Kaykaymay Posted 29 Sep 2010 , 8:00pm
post #1 of

Has anyone ever used kool aid to flavor cake batter?? I wanna try making an orange flavored cake with some sort of mousse filling but no one carries orange cake mix where I live and I'm thinking kool aid might be a good idea and think of all the other flavors options if it does work! Also any other sugestions for flavoring will certainly be welcomed.

I'm not sure if I want to use jello though bcuz I dont want a gluey kind of texture in my cake (if that's what jello does)

16 replies
auntginn Posted 29 Sep 2010 , 8:13pm
post #2 of

When I want lemon cake or filling instead of using lemon flavoring or juice, I use one of the powder drink mixes (not necessarily Kool aid but similar) Since they are concentrated they really bring out the flavor of what your looking for, so I say yes go for it.

dchockeyguy Posted 29 Sep 2010 , 8:28pm
post #3 of

I have heard of people doing this, but never tried it myself. It woudl be interesting to maybe make a test cake or cupcakes? I'd be afraid of what happens if you put too much in.

Kaykaymay Posted 29 Sep 2010 , 8:29pm
post #4 of

Thanks auntginn! I'm tryin it

joknee Posted 29 Sep 2010 , 8:33pm
post #5 of

For whatever flavor I want, I mix up a small box of jello according to the package directions in the flavor requested and add the amount in liquid form that is called for in the recipe. I have only heard good things back on this. I do not, however, use it for the liquid in WASC.

Kaykaymay Posted 30 Sep 2010 , 12:52am
post #6 of

Joknee why not in the WASC? That's the recipe I'm planning on using and it's my first time trying it too so i'll make a little one just with the basic recipe too see what its like though.

joknee Posted 30 Sep 2010 , 1:22am
post #7 of

I don't use it in the WASC because you need too much jello to get enough flavor and the WASC recipe I have uses a smaller amount of liquid. It works best with the cake mixes that call for 1 1/3 or 1 1/2 cups of water and I substitute that amount of the jello for the water. HTH

Kaykaymay Posted 30 Sep 2010 , 3:34am
post #8 of
Quote:
Originally Posted by joknee

I don't use it in the WASC because you need too much jello to get enough flavor and the WASC recipe I have uses a smaller amount of liquid. It works best with the cake mixes that call for 1 1/3 or 1 1/2 cups of water and I substitute that amount of the jello for the water. HTH




ok so how about if you don't use the package measurements for making the jello and just use the amount of water that the WASC recipe uses this would make a more concentrated jello mixture but that way you get more flavor in the cake.....maybe?

auntginn Posted 30 Sep 2010 , 4:21am
post #9 of

I've tried using jello, imho it does not give the amount of flavor I am looking for. So that is why I started using the drink mixes. And besides they are cheaper in price.

JanH Posted 30 Sep 2010 , 5:47am

My grocery store carries McCormicks orange extract which I like to use to up the flavor when making an orange WASC dreamsicle like cake:
(Great with Rich's Bettercreme frosting.)

http://www.mccormick.com/Products/Extracts-and-Food-Colors/Extracts/Pure-Orange-Extract.aspx

For an extensive selection of flavorings/extracts/emulsions, I recommend www.nationalflavors.com
They sell at wholesale prices to the public.

HTH

Kaykaymay Posted 30 Sep 2010 , 11:10am

auntginn that's exactly what I was thinking and they seem to use the same flavoring for both products.

JanH In my search for flavoring options I went into one of the 2 "gourmet" stores in the country (thats so sad) and they do carry McCormicks extracts but only in vanilla.

That site has really good stuff but I'm a hobbiest and this is just a cake to experiment with different fun flavors (my version of some of those yummy cakes on Macsmon's list) so I'm just going to use what i can find for now.

Thanks for all your advise

joknee Posted 30 Sep 2010 , 11:39am

The extra concentration of flavor by mixing the jello with less water than called for left the WASC cake too wet. You couldn't even call it moist anymore and I think that's due to the actual nature of the gelatin itself and not the water added to it.

caked4life Posted 30 Sep 2010 , 5:26pm

Hi JanH,
This may be off topic, but I made an orange WASC last night and also added the McCormicks orange extract. My cake sort of had a fruit loop cereal type flavor. Does your orange WASC have a similar flavor?

Thanks!

runnie Posted 8 Dec 2012 , 11:00pm

i used jello in my cake mix it worked perfect for me everyone it 

BakingIrene Posted 9 Dec 2012 , 2:40am
Quote:
Originally Posted by Kaykaymay 

...no one carries orange cake mix where I live and I'm thinking kool aid might be a good idea and think of all the other flavors options if it does work! Also any other sugestions for flavoring will certainly be welcomed.
 

Use frozen juice concentrate.  Mix 1 volume thawed concentrate straight from the can with 1 volume of water and use that in place of water in any white or yellow cake mix. Also remember to add orange oil or orange extract or grated orange peel.   I do this without adding or adjusting baking powder or soda, it tastes great.

MBalaska Posted 31 May 2014 , 2:33am

Quote:

Originally Posted by Kaykaymay 

Has anyone ever used kool aid to flavor cake batter??...............................................................................................
I'm not sure if I want to use jello though bcuz I dont want a gluey kind of texture in my cake (if that's what jello does)

 

For some reason I was thinking about this today.  Unsweetened Kool-Aid is powdered coloring and flavoring enough for two quarts of liquid.

 

Jello is gelatin and mostly sugar, with powdered coloring and flavoring.  Don't need more sugar in a recipe,  or any gelatin at all in a cake. Yet people report adding jello packages to their cake batter.

 

Doesn't sound like many people have tried this, or reported on this.  My baking curiosity is tweaked.

lemon, orange, strawberry  8)   It can't be much different than the fake color & flavoring in a box mix.

MBalaska Posted 4 Jun 2014 , 9:25pm

Tried it in two different recipes..........results were..........

rather surprising to me.

 

Made cupcakes and the batter was super delicious and very fragrant. But  it lost some of the flavor in the cooking.

Made a sheet cake and again the batter was delish, again lost flavor.  No problems though as I'm putting lemon filling in the layers.  No one will  know.

 

So another experiment answered.   Stick with natural extracts and flavorings, or baking emulsions designed not to lose flavor when baked.

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