French Strawberry Cake
Assembly and decoration steps for the French strawberry cake, including buttercream frosting application, cake layering, and surface decoration techniques.
Ingredients
Cake layers (pre-baked cake slices)
several slices
Buttercream (made from whipped cream)
to taste
Sugar almonds
to taste
Coffee bean chocolate (for decoration)
to taste
Sugar sprinkles (for side decoration)
to taste
Meringue (an ingredient of buttercream)
Instructions
1
Spread the Bottom Buttercream
Spread a thin layer of buttercream on the bottom layer just like the base cake, then sprinkle with sugar almonds.
2
Place the Final Cake Layer
Place the final cake layer on top, gently press from above, and use the buttercream between the cake layers to bind them together.
3
Spread the Surface Buttercream
Spread buttercream on the surface. Apply a thin layer of buttercream on the top and sides of the cake, then refrigerate to let it set.
4
Smooth the Buttercream
Apply buttercream and smooth it evenly with a spatula while rotating on the turntable. When smoothing the sides, hold the spatula vertically against the side and rotate the turntable.
5
Smooth the Surface
Push the excess buttercream from the sides toward the center, allowing the buttercream to spread evenly and smoothly across the surface.
6
Mark the Cutting Lines
Use a spatula to mark the cake surface into 6 equal portions as a guide for slicing the cake.
7
Pipe the Border Decoration
Place the decorative buttercream into a piping bag fitted with a star tip. Pipe around the cake.
8
Decorate the Top
Between the cutting guide lines, pipe small rounds of buttercream, then decorate with coffee bean chocolates.
9
Decorate the Sides
Use a spatula in the gap between the turntable and the cake to transfer the cake from the turntable into your hand. Sprinkle sugar sprinkles on the sides. Be careful not to drop the cake and support it steadily.
