Mark and I don't have TV. But this past week, we've been able to watch a few episodes of Cake Boss, and so I was inspired. I din't have a whole lot of ingredients, so I just used a Betty Crocker Cherry Chip cake recipe and made my own icing. This icing is my best frenemy, and it can be yours now too!
Rebecca's Strawberry Cream Cheese Icing
16 oz cream cheese
1/2 C butter (almost at room temperature)
1 tsp pure vanilla extract
2 C powdered sugar
1 C fresh strawberries, sliced
1. Whip together the cream cheese, butter, & vanilla extract until light and fluffy.
2. Add powdered sugar and whip until smooth and fully incorporated.
3. Mix in fresh strawberries until icing becomes completely pink.
(refrigerated any leftovers)
I made 2 8-inch cakes and slapped some icing in the middle, and then covered the whole thing. Afterwards I placed a bunch of almond slivers one by one around and around the outside of the cake, leaving the top with icing alone. That took a while. I was running out of whole slivers (the majority were broken) so I layered the bottom with some remaining strawberry slices. I suggest you keep the cake in the fridge until you are ready to serve, as the icing will become very watery otherwise.
We had some friends over on Saturday night and after a 3-layered pan of nachos, the cake came out. It worked perfectly as an almost Canada Day cake. Everyone loved it, and I hope you do too!
