Need Help Adjusting A Scratch Recipe Please...

Baking By CakersbyEggers Updated 9 Feb 2014 , 2:55am by CakersbyEggers

CakersbyEggers Posted 7 Feb 2014 , 3:12am
post #1 of 13

I now completely bake my cakes from scratch. The vanilla recipe I use is Roland Winbecklers. In the notes it says you can adjust the recipe to accommodate other flavors. He lists changes for the chocolate and red velvet, but I would also like to be able to change it to lemon cake and strawberry cake. I was hoping that I could use a strawberry pudding for the vanilla pudding in the recipe and then I thought maybe I could change out the water to a strawberry puree. Would that cause issues with baking? Would I still need to add some water and some puree? I don't mess around too much with recipes once I find one I like. Any help would be great. Just in case you aren't familiar with the recipe I posted it below. TIA!

 

French Vanilla Sour Cream Cake - Winbeckler Recipe 

 

 

Ingredients

 

2 1/2 cups all-purpose sifted flour

1 1/2 cups sugar

1 tsp. salt

1 Tbsp. + 2 tsp. double acting baking powder

1 small pkg. dry instant vanilla pudding mix (approx. 3.2 to 3.6 oz.)

1/4 cup butter, softened

1/3 cup vegetable oil

3 whole eggs, room temperature

1/2 cup lukewarm water

1 t. real vanilla

1 cup sour cream

 

Preheat oven to 325 F.

 

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12 replies
CakersbyEggers Posted 7 Feb 2014 , 6:29pm
post #2 of 13

Help? Anyone?

enga Posted 7 Feb 2014 , 6:46pm
post #3 of 13
Quote:
Originally Posted by CakersbyEggers 
 

Help? Anyone?


I would try half water and half puree, the pudding exchange might work too. Might I ask where did you find strawberry pudding?

 

p.s. If the puree is really sweet or has added sugar you may have to reduce the sugar a little in the recipe.

 

Updated:

 

Just saw this on their YT video, so if you want to experiment and try the puree it might not work.

 

Stream

 


Hello, I wanted to know if you could change the flavor of the cake to strawberry or chocolate?
 


 
We have the chocolate recipe on our website linked in the video. For strawberry or other flavors, you can add flavorings and change the pudding flavor. Any addition of fruit, etc. would change the chemistry of the recipe, and we are not sure how it would affect it.
CakersbyEggers Posted 7 Feb 2014 , 6:55pm
post #4 of 13

Thank you! I was wondering if I should use half water and half puree. I found the strawberry pudding at HyVee (a local grocery store) and at Walmart. It doesn't seem to always be there though. I believe the name of it is strawberry cream. I hope it works!

enga Posted 7 Feb 2014 , 7:01pm
post #5 of 13

Quote:

Originally Posted by CakersbyEggers 
 

Thank you! I was wondering if I should use half water and half puree. I found the strawberry pudding at HyVee (a local grocery store) and at Walmart. It doesn't seem to always be there though. I believe the name of it is strawberry cream. I hope it works!


Thank you so much! I will look for it at Walmart.

CakersbyEggers Posted 7 Feb 2014 , 7:10pm
post #6 of 13

You are welcome, thanks for the help!

enga Posted 7 Feb 2014 , 7:15pm
post #7 of 13

Quote:

Originally Posted by CakersbyEggers 
 

You are welcome, thanks for the help!

;-D

scrumdiddlycakes Posted 7 Feb 2014 , 7:35pm
post #8 of 13

I would do a tester batch, split the cake batter up into a few bowls, in one do all puree, in another half puree half water, in another just pudding, in another maybe just add some strawberry jam?
I find the best strawberry cakes are the ones that stay away from any artificial flavourings, the fake strawberry flavour tends to overwhelm the real berries. I use puree and powdered dehydrated strawberries. Took a lot of little bowls to work out the right ratios :)

AnnieCahill Posted 8 Feb 2014 , 12:36am
post #9 of 13

ALemon is easy, just add some zest and flavor with lemon oil or extract.

With strawberry, you might just have to start over with a new recipe. The strawberry pudding is awful, it's nothing but artificial color and flavor. Try using a purée made from frozen strawberries or fresh when they're in season. I know you don't want to start with a new recipe but sometimes you have to in order to have the best product.

CakersbyEggers Posted 8 Feb 2014 , 4:11am
post #10 of 13

Annie Cahill

 

Thanks, you are probably right. I am not a big fan of artificial strawberry. I have found a few promising leads on scratch strawberry cakes. I am going to give them a try. Thank you everyone for the help. I appreciate it!

matthewkyrankelly Posted 8 Feb 2014 , 4:48am
post #11 of 13

Do a search for freeze-dried strawberries in the cake recipe.  I made one about six months ago and it was great.  It adds a lot of strawberry flavor but eliminates the liquid and sugar issues you get from fresh, frozen, and the ones in syrup. 

Smckinney07 Posted 8 Feb 2014 , 5:37am
post #12 of 13

AI've been experimenting & reading about the chemistry behind baking, it's definitely difficult to perfect a recipe, at least for me. The decorating has always come more naturally to me but I've never been able to go into my kitchen and throw a fabulous dinner together.

Anyway, most of the strawberry cake recipes I've found have been colored to death or artificial as stated above. There's something about the acidity of the strawberries and the baking soda/powder you need to consider, I just read that the other day ;)

I have found a really nice recipe, I'll add the link, it has two options either cooking the berries (which is what I do-it seems to be more flavorful & it also brings more depth to the color) or you can blend/process the berries. The recipe is great for layer cakes & cupcakes, it holds up under fondant/ganache, I haven't even tried carving it. I only do detailed carving with Mudcakes or something dense. I hope this works well for you.

http://www.jasonandshawnda.com/foodiebride/archives/1088/

CakersbyEggers Posted 9 Feb 2014 , 2:55am
post #13 of 13

Thank you so much smckinney07 this looks like a fantastic recipe! I will absolutely give it a shot. Do you know how many cups of batter  this makes?

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