Comments on: Baby Cakes

By: TC

TC — Wed, 08 Jun 2011 19:30:18 +0000

I made this yesterday – awesome! But you’re right — frosting over the coulis was definitely a challenge. So much so that I took a different approach with the second layer. I piped a cream cheese frosting border/dam along the perimeter of the cake then spread the coulis inside. Then I just placed the top layer over it. Much easier, neater, and less cursing!

By: Ricardo

Ricardo — Sun, 27 Mar 2011 06:12:54 +0000

Just made this for a friend’s birthday brunch this Sunday. I ate some of the trimmings with a bit of the coulis and frosting and, oh my, this cake is pure heaven. Strawberry-licious!

By: Tim

Tim — Mon, 07 Mar 2011 04:10:01 +0000

Hi Tian,
You can definitely make the coulis and the icing a day or so in advance (let the icing come to room temp to make it spreadable again)– but they would need to be refrigerated. I don’t know how to solve the cake tin issue. If the rectangular tin is quite large, you could cut it in thirds and stack them. ?? Good luck!

By: Tian

Tian — Mon, 07 Mar 2011 02:34:11 +0000

Hi Tim,

The cake looks gorgeous, there’s something about tall cakes looking more special.
I would love to make this for my sister’s birthday lunch. I was wondering how much of this can I do in advance without requiring me to refrigerate the cake? My fridge is small

I’ve only one round cake tin, and one large rectangular tin. Any advice?

Thanks!

By: A Rockridge Life

A Rockridge Life — Fri, 16 Oct 2009 19:58:45 +0000

Thanks for the clarification!

By: Tim

Tim — Fri, 16 Oct 2009 12:00:36 +0000

I started off thinking I could do it with the coulis but ended up adding some red food coloring. I would just go with the food coloring because the coulis makes the frosting a little lumpy. Happy baking!

By: A Rockridge Life

A Rockridge Life — Fri, 16 Oct 2009 04:05:12 +0000

Hi there, I’m thinking of making this for a friend’s birthday. Julie asked how you colored your frosting. Did you add some coulis?

By: Julie

Julie — Sun, 25 Jan 2009 16:04:21 +0000

The cake was a big hit. the anise flavor was not overwhelming at all, so I’m glad I included it. The icing was insanely good, btw did you mix some of the coulis in to make it pink? Unfortunately, I screwed something up with the cake portion, they were flat and dense. I think I didn’t whip the egg whites enough (should they be whipped until peaks?)
Despite my errors, the end result was a big hit at the baby shower!

By: Tim

Tim — Sun, 18 Jan 2009 20:07:22 +0000

Hi Julie: It is pretty subtle, especially once a part of the finished cake. It wouldn’t be the worst thing to leave it out, but I also think it won’t be as good without it. Let me know how it goes!

By: julie

julie — Sun, 18 Jan 2009 19:50:04 +0000

I am thinking of making this cake, but wondering if you found the star anise flavor to be very present or not. I’m not particularly fond of the flavor (esp. if it dominates), so I am wondering what you think about leaving it out?

By: ingrid

ingrid — Fri, 02 Jan 2009 21:26:42 +0000

Looks wonderful. I have that book but have yet to try any of the recipes.

Happy 2009!
~ingrid

By: Heather J

Heather J — Wed, 31 Dec 2008 01:07:15 +0000

Okay, now I am so proud! I could have stumbled upon you out in foodie land and never known it was you!

By: michelle @ TNS

michelle @ TNS — Mon, 29 Dec 2008 17:51:58 +0000

i’ve never thought of pairing star anise and strawberry.

i curse all the time when assembling layer cakes, even when they come out well. i mean, i curse all the time anyway, but it’s *wose* if i happen to be assembling a layer cake.

By: maggie

maggie — Mon, 29 Dec 2008 01:03:56 +0000

Wow, I’m impressed. Quite a cake!

By: Sarah

Sarah — Sun, 28 Dec 2008 04:59:17 +0000

mmmmm. best cake ever. redux for happy returns from thailand/work engagement party?

By: Hayley

Hayley — Sat, 27 Dec 2008 23:44:14 +0000

Beautiful, love the pink!