While there's no topping last year's cake, this year I embraced summer and chose Jen's Strawberry Chiffon Buttercream Cake. Strawberry puree-studded chiffon cake, layered with Grand Marnier and strawberry puree, topped off with a silky, not-too-sweet strawberry swiss meringue buttercream frosting...
The frosting came together two nights before the trip, and the cakes baked the night before. Everything traveled safely and assembly went pretty smoothly even after a couple of drinks ;) A makeshift piping bag (aka ziploc bag) even allowed me to do a little decorating!
Wow. There was some deliberation as to how it compared to the chocolate-peanut butter delight that was last year's cake, but I think we decided they are different categories, and both are amazing. It was certainly a winner, and I'm already looking for another occasion to make it!!
I followed the recipe exactly, with the exception of the cake flour I didn't have. Instead of the 14.5oz cake flour, I used 2oz cornstarch (6T) and 12.5oz white whole wheat flour, sifting it twice before proceeding with the recipe. While I haven't tried the original, my swap seemed to work out just fine!
Happy Birthday Rebecca!!