Gateau fraisier, french for strawberry cake was demonstrated for us today in theory.
First a spring cake pan is lined with acetate, then a layer of sponge cake brushed with simple syrup then strawberrys cut in half are put around the outside, it is filled half way with french butter cream, and then the rest of the whole strawberrys are pushed in it.
Next the strawberry are covered with the butter cream, then a layer of sponge cake, and then a thin layer of butter cream. After that marzipan marbled with green and yellow is cut to fit and pressed on top.
To finish, a marzipan rose with leaves if placed on top. I will try to add a photo the finished cake to the blog later.
