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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Single-bevel knife for clean fish slicing — sashimi and sushi prep
The original Bundt pan — iconic shape, even heat distribution
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Single-bevel knife for clean fish slicing — sashimi and sushi prep
The original Bundt pan — iconic shape, even heat distribution
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Make the base: Put the biscuits in bowl and crush with a rolling pin or similar. When the biscuits are evenly crushed, mix them with melted butter and press evenly in the bottom of the mold. If the biscuits won't come together, mix in a little milk. Line up the strawberries on top of the biscuit base. Cut the strawberries in the corners into 1/4. Make the buttercream. Put the butter in a bowl and mix well. Add the custard cream little by little to the creamed butter, mixing well. Add vanilla extract at the end and mix in lightly. Put the buttercream on top of the strawberries. Spread the buttercream evenly over the strawberries while pressing it down between the crevice. Sprinkle the top with the diced almonds, chill the cake in the refrigerator, and it's done.