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                 Gilbert Lodge Blog
         The life and times of Mark and Paula Persons

 
 Pastry Chef Paula
Sunday, June 26, 2011: Pastry Chef Paula was in the Gilbert Lodge Galley preparing one of her most asked for cakes for an upcoming party.  She calls it Angel Strawberry Cake.

She started by making an angel food cake from scratch and then cut the top inch or two off.   

She hollowed out the inside near the top.    
Then she made a filling of sweetened condensed milk, cream cheese, heavy cream, lemon juice, sugar, and the special ingredient, liquid almond extract to add a special mint-like flavor.      
To all of that, Paula mixed in fresh sliced strawberries.  
That mixture was spooned into the hollowed-out portion of the angel food cake.   
Then, she put the top back on the cake.  Paula, what did you do with the angel food cake parts that you previously removed.  Answer, "I'll never tell!"    
As you know, every pastry chef needs to taste the baking to make sure the taste is just right.    
With her special frosting and more strawberries, the cake was ready to be served.  Does it look like a leopard with spots?  No, it looks great! 

Served to who?  The answer should appear soon.  Stay tuned for the next exciting adventure of the Dynamic Duo of Mark and Paula. 

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Quote of the day: You can never have too much cake to eat!  Mark < Back to previous story Ahead to next story >

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page last edited 07/03/2011