¾cupbutter170g unsalted, room temperature or melted
¼cupwhole milk60ml warm
¼cupstrawberry preserves80g strained, warmed
½cupsour cream120ml, room temperature
3/5cupfresh strawberries70g, chopped (optional)
Wilton Color Right base pink food coloring
For the American Buttercream:
1-2lbconfectioners sugar, depending on taste454g-908g
1cupor 2 sticks unsalted butter226g room temperature
1tbspstrawberry preserve strained20g
1/4tspkosher salt1g, heaping
Wilton Color Right Red food coloring
Wilton Color Right base yellow food coloring
For the Cake:
Preheat oven to 350F. Butter and flour three 6-inch cake pans.
Warm and strain the strawberry preserves. Some will be used for the buttercream. Zest a lemon.
Sift dry ingredients (including sugar). Whisk to combine.
In another bowl, whisk together wet ingredients (including lemon zest).
Combine wet and dry mixtures. Whisk until combined. Add a few drops Wilton Color Right base pink food coloring until you reach a desired consistency. If you're adding fresh strawberries then fold into the batter now.
Add damp Wilton Baking Strips to pans. Evenly distribute the batter into the prepared cake pans.
Bake for about 30 - 38 minutes or until the centers are set and springy to the touch or a toothpick comes out clean.
Leave the layers to cool in the pans for about 4 minutes, then dump out onto cooling racks.
For the American Buttercream:
In a stand mixer, cream the butter until fluffy.
Sift in half of the confectioners sugar. Mix, then add the rest. Add salt.
Separate into 3 batches.
Add in 1 tbsp of strained strawberry preserves to one batch. Mix until combined.
Add a drop of Wilton Color Right base pink food coloring.
Add lemon juice to another batch until combined. Add a drop of Wilton Color Right base yellow food coloring until you reach a desired color consistency.
Leave the last batch plain white. Save about a cup for the roses and set aside.
Transfer the plain buttercream to a piping bag and snip off the tip. Transfer the pink and yellow to piping bags fitted with Wilton Color Swirl piping nozzle.
For the Roses:
Add Wilton Color Right Crimson and Base red food coloring until you reach a desired rosy color.
Transfer to a piping bag fitted with a Wilton 104 tip.
Cut a square of parchment paper. Use a tiny bit of buttercream to glue down the paper onto a piping nail.
For the Assembly:
Pipe the Wilton Color Swirl piping nozzle in between each layer. Fill in gaps on the outside of cake. Smooth out with a bench scraper. Transfer to the fridge to chill.
Pipe a layer of white buttercream on the outside of the cake. Smooth out with a bench scraper and offset spatula.
Chill in the fridge.
Pipe around the edge of the cake.
Transfer roses and small strawberries to the ring.
If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or even make your own. I made a wholeblog post on it so check it out if you’re interested!