Comments on: strawberry cake

By: sellwowaccounts

sellwowaccounts — Tue, 17 May 2011 02:02:37 +0000

WoW! definitely great. . i was drooling at this point.=)

By: bridget

bridget — Sun, 30 Aug 2009 12:26:56 +0000

Christine – Actually, my frosting didn’t really work out. It was a cream cheese frosting that I added pureed strawberries to, but it wasn’t stiff enough. If you want something similar, you might try heating, then straining strawberry jam. That should get you the strawberry flavor without adding a bunch of liquid.

By: Christine

Christine — Sun, 30 Aug 2009 07:05:03 +0000

This looks amazing! Do you have the recipe for the frosting anywhere?

By: Katie

Katie — Sat, 13 Jun 2009 02:52:21 +0000

Oh yum! These look great! How weird about the CI recipe. I dont even think I have the white cake recipe at home. I’ll have to look back at that. Thanks!

By: Avanika(YumsiliciousBakes)

Avanika(YumsiliciousBakes) — Thu, 11 Jun 2009 19:24:44 +0000

The cupcakes look really good. They rose perfectly
On looks alone, I agree with you, and like the Sky High better

By: Shaun

Shaun — Wed, 10 Jun 2009 19:43:48 +0000

I love all things strawberry! As for the mixing methods I’ve used the Cook’s Illustrated method (the reverse creaming method) many times with decent result. Rose Levy Beranbaum also uses this method in her book “The Cake Bible.” Both cakes look yummy.

By: Joelen

Joelen — Tue, 09 Jun 2009 22:01:01 +0000

This looks fantastic and I love the light pale pink hue of this cake! (I’ve missed commenting on your blog for a bit so it’s so good to have some time and catch up with all your cooking/baking! )

By: lisamaria_cann@hotmail.com

lisamaria_cann@hotmail.com — Tue, 09 Jun 2009 18:58:31 +0000

Thanks for discussing the differences in mixing methods, such a great useful post. Both cakes look tempting and tasty and I LOVE the soft pink color.

By: Manggy

Manggy — Tue, 09 Jun 2009 17:43:39 +0000

Actually, I gotta say, I hate Cooks Illustrated’s mixing method, which is a complete waste of effort and extremely cumbersome for someone like me who doesn’t have a stand mixer (and poo on them for assuming that I own one). I always mix it according to the rules set by Flo Braker, because it’s the simplest, most organized, and produces a consistent result. (By the way, to Steph: beating eggs like crazy lifts the top crust of the cake off the surface as it bakes. But maybe you’d need to be really really crazy.)
There’s definitely some funny stuff going on with your disrobing cupcakes, but everything here looks absolutely luscious. I’m just a sucker for layer cakes. And berries. Droool.

By: oneshotbeyond

oneshotbeyond — Tue, 09 Jun 2009 17:08:07 +0000

I can’t give any advice on how to mix up baking ingredients. I do make a great taster and judge! lol