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Strawberry cake is not pink

post #1 of 38
Thread Starter 

Hello!

I have been tweaking a recipe I have for Strawberry cake -made from scratch, all organic ingredients,  no additives, jello, pudding, etc.  The cake comes out really good and I love the taste, but it looks brown, not pink! For the life of me I can't figure out what am I doing wrong.  It does use butter instead of oil and I am wondering if that will make a difference.. or if the sugar, which is not as refined is causing the brown color.  It is not overbaked, just brown crumb. 

Any thoughts?

 

Thanks!


Edited by vcheddar - 2/2/13 at 9:18pm
post #2 of 38

You aren't doing anything wrong.  Strawberries do not have enough color to give your cake the color you are trying to achieve.  If you want strawberry pink you're going to have to use food coloring.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
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Birthday Cakes
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post #3 of 38

That is the color of strawberry cake made from scratch. I make them also. The sites where i have gotten my recipes, say , you have to add just a little red food color. I never do. When you see the recipe , even scratch , that show a pink or reddish color, it is coming from the jello that is added. hth

post #4 of 38

I have gotten a "decent" looking color, but not good enough flavor. If you reduce the in a crock pot or on the stove, then just use the juice, it helps a bit. Strain the berries out, totally, they will be brown and gloppy. The juice is red. 

 

May I have your recipe? ;-)

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #5 of 38

Mine is a bit brown too. I add a dot of food coloring to make it pink.

post #6 of 38
Thread Starter 
Quote:
Originally Posted by Annabakescakes View Post

I have gotten a "decent" looking color, but not good enough flavor. If you reduce the in a crock pot or on the stove, then just use the juice, it helps a bit. Strain the berries out, totally, they will be brown and gloppy. The juice is red. 

 

May I have your recipe? ;-)

Sure! I need to type the changes but I'll pm you the recipe this week.

post #7 of 38
Thread Starter 

Thank you everyone! I will try with a little food coloring.  I was trying to avoid that but I'll use India Tree natural coloring and see what happens. Has anyone used that brand? I guess I'll just try a little at a time until I get a nice color...

I was convinced I was doing something wrong because every picture I ever see has all this pretty pink shade. 

post #8 of 38

It's funny that we will use color on the outside of our cakes but don't want to color the insides ;-) I am the exact same way! My yellow cake isn't super yellow, and I resist adding yellow to it, I just inform the client. And my lemon and orange aren't yellow or orange, but I do put a tiny bit of color in just so can tell the difference from bake day to fill day! With the strawberries, it makes a world of difference if you just use the juice, and not the puffy grey berries that are left after the reducing. 

But I have tried at least 5 different recipes, many of them twice, and I can't get a good flavor and good texture at the same time. The one time I got good flavor, the cake was too wet and solid, and grey-brown like an old wet scabicon_surprised.gif

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #9 of 38
Quote:
Originally Posted by Annabakescakes View Post

It's funny that we will use color on the outside of our cakes but don't want to color the insides ;-) I am the exact same way! My yellow cake isn't super yellow, and I resist adding yellow to it, I just inform the client. And my lemon and orange aren't yellow or orange, but I do put a tiny bit of color in just so can tell the difference from bake day to fill day! With the strawberries, it makes a world of difference if you just use the juice, and not the puffy grey berries that are left after the reducing. 

But I have tried at least 5 different recipes, many of them twice, and I can't get a good flavor and good texture at the same time. The one time I got good flavor, the cake was too wet and solid, and grey-brown like an old wet scabicon_surprised.gif

 

Eeeeewwwww!  You do have an incredible way with words, you do! 

 

Never occured to me that my lemon or orange cakes should be yellow or orange, always thought of those as flavors rather than colors.  But I do want my yellow cakes to be really yellow, probably because I grew up with box cakes and yellow box cakes are, well, really yellow.  I've never added color to a cake batter unless a rainbow is requested, but then I've never been asked for a strawberry cake and I'd probably want that to be both flavor and color consistent.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
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post #10 of 38

j-e-l-l-o

 

i think they grow organic jello--usually more expensive

 

icon_biggrin.gif

 

jk jk jk

read the ingredient label

 

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read the ingredient label

 

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post #11 of 38
Quote:
Originally Posted by -K8memphis View Post

j-e-l-l-o

 

i think they grow organic jello--usually more expensive

 

icon_biggrin.gif

 

jk jk jk

 

If one uses jello does one have to reduce the sugar and what does the gelatine do to the texture of the cake.  Also, since the jello itself is pretty much a conglomeration of artificial colors and flavors, why would one not just use quality food colorings and extracts without the added trouble of dealing with what the extra sugar and the gelatine itself would do to an (presumably) tried and true recipe?

 

Not trying to pick a fight, just asking.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #12 of 38

first of all--op wanted organic stuff so i was just being silly about it being 'organic' not that it's from mars but you know what i mean

 

but just in my own quest for a great strawberry cake---

 

i tried all manner of purees and cooked this and that when i did my testing for strawberry cakes

 

and far and away my favorite was the jello plus fresh strawberries in any white cake mix or recipe

 

i just added it in--didn't tweak the sugar or anything--

 

color perfect, taste perfect to me--the fresh strawberries in there makes a killer layer cake

 

the texture is not anything different than a normal cake

 

that's what worked for moi

read the ingredient label

 

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read the ingredient label

 

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post #13 of 38

two other tidbits

 

the guys making the jello have spent zillions of dollars i'm sure in r & d so it's a very nice strawberry flavor and color already

 

although the strawberry cake mix people need to work on it--that was not a good strawberry flavor to me

 

then

 

as bakers we often balk (we in general) at using 'chemicals' as for example those used in jello--added for tartness or whatever

 

but the most high end chefs delight to use the weirdest gums and chemicals to make the most delicious things people flock to buy or devote themselves to try to replicate

 

so just some observations that intrigue me

 

i did my homework but the jello people did it better

 

i'm going to use the best i can find--i'm not gonna limit myself just because it happens to be jello

 

just chatting here

read the ingredient label

 

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read the ingredient label

 

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post #14 of 38

I have made the strawberry cake using jello and K8 is right on color, texture, and sugar. I didn't like the taste when I used jello but that is a personal preference. 

post #15 of 38
Quote:
Originally Posted by ibeeflower View Post

I have made the strawberry cake using jello and K8 is right on color, texture, and sugar. I didn't like the taste when I used jello but that is a personal preference. 

 

 

did you use fresh strawberries + jello???

read the ingredient label

 

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read the ingredient label

 

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