Day 3-Assembling the Cake

Now it's time to complete the cake!

1. Take the first layer of the cake and place it in a plate.



2. using a flat spatula, put one layer of whip cream on the cake



3. with a slotted spoon (a spoon with holes in it, similar to a colinder), drain the strawberries and put ontop of the whip cream.



4. put another layer of whip cream onto of the strawberries



5. add another layer of cake, so it looks like a sandwich. if it looks like there are open spots underneath the cake, put more whip cream



6. put the strawberries on top (either in the center or spread them out)



7. use the left over whip cream to put on the sides of the cake, the same way you would use normal frosting for a cake.



8. if you have piping, you can use it to decorate your cake!



9. when serving your cake, use the left over juices from the strawberries and pour over the cake. This makes it moist and gives it a great flavor

enjoy

Day 2-Strawberry Compote

First, you need to hull the strawberries:

http://localfoods.about.com/od/preparationtips/ss/HullStrawberry.htm

**make sure that you get the end of the stem (a long fleshy part in the center of the strawberry) out of the strawberry.

Ingredients

• 2 containers of strawberries, hulled and quartered (2 pints)


• 1/4 a cup of grand mariner liquer


• 1/2 cup of sugar


• a pinch of salt


• 2 tablespoons of lemon or orange juice(optional)

In a medium sized mixing bowl, pour in strawberries with sugar. por Grand Mariner Liquer in the mixing bowl, and stir. Let it sit for about 25 minutes so that the juices are formed.

Cooked Compote

Most fruit compotes are cooked. In order to cook your compote, first add a little bit of water a pot at low heat. Add in the orange juice, liquer and sugar. Then add in the strawberries until all are evenly coated and the juices start to flow.

Then, follow the recipe for whip cream to make the ceram for the shortcake, but use 2 pints of heavy cream, and add sugar to flavor

Day 1- Shortcake

Alright let's get started!

Ingredients

• 8 eggs separated at room temperature
• 1/2 teaspoon of cream of tartar
• sugar
• 2 cup of all purpose flower
• 1/2 cup salad oil
• 3 teaspoon double acting baking powder
• 1 teaspoon vanilla

1. In a large bowl, beat egg whites and cream of tartar until peaks form, as if you were making meringue. Add in 1/2 a cup of sugar, a little bit at a time.
2. heat oven to 325. grease and flour two 9'' circular pans.
3. while the egg whites are beating, mix yolks, flour, water, oil, baking powder, vanilla and 1 cup of sugar.
4. pour in the egg white mixture into the flour mixture. blend well
5. pour into the pans, and bake for an hour, or until the top of the cake springs back when lightly touched with a finger.
6. while cakes are cooking, clean the kitchen!

Separating Eggs

I had such a hard time learning how to do this, but I guarentee with lots of practice, you can become an expert! Learning how to separate eggs is crucial for making special pies and meringues

1. Take out your number of eggs and place them in a bowl.


2. using a knife, crack the top part of the egg, and take off the top part of the shell.


3. With the top part taken off, pour the egg into your hand. That's right directly into your hand.


4. Throw the empty shell away (unless you want to use it as fertilizer for your pants) and pour the egg from your left hand, to the right, making sure that the yolk stays intact and the egg flows out of your hand.