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Scratch bakers I need your help!

post #1 of 47
7/28/11 at 9:47pm
Thread Starter 
Hello, I have been looking for the perfect strawberry, pineapple,peach cake recipe.I have a yellow cake that I like very much, but when I add fresh fruit pure to the recipe instead of the milk the texture of the baked cake is so crumbly it falls apart.And there is no favor of the fruit in the cake.
I use both baking soda and baking powder.So my question is this am I doing something wrong? what are your experiences with adding fresh fruit to cake batter?
Thank you very much!
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post #2 of 47
7/28/11 at 9:56pm
I have never added fresh fruit to my batter because I am scared of it spoiling before the cake gets consumed. I use what ever flavor extract I need. I went to the store and wrote down all of the ones that are readily available to me so I would know which ones I could easily get. However, if you want to use fresh fruit puree, have you tried substituting only half of your milk instead of all of it? Or even substituting only 1/4 of the milk?
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post #3 of 47
7/28/11 at 10:01pm
I make this one and it is very good. hth


http://www.jasonandshawnda.com/foodiebride/archives/1088
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post #4 of 47
7/28/11 at 10:16pm
It's hard to say without you posting the original recipe. What are you using?

Jen
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post #5 of 47
7/28/11 at 10:48pm
The have good results using fresh blueberries in a lemon cake, fresh bananas in a hummingbird cake, and fresh grated apple in a maple apple walnut cake. I only used canned pineapple for cakes. I use fresh squeezed juices such as lemon, lime, and orange along with their zest, and an pure extract to achieve maximum flavor. I use fresh fruit for fillings that are to be cooked. The finished cake needs to be refridgerated though because it's perishable.
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post #6 of 47
7/28/11 at 11:40pm
I use pureed fruits for my strawberry / blueberry / cherry cake.

The recipe I use is from MakeFabulousCakes and I get rave reviews from my customers on this cake. However I did make slight change to the recipe by opting out the gelatine as I feel the texture is better off without it.

HTH.
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post #7 of 47
7/28/11 at 11:46pm
Angel, I only use my grandmother's pound cake with fruit, and I've really only done fresh peaches. Here's what I do:

Cut the peaches in small squares. Cook for a few minutes in a tiny amount of sweetened water to make them softer. You want the small amount of water because it concentrates the flavor. You can also reduce this liquid. Drain and get them as dry as possible. Reserve liquid. Add them to the batter. A little reserved liquid will not hurt the cake.

I also use Olive Nation extracts. This is a great way to add natural flavor in a small way that does not affect the balance. You can still add drained fruit.
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post #8 of 47
7/29/11 at 1:45am
Angelfoodcake, I had the same problem finding a scratch strawbeerry cake for a special order I have next week. i finally found it on SmittenKitchen http://smittenkitchen.com/2008/10/pink-lady-cake/ I made a test cake this week and it's fabulous. As soon as my kitchen calms down (lots of orders...odd for the deep heat of summer) I'm going to try the recipe with peaches.
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
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No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
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post #9 of 47
7/29/11 at 3:46am
Quote:
Originally Posted by southerncross

Angelfoodcake, I had the same problem finding a scratch strawbeerry cake for a special order I have next week. i finally found it on SmittenKitchen http://smittenkitchen.com/2008/10/pink-lady-cake/ I made a test cake this week and it's fabulous. As soon as my kitchen calms down (lots of orders...odd for the deep heat of summer) I'm going to try the recipe with peaches.



thank you for posting this - i've been looking for a strawberry scratch recipe and didn't think to try SK...i'll be making trying this out over the weekend.
http://www.thecustomcakeboutique.com
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http://www.thecustomcakeboutique.com
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post #10 of 47
7/29/11 at 4:05am
I use icing fruits. Concentrated flavors, doesn't change the chemistry of the cake. Boost the flavors even more with flavorings/extracts/emulsions.
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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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 #11 of 47
7/29/11 at 7:12am
Quote:
Originally Posted by southerncross

Angelfoodcake, I had the same problem finding a scratch strawbeerry cake for a special order I have next week. i finally found it on SmittenKitchen http://smittenkitchen.com/2008/10/pink-lady-cake/ I made a test cake this week and it's fabulous. As soon as my kitchen calms down (lots of orders...odd for the deep heat of summer) I'm going to try the recipe with peaches.



The pink lady cake is originally from one of my favorite books, Sky High.

http://smittenkitchen.com/2008/10/pink-lady-cake/

And in that book there's also a peach melba cake that I love:

http://pieceofcakeblog.blogspot.com/2009/08/whipped-cream.html
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post #12 of 47
7/29/11 at 7:45am
Quote:
Originally Posted by scp1127

Angel, I only use my grandmother's pound cake with fruit, and I've really only done fresh peaches. Here's what I do:

Cut the peaches in small squares. Cook for a few minutes in a tiny amount of sweetened water to make them softer. You want the small amount of water because it concentrates the flavor. You can also reduce this liquid. Drain and get them as dry as possible. Reserve liquid. Add them to the batter. A little reserved liquid will not hurt the cake.

I also use Olive Nation extracts. This is a great way to add natural flavor in a small way that does not affect the balance. You can still add drained fruit.



Oh, I didn't know you used those! I've seen them before and was hesitant to order them, do they actually taste like the real stuff? Does cherry taste like cherries or does it taste like "cherry flavor"? Do the booze flavors bake out of cake at all?

Thanks again SPC!

Jen
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post #13 of 47
7/29/11 at 8:20am
imagenthatnj...you evil, evil, caker! This peach melba cake looks perfect (and here I'm sitting on a couple bushels of peaches and have enough peach jam, peach slices for pies and peach puree in the freezer, and 36 jars of bourbon and peaches AND my raspberry bushes are ripe). We just finished off the strawberry cake and now I'm forced, yes, forced to make the peach melba cake. Imaenthatnj, I'm sending you the bill for this month's Weight Watchers! Thank you, thank you, thank you for the link this terrific site and a heads up to another great cake book!
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
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No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
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post #14 of 47
7/29/11 at 8:37am
Thread Starter 
Thank you very much,I am taking notes of your advices.I will be trying the recipies they look delicious!
Jen, this is the recipe I use:
4 cups sifted cake flour
2 cup sugar
4 eggs
1 cup unsalted butter
1 1/3 cup milk
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract
I mix the dry ingredients butter and some of the liquid.Then I add the remaining liquid in two parts.Bake 350 F for 30-40 minutes.
Now when I try to make pineapple or peach cake,I add 1 1/3 cup of fruit pure instead of the milk.And I decrease the baking powder to 1 teaspoon and I add 1 teaspoon baking soda.
With all that fruit pure the cake still comes out with very little fruit flavor and so crumbly it just falls apart.Next time I will be adding extracts to help in the flavor.
Thank you to you all! icon_smile.gif
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post #15 of 47
7/29/11 at 9:18am
Quote:
Originally Posted by southerncross

imagenthatnj...you evil, evil, caker! This peach melba cake looks perfect (and here I'm sitting on a couple bushels of peaches and have enough peach jam, peach slices for pies and peach puree in the freezer, and 36 jars of bourbon and peaches AND my raspberry bushes are ripe). We just finished off the strawberry cake and now I'm forced, yes, forced to make the peach melba cake. Imaenthatnj, I'm sending you the bill for this month's Weight Watchers! Thank you, thank you, thank you for the link this terrific site and a heads up to another great cake book!



Ha! You cannot know how to bake and be on WW at the same time. You're making me envious of all you have. I wish I was sitting on all that! All we have around is the Rockefeller Center green market that opened yesterday. Dying to go there but I'm glued to the chair at my office...totally stuck.
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