What you need are the following:
1. Fresh Strawberries (12-15pcs)
2. Strawberry Pie Filling (you can get it at Poon Huat)
3. Whipped Cream (300g)
Before you start whipping the cream, you need to cut away the top crust of the sponge cake and then cut the rest of the cake into three parts. I used the chopping board as a make-shift turn plate. This helps me to cut the cake while turning the chopping board.
Once you have the cake cut, you can start to prepare the whipped cream. Remember to keep the cream cold before you take it out for whipping. You need to whip the cream on fast speed until it is soft but stiff (shows a tail when you check the consistency). Do not over beat or you will have very rough cream texture and it will be ugly when you "mop" it across your cake.
Once the cream is ready, you may now start to put the cream on the cake. As there will be crumps on the cake, you need to put a generous amount of cream
on the cake before you attempt to even it out. What I have on the right is still not enough. If you do not want too much cream in your cake, you can always smooth it away after the cake has been properly covered. Once you have the first layer covered with cream, you can add cut strawberries slices on the cake & thereafter add some cream over it before you put the second layer of cake on it.
After putting the second layer cake on top of the first layer, repeat the steps in getting the cream to cover the cake. Then you would need to prepare a piping bag filled with cream to pipe the cream around the circumference of the cake before you put the strawberry on the cake. I do not have a piping bag so I used a plastic bag, filled the cream on one side and then cut a small bit away at the tip so that I could squeeze the cream out.
Near this stage, you are almost done. The most challenging part of this process is about getting the cream looking neat and clean on all round edges. Like I mentioned before, I placed the cake (with the cake base) on the chopping board and using a long spatula I put lots of cream on and around the cake, then gently rotated the chopping board while cleaning the excess cream along the cake.
Here is the end result.
1. Fresh Strawberries (12-15pcs)2. Strawberry Pie Filling (you can get it at Poon Huat)
3. Whipped Cream (300g)
Before you start whipping the cream, you need to cut away the top crust of the sponge cake and then cut the rest of the cake into three parts. I used the chopping board as a make-shift turn plate. This helps me to cut the cake while turning the chopping board.
Once you have the cake cut, you can start to prepare the whipped cream. Remember to keep the cream cold before you take it out for whipping. You need to whip the cream on fast speed until it is soft but stiff (shows a tail when you check the consistency). Do not over beat or you will have very rough cream texture and it will be ugly when you "mop" it across your cake.
Once the cream is ready, you may now start to put the cream on the cake. As there will be crumps on the cake, you need to put a generous amount of cream
on the cake before you attempt to even it out. What I have on the right is still not enough. If you do not want too much cream in your cake, you can always smooth it away after the cake has been properly covered. Once you have the first layer covered with cream, you can add cut strawberries slices on the cake & thereafter add some cream over it before you put the second layer of cake on it.
After putting the second layer cake on top of the first layer, repeat the steps in getting the cream to cover the cake. Then you would need to prepare a piping bag filled with cream to pipe the cream around the circumference of the cake before you put the strawberry on the cake. I do not have a piping bag so I used a plastic bag, filled the cream on one side and then cut a small bit away at the tip so that I could squeeze the cream out.
Near this stage, you are almost done. The most challenging part of this process is about getting the cream looking neat and clean on all round edges. Like I mentioned before, I placed the cake (with the cake base) on the chopping board and using a long spatula I put lots of cream on and around the cake, then gently rotated the chopping board while cleaning the excess cream along the cake.
Here is the end result.
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