Tropical Cake - Would This Work??
Decorating By MariahS Updated 25 Jun 2011 , 2:40am by imagenthatnj
I have a pineapple cake mix and would like to use it with the basic WASC recipe to make a tropical cake. My thought was subbing the liquid for 1/2 coconut milk and 1/2 the new pineapple-mango smoothie from McDonalds. Do you think that would work? I love the idea of pineapple/mango/coconut flavors together.
Also, I don't want to use a coconut flavored buttercream, because I don't like the flavor of coconut alone...what would you suggest instead?
Thank you!!
Coconut milk, doesn't leave a coconut flavor, once it's baked off. You'd have to add coconut extract. As for the smoothie... doubt you'll get any flavoring off of that either. It's all sugar, and coloring. I wouldn't suggest using the smoothie for anything.
I bake with real fruits, and it takes me up to 6 real pureed mangos to get a 18 cupcakes. And that's pure flavor.
You're better off making the pineapple cake, subbing out water for more pineapple juice, and making a coconut bc with coconut milk and extract.
I worked up a Key Lime Buttercream two weeks ago. I subbed the liquid with freshly squeezed lime juice and the grated Rhine of one lime into a double batch of crusting buttercream. I gave away samples and everyone loved it.
Lime and Coconut seem very tropical to me!
(I'm now perfecting my key lime cake!)
Coconut milk, doesn't leave a coconut flavor, once it's baked off. You'd have to add coconut extract. As for the smoothie... doubt you'll get any flavoring off of that either. It's all sugar, and coloring. I wouldn't suggest using the smoothie for anything.
I bake with real fruits, and it takes me up to 6 real pureed mangos to get a 18 cupcakes. And that's pure flavor.
You're better off making the pineapple cake, subbing out water for more pineapple juice, and making a coconut bc with coconut milk and extract.
Actually, the McDonald's smoothies (don't get me wrong, I typically am not a fan of the place...I typically only go there for breakfast for their Fruit & Yogurt parfait and recently have tried their smoothies) are actually made with good ingredients. It's all made of fruit purees and juice concentrates, ice and low fat yogurt. That is the only reason I tried it to begin with and love the flavors which is what got me to thinking about using it in a cake recipe, lol.
You may be right though, that it isn't a strong enough flavor profile to work in a cake. Maybe some straight mango nectar would work...or I might just try the pureed mangos. I really don't want just a straight pineapple cake and like the idea of pineapple/mango. Thank you for the tips though!
read some of this, it might help you. under macsmom name , you will see a link to google recipes, etc. go to that also
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=614554&postdays=0&postorder=asc&&start=0
I worked up a Key Lime Buttercream two weeks ago. I subbed the liquid with freshly squeezed lime juice and the grated Rhine of one lime into a double batch of crusting buttercream. I gave away samples and everyone loved it.
Lime and Coconut seem very tropical to me!
(I'm now perfecting my key lime cake!)
Yum...Key Lime anything is one of my favorite flavors. It probably would make a good pairing with the coconut, but I really am not a big fan of strong coconut flavor...I like it more as an undertone you know? I will definitely have to try the Key Lime Buttercream at some point, although not sure it would go well with the pineapple mango flavor I'm going for??
http://cakecentral.com/cake-decorating-ftopict-721398.html
A thread on pineapple/coconut/piña colada cake.
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