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Lime Cake????? Help!

post #1 of 24
Thread Starter 
Hello all~
I hope that you guys can help me out here since it seems this is the place to learn all and know all about cakes.

Recently I learned I could do the graduation cake for a co-worker of mine.

He is a lime fiend and loves any food that has the lime flavor, lime pop, Hint of Lime chips, it goes on and on. So I thought that a lime cake would be nice for part of his graduation cake.

Is there any recipe out there that would taste good and not be too overwhelming??
I search the web, but I'm not finding much at all!
Is there a recipe I can alter or edit. Maybe instead of doing a lemon cake just go for lime flavor instead???
Thanks for your help in advance!

Also, I am not interested in a key lime flavor or doing a regular cake, poking holes in it and drizzling lime glaze over it.
post #2 of 24
Just make your fav white cake recipe and add the zest of a lime or two or three. If the recipe calls for buttermilk, then use milk + lime juice in the usual amounts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #3 of 24
You could always do lemon cake and just go for lime flavor. Or WASC and instead of water use limeade. I would say use lime juice, but I'm afraid it would be waaaaay too tart. That's what I would do.
post #4 of 24
post #5 of 24
I'm with Leah. Also you can sub some lime juice for water (or lime flavored syrup like is made for coffee) and/or use it in your simple syrup.
post #6 of 24
Everyone loves it when I make this cake! http://cakecentral.com/recipes/7294/key-lime-cake-with-key-lime-buttercream

If you don't want a prominent lime flavor, do what Leah suggested and use the key lime buttercream or just make a white cake with Key Lime BC. That BC recipe is very good!
post #7 of 24
Thread Starter 
Quote:
Originally Posted by MAMAWOF4

You could always do lemon cake and just go for lime flavor. Or WASC and instead of water use limeade. I would say use lime juice, but I'm afraid it would be waaaaay too tart. That's what I would do.



Interesting.... So if I were to do the WASC, should I add the almond flavoring or leave it out? I'm thinking leaving it out.
And Limeade - GREAT IDEA!

Also on a site I found instructions to make a WASC recipe into lemon flavor saying:

For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.

Think I could just go the lime way on that lemon detour?
post #8 of 24
How about making the WASC cake or just a regular white cake mix and then taking part of the batter and adding some lime Jello powder? Then swirl the lime part (now green) back into the other to make a lime marble cake?
post #9 of 24
I make WASC (leaving out the almond) and use limeade concentrate only diluting it slightly. I then grate some fresh lime zest into the batter.

I recently did a coconut lime cake using 3/4 cup limeade conc and 3/4 coconut juice instead of water and leaving out extracts. Then i stirred in fresh lime zest and some chopped coconut.
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Every path has its puddles.
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post #10 of 24
Thread Starter 
Lime Jello Powder is interesting as well... Always hear about pudding added but jello could work as well... hrmmmmm

I think I'm going to have 3-4 different cake variations for him to try, haha!
post #11 of 24
I love the recipe recommended by divinecc. It's also my boyfriend's absolute favorite cake. I always make it with Pillsbury yellow as the base.
Why aren't you interested in key lime cakes (just curious because I guess I don't really know the difference between regular lime and key lime besides appearance. Is one more lime tasting? more tart?)
post #12 of 24
Like Leah_s says, use the zest and juice. I've made a white cake recipe and thrown some lime zest and juice in there and it turns out wonderful.
post #13 of 24
Thread Starter 
Well mostly why I don't want key lime is that I just don't think it would suit his tastes.
I've heard that key limes are more acidic and bitter than a Persian lime.

And since most foods out today basically incorporate the Persian lime as their flavoring, I'll keep on with it for now unless he tells me otherwise.
post #14 of 24
From what I have been told key limes tend to be sweeter and slightly more mild (why you see them in pies).
I believe, but am not sure, that key limes are slightly less acidic as well.

If you do end up using the recipe I suggested I always use 1/2 white and 1/2 lemon mix. Good luck!
post #15 of 24
Key limes are HIGHER in acidity than persian limes. They do diminish in acidity if they're really ripe (yellow skin).

http://en.wikipedia.org/wiki/Key_lime

http://www.keylime.com/diff.html
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