integrating fruits

Replies to This Discussion

Permalink Reply by Faith Gealey-Brown on October 9, 2011 at 6:02pm

Depends on the fruit. For some I use purée, for others I use nectars, zests, preserves or jams. The tricky thing with fruit is that it can mess with the integrity of the cake. Some fruits will make your cake spoil quickly as well - especially in heat so that's something to consider as well.

Permalink Reply by Alicia Rodney-Valentine on October 16, 2011 at 8:51pm

Puree guava or mango for filling. Make banana, guava, coconut cakes, carrot cake with coconut, raisin n crushed pineapple, etc. Just play aronund with the fruits and u will surprise urself.

Permalink Reply by Faith Gealey-Brown on October 26, 2011 at 6:18pm

Hey Kim - did you try out incorporating any fruits?  Let me know how it worked for you!

Permalink Reply by Kim Washington on October 26, 2011 at 9:25pm

now actually faith, school has me real busy so i', baking what i know.

 

btw i was watching cupcake wars and i realise a lot of them boil fruits with like lemon in them..what's that process called?

Permalink Reply by Faith Gealey-Brown on October 27, 2011 at 11:57am

I think that is when they are making curd filling for the cupcakes.  So it's almost like making a thick jam or jelly.  I could be wrong though...