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Daring Bakers Challenge: Strawberry Mirror Cake

Jul 30 by Anita 51 Comments

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Given my love for strawberries, it was with delight that I saw the challenge Peabody gave us Daring Bakers for July: the very classic and beautiful Strawberry Mirror Cake!

This type of dessert is a mainstay of French pâtisserie: layers of light, airy genoise layered with smooth, creamy mousse – the European equivalent of America’s buttercream layer cakes, if you will. The recipe for the challenge uses a Bavarian cream, which has gelatin in it so it will set up when chilled, and a "mirror" – the thin layer of strawberry glaze on top. Altogether, this cake is a natural for an elegant and impressive presentation.

And in spite of its seemingly complicated appearance, it’s actually less of a project than it seems. The genoise bakes up in a couple ticks of the clock’s hands, and the Bavarian cream also holds no surprises if you’ve made a creme anglaise or pastry cream before – not a problem for a Daring Baker! I will caution against using too much gelatin in the Bavarian; it’s easy to panic if the mixture appears too soft and liquidy and attempt to remedy the situation by throwing in some more gelatin "just in case". However, the Bavarian will set up nicely in the refrigerator to its firm yet still yielding consistency: too much gelatin will turn your Bavarian into rubbery Jello-ness. The amount given in the recipe worked perfectly for me.

The semi-liquid state of the Bavarian is, also, what made putting together the cake less daunting than assembling a buttercream cake: since you essentially pour the Bavarian over the cake layers, it’s easy to get a smooth and even surface with minimal effort. If only making all desserts was this simple! As a side note, the recipe calls for using a 10" springform pan; I only had a 9" springform, but simply cut the genoise layers a little smaller so they would fit and leave room for the Bavarian cream on the side. I did end up not using all the Bavarian to fill the pan so as to leave room for the glaze, which was a shame but not a big deal.

After the Bavarian sets, all that remains is make the mirror glaze and pour over the top. I’ll note that although the recipe called for adding food coloring to the Bavarian and the glaze, I decided not to because the color imparted from the strawberries was already strikingly sufficient – I’m always amazed at how much red comes from strawberries (not to mention how they stain everything in the kitchen if I’m not careful!)

My mirror had a satisfactory smoothness and shine; I think the top of my cake was not completely even so the glaze pooled up in a few corners which kept the surface from being completely smooth, but on the whole I was pleased to serve it. And the taste? Well, with organic strawberries coming from the local farmer’s market, fragrantly ripe and begging to be used, I can’t think of a better place to have put them. The Bavarian was pleasingly cold and smooth, vibrantly strawberry in flavor, the cake a mild, unobtrusively mellow base.  Altogether, a beautiful summery treat (even if San Francisco is covered in fog right now!)

You can go over to Peabody’s site for the recipe, and be sure to check the Daring Baker blogroll to the left to see everyone else’s cakes. As for myself, I am off to enjoy another slice of this cake!

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Tagged with: strawberry mirror cake + Daring Bakers

Bite This!

Filed Under: Cakes, Events, Fruit, Recipes

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Comments

  1. 1

    Pille says

    Jul 30 at 6:10 am

    Very beautiful!!! I love the light pink shade of your cake – fits your overall blog template well 🙂

    Reply
  2. 2

    Kat says

    Jul 30 at 6:10 am

    yummy! I love how everyone’s cakes are similar and yet very unique 🙂

    Reply
  3. 3

    KJ says

    Jul 30 at 6:35 am

    Wow, so beautiful. The layers of your cake are all so even.

    I think you used the right words ‘elegant and impressive’. It certainly sums up this cake.

    Reply
  4. 4

    Leslie says

    Jul 30 at 6:47 am

    Wow – your cake looks so delicate and perfect. I just love how the pale cream contrasts with the vivid mirror. Very nice! And I also love how you didn’t overcook the cakes (oops….). Great work!

    Reply
  5. 5

    Jerry says

    Jul 30 at 6:59 am

    Oh it looks great! All it needs is a bow!

    Reply
  6. 6

    veron says

    Jul 30 at 7:05 am

    Another gorgeous mirror cake from a Daring Baker. Though my experience was not without it’s stumbles, I had fun making this. You are so right that the semi liquid state of the bavarian made it easy to handle!

    Reply
  7. 7

    gilly says

    Jul 30 at 7:13 am

    Just gorgeous, Anita! I loved your assessment of the cake, and I agree with not adding the food colouring in (I didn’t because I have sensitivities) – I think the cake is still beautifully coloured! Congrats on another lovely challenge completed!

    Reply
  8. 8

    Shawnda says

    Jul 30 at 7:47 am

    Gorgeous – great color in the layers. I’ve been bouncing around the Bakers’ sites this morning and this looks like one I’ll want to tackle while strawberries are still in season!

    Reply
  9. 9

    Andrea says

    Jul 30 at 7:51 am

    Your cake turned out so beautiful and delicate! Just lovely!

    Reply
  10. 10

    Laura says

    Jul 30 at 7:54 am

    Did I expect anything other than beautiful?! Those are very lucky strawberries.

    Reply
  11. 11

    Deborah says

    Jul 30 at 7:57 am

    Your photos are gorgeous. It sounds like this was a walk in the park for you!!

    Reply
  12. 12

    breadchick says

    Jul 30 at 8:15 am

    I love how torte like your cake turned out. Anita, lovely as always!

    Reply
  13. 13

    cheryl says

    Jul 30 at 9:25 am

    Gorgeous cake, perfect layers and the beautiful thin mirror.

    Reply
  14. 14

    Sara says

    Jul 30 at 9:43 am

    It was delicious, wasn’t it? I’m trying to stay strong and not have another piece, but I think I might break soon. Beautiful cake!

    Reply
  15. 15

    Hilda says

    Jul 30 at 11:00 am

    Your cake is lovely, I also made the comment in my post that my mirror is not perfectly even because my fridge shelves are not perfectly straight (or so it would seem)…

    Reply
  16. 16

    peabody says

    Jul 30 at 11:27 am

    Anita- as a lways you did a wonderful job!
    Glad you enjoyed it.

    Reply
  17. 17

    Meeta says

    Jul 30 at 12:11 pm

    Anita I was dying to see yours. It looks lovely just as I had expected. I think we can all pat ourselves on the shoulder after this challenge!

    Reply
  18. 18

    Lisa says

    Jul 30 at 12:34 pm

    Simply gorgeous, Anita! But I knew that it would be. =)

    You’ve got me craving strawberries after I thought I wouldn’t want one for a very long time! ha!

    xoxo

    Reply
  19. 19

    Nazca says

    Jul 30 at 1:58 pm

    Lovely and glossy top. You can cook for me any day 😀

    Reply
  20. 20

    Ivonne says

    Jul 30 at 3:50 pm

    Oh, Anita! I just knew your cake would be so beautiful. And after reading your post you really put it into perspective. It’s true. It wasn’t really all that complicated. Well done!

    Reply
  21. 21

    Mary says

    Jul 30 at 4:12 pm

    I totally agree about omitting the red food coloring and letting the natural redness shine through. Especially since we’re getting some great strawberries this year. Your cake is perfect which I what I’ve come to expect from you! =)

    Reply
  22. 22

    bea at La tartine gourmande says

    Jul 30 at 4:16 pm

    Delicious cake Anita, as all the ones you make! Yum yum!

    Reply
  23. 23

    Jenny says

    Jul 30 at 4:17 pm

    Lovely cake!

    Reply
  24. 24

    Elle says

    Jul 30 at 4:32 pm

    Anita, your cake looks like the essence of summer. It sounds like your bavarian was a bit less stiff than some…I sense a great relaxation with baking here. Lovely cake!

    Reply
  25. 25

    connie says

    Jul 30 at 5:10 pm

    bravo, your cake looks very elegant.

    Reply
  26. 26

    Chris says

    Jul 30 at 7:21 pm

    This looks so light and delectable! Well done!

    Reply
  27. 27

    Tanna says

    Jul 30 at 7:34 pm

    So many experiences from one recipe! So many cakes from one recipe!
    It would seem there was not much point to the added food coloring.
    I simply love your cake!

    Reply
  28. 28

    Tartelette says

    Jul 30 at 8:18 pm

    Beautiful job Anita…but I did not expect any less than perfection! I used lemon vodka instead of kirsch and no coloring either. I love the colors of the cake!

    Reply
  29. 29

    steph says

    Jul 30 at 9:14 pm

    so delicate and perfect…like all the desserts you make!

    Reply
  30. 30

    monica says

    Jul 30 at 9:17 pm

    gorgeous as always! the lighting in your photos makes the cake looks so pristine and divine (not that it isn’t on its own, anyhow). the pink hue of your cake is so beautiful and natural, too. fabulous job!

    Reply
  31. 31

    sher says

    Jul 30 at 11:19 pm

    I’m so impressed with your cake. Everything looks just perfect to me–and the photos are wonderful!

    Reply
  32. 32

    Kelly-Jane says

    Jul 31 at 1:07 am

    She’s a beauty Anita! well done 🙂

    Reply
  33. 33

    Amrita says

    Jul 31 at 2:03 am

    Your cakes are always such eye candy!

    Reply
  34. 34

    Patricia Scarpin says

    Jul 31 at 6:22 am

    Work of art, Anita!

    Reply
  35. 35

    Inne says

    Jul 31 at 6:34 am

    Your cake looks so delicate, Anita, with the pale pink and vanilla colours. Beautiful!

    Reply
  36. 36

    sunita says

    Jul 31 at 1:07 pm

    The cake looks so pretty with the even cake layers.

    Reply
  37. 37

    kellypea says

    Jul 31 at 5:14 pm

    What a perfect cake, Anita. That’s what I would need to work on next time with my cake — perfect balance in the layers of the genoise and the bavarian creme. Absolutely lovely.

    Reply
  38. 38

    Dolores Ferrero says

    Jul 31 at 5:41 pm

    Gorgeous! I suspect it’s the pale pink, but your version just says baby shower to me.

    Reply
  39. 39

    heather says

    Jul 31 at 7:59 pm

    Simply beautiful

    Reply
  40. 40

    Amy says

    Jul 31 at 11:10 pm

    Love your photos! Your cake looks stunning!

    Reply
  41. 41

    Anh says

    Jul 31 at 11:11 pm

    I love the look og your cake. Very elegant!

    Reply
  42. 42

    Jenny says

    Aug 1 at 5:16 pm

    Lovely!!

    I’ve heard that bavarian cream is the same as icecream, so if you saved your leftovers, stick it in the freezer!!

    Reply
  43. 43

    Rosa says

    Aug 2 at 2:23 am

    Really beautiful! Your cake looks wonderful, delicate and fresh.

    Reply
  44. 44

    fanny says

    Aug 2 at 12:58 pm

    Hi Anita,
    your mirror cake looks gorgeous. You were so right not to add the food colourings as it looks just perfect this way!

    Love xxx
    – fanny

    Reply
  45. 45

    Anita says

    Aug 3 at 10:32 am

    Thank you everyone! I loved participating in the challenge and seeing all of the other Daring Bakers’ cakes! Looking forward to the next one!

    Reply
  46. 46

    Carter says

    Aug 5 at 7:20 am

    Great photo and article. I gave it a plug in this week’s Media Roundup.

    Reply
  47. 47

    Kina says

    Aug 8 at 12:29 pm

    WOW! Can’t wait to try this one… once again, bravo Anita!

    Reply
  48. 48

    BobR says

    Jul 19 at 7:17 am

    I took that challenge.. Very nice.!

    Reply
  49. 49

    Angelique says

    May 12 at 7:19 am

    Hi, I’d like to see the recipe but the link appears to be broken….??

    Reply
    • 50

      Anita says

      May 15 at 10:38 pm

      Hi Angelique,

      I think this recipe was part of the Daring Bakers Challenge where one blog hosted the recipe. Unfortunately it looks like that blog no longer exists and I don’t have the recipe as I used the one from that blog. Sorry!

      Reply

Trackbacks

  1. Food Notebook says:
    Aug 1 at 5:37 am

    Media Roundup – 8/1/07 – Stag’s Leap sold, “Lemonade made by Satan,” Gastroporn,

    Newspaper Food Sections– The New York Times Dining Outseems to have hit the dog days of August as there was…

    Reply

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about pastrygirl

Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. More about pastrygirl

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