Cake Decorating Community - Cakes We Bake

I have a cake due in July....I know a little far in advance but I like to be preparded . I have tried the cake mix that come in strawberry and it was so crumbly...I was wanting one that would be sturdy enough to cover with fondant ...I will probaly use Rolled butter cream or MMF. So if anyone could help me I would be so greatful.
Thank you flourpower ( Grace)

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I would take strawberry jam or jelly, put it in a sauce pan, and heat it. While heating it stir in a thickening agent and let it thicken a little. Then add that to your cake mix. It will not only help hold it together, but it will moisten it and taste great.
Try it out on a small cake to see how it turns out.
Good luck!
Oh ya! That strawberry pudding idea sounds great, I will have to try that. Thanks for that suggestion Sherry.


Sherry Qualls said:
What a great tip Sam!!

Another thing you can do is with a box mix is to add an extra egg and a box of strawberry instant pudding and instead of water use whole milk. This should help for dense up the cake for you.. This is what I do and it holds up really well under MMF.

Here are some other ideas as well
http://baking911.proboards.com/index.cgi?board=cakebaking&actio...

Here is a scratch recipe (I have not tried it)
http://allrecipes.com/recipe/strawberry-cake-from-scratch/Detail.aspx

It's great you are giving yourself so much time...then you can play and experiment. Looks like your house will be eating alot of strawberry cake!!

Happy Caking
Sherry
I would like to say thank you for all of your great hints i will have to try them all......This question is for Sam the cake guy.....Would the jam or jelly replace something or be an addition to the cake mix? And Sherry I am going to try yours also I will post them as I go. I hope my family is not going to hate cake after I am done......=-) Okay thanks again. Flour power
Flourpower,
You could either have it as an addition (provided it passed the cooking test), or better yet try it as a filling between layers or pumped in. Maybe mix it with a combination of creamcheese and whipped cream. I like to try different things and see how it comes out. Recently I had added some pineapple chunks to a filling and had drained the juice. I did not want to waste the juice so I thought I would experiment. I heated it in a sauce pan, adding brown sugar, butter, and half and half cream. I let it come to a soft boil and cook for awhile carmelizing it. Then I spread it on the top of one of the cake layers, and after cooling sufficiently covered it with frosting. The person told me yesterday what a great flavor and moist cake it was.

Flourpower said:
I would like to say thank you for all of your great hints i will have to try them all......This question is for Sam the cake guy.....Would the jam or jelly replace something or be an addition to the cake mix? And Sherry I am going to try yours also I will post them as I go. I hope my family is not going to hate cake after I am done......=-) Okay thanks again. Flour power
I use the Wilton Butter Cake recipe and sub out the milk for freshly pureed strawberries. If you want more strawberry flavor, add in Sam's idea with the jam! I needed a strawberry cake that could withstand carving it into a treasure chest (for a 5 year olds pirate bday party) so I played around and came up with this one. Again, I used this for a carving cake, so it's dense, but very moist and flavorful and will hold up to fondant or tiered designs.

So you use 1 cup of pureed strawberries instead of the milk???

The Topping said:

I use the Wilton Butter Cake recipe and sub out the milk for freshly pureed strawberries. If you want more strawberry flavor, add in Sam's idea with the jam! I needed a strawberry cake that could withstand carving it into a treasure chest (for a 5 year olds pirate bday party) so I played around and came up with this one. Again, I used this for a carving cake, so it's dense, but very moist and flavorful and will hold up to fondant or tiered designs.

It's more like half and half- depending on weather, etc.  If it's very dry out, the extra moisture from the berries is great but if not it can turn out too dense.  Again, I only use that if I will be carving the cake into a sculpted piece. 

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