Baby Girl’s Breakfast Birthday Cake

It is a tradition in this household to have cake for breakfast on your birthday. This year, Baby Girl requested a strawberry cake with chocolate dipped strawberries and apples.

I am never opposed to using cake mix when possible for a birthday breakfast cake. Most of them are very moist and have a good balance of flavor. This cake was made with Betty Crocker Delights Super Moist Strawberry Cake

Filling

For the filling, I used sliced fresh strawberries and homemade whipped cream.

Whipped Cream

1 1/2 Cups Heavy Cream

1/2 Teaspoon Vanilla

2 Tablespoons Sugar

With and electric mixer, whipped together the heavy cream and vanilla while slowly adding in the sugar. Whip to stiff peaks

Icing

The buttercream is always homemade unless requested otherwise. I’ve used this recipe for so long, it’s buried in my brain. This is a very simple, quick, and tasty icing that has gotten me many compliments

Vanilla Buttercream

4 oz. Unsalted Butter, softened

4 oz. Shortening

14 oz. Powdered Sugar

2 oz. Egg Whites (pasteurized like All Whites)

1/4 Teaspoon Vanilla Extract

1. In a mixer with a paddle attachment, combine the butter and half of the sugar until smooth, then scrape the sides of the bowl to ensure ingredients are fulling combined.
2. Add in the remaining sugar and shortening and combine until smooth. Scrap down the sides of the bowl and change out the paddle attachment for the whip attachment.
3. While whipping, slowly add in the egg whites and vanilla, occasionally stopping the whip and scraping down the sides of the bowl

Chocolate

This was the first time testing out the drip cake design. The coating I made is super easy:

1 4.4 oz. Lindt Classic Recipe Milk Chocolate Bar, chopped

1 Teaspoon of Shortening

Combine the ingredients and microwave until melted, stopping and stirring every 10 – 15 seconds.

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