Yes, I am having a sweet pink fetish these last couple weeks, but my beautiful neighbor friend had a birthday and I wanted to surprise her with something lovely and edible. I have seen beautiful cakes online covered in this style of roses but never had the pleasure of trying it on a cake myself. Although I have made cupcakes using these roses and they were very elegant.
I’ve included a video link HERE for the rose technique and a tutorial found HERE on how to cover a cake using the roses.
I wanted a pink interior also, so I altered a vanilla recipe to incorporate strawberries. It was really yummy, very moist and a tad dense, covered in cream cheese buttercream. I had some extra cake batter which I made into cupcakes for my brood, because it’s just her and her DH, so I made her a 6 inch, 2 layer cake.
Ingredients
- 1 cup Butter
- 2 & 1/2 cups Sugar
- 2 Egg Yolks
- 5 Egg Whites
- 1 teaspoon Vanilla Extract
- 1 teaspoon Red Food Coloring
- 1 & 1/4 cups Pureed Strawberries
- 3 cups Cake Flour, sifted
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- pinch Salt
- 1 cup Buttermilk
- 1 - 8oz Cream Cheese, room temp
- 1/2 cup Butter, room temp
- 1/3 cup Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- 1 teaspoon Red Food Coloring
- 1 lb. Powdered Sugar
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, beat butter with sugar for 3 minutes.
- Add egg yolks one at a time, then the vanilla, food coloring and strawberries, beat for another 3 minutes.
- Sift dry ingredients and add to butter/egg mixture alternately with buttermilk, beginning and ending with the dry ingredients.
- Mix just till combined.
- In another bowl and clean beaters, beat egg whites till stiff and add in an increment of 3 to cake batter, being sure to fold in thoroughly but gently.
- Bake for 18 or so minutes for cupcakes and 20-25 minutes for 9 inch round cake pans.
- In a medium bowl, add cream cheese and butter, whip till light and creamy, about 3 minutes.
- Add liquids and blend.
- Slowly add powdered sugar while mixing, (to keep the sugar from decorating your counters and appliances, not including you.)
- At this point you may need to add more powdered sugar. You are trying to achieve a medium stiff consistency. Whip for several minutes.
I just baked the cake and is freshly out of the oven! And it is a beautiful pink! Thank you for the recipe! My daughter will be so excited when she sees it!
I only got 2 x 8″ round cakes and about 6 cupcakes out of the batter. It was a bit sweet, so maybe next time I will cut back on the sugar a little. I wonder if adding lemon juice/zest would help bring out the strawberry flavor and cut the sweetness a bit?
Thanks for the recipe!
Hi,
This cake is beautiful. I found it through Pinterest. My daughter is no big on strawberry, but she loves red velvet. I have been looking for a good cream cheese frosting recipe, so I can’t wait to try this one. My daughter wants to have High Tea for a party theme (quirky 16 year old). This is so elegant, she took one look at the picture and said that was the perfect style cake for her party. Thank you for the video tutorial. I can’t wait to try it!
I made a dozen cupcakes and 1 8-inch round cake from the cake recipe. When I made the frosting I ended up adding another 1/2 pound powdered sugar than called for and I still didn’t think the frosting was weighty enough. Would you suggest adding more and if so up to what point? This is my first foray into cake decorating. I made the roses on the cupcakes and they look pretty good but again the frosting is too loose and I really don’t think it would work on the vertical sides of the cake I’ve made so I think I will hold off on decorating that in the hopes I will heard back from you! Your cake it gorgeous!
It sometimes depends on the quality of cream cheese and you can cut back on the whipping cream, try 1/8 cup and add more as needed. Let me know if that helps?
I am wondering if I could use a 9*13 pan because I don’t have round cake pans?
Oh yes. Usually any cake will do fine in a 9×13:)
I made this yesterday.. Oh my.. It is so scrumptious! Everyone loved it! Thanks for a great and easy to follow recipe!!
Lovely, lovely, lovely…period!
Thank you:)
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This was delicious and so easy! The only thing I will change next time is maybe add a little more strawberry by possibly adding some flavoring or more puree
Add a small pack of strawberry jello:)
This was so beautiful I had to try it for my mom’s 50th birthday (Feb 11th). She likes the pastel pink so I didn’t add any food coloring. And I used a box cake mix and a little different recipe for the icing, but it turned out absolutely FANTASTIC thanks to your creative idea for the roses! Thanks so much for sharing, it was a huge success!
Wish I could post a pic for you.
Would love to see it:)
Can I substitute whole wheat flour for the cake flour?
I would not recommend it, unless you wouldn’t mind a really earthy cake and I still couldn’t swear it would turn out. If you try it, please let us know:)
GORGEOUS cake! Can I substitute whole wheat flour for the cake flour?
I found your recipe on Pinterest and made a batch of cupcakes for my husband and co-workers. They got rave reviews! Everyone commented on how moist and flavorful they were. Thank you!
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Fount you though pinterest, I will so try this!
This is the prettiest cake I have ever seen!
Just wanted to comment and say I made this recipe today as mini cupcakes for a Valentine’s treat. I didn’t use the food coloring, and while the raw batter had a slightly pink tint to it you can’t really see much pink in the finished cupcakes, but that’s fine by me. I did add 1/4 c strawberry jam as was mentioned in the comments. These were fantastic! Light, fluffy, and beautifully tender (I’ve already eaten more than one cupcake myself, ahem). I baked the mini cupcakes around 15-16 minutes. I did wish there was a little stronger strawberry flavor. One thought I had after the fact was to try half berry liqueur and half vanilla. I have creme de fraise which is strawberry liqueur, but I bet even something like franboise or kirsch would amp up the berry taste. Because I was looking for even more strawberry flavor, I made a strawberry cream cheese frosting (using the frosting recipe here http://lemonsandanchovies.wordpress.com/2011/06/28/strawberry-cupcakes-with-strawberry-cream-cheese-frosting/). So fantastic and beautiful. Definitely going to make this again. Thanks for the wonderful recipe!
You can add a small packet of strawberry jello to bring out the strawberry flavor:)
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Lovely! I also searched long and hard for a good strawberry taste in my pastries, and after making strawberry shortbread, I think I’ve found it: freeze dried strawberries (or any other berries) make the flavor explode! I know this is an older post, but had to share. Going to give this a whirl and add some FD fruit
Maybe I did something wrong, but when I baked these, they come out more of a purple color than a pink. I was a little disappointed and wish I had left the food coloring out completely. Good think my DD loves Rapunzel (who wears purple), so the purple won’t completely mess up with our Pink Princess Party theme. I will say it is very tasty. Very moist!! Thanks so much for sharing.
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I love this! I am going to attempt it for my daughters birthday. Can I make the cake and frost the night before or is it best to frost right before display and eating? Thanks!
That would be fine:)
I just made this for my daughter’s fourth birthday party tomorrow afternoon. I made two 9″ layers (heart shaped, as requested by the little one) and 12 cupcakes — that way I could taste it and not be stressing out that it might not be very good (sorry for the lack of confidence, but I am a very detailed person and I’ve baked for enough years (and professionally, before I had kids) that I know to be cautious. It is FANTASTIC! I used frozen strawberries, just put them in the microwave to thaw them and then blended them up. The flavor really comes through — something I’ve found hasn’t happened in previous strawberry cake attempts by me. I think next time I make it I will sub out the butter and go all cream cheese on the frosting — because I like that flavor and it does come out a bit too sweet for my taste. The kids will love it, though. And a thank you to the person who tweaked your original recipe — this texture is my IDEAL — nice and light, moist….just in love with this. Thank you! And thank you to my sister who sent me this link!
I am so happy it was a success for you and yours! Yes, all cream cheese works great too:)
Update: upon further review (read: after eating nearly the whole cake myself) I very much like the original sweetness of the icing — pairs perfectly with the strawberry flavor. Thank you again!
Gorgeous cake and cupcakes. Anyway to reduce the recipe in half? 3 dozen are a lot of cupcakes.
Tide and Thyme » Strawberry Cupcakes
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Hello! I just made cupcakes tonight using this recipe… FABULOUS!!!! They were quite a hit at my house
Since I prefer a lighter cake I only used 2 egg yolks, and 5 egg whites, and followed everything else as stated. The cup cakes came out super moist!!! Thank you for sharing!!!!
I am so glad you like them and I think I will edit the recipe as you have done, because it is a bit dense for some people.
Quick question…once everything is iced, do you need to keep the cake or cupcakes in the refrigerator? I don’t usually refrigerate buttercream, but am just wondering since the cream cheese is added!
You can if you like, but I never had a problem with it melting. Did you know most cake decorators keep their cakes in the fridge until delivery. It just helps to keep everything stabilized and secure. Just take it out and let warm to room temp before serving.
Did u use fresh strawberries or frozen? Can either be used? Thank you:) Cake looks delicious!!
I actually used strawberries I had from the garden and frozen. I made sure to wash the ice particles off. But actually either way is fine.
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I think this cake is beautiful, and today I got the guts to try and bake it… for some reason, the cake was definitely not done after 25 minutes, so i think i left it in another 15 minutes before it was not jiggly in the middle, and a fork came out clean. I am wondering if you had any insight why it needed so much more time than yours did. We do live in Utah so we are a higher altitude. I don’t know if that would do anything or not.
It could possibly be that your oven is not actually the temp is says. My oven is off about 20 degrees, so when I need 350f I have to set it at 370f. I updated the recipe to 2 eggs and 5 egg whites, so do try that also. This was just a trial amd error recipe that needed tweaking so let me know if you make it again and how it turns out?
I just made this cake for my daughters birthday yesterday. She loved it! It was beautiful but even tastier than it was pretty-which I didn’t think was possible! Thanks for sharing!
Amazing cake!!!!
However, for the frosting, 1 lb of powdered sugar seems like a lot!!! Is that full amount needed to add into the cream cheese frosting??
Yes, that is correct. You can decrease the powdered sugar some if you like but the frosting will have a runnier consistency.
I’ve made this recipe twice and the consistency of my icing is very runny. The first time I used 4 cups of powdered sugar and the second time I used 6 cups. Do you have any suggestions?
Thank you
I am not for sure other then making sure you use quality cream cheese, sometimes cheaper cream cheeses can break down when mixed. Also make sure your ingredients are not getting hot. Again adding more powdered sugar will stabalize the frosting but will also make it more sweet.
Try this,
Exchange the butter for the same amount of cream cheese (I just did frosting with only cream cheese and it was fabulous!)
Cut back on the whipping cream to 1/4 cup.
Let me know if that helps?
What does an increment of 3 mean… w/regards the egg whites… 1/3 of them or all of them in three diff. additions?
Thanks!
It just means to add the egg whites in three additions so you can fold them in nicely and not all at one time.
This is absolutely gorgeous! And it looks so delicious too! I can’t wait to make it for no special occasion other than wanting to make a cake!
I have an odd question, related to your post: what does DH mean? You used the abbreviation when you described your neighbor’s household. I’ve seen it used on other blogs and have no idea what it means.
With that aside, thank you for sharing. I’m new to your blog but will happily return! Can’t wait to try some cake!
Thank you. The remember the cake is quite dense and I have explained that in the post, but there is really no recipe out there for a non-preservative strawberry cake recipe and I am still yet to tweak this one:), but it is delish anyhow.
Oh, and DH just means Dear Husband, I had to google it to figure it out too, so don’t feel bad for asking:)))
This is just so beautiful I had to pin it!
Thank you!
Your cake looks fabulous!! I was just wondering, if i used all purpose flour, would it affect the recipe at all?
I am sure. I substitute a lot of regular flour for cake flour:)
Do you think subbing the fresh strawberries with strawberry preserves would work?
I am not 100% sure, but if you do use preserves, then cut back on the sugar in the recipe a bit.
Beautiful Cake !!!!!!!!! So.. I went to get all the ingredients to make the cupcakes and completely forgot the baking soda. With Thanksgiving a few days away..the stores were crazy:( So.. heres my queestion….will the cup cakes turn out the same if I leave the baking soda out this time ??? I REALLY want to make these cupcakes….my mouth is watering just looking at the picture….
Thanks so much for your help
hi i love ur site and ur recipes
i have a question where i live there is no buttermilk so can i subtitude the buttermilk for milk or cream, i want to make this recipes im waiting for ur resposnse
thanks
Thank you! Yes, you can make your own buttermilk with milk, white vinegar or lemon. Here is a recipe for it at this link on Food Network.
Saw that second gorgeous pic on pinterest! Stunning! Does the cake have quite a strong strawberry flavor or is it subtle? If you left out the food coloring in the cake would it still be slightly pink? How long does the cake stay fresh for? Thanks heaps!
Thanks for the comment. It has a medium strawberry flavor I would say and yes it would still be a faint pink if you left the coloring out. It is a very dense cake, so it should stay moist for a few days at least if you have it covered in frosting. The taste is really good, and it was an experiment of sorts, so I will probably update the recipe in the future when I get time to tweak it a bit further:)
Hello, wanted to ask about layers – is it fine to use two 8′ pans for this amount of butter?
Thank you!
in a word…AMAZING!!!!!
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Any tips for icing the roses onto the side? I’ve made this cake three times now and the top is always gorgeous, but I have nothing but trouble getting the roses to adhere to the side of the cake, and always end up leaving the sides plain because of it.
For starters, you have to make sure your icing consistency is a little thick so it doesn’t slide off and make sure you put a quick, thin layer of frosting on first too. Then when you go to frost the sides, push your tip into the icing slightly while creating the roses. Let me know if that helps?
Also don’t feel overwhelmed because I usually have to scrape the roses off several times before I feel I’ve got them right:P
It looks really beautiful, I wonder what recipe did use for the frosting? because not any frosting can stand for long in these flower shapes right?
The recipe is above for the frosting I used. Just make sure to have a medium/stiff consistency or they will slide off the cake:)
gorgeous cake!!! how did you pipe those roses onto the cake???
There are links written within the post for tutorials:D One for making the rose and one for covering a cake with them. Let me know if that helps.
I actually just made this cake for my mother’s birthday yesterday. I have a couple questions for you. 1. Am I suppose to use 1 or 2 teaspoons of baking powder? It is listed on the ingredients list twice. 2. My cake ended up very dense and heavy. Any advice to make it turn out as light and fluffy as yours looks?
Ashley, the baking powder was a typo error and I fixed it a couple days ago. The cake is actually a little dense because of using the amount of fresh, pureed strawberries. Without enough puree, there wouldn’t be much ‘natural’ strawberry flavor.
If you would like a lighter and fluffier cake, then I suggest cutting the strawberry puree to 1/2 cup instead of 1&1/4. Also add 2 teaspoon of strawberry flavoring/extract and 1 tablespoon of red food coloring instead of 1 teaspoon.
I am going to be baking for a school function tomorrow and will try my suggestions and let you know how they turn out:D
A lot of people are opposed to using to much artificial ingredients is why the recipe is based on the amount of puree to bring the flavor out:)
Hello.
I’m going to try this for Valentine’s Day. I bought individual silicone heart-shaped molds which I guess I’ll put on a cookie sheet. They are slightly larger than regular cupcake molds/tray. Do you have any suggestions for cooking time? Also, you said you were going to try some of your suggestions (rom 10/5/11). I was wondering how it turned out.
Thanks!
I would shoot for around 20 minutes, although just keep your eye on them. The cake recipe is now adjusted and wonderful. I just made these again last night and added a 1/4 cup strawberry preserves to the 1 & 1/4 cup pureed stawberries and it helped to really bring out the strawberry flavor even more, your preference. In fact I am making these to take to my kiddos school Valentine’s Party, should be a rave hit:)
Is there any possibility to add ingrediants in metric? Quite difficult to find all the convertions
Thank you!
And the cake looks amazing, one of the most impressive decorations I’ve ever seen
Here is a link for an online converter that you can use until I find a feasible way to add metric to my recipes http://www.onlineconversions.com/volume.php.
Thank you for the comment as well!
Thank you, that’d be nice of you to add metric!
To be honest there’s no use for the online converter you advised – 1 cup of flour and 1 cup of whipping cream will have different result in grams. The converter should be for different products, and up to now I couldn’t find a web-site which will have all the necessary convertions.
I had to make a wedding cake with no topper and made the top cake tier out of these roses.In the center of each rose, I added edible blue pearls for some color. It was one of the most gorgeous cakes I ever made and everyone was amazed!!
Thanks so much!!!
Oh, wow, I am sure it was beautiful!
It is just beautiful … I just keep on returning to this page just to look at it …
That is so sweet:) Thank you!
Amazingly gorgeous! I’m planning a similar one for my daughter’s 6th birthday with chocolate cake and raspberry buttercream – I hope it turns out as beautiful as yours!
Amazingly gorgeous! I’m planning a similar cake for my daughter’s 6th birthday – with chocolate cake and raspberry buttercream – I hope it turns out as beautiful as yours!
Thank you, I’m sure it will.
WOW! This looks so tasty . Wish I could have a slice or two…
Bestill my heart, your cake turned out lovely. I bet it was just as delicious as it was beautiful. Lucky neighbor. I wish I had neighbors like you. So sweet!
My mom is a breast cancer survivor and this cake would be perfect for her next birthday. Thanks for sharing!
Saw your beautiful cake on Tastespotting and can’t wait to peruse your blog!
Thank you all for the lovely comments. I wish I could make a cake and we all share it together:D So pics will have to do for now!
OOHH LALA!! This is absolutely gorgeous! How long did the rose piping taking you?
I’m a perfectionist, so I scraped the frosting off 3 times till I decided it looked good enough. So actually only about five minutes once I got the hang of it and the right frosting consistency.
cake is pretty! how much buttermilk?
So sorry about that, 1 cup. Recipe is now adjusted:P
Love the color, it makes my mouth water just looking at it. What fun it would be to simply sample taste the icing.
Oh my! This cake is so beautiful. It reminds me of a cake a recieved once that was made of real flowers. At least this is edible! I’ll have to give it a try for a special birthday or occasion.
How timely! October is Breast Cancer Awareness Month and its signature color is PINK. I think we all need to have parties and make this masterpiece. Lovely work, truly beautiful.
Yes indeed!
Wow!! Lovely!!! never seen such a cute cake before. I bet your friend really enjoyed having a feast at this… lovely photo
Your cake is SO gorgeous!!!! I spotted it on Tastespotting and just had to come over and have a look. I love the rose icing, it’s so sweet. I love the pink interior too. Such a gorgeously girly cake.
Wow, your strawberry cake is so beautiful! I bet it must be very delicious. I am going to bookmark this to make for my birthday cake!
This is absolutely beautiful! Your photography is stunning, too! I can’t wait to try this recipe. Thanks for sharing!!
That is so beautiful. I love strawberry cake and make it during the summer, but mine never looks like that! Gorgeous!
Suddenly, I wanted to celebrate my 16th birthday once again…And that was like ages ago. LOL! Your cake is so pretty! All girls love pink, one way or the other…
I’m so impressed with the color of your cupcakes! Just so pretty. I saw that tutorial and forgot about it–I need to do that some time!
Oh my goodness! So beautiful – what a talented and and happy baker you are! : )
This is absolutely gorgeous! You must be a wonderful neighbor!
A feast…not just gastronomic but also for the eyes!! The dainty looking cake is so lovely that I am sure your friend must have had a tough time deciding whether or not to cut through it!! Beautiful post!!
Thank you, and yes she told me she didn’t want to cut in to it:)