Hi! I have a request for a cake that is pineapple for one layer and then strawberry for the other. The only recipes I have seen for a pineapple cake are perishable at room temperature-the problem here is the cake is buttercream with fondant decor. I want to avoid the refrigerator at all costs and I live in a very hot climate that would cause condensation quickly upon taking it out of the refrigerator. I am contemplating using flavoring to achieve the pineapple and strawberry flavors.
I would get the liquid extract flavoring from my local super market-since I am in a pinch and do not have time to travel and get the oils. (I live in a smaller town with a grocery store and a Super Wal-Mart LOL!)
Does anyone have any experience with these flavors in a cake? How much would I add? Are they reliable?
In my experience these flavors are fine. I would start with the amount called for vanilla and eliminate the vanilla/almond and then add to taste. You can also use flavored liquors in place of water/milk, etc. You should be fine. My MIL loves coconut and I use the flavoring all the time and she loves it. Good Luck!
i would buy pineapple juice and use it in place of water. it has made wonderful tasting cakes for me in the past. and i use real strawberrys blended down in my strawberry cakes in place of water. never had to refriderate and were delicious. and i know the small town problem i have it too and walmart does sell the cans of 100% pineapple juice. hope this helps.
If yo want concentrated pineapple flavour, buy a large can of pineapple juice, preferably without any added sugar. Or use pineapple juice from canned pineapple. Place in a pot and slowly reduce he volume/liquid by more than half, creating a reduction . It should become thick and sweet. I do this with balsamic vinegar and juices. Adds a rich full flavour to your cake batter and icing.