tropit

We have another birthday coming up, so I've decided to make this cake for the occasion. The cake is huge and the pistachios were expensive, so I might cut the recipe in half and make in smaller cake pans. I don't think that anyone will mind. It's the thought that counts.

https://bakefromscratch.com/strawber...io-layer-cake/

aashley333

Sounds amazing. Two of my favorite ingredients!

phatquilts2

Beautiful cake and the delicious ingredients.

Tropit, I have seen the "scales" and how gram weight is used for measuring.

Will you be kind enough to recommend a brand(s) for me to buy. There are too many choices. Thank you in advance.

tropit

Oh gosh, there's so many out there. Mine is just an inexpensive, battery operated scale that is very flat and fits inside my kitchen utility drawer. It can read grams, ounces and pounds. I don't think that I paid more than $20 for it...probably less. I thought that it was a frivolous buy at the time, but I use it a lot more than I thought I would. I'll look to see what brand it is and get back to you.


As for the cake...it was a success! It came out beautiful! The frosting was the best part. It was a roasted strawberry, Swiss meringue, buttercream. (long name.) It took a dishwasher full of dishes to make, but it was worth it. This frosting was so light and not as sweet as a regular buttercream. It takes a little more effort to make and a lot of butter and egg whites, but I think that I'll use the Swiss meringue buttercream as my go-to frosting from now on.

The cake sponge was good too. It tasted nutty and looked pretty in green. It wasn't dry, but it could have been just a little bit moister. I'm not sure how to change the recipe to get a moister sponge. I'll have to watch Paul Hollywood to find out.