1 1/2 cup unsalted butter, softened
2 1/4 cups granulated sugar
1/2 cup egg whites
3 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup milk
1 tsp vanilla
1/2 cup sliced strawberries
12 cups vanilla buttercream
3/4 cup glucose or clear corn syrup
Red food coloring

  1. Pre-heat oven to 180ºC (350ºF)Grease and flour one 8- inch round cake pan and 1 large glass bowl. Set aside.
  2. In a large bowl, beat butter with sugar on medium speed until fluffy. Beat in egg whites and vanilla.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture in 3 stages, alternating with milk; making 3 additions of flour and 2 of buttermilk. Scrape batter into prepared pans, smoothing tops.
  4.  oven until cake tester inserted in centers comes out clean,  35 minutes. Cool in pans for 10 minutes. Invert onto racks; peel off parchment paper. Let cool completely.
  5. Mix some red food coloring into the vanilla icing and mix until desired pink is achieved.
  6. Mix together glucose with red food coloring until bright red. Pour into a
  7. Trim tops of cakes to level if necessary. Spread a dab of icing in center of cake plate; top with 1 cake layer, cut side up. Spread icing over cut side of the flat cake. Add strawberries evenly over top. Place down bowl cake layer flat side down. Cover with a thin layer of icing to coat.  Place in the fridge for 20 minutes to set.
  8. Cut the sides off the cake to create an oval shape. Eat cut pieces.
  9. Place remaining icing in a piping bag fitted with a large circle piping tip. Pipe one line down the center of the cake.  Pipe a squiggly line on either side of the line.  Then continue squiggly lines down the sides and front and back.
  10. Squeeze red glucose in the middle and around the creases to create a bleeding effect.
  11. Enjoy!
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Strawberry Brain Cake

Ingredients

Instructions

Strawberry Brain Cake

What You’ll Need:

1 1/2 cup unsalted butter, softened
2 1/4 cups granulated sugar
1/2 cup egg whites
3 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup milk
1 tsp vanilla
1/2 cup sliced strawberries
12 cups vanilla buttercream
3/4 cup glucose or clear corn syrup
Red food coloring

How You Make It:

  1. Pre-heat oven to 180ºC (350ºF)Grease and flour one 8- inch round cake pan and 1 large glass bowl. Set aside.
  2. In a large bowl, beat butter with sugar on medium speed until fluffy. Beat in egg whites and vanilla.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture in 3 stages, alternating with milk; making 3 additions of flour and 2 of buttermilk. Scrape batter into prepared pans, smoothing tops.
  4.  oven until cake tester inserted in centers comes out clean,  35 minutes. Cool in pans for 10 minutes. Invert onto racks; peel off parchment paper. Let cool completely.
  5. Mix some red food coloring into the vanilla icing and mix until desired pink is achieved.
  6. Mix together glucose with red food coloring until bright red. Pour into a
  7. Trim tops of cakes to level if necessary. Spread a dab of icing in center of cake plate; top with 1 cake layer, cut side up. Spread icing over cut side of the flat cake. Add strawberries evenly over top. Place down bowl cake layer flat side down. Cover with a thin layer of icing to coat.  Place in the fridge for 20 minutes to set.
  8. Cut the sides off the cake to create an oval shape. Eat cut pieces.
  9. Place remaining icing in a piping bag fitted with a large circle piping tip. Pipe one line down the center of the cake.  Pipe a squiggly line on either side of the line.  Then continue squiggly lines down the sides and front and back.
  10. Squeeze red glucose in the middle and around the creases to create a bleeding effect.
  11. Enjoy!

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