Thiebaud Pink Cake
"The most dainty and cute of the three, this little pink cake was the one that propelled me into a life in cake making and was the original inspiration for the cakes I made at Miette. For the SFMOMA, I make the Thiebaud Pink Cake pink by cooking down strawberry syrup and adding it to the buttercream, and I top the frosted cake with either a red buttercream dot or a big, ripe raspberry if they're in season. I use lemon curd in the filling because, being the giant kid that I am, I love the combination of strawberry and lemon in a dessert—to me, it always tastes like Froot Loops...."
INGREDIENTS
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1/2 pound (227 g) fresh strawberries
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1/2 cup (4.3 oz / 120 g) water
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1/4 cup (1.8 oz / 50 g) sugar
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Rose's Downy Yellow Butter Cake
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3/4 cup (6.4 oz / 180 g) Lemon Curd
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Vanilla Buttercream
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Simple Syrup
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1 fresh raspberry
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