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Bride wants strawberry CAKE MIX cake....... - Page 2

post #16 of 23
Quote:
Originally Posted by leah_s

When I make strawberry cake, I use my white cake recipe (I only bake from scratch) and add strawberry icing fruit and strawberry oil/flavoring. And that's how I make orange cake and lemon cake, also. icing fruits are your best friend.



Where do you get yours? I ordered from somewhere recently, got raspberry icing fruit. It was way cheaper than fruit compound, which I've had when I worked at a caterer and it was delicious! But the icing fruit I got tasted gross...it made my buttercream taste like bubble gum or something. Bleh! So fake tasting! And Corn Syrup was the first ingredient! I think I ordered from the wrong place (won't say where) because I ordered modeling chocolate from them too and was not in the least impressed.
post #17 of 23
Could someone tell me what are icing fruits ?
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post #18 of 23
Quote:
Originally Posted by LindaF144a

Could someone tell me what are icing fruits ?



Its like a fruit concentrate you can get from bakery supply...
post #19 of 23
I have doctored up vanilla Pillsbury cake into strawberry. I hate the way box strawberry tastes.
I use the box of white cake, box of strawberry pudding, one cup pureed strawberries (frozen or fresh), about 2 tablespoons extra oil,, 1 c water, & 4 eggs. It comes out really moist and good. It is a dense cake.
post #20 of 23
I use award-winning gourmet jams and they are incredible. Every recipe I use them in, the baked good turns out better. They are perfect in FBC and IMBC, and spread on one of the layes of a four layer cake frosted with the jam/ buttercream mix. It doesn't sink in. I can't make the purees for the price that I buy them. They are from Bittersweet Herb Farm and they wholesale. They retail for $10/10 oz. Wholesale is $5/10 oz.
post #21 of 23
Quote:
Originally Posted by sacakesandbakes

I have doctored up vanilla Pillsbury cake into strawberry. I hate the way box strawberry tastes.
I use the box of white cake, box of strawberry pudding, one cup pureed strawberries (frozen or fresh), about 2 tablespoons extra oil,, 1 c water, & 4 eggs. It comes out really moist and good. It is a dense cake.



Sounds interesting! think I'll try it!

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post #22 of 23
Thread Starter 
Thank you everyone for the feedback. Maybe it is the brand of mix I am using? I use Betty Crocker and each time I have used it in fondant cakes, they don't hold up well at all. I've had much better luck from "from scratch" cakes. The strawberry flavor is especially crumbly. For the tasting, I made a from scratch pink champagne cake with fresh berries, strawberry puree, white chocolate mousse and cream cheese buttercream. She wants strawberry flavored cake, fresh strawberries and no mousse, all icing. I think I will try a few of the recipe suggestions and see which will work best.

Thanks again for all the help!!
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Making the world a happier place, one custom cake at a time.
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post #23 of 23
Quote:
Originally Posted by LindaF144a

What are icing fruits?



Icing fruits description and usage recommendations:

http://cakecentral.com/cake-decorating-ftopicp-7107262.html#7107262

http://cakecentral.com/cake-decorating-ftopict-541693-.html

HTH
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