1 9/10 pounds liquid shortening
1/2 cup inverted sugar
1/4 ounce high-quality vanilla
2 1/2 pounds cake flour
2 1/4 pounds granulated sugar
4 ounces milk powder
1 1/2 ounces baking powder
1 1/4 ounces fine sea salt
1/4 ounce cream of tartar
3 pounds egg whites
1 pound whole eggs
4 ounces water
1 1/2 teaspoons natural almond extract
Ganache, recipe follows
Cream Cheese Filling, recipe follows
Fresh strawberries, sliced thin
Vanilla Buttercream Icing, recipe follows
Pink Poured Fondant, recipe follows
16 ounces high-quality dark chocolate, discs or chopped (2 cups)
1 cup heavy cream
2 pounds high-ratio shortening
1 pound cream cheese, softened
5 pounds confectioners' sugar
1/2 teaspoon fine sea salt
1 teaspoon high-quality vanilla
1 teaspoon butter emulsion
2 1/2 pounds high-ratio shortening
5 pounds confectioners' sugar
1/2 teaspoon fine sea salt
1 teaspoon high-quality vanilla
1 teaspoon butter emulsion
5 pounds confectioners' sugar
8 ounces water
5 ounces corn syrup
1 teaspoon natural almond extract
1 teaspoon high-quality vanilla
2 teaspoons liquid whitener for icing
1/2 teaspoon pink gel food coloring, such as Chefmaster
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