Tuesdays With Dorie – Rose Fraisier


Rose tastes so very much like it smells, don’t you think?

Everything went swimmingly with this cake. Not a hitch in sight. That is, until filling time.

I had my Strawberries lined up at attention like little fruit soldiers. My strawberry sizes were not terribly dissimilar. I remember what others had said about their Strawberries toppling over, and for a minute I considered using some acetate sheets to protect the shape of the cake as I filled and cooled it, much the same way I would make a Milk Bar cake. And then I thought… “nah… I will be ok”. In retrospect I am really not sure how I intended to get those clean sides without wrapping it.

I began to fill.

I am sure you can guess what came next. The Strawberry Hoover Dam broke. Pastry cream flooded out of one side of the cake. Urgently I called to my husband for help. He used an offset spatula to hold the strawberries up while I scrambled to cut a sheet of acetate into strips and carefully wrap the cake (which I should have done at the start…).

Once we got the cake wrapped, of course we couldn’t leave a heap of pastry cream on the platter, so we eagerly scooped it up, ate it, and carefully wiped up the remainder.

Dorie’s recipe said to chill the cake for an hour, but out of an abundance of caution I let it set up for 24 hours to ensure we had no more pastry cream crises. The upside is that you would barely know anything happened (thankfully), though that was definitely not the side I took a picture of!

The cake was amazingly delicious. I love that this has heapings of pastry cream to offset the tartness of the strawberries. The rose was very rose-y. Elegant and floral and delicate and everything that could make a summer cake perfect!

If you would like to try your hand at this classic cake, you may find the recipe here on Dorie’s website. Just make sure to use an acetate sheet to wrap it before you fill the pastry cream!

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11 Responses to Tuesdays With Dorie – Rose Fraisier

  1. I don’t have acetate sheet at my proposal which I should. Your description of a strawberry Hoover Dam was spot on, from personal experience. From this angle, your cake looks perfect.

  2. Zosia says:

    It turned out beautifully in the end! I couldn’t have assembled it without a strip of parchment.

  3. Teresa says:

    It’s good to know that wrapping it is an essential step. It looks wonderful! Cakes like these feel like an accomplishment and it’s even better when they look and taste great.

  4. Cakelaw says:

    Your cake is so pretty – you would never know about the Hoover Dam experience. I think making it in a springform is the way to go.

    • Nicole @ The 2nd 35 Years says:

      I started out with the springform, but I trimmed the edges and at that point the spring form would not have prevented the spillage. Only something that would have nestled right up to the cake.

  5. “Strawberry Hoover Dam”, “pastry cream crises” — love the descriptions! And your cake is beauuuutiful!

  6. Diane Zwang says:

    Your cake looks beautiful and one would never know. Chilling does seem to be key in this recipe. Have a great weekend.

  7. Karen says:

    My sister was wishing we had acetate sheets when making this cake. That simple step would make the whole experience much easier! I am glad it worked out for you in the end.

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