Please and thank you.
So, my bestie requestie a Strawberry Poke Cake for his birthday. He's quite a high roller and I'd like to make a cake to impress him and the large crowd that is to partake in the cake-eating. I'd like it to be two slayers and somewhat large (enough for 50 people to get a small slice). I'm also hoping I can make it kind of unique. So here are the points on which I need advice, as I've never made, eaten, or until recently, even heard of a poke cake:
1. The white cake base. I want the white cake to be flavorful, light, and moist, but also sturdy enough to hold once I pour the liquid gelatin over it. I've narrowed down three top white cake recipes: RLB's White Velvet (http://cookbookmaniac.com/recipes/whi...), CI's White Layer (http://www.epicurious.com/recipes/mem...), and King Arthur Flour's Tender White (http://www.kingarthurflour.com/recipe...). CI actually uses their version of white cake for a strawberry poke cake recipe (http://www.upyourflavor.com/recipe/st...) for the reason that it is sturdy, where as I have seen warnings from other bakers that the RLB and KAF recipes are very delicate and can fall apart if one isn't careful. For overall cake quality I'm leaning more toward RLB, but would her recipe be too delicate for the gelatin?
2. Uniqueness factor. Most poke cakes are just Jell-O poured over cake then topped with basic whipped cream. To add some dynamism I thought it would be delicious to make a double layer cake with the strawberry gelatin/jam topping technique as illustrated in CI's Strawberry Poke Cake recipe (http://www.upyourflavor.com/recipe/st...), fill the layers with a marshmallow (7 minute frosting) filling, and frost the cake with whipped cream that has just a small amount of white chocolate pastry cream mixed in (about a 4:1 ratio of whipped cream to pastry cream). One reservation I have is that the layers (keep in mind that they will be large i.e. 12x12 in square) might be too delicate to lift in order to stack on top of one another. Has anyone every tried this? Also, I've never frosted a cake with a whipped cream/pudding mixture and want to make sure it would be sturdy enough to frost the sides. Has anyone ever tried a frosting recipe like this?
3. Lastly, any ideas on a classy, creative way to decorate?
Thanks so much for reading; this is my first CHOW post ever! xoxo