Directions

Spray 14, 8" x 8" parchment circles and put into 14, 8" x 8" round cake pans (do not spray the sides of the pans). 

In a stand mixer fitted with the whip attachment, place the 4 pounds 10 oz whole eggs, 0.6 oz cream of tartar, and 0.4 oz salt.  Whip eggs to break them up, then sprinkle in 3 pounds 10 oz granulated sugar.  Whip until eggs are at full volume (this will take some time), please note eggs will whip better at room temperature. 

While eggs are whipping, melt 2 pounds butter and stir in 1.6 oz vanilla.  Reserve.   Then sift together 3 pounds 4 oz all purpose flour and 1.6 oz baking powder. 

Remove egg foam from the mixture and gently fold in the sifted flour mixture in 3 batches.  Whisk a little of the egg mixture into the melted butter mixture to temper, then fold into the larger mixture.  Scale cake layers at 14 oz each.  Bake at 325°F until cakes spring back lightly when touched- this will take some time and cakes will be rich golden brown.  DO NOT PULL CAKES EARLY or they will fall!  Let cool completely, poke holes through the top of the cake and use a knife to remove from the pan.  

Directions

Mix together equal parts by weight sweetened condensed milk, evaporated milk, and half & half.  Weigh cake rounds, pour the same weight prepared milk over cake, and let soak in completely.  Reserve in cooler.

Directions

Place one soaked cake round on a cake board, and pipe VelveTop™ around the edge of the round, fill with strawberry filling.   Place the other round on top and crumb coat & ice with VelveTop™.  Place white Mona Lisa® chocolate curls on the sides of the cake.  Decorate with fresh strawberries dipped in Satin Ice® Strawberry Red Glitter Glaze and VelveTop™.