Reduce Liquid With Fruit Swirl?

Baking By cakecraft

cakecraft Posted 27 Oct 2010 , 1:25pm
post #1 of 1

The last time I experimented with a fruit swirl in a cake it seemed to alter the texture, making it overly moist, almost gummy...people raved about the flavour and I received no complaints but I wasn't happy with the texture.

I used a vanilla WASC and a raspberry puree, and went fairly light on the puree. This weekend I need to do a strawberry swirl, and I'd like a better texture. Any advice? is the WASC too moist to add a fruit puree to? Should I cut back on the sour cream, maybe?

Normally I add flavouring to part of the batter. For ex, with orange swirl, I add orange oil and a little orange colour to part of the batter and marble it. But in this case I'd like a ribbon of the fruit alone going through the cake.

I'd love to hear what others do in this case.

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