Help, I Need A A Tropical Flavored Cake? Baked Mango Goo!
Decorating By aztomcat Updated 10 Sep 2007 , 4:54am by aztomcat
I need help. A bride wants me to make one wedding cake layer mango or papaya flavored. I looked at many mango recipes. Tried one tonight, used cake mix, added 1/2 cup pureed mango, mango nectar for the liquid and added 1/2 cup coconut. The cake was extremely flat and very soft, gooey. Won't stand up to being a layered cake.
Help any idea???
Wow, what you did sounds like overkill! My suggestion is that you replace 1/2 the amount of milk in the recipe with mango (or pineapple) puree, using the blender to mix milk and puree before adding to the recipe.
Also, I failed to notice where you are located. If you can get your hands on a real mango, make your own puree - the flavor difference is worth it!!! Make sure the mango is super ripe and use your blender/food processor to puree. If you are going this route, I suggest you strain the puree before blending in the milk.
Good luck! And keep us posted - I am curious as to the end result.
Thanks for the tips. I am in Arizona and did use fresh puree. I read up online and saw comments that you don't need oil when using fruit. I will try again without overkill.
I've never heard of HERO is that a store. I'd love to try the compound. I was also thinking of looking for flavorings to get the taste without the mush.
Thanks for the input. I have two weeks to find the right recipe.
I've tried this recipe before and it was really good.
http://icuban.com/food/cake_mango.html
try this scratch cake recipe, it is very delicious. sub out half of the buttermilk with half mango puree. at my grocery store i can find a mango fruit smoothie (i think the brand is "naked") which is extremely delicious and flavorful, sometimes when i am in a hurry, i'll use the smoothie instead of making my own puree. its in the refrigerated juice section. another brand is bolthouse farms , near the fresh organic fruit.
http://www.epicurious.com/recipes/recipe_views/views/109358
another idea is to make the cake as is, and to use mango flavored italian meringue buttercream. that would be sooooooooooo good.add 1/4 cup puree to every 2 cups of silky smooth 
imbc
You got it Aztomcat. I will type it up and pm you.... It is super easy and very yummy. It is an apricot cake but I bought an assortment of the nectars at either Costco or Sams. They came in apricot, mango and guava... So I have substituted different nectars for the apricot and they are delish. You could find a complimentary filling. I'll send it today. Do you have the Cake Doctor book?
OK then... that will save me some typing.... It is the regular Cake Mix Doctor one... Page 85...Favorite Apricot Nectar Cake. There is also a recipe for a glaze which I think would be great to brush on your cakes before you ice them... Adds even more flavor. You can make a mango filling by mixing some of the puree in your icing. I did it with IMBC/SMBC and it was heavenly. Or you can also just make a mango mousse... Substitute the nectar of your choice in the cake. It is delicious and easy!
sugarfancy wrote:I've tried this recipe before and it was really good.
http://icuban.com/food/cake_mango.html
I just have to say that it sounded good so I have it in the oven right now and my kitchen smells soooooooo goooood. Thanks for the link[/quote]
Well ended up baking the cake from cake dr. Bride wanted Guayaba (aka Guava) instead of Mango. So I added 1/2 cup pureed guava (frozen from Mexican grocery store) and the rest of the liquid was guava nectar. The recipe called for Lemon pudding as well.
I'm not so familiar with the fruit, but those who were said it was good. The glaze made it extra moist.
I still will try the other recipes.
Thanks for the help.
I am so glad it worked out for you aztomcat! I have tried a few recipes for doctored mixes and extended recipes and was not very pleased with the results. Scratch recipes are good if they are good recipes and I get them exactly right. I do them a lot but Cake Doctor is a nice standby that hasn't failed me yet.
I can often take her basic recipe and just make substitutions like for the fruit flavor with nice results. I have used the Bacardi Rum cake recipe and turned it into Tiramisu with espresso for the liquid and Kahlua for the liquor, etc. Also used that glaze as well and then topped it with BC that also had espresso in it. Folks raved about it. Used traditional marscapone tiramisu filling. Lots of variations.
It sounds like your guava variation would be very good and I thought the addition of the glaze would add really nice flavor. Sounds yummy!
P.S. Did you post a picture?
Didn't post a photo as I didn't really decorate it. I drizzled a cream cheese glaze only to finish it . But was just testing recipes for taste. Needless to say not a crumb left here at work.
PS. Strain the guava pureee. The frozen guava has seeds that need to be removed. HA!!
How would I know, I've never eaten a guava.
Well I know this one was moist and tasted good. However, I want to do a test with a scratch cake as well. I will try the epicourious recipe shared above. I leave for Tennessee on Sat for a vaca and will try it the week after when I return. The groom has about 6 family members coming up to Tucson from Puerto Rico and Guava is a favorite flavor for them.
Hope you don't mind, I'll share my cake plan..........
The wedding cake I am creating is for Sunday Sept 2nd. Its a seashell themed cake and I have about 40 white chocolate shells made so far. Also around 300 small fondant pears, have to make larger ones to use for the trim between the groupings of shells. I'm going to dust the wh. chocolate shells after I place them on the cake. On my practice shells, the dust came off where my fingers touched the shells. Anyway, A grouping of shells will be the topper. Melvira method as she doesn't want fondant.
The 14 inch square will be chocolate with a raspberry/buttercream filling. The 12 inch round will be mango with mango/buttercream filling.
The 10 inch will be a dummy(due to too much cake)
The top 8 inch will be vanilla/sourcream with buttercream filling.
Grooms cake - Suburu racing them will be white/almond/sourcream. (I hear Suburu Racing is a Big Activity in Mexico) The bride gave me a model car that is huge. I was planning a round cake, now, I'm not so sure. The original plan was to make an outdoor race track with crushed cookie sand, candy rocks, small bushes and trees with a trim of fondant flag pennants. Now the car seems HUGE.
I may make a ramp with a track crossing it, have the car up on top of the ramp with a small trophy. Like it just won a race. I have checkered pennants to accent with. I also bought party decorations of a row of checkered flags which I will use to trim the table of the grooms cake (set the theme).
Wow, I feel like I should get started right now. Thanks for allowing me to share the plan.
Have a good night, JOP.
Well thanks for all of the advice. I ended up using the cake doctor recipe and added the cake extender. I added guava nectar and 1/4 cup of pureed canned guava. I made the filling from mashed guave, cinnamon, nutmeg, sugar and corn starch. The bride and the people at the reception loved it.
I know you can't taste it , but here's the cake. The guava layer is the second from the bottom 
)
Well thanks for all of the advice. I ended up using the cake doctor recipe and added the cake extender. I added guava nectar and 1/4 cup of pureed canned guava. I made the filling from mashed guave, cinnamon, nutmeg, sugar and corn starch. The bride and the people at the reception loved it.
I know you can't taste it , but here's the cake. The guava layer is the second from the bottom )
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