Roasted Strawberry and White Chocolate Rainbow Chip Cake

Roasted Strawberry and White Chocolate Rainbow Chip CakeRoasted Strawberry and White Chocolate Rainbow Chip Cake

“She tastes like nectar and salt. Nectar and salt and apples. Pollen and stars and hinges. She tastes like fairy tales. Swan maiden at midnight. Cream on the tip of a fox’s tongue. She tastes like hope.” – Laini Taylor, Daughter of Smoke and Bone

The dilemma. What to do with a plethora of over-ripe strawberries? The solution. A roasted strawberry jam filled white chocolate rainbow chip cake – a little jewel of decadence that tastes of sweet sunshine and solves a fruity conundrum.

Roasted Strawberry and White Chocolate Rainbow Chip CakeRoasted Strawberry and White Chocolate Rainbow Chip CakeRoasted Strawberry and White Chocolate Rainbow Chip Cake

This past weekend, I visited the farmer’s market in search of inspiration and fresh seasonal produce. And what I found instead was a range of perfectly ripe yet un-seasonal produce. And the masses were going crazy for it, too. It seemed every customer was filling their hessian-lined baskets with stalks of brazenly pigmented rhubarb, deep hued cherries and vibrantly coloured peaches. Idyllic but over-priced produce, completely irrelevant for the current Australian autumnal climate.

Roasted Strawberry and White Chocolate Rainbow Chip Cake

Now, I won’t claim that I always eat seasonally and I, too, was rather attracted by the pucker-worthy rhubarb – but what interested me most above all were the punnets of over-ripe and specially priced, strawberries sitting quietly and rather neglected in the background.

I have a soft spot for neglected fruit. Fruit that’s bruised, blemished and a little over-ripe. I’m not talking the type of fruit that will make the cover of a magazine or feature in the feed of a food-bloggers instagram. I’m talking about fruit that’s slightly imperfect and deliciously flawed. Fruit that is a little bit like me and maybe even slightly like you, too.  

Roasted Strawberry and White Chocolate Rainbow Chip CakeRoasted Strawberry and White Chocolate Rainbow Chip Cake

And so, as if to prove a point – I bought the strawberries and turned them into a roasted strawberry jam. And their flavours sung.  I could hardly contain myself when they roasted up in the oven. The strawberries bubbled and oozed, filling the air with a sweet over-ripe scent. The jam was worth making for this momentary aroma alone.

For the roasted strawberry jam, I used a recipe from my new favourite cookbook, Date Night In by Ashley Rodriguez of Not Without Salt fame. This cookbook has seriously changed the way I cook, prepare and choose to eat food. I’ve been cooking from it every night from since it arrived in the mail two weeks ago, and I’m yet to discover a recipe that does not yield perfection.

Roasted Strawberry and White Chocolate Rainbow Chip CakeRoasted Strawberry and White Chocolate Rainbow Chip CakeRoasted Strawberry and White Chocolate Rainbow Chip Cake

The cake base, too, is from Date Night In. It’s a vanilla-flavoured cake that has the most aerated, light and delicate crumb. The cake’s interior is also punctured by home-made white chocolate rainbow chips, which gives it a delicious textural crunch and flavour foil against the three buttery cake layers. The cake is then finally frosted in a rich strawberry white chocolate frosting – that unites both the roasted strawberry jam filling and the cake in a perfect flavour harmony.

Roasted Strawberry and White Chocolate Rainbow Chip Cake is ideal to be shared and perfect for celebration…though you could keep it all to yourself (and trust me, you’ll want to). Don’t be intimidated or fooled either by all the steps, the recipe is so straightforward. It’s a cake that can easily be thrown together and will disappear long before you are ready to see it go.

Roasted Strawberry and White Chocolate Rainbow Chip CakeRoasted Strawberry and White Chocolate Rainbow Chip Cake

Roasted Strawberry and White Chocolate Rainbow Chip
 
In Date Night In, the cake recipe will yield 2 x 8 inch / 20 cm cake layers. Alternatively, if you have access to 6 inch / 15 cm cake tins like I, you can use the same recipe and build it up three layers high.
Ingredients
For the roasted strawberry jam:
  • 1 lb / 450 g whole strawberries, tops cut off
  • 2.7 oz. / 75 g caster sugar
  • 1 vanilla bean pod, split
  • ½ tbsp. lemon juice
  • Pinch of sea salt
For the rainbow chips:
  • 11 oz. / 310 g white chocolate chips
  • 1 tbsp. vegetable oil
  • Pink, yellow, blue and green food colouring
For the rainbow chip cake:
  • 1 cup / 8.1 fl. oz. / 240 ml whole milk, at room temperature, divided
  • 5 egg whites, at room temperature
  • 2 tsp. vanilla extract
  • ¼ cup / 1 oz. / 30 g corn starch
  • 2 ¾ cups / 13 oz. / 370 g plain flour
  • 1 tbsp. + 1 tsp. baking powder
  • 1 tsp. sea salt
  • 1 ¾ cups / 12.3 oz. / 350 g caster sugar
  • ¾ cup / 6 oz. / 170 g unsalted butter, at room temperature
  • 1 cup / 5 oz. / 140 g homemade rainbow chips
For the strawberry white chocolate frosting:
  • 10.5 oz. / 300 g white chocolate
  • 5.3 oz. / 150 g unsalted butter, at room temperature
  • 10.5 oz. / 300 g cream cheese, at room temperature
  • 1 ½ - 2 cups confectioners’ (icing) sugar, sifted
  • 2 tsp. strawberry essence
  • A few drops of pink food colouring
Instructions
For the roasted strawberry jam:
  1. Pre-heat the oven to 325 F/ 160 C. Line a baking sheet with parchment paper so that it covers the sides or use a shallow roasting pan to catch all the juices. In a large bowl combine the strawberries, sugar, vanilla bean pod, lemon juice and salt. Stir to combine. Turn out onto the baking sheet and roast for 1 to 1 ½ hours, or until the berries are slumped and the juices nearly flood the pan. While still warm, squish the berries with a fork into the juice so that they break up slightly and thicken the jam. The jam will look very wet, but as it cools and the berries are mashed it will thicken. Let cool before storing in a seal-able jar. The jam can keep in the fridge for up to 2 weeks.
For the rainbow chips:
  1. Melt the white chocolate and oil in 20 second intervals in a microwave, three or four at the most, and stir well. The white chocolate will be thick and stiff, but smooth. Divide the melted chocolate into four separate small bowls. Add a few drops of food colouring into each bowl, one colour per bowl. Stir to combine. The white chocolate may seize slightly but it should remain pliable. If not, melt it in the microwave again for 10 seconds.
  2. Empty each bowl of pliable coloured chocolate onto separate sheets of parchment paper set on a baking tray. Using your hands or a spatula, form each into ¼ inch / .6 cm rectangles. Place in the freezer for about 10 minutes, or until set. Once set, chop up each colour into little pieces of desired size. Rainbow chips can be kept stored 1 week in the refrigerator.
For the rainbow chip cake:
  1. Pre-heat the oven to 350 F / 170 C. Grease and line 2 x 8 inch / 20 cm cake pans (Alternatively, you can use 3 x 6 inch / 15 cm cake pans like I, for a smaller layer cake. Bake them for 10 minutes less).
  2. In a medium bowl, whisk to combine ¼ cup / 2 fl. oz. / 60 ml of the milk with the egg whites and vanilla extract. Set this mixture aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or with hand-held electric beaters, combine the corn starch, flour, baking powder, salt and sugar on low speed for 30 seconds. Add the butter and the remaining ¾ cup / 6 oz. / 180 ml of milk. Mix on low until combined and then increase the speed to medium and continue to beat for a further minute.
  4. With a rubber spatula, scrape down the sides of the bowl and mix again just to combine. With the mixer on low, add one third of the egg white mixture and mix to just incorporate. Then add half of the egg white mixture, beat well, and then add the remaining egg white mixture, beating until everything is combined. Scrape down the sides of the bowl again, and finish mixing on low. Fold in the rainbow chips.
  5. Divide the batter equally between the prepared pans and bake for 35 to 40 minutes, or until the edges are golden and a cake tester inserted into the middle comes out clean. Let the cakes cool on a wire rack for 10 minutes before removing them from the pans. Cool completely before leveling any domed tops and assembling.
For the strawberry white chocolate frosting:
  1. Melt the white chocolate in a double boiler. Set it aside, and let it cool to room temperature. In the bowl of a stand mixer fitted with the paddle attachment, or with hand-held electric beaters, beat the butter and cream cheese together until light and creamy. Add the confectioners’ sugar and continue to beat until thick and no lumps remain. Gradually, mix in the chocolate followed by the strawberry essence and pink food colouring. Continue to beat for 3 to 5 minutes or until the frosting is smooth, thick and shiny.
For assembly:
  1. Place one of the levelled cake layers, exposed side facing up, on a cake stand or platter. Spoon a few tablespoons of the jam and spread in an even layer, leaving a ½ inch / 1 cm border. On top the jam, evenly spread a few tablespoons of frosting. If you have a two layered cake, place the exposed side of the next cake layer face down or if you have a three layered cake, spread the second layer again with jam then frosting and top with the third cake layer. Thinly frost the top and sides of the layered cake to crumb coat, then set it in the fridge to chill for 20 minutes. Once set, thickly frost the whole cake with the remaining frosting. Chill the cake to slightly set the icing before serving.

Roasted Strawberry and White Chocolate Rainbow Chip Cake

83 Comments

  • Reply Nagi@RecipeTinEats May 4, 2016 at 12:14 am

    This cake is so fabulous! It actually gave me a princess feeling. And I love those rainbow chips!

  • Reply 21 Gorgeous Tie-Dyed Foods That Are Almost Too Pretty To Eat - CutesyPooh March 12, 2016 at 7:54 pm

    […] 11. Roasted Strawberry and White Chocolate Rainbow Chip Cake […]

  • Reply Alex September 1, 2015 at 3:15 am

    This cake looks absolutely amazing – planning on baking it this week for my birthday! Hope it’s not weird to bake your own birthday cake! I was just curious if there is an alternative or substitute for the strawberry essence in the frosting? I’m having a hard time finding it and was curious if you think you could use some juice from reducing some strawberries or something like that?

    Thanks so much! Love love love your blog, always so beautiful and such interesting and fun recipes!

    • Reply thalia September 1, 2015 at 8:06 pm

      If you can’t find strawberry essence I would recommend not using it all. You could try making a strawberry puree and adding a few tablespoons of liquid from that, just make sure its completely cold before adding it to the frosting.

  • Reply Kim Daniels June 4, 2015 at 11:20 am

    This cake looks amazing! It’s so beautiful and I am sure it’s delicious, too. I just ordered Date Night In because I am currently in a dinner rut. In the meantime, I want to try a cake like this!

  • Reply Veronica June 1, 2015 at 8:43 pm

    Beautiful cake- inside and out! I’m always testing out vanilla cakes in search of the perfect texture- have to try this one out.

  • Reply Chicory App May 22, 2015 at 8:55 pm

    Never thought about roasting strawberries before, this sounds like an awesome ideas.
    We definitely need food bloggers like you on our recipe partner team. Are you by any chance interested?

  • Reply Pang @ circahappy May 15, 2015 at 2:56 pm

    I have the same problem with overripe fruit, and now I know what to do. Loving this cake, Thalia

  • Reply Laura @ My Plant Based Kitchen May 15, 2015 at 1:19 am

    What a great way to utilize those strawberries! I can certainly understand what you mean by saying you have a soft spot for slightly older fruit…it’s often the tastiness, right?! Great recipe and beautiful pics too!!

  • Reply Rachel Hanawalt May 13, 2015 at 2:46 am

    The pics of this cake make me wish that it was my birthday (and after a certain age one rarely wishes that)!

  • Reply Rakhee@boxofspice May 10, 2015 at 9:19 am

    WOW! What an a stunning cake! I guess I know what cake I’ll be baking for my little girls upcoming birthday! 🙂

  • Reply Mary @chattavore May 9, 2015 at 1:18 am

    Oh, Thalia…this is beautiful. I wish I had some cake right now. I haven’t had local strawberries yet this year but I’m fixing that this year!

  • Reply Meagan @ The F&B Department May 8, 2015 at 11:05 pm

    This cake is an absolute stunner! Overripe fruit always has a place in my kitchen as well, and you’ve used them beautifully. I will have to check out Date Night In too. With recipes like this, it’s definitely a keeper!

  • Reply Harriet Emily May 8, 2015 at 6:40 pm

    This cake is AMAZING! Wowowow I am so mesmerised by its beauty. Another great recipe Thalia! 🙂

  • Reply Heather @ Curly Girl Kitchen May 8, 2015 at 6:29 pm

    Rhubarb is at its peak right now here in Colorado, but I have to resist the berries and stone fruits which won’t be ready for a few more months. I love the way this cake is so demure on the outside, but a party inside.

  • Reply Swati @ The Full-time Foodie May 8, 2015 at 5:04 pm

    What a fun cake! It looks so elegant on the outside and like a party on the inside! This might be the perfect cake for celebratory occasion 🙂

  • Reply Lisa @ Healthy Nibbles & Bits May 8, 2015 at 4:11 pm

    I love how this cake looks like a pretty castle on the outside and a party on the inside! Such beautiful colors!

  • Reply Grace @ Earthy Feast May 8, 2015 at 1:33 pm

    Roasted strawberry jam + strawberry white chocolate frosting = heaven!! *open hands with light rays emoji! Loving everything about this!

  • Reply Christina @Sweet Pea's Kitchen May 8, 2015 at 3:01 am

    Oh man…you had me at roasted strawberry!! Sounds amazing! 🙂

  • Reply Chahaya @ Sweet Si Bon May 7, 2015 at 11:11 pm

    This cake is so feminine with it soft pink hue. Love the surprise ‘watercolor’ interior.

  • Reply Amanda May 7, 2015 at 10:02 pm

    This is such a lovely cake!

  • Reply Manali @ CookWithManali May 7, 2015 at 3:44 pm

    such a gorgeous cake Thalia! Love the colorful inside! <3

  • Reply Julia May 7, 2015 at 3:22 pm

    The coloooooors! What a gorgeous cake! I just froze a bunch of strawberries because I didn’t know what else to do with them, and now I’m thinking your roasted strawberry jam idea is phenom! Now I know what to do next time around. Plus, I need a hefty slice of this cake like yesterday! 😀

  • Reply Jenny @ Ichigo Shortcake May 7, 2015 at 11:00 am

    Love this recipe! It’s so girly, looking at it makes me feel happy. 😛

  • Reply Elena May 7, 2015 at 4:41 am

    I was overwhelmed by this beauty and difficulty. You are genius! I’m a terrible baker. Making this rainbow little art could make my kitchen destroyed. But i still make it anyway. 😀 Thank so much for sharing this dear. I love your blog.

  • Reply Jillian May 7, 2015 at 4:02 am

    Holy cow, this cake is PERFECTION! White chocolate, rainbow chips, PINK frosting…three of my favorite things all in one cake!

  • Reply Kelley @ Chef Savvy May 6, 2015 at 8:03 pm

    Oh my gosh this cake is gorgeous! I love the pretty pink icing and colorful inside!! This would make a wonderful birthday cake!

  • Reply Medha @ Whisk & Shout May 6, 2015 at 6:02 pm

    This cake is lovely! I love the inside 🙂

  • Reply beau May 6, 2015 at 4:13 pm

    Oh my goodness, oh my goodness. This is intense. Gorgeous. Ahhhhhhhh *faints*

  • Reply Abby May 6, 2015 at 1:41 pm

    This cake is so lovely, Thalia! Utterly gorgeous photos, and that pastel pink frosting is perfection. <3

  • Reply Amy @ What Jew Wanna Eat May 6, 2015 at 1:02 pm

    What a gorgeous cake! It has everything you would want in a dessert. Pretty, pink and rainbows!

  • Reply Maureen | Orgasmic Chef May 6, 2015 at 12:02 pm

    I traveled down the highway today and saw a big sign that said our local strawberry season has begun. I look forward to making this cake but I’ll never get it to look as beautiful as this one. Simply perfect.

  • Reply Elizabeth @ SugarHero.com May 6, 2015 at 6:54 am

    Thalia, this is so lovely! I love the idea of roasting strawberries so they’re not wasted. I’m so stealing that trick this summer! xo

  • Reply Hannah May 6, 2015 at 6:39 am

    Ha, those homemade rainbow chips are the coolest thing I’ve seen in ages!
    I love it when I stumble across an excellent blog written by a fellow Brisbanite! *waves*

  • Reply Laura (Tutti Dolci) May 6, 2015 at 5:39 am

    I adore mini cakes, this is just lovely!

  • Reply Denise | Sweet Peas & Saffron May 6, 2015 at 2:56 am

    I love that you have a soft spot for the overlooked fruit! So cute! This is such a stunning cake, and I can only imagine how amazing that roasted strawberry flavor must be!

  • Reply Malinda @countrysidecravings May 5, 2015 at 11:20 pm

    This cake looks stunning!!! And roasted strawberry jam!!! Beautiful!

  • Reply Erin@WellPlated May 5, 2015 at 10:54 pm

    This is such a remarkable, beautiful cake. And I think the least perfect-looking fruit always tastes the best!

  • Reply mymansbelly May 5, 2015 at 6:56 pm

    OMG…that cake is gorgeous!!!! I love roasted strawberries but never thought to make jam out of them. I’m going to have to make this for my next Cake Club get together.

  • Reply Mary May 5, 2015 at 4:18 pm

    Roasted over-ripe strawberries jam?? You had me at over-ripe strawberries!!! The cake looks divine.

  • Reply Jocelyn (Grandbaby cakes) May 5, 2015 at 4:17 pm

    I will never look at overripe berries as a problem again. Not when something this magical can be created!

  • Reply Tina @ Just Putzing Around the Kitchen May 5, 2015 at 1:59 pm

    This cake is INSANELY gorgeous (like all your cakes!)…I want to eat a piece of that for breakfast right now!

  • Reply Sam @ SugarSpunRun May 5, 2015 at 1:14 pm

    This cake looks wonderful. I love how you talk about neglected, bruised fruit, I’m glad you were able to make something so beautiful out of it! 🙂

  • Reply Kathryn May 5, 2015 at 1:03 pm

    I was just looking at that cake in Ashley’s book over the weekend and thinking how I needed to make it asap and you’ve just convinced me that it needs to happen even quicker than that! This is just beautiful!

    • Reply thalia May 5, 2015 at 8:24 pm

      Thank you & you do have to try it! Xx

  • Reply Traci | Vanilla And Bean May 5, 2015 at 12:40 pm

    Date Night In, sounds fabulous! I’ll check it out. Cake time is always the best time and this one is so creative, Thalia! The frosting… the cream cheese and strawberry essence icing sounds so delicious! Look how smooth and that top sharp edge; perfection! The roasted strawberries is genius! Thank you, Thalia! I’m always inspired by your creativity and well written recipes!

  • Reply Gayle @ Pumpkin 'N Spice May 5, 2015 at 12:33 pm

    Oh what a pretty layer cake, Thalia! I love the strawberry and white chocolate flavor. Defintiely he best! And the rainbow colors look so pretty!

  • Reply Kristi @ Inspiration Kitchen May 5, 2015 at 12:18 pm

    What a beautiful cake Thalia! I love the rainbow inside. So pretty, and such a great surprise when you cut into it!

  • Reply Erin @ Miss Scrambled Egg May 5, 2015 at 10:33 am

    This cake is so festival and pretty. I can totally see this being made for a baby shower or even Mother’s Day. 🙂

  • Reply Briana Thomas (briana-thomas.com) May 5, 2015 at 1:35 am

    Strawberry white chocolate frosting? Forrealz? I crown thee the Queen of Cakes, dear Thalia. I periodically stalk your site to find out what new genius you’ve come up with (and to gaze at the beautiful pictures) and I’m never disappointed.

  • Reply Jessie Snyder | Faring Well May 5, 2015 at 12:01 am

    This is just gorgeous, Thalia! I love everything about it, right down to the roasted strawberry jam – the flavors sound amazing! And what a beauty, you have a talent, lady <3

    • Reply thalia May 5, 2015 at 3:09 am

      Thank you my dear! Xx

  • Reply Lola May 4, 2015 at 10:48 pm

    What a pretty cake! I look so forward to getting your recipes. I appreciate your talent.

  • Reply Maryanne @ the little epicurean May 4, 2015 at 8:30 pm

    Beautiful! It’s pretty on the inside and outside! I bet super delicious, too!

  • Reply FoodGeekGraze May 4, 2015 at 6:34 pm

    the rainbow chips… beyond amazing 🙂

  • Reply Chichi May 4, 2015 at 5:18 pm

    Absolutely love this cake. So pretty and love the flavours

  • Reply mira May 4, 2015 at 2:43 pm

    Your cakes are always so beautiful Thalia! This is perfect! Pinned to try it when I have time 🙂

    • Reply Marie May 4, 2015 at 8:08 pm

      Oh what a lovely cake! I adore that pink frosting, and what a brilliant way to use up those ripe strawberries!!

  • Reply Sarah | Broma Bakery May 4, 2015 at 1:41 pm

    Galpal. This is seriously amazing, from the rainbow chips to that perfect frosting job! Next time I want cake, I’m coming to your house 🙂

  • Reply Kate May 4, 2015 at 11:57 am

    This cake is amazing! I love the pops of color from the rainbow chips and that roasted strawberry business sounds incredible!

  • Reply neil@neilshealthymeals.com May 4, 2015 at 7:35 am

    Love the multi-coloured sponge layers Thalia! Beautiful!

  • Reply Vy May 4, 2015 at 4:08 am

    Beautiful cake! I’m definitely saving this one as a baby shower cake for a girl or birthday cake!

  • Reply Megan @ My Bacon-Wrapped Life May 4, 2015 at 3:56 am

    This is the most gorgeous cake ever! And drooling over that strawberry jam. This cake is certainly celebration-worthy!!

  • Reply Claudia @Breakfast Drama Queen May 4, 2015 at 2:54 am

    So beautiful! I love that you cut into a pink cake only to find… surprise! Rainbows! I also have a soft spot for neglected fruit – especially bananas, since the brown ones look ugly but are oh so sweet.

  • Reply Beeta @ Mon Petit Four May 4, 2015 at 2:23 am

    This cake looks beautiful, Thalia! I love the idea of using over ripe strawberries in this cake by roasting them. Superb! xo

  • Reply Rachel May 4, 2015 at 2:03 am

    How absolutely gorgeous! I am book-marking this cake for the next time I have “ugly” strawberries.

  • Reply THE HUNGRY MUM May 4, 2015 at 1:50 am

    This cake is beyond perfect – I am in awe. Those photos are lovely, too.

  • Reply Rachel (Rachel's Kitchen NZ) May 4, 2015 at 1:47 am

    Oh, such pretty cake and so delicious with that roasted strawberry jam – what a great way to use over-ripe strawberries!

  • Reply Rachel @ Bakerita May 4, 2015 at 1:41 am

    Wow, what a gorgeous cake! The roasted strawberry sounds totally incredible and I love how fun the rainbow chips look. Pinned!

  • Reply Caroline @ Shrinking Single May 4, 2015 at 1:28 am

    We are so fickle about perfect looking fruit and veg aren’t we. And yet look at what beauty you can create from the imperfect! Just stunning.

  • Reply Christina @ Bake with Christina May 4, 2015 at 1:21 am

    Ooo those rainbow chips are mesmerizing! This cake just looks so beautiful and oh-so delicious with that pink frosting!! Pinned 🙂

  • Reply Adam J. Holland May 4, 2015 at 1:20 am

    I’m always so amazed when I come here. When my fruit becomes bruised and battered, it finds its way to my composter (which is a nifty thing in itself). But you? You make edible art. Outstanding delicious art. I’m totally impressed.

  • Reply Becky Winkler (A Calculated Whisk) May 4, 2015 at 1:06 am

    A plethora of strawberries is a happy conundrum indeed! Love what you did with them.

  • Reply Liz May 4, 2015 at 12:58 am

    You make the most beautiful cakes! This one is no exception!

  • Reply All that's Jas May 4, 2015 at 12:56 am

    Looks gorgeous! Save me a piece, lol.

  • Reply Bonnie May 4, 2015 at 12:53 am

    I’m LOVING the rainbow chips in this cake! So fun!

  • Reply Zoya May 3, 2015 at 11:34 pm

    Absolutely gorgeous, Thalia!

  • Reply Mary Ann @ the beach house kitchen May 3, 2015 at 11:26 pm

    Thalia what a beautiful cake!! My niece’s birthday is coming up soon and I think this would be the perfect cake for her birthday celebration!

  • Reply Michelle @ Hummingbird High May 3, 2015 at 11:07 pm

    Thalia!!! This is so gorgeous!!!! I can’t even!

  • Reply Jo@burpappetit.wordpress.com May 3, 2015 at 11:02 pm

    The prettiest cake I’ve ever seen and the colours is amaze balls! I wish I’m able to bake like you 🙂 greatly inspired

  • Reply Katrina @ Warm Vanilla Sugar May 3, 2015 at 10:18 pm

    This cake is too pretty for words!! And I just love the roasted strawberries in there…unreal!

  • Reply Sofia May 3, 2015 at 9:49 pm

    what an amazing blog! I can’t get over how beautiful and minimal your photos are!! I followed literally all of your social media accounts 🙂 (stalker alert) thanks for stopping by my blog <3

  • Reply June @ How to Philosophize with Cake May 3, 2015 at 9:28 pm

    Aahhh I love it! Perfect use for all of those strawberries 🙂 Love how colorful and flavorful this is!

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