Strawberries, a hint of rose, fresh cream & mascarpone cream, and all inside a delicate vanilla sponge. Heaven.
Small little cakes, enough for a few bites and a touch daintier than a cupcake. These really are a fresh taste of summer flavour.A lovely couple asked for some of these little beauties along with scones cream and jam, and little bite sized heart shaped Victoria Sponges. They were having a party and wanted to bring back some memories of their time in England. Well, these choices were perfect choices! Totally British, totally tasty and well cute.
You can bake two 9in sq. sponge cakes with the addition of a little vanilla in the cake mixture or you can make one deeper cake and then tort it (tort basically means cut in half). When the cakes are cool I spritzed the top of them with rose water - You can leave one without the rose as the powdered sugar dusted over the top gets sucked into the moisture, if you tort the cake then just spritz the bottom layer.
You should trim the edges of the cakes off when you come to compiling them, you don't want smooth crust edges and some cut edges, one must be a little neater, yes? This may sound funny but I like to cut the strawberries in advance because I think it brings out their favour a bit more, they release their juiciness. That's my opinion anyway, but again, not essential.