Big Strawberry Shortcake

by Chris Jones
(Marietta, GA)


Homemade strawberry wedding cake is a tradition in my southern family. Here's their story and the elegant wedding cake they made for me. My aunt and uncle have been taking cake decorating classes at the local craft store and volunteered to bake and decorate mine.

Aunt Jenna is much better at the fondant and piping. Uncle Casey is the best strawberry shortcake maker. Together they baked and decorated this cake for 150 family and friends.

We had the reception at cousin George's restaurant, and he let them use the kitchen to bake and his walk in refrigerator to store the cake.

REVEREND MATTIE COMMENTS: The Wedding Ceremony Decor sets the look and feel for the big day from the second the first guest arrives. This confection carries through the natural, inclusive tone set during the nuptials.

The cake is a softer richer variation instead of shortcake. The icing and decorations are fondant. The decorative piping is buttercream icing. The filling is homemade strawberry preserves and whipped cream. They added fresh strawberries and fresh flowers to finish
decorating.

Here' my uncle's recipe for keeping the whipped cream from separating, getting watery and making the cake soggy.

For 6 cups of finished whipping cream:

1 tablespoon gelatin
6 cups heavy whipping cream
1 tablespoon gelatin soaked in 1/4 cup PLUS 2 tablespoons cold water.
1/2 cup sifted confectioners sugar

1. In a small pan combine the gelatin and cold water. Let it be until thick.
2. Place the pan over low heat. Stir constantly until the gelatin dissolves.
3. Remove from heat and cool but do not allow the gelatin to set.
4. Begin on low to whip 6 cups of heavy cream in a mixer with the whisk attachment or beaters as you add in 1/2 cup sifted confectioners sugar a tablespoon at a time.
5. Increase whipping speed to high and whip just until peaks form.
6. Use immediately and keep iced cake refrigerated.

And that's how my aunt and uncle created my homemade strawberry wedding cake.

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