Mad about a French Strawberry Cake Order
I’ve been busy with other non-baking/cooking related matters these last couple of weeks and haven’t been baking as much as I’d have liked. This particular order had been placed several weeks in advance and I was glad to have an excuse to fire up my oven. Since I’d made this particular cake only once prior to this, I thought it would be prudent to get some practice in first.
Both cakes here have 3 layers of sponge cake (instead of 4) and were sandwiched with strawberries and cream. The one above is the trial version.
I’d toyed with the idea of using non-dairy whipped cream since it’s supposed to hold up better in our warm climate, but decided against it once I’d read the ingredient list. Dairy cream might contain fat, not give as smooth a finish and be difficult to pipe, but at least it doesn’t contain a whole list of chemicals whose names I can barely pronounce. 
Available for Purchase: 9-inch French Strawberry Cake @ a Price of S$60. Variation with Ladyfinger Sponges around the Cake @ S$65.
August 14th, 2007 at 1:45 am
Thank God you decided against whipped cream.. the dairy cream tasted great and complemented the strawberries well
August 16th, 2007 at 9:02 am
Great blog! This is my first time here. I love the photos!! Your sweets look amazing!
August 16th, 2007 at 8:58 pm
Hi, this is off topic, but where can I get blocks of Valrhona for dessert making in Singapore?
August 16th, 2007 at 10:16 pm
Jan: I’m glad everyone enjoyed the cake!
Ashley: Thanks!
Christina: Try Shermay’s Cooking School at Jalan Merah Saga or Sun Lik at Seah Street. It’s also available at one of the chocolate stands at the Takashimaya basement, but more expensive.
August 18th, 2007 at 3:08 am
Karen,
Your blog is so beautiful!
August 18th, 2007 at 10:15 am
Thank you, Patricia!
August 29th, 2007 at 9:32 pm
So pretty so pretty, you take amazing pictures of great bakes!
I also noticed you used genoise for this cake. I’ve recently embarked on my own genoise baking adventure and barely survived the harrowing folding stage with a slotted skimmer and heart pains. I’m not entirely sure, though, if I’ve achieved success or not , hehe. I’ve never had genoise before, so I was wondering if you could describe a successful attempt. I wouldn’t call my result dense or rubbery, maybe a tad dry and bland as they’re supposed to be without syrup. Yet, how does genoise compare with chiffon?
Btw I love your blog! It shows me the standard of excellence all homebakers shouldn’t be shy to aspire towards~
August 30th, 2007 at 7:00 pm
Thanks, Joel!
From my limited genoise experience, I would say that genoise has much larger air pockets than chiffon i.e. chiffon tends to be denser and slightly sturdier than genoise. These days, I use chiffon instead of genoise. I find the folding in of flour and melted butter into genoise way too delicate and risky, especially if I’m baking for someone else.
October 26th, 2007 at 10:07 am
Hi Karen,
I’d like to know will there be any special delivery service during X’mas for those who wish to spend this season all alone at home?
October 26th, 2007 at 8:36 pm
Hi Syehfue,
May I know which cakes you’re interested in for Christmas? I’ve not begun to accept any orders for Christmas because it’s still a little early. In any case, delivery is always available at an additional cost.
October 1st, 2008 at 1:27 am
Hi,
May I know do you have any shop where
i can purchase without order? If yes pls note your address.
Thanks
October 2nd, 2008 at 12:37 am
Hi,
When I try to put strawberries and mangoes on top of the cake and in the middle the juice from the fruit comes out of the cake and ends up in puddles down the sides of the cake, how do you do it? Do you have to soak the fruit in paper towels first?
December 18th, 2008 at 1:43 pm
Hi Karen,
Please email me. I want to order a cake for a birthday party. Please email me as soon as possible. Thanks.
May 5th, 2009 at 1:10 pm
Hi Karen,
may I know if I can have the delicious strawberry cake by today?
My son’s BD is tomorrow and he loves strawberry cake alot..
Valerie
August 13th, 2009 at 4:20 pm
Hi,
Firstly, I have to pay you a compliment for putting up a lovely website showcasing your talent in baking beautiful cakes. I am a fan.
May I know where I can buy your cakes from? How do I go about placing an order for a cake?
Thanks and look forward to hearing from you soon.
Cheers,
Natalie
October 25th, 2009 at 1:49 am
Hi,
Can I use your strawberry cake photo for a poster of an event for my college?
It’s a food festival for Charity Week we’re organizing.
Thanks in advance!
Fatin
July 7th, 2010 at 4:07 pm
nice cake, nice sharing thank you
October 31st, 2011 at 11:45 pm
Hi,
Can non-dairy whipped cream last at room temperature for about half a day?