I am awful with birthday cards. To make up for this deficiency, I bake cakes. Instead of receiving a thoughtful and appropriate card, I try to provide people with a cake that will serve the same purpose. The fact that you can eat my birthday ‘cards’ is an added plus.
This year for my boyfriends birthday I decided to try something new: creme patisserie. Typically, pastry cream is used to fill choux pastry delights such as eclairs and profiteroles. I’ve never attempted choux pastry before and didn’t feel like taking on that big of a challenge, instead I wanted to use the creme patisserie as the filling to a chocolate cake.I decided to centre the cake around my sinfully good chocolate icing which my boyfriend happens to adore. Since the icing is so intense, I opted for a devils food cake sponge (I’ll post it later, I promise). As you can tell, I think birthday cakes should be decadent. To lighten the cake up and give it a hint of freshness, I sliced some strawberries (you could equally well use raspberries) to put between the layers of sponge. More strawberries were used to beautify the top of the cake. Cards, after all, usually are pretty.
Here’s how it was done:
- Bake your delicious sponge.
- Let cool COMPLETELY!
- As the sponge is cooling, make your chocolate icing.
- Ice one piece on sponge.
- Use strawberries to create a wall around the edge of the sponge. The chocolate icing will hold it there.
- Spoon some creme patisserie inside your fruit wall and spread it out evenly.
- Add some fruit in whatever sort of design you’d like.
- Ice one side of another sponge.
- This is the tricky part: flip the second sponge on top of the first with the icing side down.
- Ice the top of the sponge.
- Top with the rest of the pastry cream and some more berries.
- Ice and flip the last piece of sponge on top.
- Admire and enjoy