Does anyone have a good recipe for a strawberry cake with a cream cheese frosting that they would share with me? I have a friend who would like me to bake this cake as a groom's cake at her wedding.

Mike

By Chefspike (Chefspike) on Thursday, December 16, 2004 - 09:54 pm: Edit

I just saw this, come back and explain just what your looking for Chef.

By Mds (Mds) on Friday, December 17, 2004 - 07:40 pm: Edit

I am just looking for a strawberry style cake that can be adapted in size for a groom's cake. I have had them before and know they can be made from boxed cake mixes. I was looking for a better tasting scratch/fresh style recipe. The cream cheese frosting would be plain and simple enough.

Mike

By Chefspike (Chefspike) on Monday, December 20, 2004 - 09:52 pm: Edit

Chef,
If you want a recipe for a basic white or yellow cake with an addition of straw puree, and fresh straw. pieces, I will look for that. I need two days, is that ok?
I also have a nice chiffon recipe that will hold up very nice with a cream cheese frosting.

By Mds (Mds) on Tuesday, December 21, 2004 - 10:22 am: Edit

Any help would greatly be appreciated.

Mike

By Chefspike (Chefspike) on Tuesday, December 21, 2004 - 08:30 pm: Edit

I'll be working on it on thur and will post what I find.

By Snuffaluff (Snuffaluff) on Wednesday, December 22, 2004 - 10:24 am: Edit

mmmm...... sounds yummy!!

By Chefspike (Chefspike) on Friday, December 24, 2004 - 06:23 pm: Edit

i'm looking.....
i didn't forget.

By Chefspike (Chefspike) on Sunday, December 26, 2004 - 02:05 am: Edit

Ok Chef, heres what I came up with.
I fooled around with High Ratio, and Sponge 'cause I was thinking of something sturdy, something to hold up to all the moisture and the cream cheese.
Well, I came back to chiffon.
There are Strawberry Puree's on the market(thats if you don't want to make your own)that if you add this to the oil, yolks part of a vanilla chiffon you should come out with an excellent cake. Now, and maybe you know this, chiffon has water in it, so what I would sugest is replacing that water with the puree'
How much? and why?
HOW MUCH.
I would replace a cup of water with a cup of puree', and then I would add fresh diced pieces of strawberry, rolled in dried cake crumbs, so they don't sink.
I would even, if you want, use the same puree' in with the cream cheese frosting.
I don't know how close this is to the one you had before.
WHY.
chiffon uses the water with baking powder to "lift the cake" to a nice hieght. along with the whipped whites, its where you get your volume.( not taking anything away from cake flour)
with the puree your still adding a certain amount of water and the flavor. your still creating the steam thats in chiffons while they bake.
I hope this works for you. If you want or need the recipe for the chiffon I will write it.
I would do a test. "cause hell!, I could be wrong.LOL.
good luck.

By Mds (Mds) on Sunday, December 26, 2004 - 05:17 pm: Edit

If you do not mind and have the time I would love to get you recipe.

Mike

By Chefspike (Chefspike) on Monday, December 27, 2004 - 11:18 am: Edit

Yes Sir,
As soon as I get back from work, 5-7 pm west coast time.

By Chefspike (Chefspike) on Monday, December 27, 2004 - 11:10 pm: Edit

Ok.
Vanilla Chiffon.

3 cups yolks
4 3/4 cups water
31/2 cups oil, veg. or corn, that wesson stuff.
3 tbsp. vanilla
4 tsp. almond
Blend this together in a big bowl.

3 lbs 6oz. cake flour
4 lbs.2oz. sugar
3 3/4 oz. baking powder
Sift this together and add to the above mixture, stir smooth.

6 3/4 cups whites
41/2 tsp. cream of tartar.
whip this to soft peaks. If it looks grainy when you start to fold it into your mixture, STOP! throw it away and start over.( this means your whites are too dry and will not produce a good cake) It works best when the whites remain soft and smooth looking.
After you have folded in the whites, add a lb. per 10" x 2" cake pan. If you have the alum pans, just sprinkle some water in the bottom and that will be enought to bake these cakes with.
Or you can put parchment paper down with NO GREASE. GREASE screws up the whites during the baking. Don't distube the cakes while baking, 350-360 F. 30 min. prick in the middle.
Once they get going, they bake fast. Turn over on a rack when done. gently.
******************************************
Replacement of water with strawberry-whatever.
I think you could go as much as 3 cups replacement.
Increase your vanilla to 4 tbsp.
and leave the almond out.
THE ALMOND WITH OVER POWER THE STRAWBERRY-WHATEVER.

Now I got thinking again.......I have this Nut Cake recipe that I use for Petit Fours.
Its rich tasting and comes out great and it is a strong cake. I think if you add some of your Strawberry-whatever to it, you'll have a great tasting cake. But it will have nuts in it if thats alright. But Strawberry and nuts taste good, add cream cheese and you'll have an excellent tasting product.

Kaspel, Nut Cake, Petit Four

1 lb. sugar
1 lb. butter
1 tbsp. salt
2 1/4 cups yolks
2 tbsp. vanilla
1 lb. cake crumbs
1 lb. nut crumbs, ground up old nuts, stale ones, it does not matter, almonds, hazel, filberts, stay in this nut family.
3 1/2 cups whites.
cream sugar, butter, salt, Med. speed 3-5 min.( table-top hobart)
scrape bowl.
add vanilla, yolks, few at a time, scrape bowl.
add crumbs, nutmeats, low speed 1-2 min.
scrape bowl.
whip whites, soft peaks, but NOT DRY!, fold into mixture.
REPLACEMENT OF STRAWBERRY-WHATEVER...you could add 2-2 1/2 cups per recipe of your strawberry-whatever, just INCREASE your whites too 4 CUPS.
10-12 oz per pan. grease and paper in pans.
350 F. 35-40 min.(sheet pan time)
watch last 10 min., cause this mix is for a sheet pan so you may have to turn the pans in the oven. prick to see if done.
You may need more of these to build a high cake, they won't come up as high as the chiffon's.
I have one more cake recipe for you if these don't work for you.
But I'm pretty sure they will.
Good Luck and let me know how it works out.

By Snuffaluff (Snuffaluff) on Thursday, December 30, 2004 - 01:58 pm: Edit

not to get off topic, but Spike, you said roll the strawberry peices in cake crumbs so they won't sink... does that work w/ choco chips? I've had a problem getting them boogers to stay afloat..

By Chefspike (Chefspike) on Thursday, December 30, 2004 - 09:49 pm: Edit

choco chips are dry...
roll in egg white first then whatever.
ground nuts, crumbs, flour, whatever you want.

By Bigmouth (Bigmouth) on Sunday, January 02, 2005 - 11:11 pm: Edit

Kitchens for Rent???

Looking for a Candy Kitchen to lease in Southern California. Preferrably Orange County. Not looking for a co-packer, really want to make my own to guarantee consistancy.

Any help would be appreciated!

Thanks

By Chefspike (Chefspike) on Monday, January 03, 2005 - 02:18 am: Edit

snuff,
but not powdered sugar, thats a waste of time.
so's granulated. and castor.
sugar turns to liquid remember.


Bigmouth, don't know of any here in Los Angeles.
But any place will do, its all in the equipment, right?
good luck.

By Chefspike (Chefspike) on Tuesday, January 04, 2005 - 08:16 pm: Edit

So Mike, whats the out come on those recipes?

By Mds (Mds) on Wednesday, January 05, 2005 - 07:59 pm: Edit

I have not yet had time to try them out. I thank you very much for the recipe. I will need to scale it back to make a smaller batch tough. I will let you know how it comes out. Thanks again!

Mike

By Mds (Mds) on Sunday, November 13, 2005 - 09:45 pm: Edit

Just wanted to say thanks! The cake was enjoyed by everyone. It was a BIG hit.

Mike

By Rjbeaudoin (Rjbeaudoin) on Monday, January 30, 2006 - 08:38 am: Edit

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