So the cherry blossoms have arrived! I can feel the vibes of Spring. It is such a pleasure driving around or for that matter even walking when the roadside looks a stunning shade of pink. I know..I am obsessed with pink. The irony however is that though I have been meaning to photograph them, I am either racing back home or leaving home in a hurry. I can’t explain how busy this week has been. I have been shooting a gathering with a laid out table and several dishes going on it. It required heaps of planning, colour co-ordination, testing recipes all day and shooting close to 100 images a day…basically nothing like the single recipes I’ve worked on and shot before. My laptop started making funny noises though and gave me a warning every time I logged in. I had fun putting the whole thing together and hopefully in future I will get to share some photos with you.

I am also delighted to share with you that I am now a contributor to Stockfood. What that means is…you can buy my images online! A few of you have asked me on email and Instagram so yes…it is possible (though in all honesty I never thought something like that was even possible). I will be putting up the link on my blog soon. Initially it was a bit weird for me to come out of my recipe mode and just shoot images. I had to remind myself many times over…every photo does not come with a recipe! So much for food blogging! While it all sounds very exciting and yes, it certainly is…there were technical aspects and behind-the-scenes to sort out. Now I am faced with a new challenge in my hands. Photoshop! I am sure its going to be amazing but I have to learn to use it first. Tips, anyone? It would be greatly appreciated.

Coming to this cake…it is meant to be effortless and fun, just the way it looks. For me, making and shooting cakes is like therapy. I love this part of my job to bits. Ask me to make a cake every day..I will do it. So this is my version of a strawberries and cream cake. It is incredible tasty with a sponge like texture and fresh cream and strawberries in between. To keep the cake moist, I’ve used a strawberry infused simple syrup. You could skip this step but if you are storing the cake in the fridge since it is a cream based cake, the simple syrup will keep it moist. I frosted it like a semi naked cake with more fresh cream and topped it with pink cotton candy. I have a few friends who can bake well but are intimidated at the idea of frosting a cake. No…please! It doesn’t have to be perfect…it can still look glamorous without the pain and calories. I have worked on two more semi-naked cakes…just like this one! A bit dramatic but effortless. Stay tuned!

Strawberries And Cream Cake

11/4 cup (300 g) caster sugar
300 g unsalted butter
6 eggs, lightly beaten
2 1/4 cup (300 g) self-raising flour
1 tsp baking powder

Strawberry Simple Syrup
1/2 cup water
1/3 cup castor sugar
1 tsp strawberry essence

For the Filling and Frosting
3 cups heavy/thickened cream
5 tbsp castor sugar
2 tsp strawberry essence (can use vanilla as well)
Few drops pink food coloring
250 g fresh strawberries, roughly chopped
cotton candy, for decoration
mini marshmallow, for decoration
silver cachous, for decoration

Heat oven to 190 degrees C (170 degrees C for fan-forced). Grease and line the bases of three 7 in round cake pans with baking paper.. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Divide the mixture equally between the pans, smoothing over the top of each with the back of the spoon. Bake in the oven for 15-20 mins or until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack and cool to room temperature.

Meanwhile make the simple syrup. Bring the water and sugar to a boil over low heat. Remove from heat when sugar dissolves. Let cool and add the strawberry essence.
Make the whipped cream frosting..here is a guide. Add the strawberry essence in the end. Use 1/3 of the frosting for the filling and the rest for the frosting.

Once cakes has cooled completely, assemble. Place one layer on a cake stand. Sprinkle with simple syrup. Spread a little bit of the cream, layer 1/2 the strawberries evenly. Place the second layer. Repeat all the steps. Place the last layer. Sprinkle with simple syrup. Frost the sides and top starting a little bit from the second layer up for a semi-naked effect. Top with cotton candy and mini marshmallows. Store in the refrigerator until serving (the cotton candy should go on the cake just before serving). The cake is best served in a day or two.