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Strawberry cake is not pink - Page 3

post #31 of 38
I've got to get me some freeze dried strawberries! How much do you use?
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post #32 of 38
Quote:
Originally Posted by ibeeflower View Post

Quote:
Originally Posted by hbquikcomjamesl View Post

Not being made of money, and not having the time to juice a bunch of strawberries, and strain and reduce the juice, I use a combination of seedless strawberry jam and imitation strawberry extract  in my strawberry marble, and use a white cake as the base, and a few drops of McCormick red food coloring to keep the pink batter pink.

 

You do realize that Jell-O, like any other gelatine, is basically boiled-down collagen, whether from bones, hides, horns, or hooves.

You mentioned you use imitation strawberry extract. What is in that? 

 

McCormick Imitation Strawberry Extract.

Ingredients: Water, alcohol (27%), extractives of strawberry, apple juice concentrate, lactic acid, caramel color, natural and artificial flavors, propylene glycol, and FD&C Red No. 40.

 

Which is to say, it seems to be more real than imitation vanilla (which I refuse to use) is. And I generally only use it in combination with seedless jam.
 

(Note that jellies, jams, and preserves generally do not contain gelatin, but rather pectin, a mixture of complex polysaccarides [polymerized sugars]. And common American puddings, like the Jell-O and Snack Pack brands, are starch-based.)


Edited by hbquikcomjamesl - 2/23/13 at 6:54pm

James H. H. Lampert
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James H. H. Lampert
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post #33 of 38
Quote:
Originally Posted by Annabakescakes View Post

I've got to get me some freeze dried strawberries! How much do you use?

About a cup in my recipe, but it makes a ton of batter, so probably 1/3 to 1/2 cup for the typical cake recipe.

post #34 of 38
Quote:
Originally Posted by scrumdiddlycakes View Post

About a cup in my recipe, but it makes a ton of batter, so probably 1/3 to 1/2 cup for the typical cake recipe.

Thanks, I have never even seen them in the store, unless you count the ones in the baby food aisle ;-)

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post #35 of 38
I think I've seen them in stores that sell camping supplies, and in science museum gift shops. There's a whole line of freeze-dried foods inspired by the space program, with a picture of (if memory serves) a spacewalking astronaut on the package, and I think I've seen freeze-dried strawberries among their offerings.

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post #36 of 38

I always squirt a little bit of pink Americolor gel into my strawberry cake to make it pink!

post #37 of 38
Quote:
Originally Posted by hbquikcomjamesl View Post

I think I've seen them in stores that sell camping supplies, and in science museum gift shops. There's a whole line of freeze-dried foods inspired by the space program, with a picture of (if memory serves) a spacewalking astronaut on the package, and I think I've seen freeze-dried strawberries among their offerings.


The first time I ever tried it, it was because I found a pack of freeze dried strawberries in my husband's camping gear, lol. I bought them a few times from outdoor stores, but that got pretty pricey.

post #38 of 38

Strawberry is my step-daughter's favorite cake flavor, so I have made a few. Without food color or jello, mine has a tendency towards a pale gray color once cooked. I personally didn't care for the version I made containing jello. I am doing her baby shower in mid-March, so I am going to try a Pink Lady Cake this time. I will use a tiny bit of color to make it pink, but I would totally try beet juice in the future. It is in a lot of the organic foods I eat for color and you don't notice a flavor at all (of course, I LOVE beets!). Also, for strawberry cakes, don't forget that Lorann makes a strawberry oil. I'm ordering some this week and will return to post how the cake comes out.

--Lynette

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--Lynette

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