It’s been almost a month since my good friend A. was married to her European sweetheart, Peter. Their wedding weekend was an absolute blast and I am positively kicking myself for STILL not actually sitting down to edit the pictures from the weekend/put up a post about it. I think maybe I’ll post a little tribute to them on the 10th…which would be an exact month since their big day, but for now, I wanted to talk about an incredible dessert that I enjoyed while at their celebration.
I know that summer is over and pumpkin recipes now unanimously rule the internet, but I need to tell you about this incredible cake recipe and ask a question of all of you bakers out there…
At A.’s bridal luncheon (which was held at the most adorable restaurant) they served a choice of three desserts – citrus cake, strawberry cream cheese cake, or caramel cream cheese pie. While every single one of these desserts was incredible (yes, I made my friends let me try bites of their desserts), I ended up going with the strawberry cream cheese cake. Not only was the cake perfectly pink (you know of my obsessive love for the color) with inch thick layers, but having not really ever tasted a piece of strawberry cake, this thing absolutely blew me away. The cake was so amazingly moist AND fluffy with the BEST cream cheese frosting/filling I think I have ever had - AMAZING. I was freaking out at the table and refusing to let anyone have any of my cake – ok, no, not completely true. I shared my cake
with those who wanted a bite, but I can’t say I wasn’t hoping they would only take a smalllll bite! :)
Of course I took some pictures of the cake…pictures which I do not currently have with me at the moment, BUT LOOK WHAT I FOUND – a photo from a friend’s facebook with actual proof that I was in-fact taking a photo of the cake! See it there – the pink slab on the crisp white plate with the pretty strawberry swirls? So yes, there is “the cake”....andddd...my enormous baseball mit hands too... :)
ANYWAY. Of course I was dying to know how this cake was made and I vowed that some way, somehow, I would in fact have this cake again. Luckily, I won’t have to do so much work because I emailed the restaurant where the luncheon was held and the owner delightfully passed along the recipe to me! When I opened the recipe up I was absolutely SHOCKED to see that the actually base of the dessert, the cake portion, was simply a store-bought cake mix. Proof that a good cake doesn’t have to (although often nice) be made from scratch - I'm telling you, this cake was INCREDIBLE! I was kind of elated while reading the recipe because it looks SO EASY!
The specialty of this cake is actually in their homemade fillings and their frosting. I did get a little nervous when I came across an ingredient that I did not recognize. It’s a “whipped topping” with a very specific brand name. I ended up googling the very specific brand name and came to find out it is a dairy free product. Hmm...now I feel a bit stumped since I can GUARANTEE that this product will not be available at my local NYC grocery market.
M.’s parents are coming into town this weekend for a visit and I really want to try out this cake. Without giving out the recipe yet, I wanted to see if you bakers out there felt like it would be OK for me to use a whipped topping like cool whip (in place of the very specific, dairy free topping) or do you think I should actually make homemade whipped cream with whipping cream and sugar? This is only one part of the filling…so it won’t affect anything regarding the baking process…just wanted to see what you thought about this “whipped topping” business.
Thanks in advance for any comments and hopefully, I’ll be able to report to you with a fabulous recipe in the next few days! :)
I know that summer is over and pumpkin recipes now unanimously rule the internet, but I need to tell you about this incredible cake recipe and ask a question of all of you bakers out there…
At A.’s bridal luncheon (which was held at the most adorable restaurant) they served a choice of three desserts – citrus cake, strawberry cream cheese cake, or caramel cream cheese pie. While every single one of these desserts was incredible (yes, I made my friends let me try bites of their desserts), I ended up going with the strawberry cream cheese cake. Not only was the cake perfectly pink (you know of my obsessive love for the color) with inch thick layers, but having not really ever tasted a piece of strawberry cake, this thing absolutely blew me away. The cake was so amazingly moist AND fluffy with the BEST cream cheese frosting/filling I think I have ever had - AMAZING. I was freaking out at the table and refusing to let anyone have any of my cake – ok, no, not completely true. I shared my cake
with those who wanted a bite, but I can’t say I wasn’t hoping they would only take a smalllll bite! :)Of course I took some pictures of the cake…pictures which I do not currently have with me at the moment, BUT LOOK WHAT I FOUND – a photo from a friend’s facebook with actual proof that I was in-fact taking a photo of the cake! See it there – the pink slab on the crisp white plate with the pretty strawberry swirls? So yes, there is “the cake”....andddd...my enormous baseball mit hands too... :)
ANYWAY. Of course I was dying to know how this cake was made and I vowed that some way, somehow, I would in fact have this cake again. Luckily, I won’t have to do so much work because I emailed the restaurant where the luncheon was held and the owner delightfully passed along the recipe to me! When I opened the recipe up I was absolutely SHOCKED to see that the actually base of the dessert, the cake portion, was simply a store-bought cake mix. Proof that a good cake doesn’t have to (although often nice) be made from scratch - I'm telling you, this cake was INCREDIBLE! I was kind of elated while reading the recipe because it looks SO EASY!
The specialty of this cake is actually in their homemade fillings and their frosting. I did get a little nervous when I came across an ingredient that I did not recognize. It’s a “whipped topping” with a very specific brand name. I ended up googling the very specific brand name and came to find out it is a dairy free product. Hmm...now I feel a bit stumped since I can GUARANTEE that this product will not be available at my local NYC grocery market.
M.’s parents are coming into town this weekend for a visit and I really want to try out this cake. Without giving out the recipe yet, I wanted to see if you bakers out there felt like it would be OK for me to use a whipped topping like cool whip (in place of the very specific, dairy free topping) or do you think I should actually make homemade whipped cream with whipping cream and sugar? This is only one part of the filling…so it won’t affect anything regarding the baking process…just wanted to see what you thought about this “whipped topping” business.
Thanks in advance for any comments and hopefully, I’ll be able to report to you with a fabulous recipe in the next few days! :)
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