|By LeAna Harris on Monday, January 08, 2001 - 11:40 am: Edit|
Help!!! I need a receipe for a Strawberry cake with kiwi in it. Please e-mail me if you have a receipe or any ideas where to find one. THANKS!
|By d. on Saturday, January 13, 2001 - 11:25 pm: Edit|
I don't have a recipe but a suggestion. Split a yellow sponge cake and fill with sweetened whipped cream or vanilla custard and sliced kiwi (and sliced straw.)Arrange strawberries on top and glaze. Press toasted almonds onto sides.
|By W.DeBord on Wednesday, January 17, 2001 - 09:48 am: Edit|
Recipe for easy strawberry cake:
1 pkg. white cake mix (18.25 oz.)
1 pkg. (3 oz.) strawberry gelatin
4 tbsp. flour
1 c. oil
1/2 c. sugar
1/2 c. milk
fold in after batter is mixed:1/2 c. finely chopped strawberries and juice.
I found this recipe in the book "The Cake Doctor" by Anne Byrn. I desided to buy it yesterday and noticed this recipe as I was taking a closer look. I'd bet on it being a decent cake since I've made similar ones.
To add the kiwi I would leave out the fresh chopped strawberries and use kiwi in it's place. You'll still get the strawberry flavor from the gelatin but I doubt the kiwi flavor will be noticable (in any cake).
Just curious....why you picked this cake...or where you customer is from who requested it?
|By finedining on Wednesday, January 17, 2001 - 02:23 pm: Edit|
the recipe above is good the only thing i would omit is the gelatin, and sugar and make a strawberry syrup, as a substitute for the sugar and part of the milk, and this would add more of a natural strawberry flavor to your cake, and for some tartness I would add just a little raspberry puree to the strawberries for and richness in color,and for the top I woud then make a kiwi buttercream, and then finish the sides with toasted almonds, this is a good concept that needs a little refinement. Good Luck.
|By W.DeBord on Thursday, January 18, 2001 - 08:57 am: Edit|
I think a scratch strawberry syrup would have a more true strawberry taste but I think it would have a bigger impact on the recipe requiring more adjustments (too much liquid). Personally, I wouldn't go for the touch of rasp., my experience is when the two are even slightly combined the flavors are ruined. The author mentioned that the additional sugar was needed for the texture.?*??
Actually I've tried strawberry extract that wasen't too bad...I might add a touch.
You could also try this recipe:
1 pkg. duncan heines yellow cake mix
1 pkg. instant strawberry pudding (if they make it) or vanilla (if they don't)
1 cup pureed & strained strawberry sauce
1/2 c. oil
a touch of strawberry extract
1/2 c. chopped and DRAINED fresh strawberries or kiwi
Finedining, do you have a kiwi buttercream recipe? Do you have a kiwi emulsion, I've never noticed that before???
|By finedining on Thursday, January 18, 2001 - 02:25 pm: Edit|
W.DeBord I just use a normal buttercream recipe with an italian meringue, and I would macerate the kiwis and hand puree them in a fine chinois so not to break the seeds,I would do this with overripe kiwis since they are filled with much more liquid, and there are two ways to prepare this either add the juice to the syrup or fold in the liquid at the end either way it will absorb the liquid, and the other way Ive done it is by making a kiwi coulis. Good Luck.