Big Red Cake

Why These Flavors Work

This cake is inspired by a traditional French dessert called Fraisier. The strawberries are the frontal flavor here, and the vanilla and cream help to modulate any acidic intensity that may be out of control. This cake, like its inspiration, is all smooth and soft textures.



Assembly Instructions

  1. This cake will be assembled right side up instead of upside down in a slanted oval mold measuring 12.5 cm/5 in wide by 20 cm/8 in long by 3.75 cm/1.5 in high on its narrowest side and 10 cm/4 in high on its highest side. Line it with a sheet of acetate and place it on a flat sheet pan lined with acetate as well.
  2. Place the chiffon cake at the center of the base of the mold.
  3. Put about 300 g/10.58 oz of quartered strawberries on top of the chiffon cake, in a standing position. There should be enough strawberries to cover the chiffon cake in its entirety.
  4. Pipe the diplomat cream around and on top of the strawberries to the top of the mold. Even out the surface of the mold with an offset spatula.
  5. Freeze the cake until it has hardened. Unmold the cake and set up a spray station, a surface that should be covered with plastic to keep the shop clean where you can spray the cake.
  6. Fill a compressor canister with the red velvet spray and spray the cake with an even coating of spray to coat completely. Keep the compressor gun at least 60 cm/24 in from the cake to obtain a velvety smooth look.
  7. Place the cake on the base on which it will be displayed.
  8. Attach the letters F/R/E/S/A to the surface of the cake using a few dots of melted white chocolate (you will need no more than 10 g/.35 oz of chocolate for this). Thaw in the refrigerator.