Cake Decorating Community - Cakes We Bake

Hi friends... Need your advice.

A friend of mine asked for a cake that looks like watermelon and the only thing I found with that flavor was a jello mix (gelatin not pudding). So I was wondering if any of you have tried adding jello powder to a box mix for flavoring.

I've read several reviews on the net and the majority agreed that it's ok to simply drop all or part of a small package (dry powder) into the batter while mixing. Few said that they've added more liquid, or an extra egg...etc. others say it was too sweet for their taste.

Wanted to know your experience on this one.

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That's the cake pic.

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I have no idea, Mai, but in theory anyway, it sounds doable.  Too sweet is not in my vocabulary when it comes to desserts, so do not think the extra sugar would bother me.

Thanks for the reply Sandra... It sounds like I'll give it a try. We're still one month away from my friend's birthday, so I have time to experiment :)

Sandra Smiley said:

I have no idea, Mai, but in theory anyway, it sounds doable.  Too sweet is not in my vocabulary when it comes to desserts, so do not think the extra sugar would bother me.

I agree with Sandra.  I don't see why it shouldn't work.  The pudding mixes do, so why not this?  Perhaps a trial run would be in order, see how it comes out?  I'm always reluctant to try a new recipe on something that matters without 'sucking and seeing' first (as my Dad used to say!).

That should work but flavor might be very subtle.  I know I have seen doctored cake recipes that use jello like the cake doctor strawberry cake but she also uses fresh berries.  If you are able to obtain Lorann oil, you could add a few drops of watermelon.

Thanks Katy & Goreti... I did try one over the weekend; just a simple vanilla box mix and added to it pineapple jello. It worked fine; was moist and dense (I've increased a bit of the milk called for on the box). So, in terms of texture, it's good; but in terms of taste, the flavour is very subtle as Goreti suggested. Keeping in mind the mild flavour of watermelon generally, I don't think the flavour will show altogether.

It was also too sweet, but as Sandra said, there's nothing too sweet when it comes to desert, knowing that the particular cake that my friend asked for doesn't have much of frosting (just the sides), so it's ok. Now I'm having second thoughts of making it a chocolate flavoured cake; it'll allow for a good red color, plus the seeds of the watermelon will be chocolate chips... Not decided yet.

Mai, I noticed that on all the watermelon recipes I saw online they use white cake mix.  The vanilla flavor may be competing with the fruit.    I just had a thought but not sure if it is available where you live.  It would be to add a little watermelon flavored unsweetened drink mix.  I also found this recipe where you add some watermelon puree.  http://birdonacake.blogspot.com/2012/05/watermelon-flavored-cake.html

Thank you so much Goreti for the tips... I'll check a white cake mix for sure (didn't think about that!).. As to anything else with watermelon flavour, I was surprized to find the jello in the first place & considered it a sign! LOL

We have very few variations of everything really in the market :)

The cake on the link you sent looks so yummy!!!!

Goreti said:

Mai, I noticed that on all the watermelon recipes I saw online they use white cake mix.  The vanilla flavor may be competing with the fruit.    I just had a thought but not sure if it is available where you live.  It would be to add a little watermelon flavored unsweetened drink mix.  I also found this recipe where you add some watermelon puree.  http://birdonacake.blogspot.com/2012/05/watermelon-flavored-cake.html

Your welcome--hope it helps

Good work Goreti!  Sounds like exactly what Mai was after and looks so attractive!

Alright... This looks interesting Shirley, thank you so much for the recipe... I think I'll be taking a bit of each tip. I saw on the net that it was Betty Crocker that used to make the watermelon flavored cakes, but these are not available here... So, I think I'll use the white moist cake as Goreti suggested, adding the glaze bit from yours... I would think it would sink into the cake since it'll be warm?? Or would it really form a film on the top?

 

Shirley Wilson said:

I have made this cake for many years, it is moist and delicious. Just not sure how it would work for a sculpted cake because it is pretty tender. This calls for Lemon cake mix and dry lemon Jello mix but I think you could use the watermelon Jello and I think Betty Crocker or maybe it is Duncan Hines that makes a watermelon flavored cake mix. Here is the recipe I have used for probably 50 years.

1 Lemon Cake Mix

1 small package (3 oz. Lemon Jello)

4 whole eggs

3/4 cup vegetable or Canola Oil

3/4 cup water

Mix all together till combined. Pour into a greased 9"X13" pyrex pan. Bake at 350 degrees for 35-40 minutes. Cool in pan, poke holes in cake with a fork, pour glaze over the cake while it is still warm.

Glaze

1 1/2 cups powdered sugar

Juice of 2 lemons

and a little water if it seems too thick to pour over cake.

I posted the next post on suggestions for baking it into a watermelon shape

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