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Groom’s cake and other fun stuff

September 3, 2010

Hello all!

As the lazy dog days of summer roll to a sad end, Meghan and I find ourselves having to face yet another school year as well as a new barrage of cakes.  We have officially fired up our ovens after almost two months of “cake vacation” and have hit the ground running!

Last week, Meghan made a surprise bachelorette party cake for her friend, Katie, while I made a christening cake for my husband’s colleague, Sue.

The bachelorette cake was red velvet with vanilla buttercream. The dress was a replica of the bride’s and the dogs were created to look like her dogs, Mac and Rusty.

The christening cake was inspired by baby Cormac’s birth announcements (see sample below, courtesy of  The inside was vanilla cake with strawberry filling and vanilla buttercream – a winning combination!  The strawberry filling was so yummy, in fact, that we are sharing the recipe below for you to enjoy.

Next week, we have three cakes on the menu, all chocolate:  one for my mom, one for my best friend, and one for a groom who is a striped bass fisherman.  Be sure to check back for those pictures next weekend!

Until then, happy baking!


Fresh Strawberry Filling Recipe

  • 1 pint fresh strawberries, hulled and coarsely chopped
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch

Place the strawberries, sugar, and cornstarch in a small saucepan.  Heat until boiling, stirring constantly.  Continue to stir until the strawberries begin to break down and the mixture thickens, about five minutes.  (Be careful not to let them stick or burn!)  Remove from the heat, and using the back of a spoon, lightly smash some of the strawberries.  Transfer mixture to a heat-proof bowl and allow to cool completely before using.  Store filling, covered, in the refrigerator for up to a week.  Delicious over ice cream, with yogurt, or even over pancakes, too!

One Comment leave one →
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