Well, Super Bowl Sunday was more eventful for me than some because it was also my sister's birthday. It's funny how I bake all the birthday cakes for my family these days, including myself. Everyone gives me their request and I magically whip it every time. This is not to say that it's good every time but it's edible. Ice cream cakes are typical requests but this year my sister opted for something more traditional. She wanted a simple cake with marzipan. I decided instead of going through the hassle of making marzipan and rolling it out to cover the cake, I'd opt for an almond filling which is a mixture of almond, sugar, and a few other ingredients that can easily spread on cakes while still getting the pungent almond flavor from marzipan. So, how'd the cake turn out?
Overall, successful! The cake was moist, the almond filling was delicious, and the strawberries added a nice decorative touch to the cake. After all, they are my sister's favorite fruit. To make it more decorate, I used sugared pecans to decorate the side of the cake even though sliced almonds would have made more sense to use. I honestly don't believe it makes a big difference.