I made this on Memorial Day and I'm still late to post! Oh well. Better late than never, I hope. I was very nervous after reading this recipe. Although I bake a fair amount, I only actually make cakes a few times a year. When I do they're usually very simple ones. It's very rare that I make a frosted cake, and I've never tried to decorate a cake before. But that's one of the great things about this group, it makes me try new things.
I thought I did an okay job making the genoise, but after it came out of the oven I was shocked by how thin it was. I think even my careful folding must have deflated the eggs way too much. Does anybody have tips on this? I'm going to have to look into it. Paul laughed when I told him I was supposed to slice this cake into three layers, so I waited until he was gone to make an attempt. Somehow, I managed to do it. The cake held together exceptionally well. He couldn't believe it when I came home and told him I sliced it with a regular serrated knife.
While the genoise was in the oven, I prepared the strawberries. I actually got to use the strawberries that Paul grew, which is great, but this was a bad year for pests and there were a lot of holes in the strawberries, so it took forever to get them ready. After dinner (while still finishing my wine), I whipped the cream and started to layer and decorate the cake. I found frosting it very challenging. It just didn't seem like there was enough frosting. I'm sure I just need practice, though, it was very hard to get it as thin as I wanted it to be. I think I also might need a flexible spatula, I only had a butter knife. By the time I was ready to pipe the roses it was 10 o'clock and we were ready for cake! I thought about leaving the roses off entirely, but decided to practice. I know I should have practiced them on the cutting board before I piped onto the cake, but I didn't have the patience. I know they look a little silly, but I'm pleased with my first attempt, and glad there's a lot more practice in my future!
When we finally sat down to eat the cake, the flavors were excellent. This is definitely something I'd make again, although I'll wait for a special occasion and be sure to leave myself some more time. Visit the blogs of our hosts for the week, Sophia and Allison, to get the recipe, and go here to see what all of the other TWD bloggers thought of the cake.