, and tastes like summer!