strawberry cobbler...from cupcake to cake

When people order cakes and inquire about flavor options, I always tell them that pretty much any of our 380+ cupcake flavors translate to a cake, mainly because the cupcakes all have fillings and the cakes have 3 layers of cake and 2 layers of filling, therefore the main components are similiar.  Although every once in a while I'll have to think beyond that formula and figure out ways to integrate extra goodies into the cakes so that they have all the bonuses that the cupcakes have.  This week I received 2 orders for strawberry cobbler cakes. 

Here's what the cupcakes look like ~

Vanilla cobbler cake, filled with a house-made fresh strawberry "sauce", topped with vanilla frosting. 

The cobbler topping that's baked into the cake is what makes these so unique and texture rich, so here's the start of the cake...vanilla cobbler cake layers ~

I usually trim the top of each cake layer to achieve an even surface, but this time I trimmed from the bottom so I wouldn't loose any of that crumbly goodness.

Next comes the cake construction / layering.  The intese strawberry sauce is a bit too thin as is to act as a cake filling, so I mixed it with some vanilla bean pastry cream to add some thickness (there's a rim of vanilla frosting, acting as a "barrier" in-between each layer so the filling doesn't leak out).

After coating the whole cake in frosting, I added some baked, buttery cobbler topping to the bottom perimeter of the cake for added crunch (just like the top of the cupcakes) ~

The final product was topped with fresh strawberries.  Unfortunately I don't have a pic, but that's OK...I wanted you to see what's inside & around!

Comments

[Lisa]

Amber, this is amazing inspiration. I'm going to try and create this. Thank you so much!!