Christmas Strawberry Tower - A Quick Cake with Christmas Vibes
During Christmas, strawberries tend to be quite expensive. But what other fruit could possibly fit Christmas better, being both delicious and visually appealing? Set the mood + enjoy a feast, with the sweet aroma filling the air, earning applause from both kids and adults alike. I happened to bake a sponge cake roll from Xiaodao and had some strawberries left after making macarons. After finishing the Christmas macarons, I took a break and created this beautiful and quick Christmas Strawberry Tower to prepare for the holiday. Merry Christmas, everyone! You can also use your favorite sponge cake roll/slice or round sponge mold; if the stack isn't high, chiffon cakes work too. Xiaodao's sponge rolls are quite tasty, so take your time to enjoy them~
Ingredients
Steps
Initially, this was made using Xiaodao's sponge cake roll. I baked a 28*28CM sheet with the given recipe. I cut out 7 round pieces, with the bottom layer being 14CM in diameter, and each subsequent layer reduced in size. In the end, I used 6 pieces (the smallest top layer wasn't used). Sponge rolls are more moist and soft than round sponge cakes (thus omitting the need for syrup brushing), and they hold up better than chiffon cakes (if the stack isn't high, chiffon works too). Of course, you can also bake a 6-inch round sponge or chiffon cake, slice it into 3 pieces, and then trim them to different sizes. Do whatever you're comfortable with~ The height can be adjusted by the number of cake layers. I believe taller ones look better because they resemble a Christmas tree.
Someone asked if a 28*28 pan can yield so many layers. Yes, it can, as shown in the picture. The upper layers are all quite small, so even the edges can be used. But things are not always ideal, and you might run short. If it's for personal use or close friends, you can piece together incomplete edges to form a layer. For less close acquaintances, prepare extra cake bases just in case :P
Clean the strawberries, remove the stems, and make sure to dry the surface before halving them and setting aside.
Whip the cream with sugar. For the middle layers, I prefer my cream slightly firmer, with added fruit or jam of choice between layers. If you're using a round sponge cake base, you might want to brush the surface with syrup to avoid dryness. I used sponge rolls and skipped the syrup, finding it just fine.
Stack the cake by alternating layers of cake base and cream.
Apply cream around the cake with a softer consistency for a smoother look, following the curvature of the base. This cake is a blessing for those of us who can't smooth frosting perfectly; all it needs is to cover the cake base. Place a whole strawberry on the top tip.
Insert a toothpick through a strawberry and into the cake. Ensure it enters the cake base, not just the cream, for better stability.
Fix the strawberries layer by layer along the cake's outer surface. Before starting, plan roughly how many strawberry layers you'll use and adjust the size accordingly (trim excessively large ones). This will ensure a more aesthetic arrangement.
Dust the strawberries with powdered sugar — doesn't it now feel like a snowy day? This setup exudes Christmas vibes already.
Finally, add your own decorations. No matter how you decorate it, it will look good — strawberries are the epitome of aesthetic fruits. The toothpicks hold firmly enough; I've even tested transporting it in a box, and it remained intact. But, still, handle your Christmas tree with care~