Adding Fruit Juice

Baking By mustang1964 Updated 13 Oct 2017 , 12:38am by mustang1964

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mustang1964 Posted 10 Oct 2017 , 4:32am
post #1 of 15

How come every time I substitute fruit juice in my cakes they fall?  I make sure it is room temperature.

14 replies
-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 10 Oct 2017 , 2:43pm
post #2 of 15

it changes the ph and the leavening can't do it's thing -- changes the acidity level -- 

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mustang1964 Posted 10 Oct 2017 , 7:05pm
post #3 of 15

Thanks


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mustang1964 Posted 10 Oct 2017 , 7:05pm
post #4 of 15

Thanks


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SandraSmiley Posted 10 Oct 2017 , 8:02pm
post #5 of 15

I have noticed that when buttermilk is used in a recipe, baking soda is used instead of baking powder.  Maybe substituting baking soda for baking powder would work for you when you use fruit juice as the liquid.

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mustang1964 Posted 10 Oct 2017 , 8:37pm
post #6 of 15

Thanks I'll have to try that

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JustOneMoreCake Posted 11 Oct 2017 , 2:44pm
post #7 of 15

Is there a reason you're using fruit juice beyond flavoring?  There might be an easier way to get the fruit flavor beyond juice - which is actually the weakest way.  Think how adding lemon juice to a cake doesn't do all that much and how you need to get the zest in there.  Think freeze-dried fruit, concentrated purees, zests, extracts (not the first resort as many taste artificial), etc.

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mustang1964 Posted 11 Oct 2017 , 6:35pm
post #8 of 15

I am just trying different things to get flavor. I wanted to get away from extracts. It's usually hard for me to find fresh fruit where I AM.


-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 11 Oct 2017 , 11:17pm
post #9 of 15

do a test and see what happens if you boil the fruit juice down so there's a lot less water in there -- might work 

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mustang1964 Posted 11 Oct 2017 , 11:27pm
post #10 of 15

Thanks

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remnant3333 Posted 12 Oct 2017 , 7:21am
post #11 of 15

Hey Mustang 1964, do you have own a mustang? Just curious. I have a 1967 Mustang. 

Here is a strawberry cake recipe below using pureed strawberries from Martha Stewart.

Martha Stewart had some bakers on making cupcakes and the Sprinkles strawberry cupcake recipe added strawberry puree to batter and is delicious:

2/3 c strawberries pureed to 1/3 c
1 1/2 c flour
1 tsp baking powder
1/4 tsp salt
1/4 c whole milk, room temp
1 tsp vanilla
1/2 c unsalted butter
1 c sugar
1 egg plus 2 egg whites, room temp

350 22 -25 minutes makes 12 cupcakes (or probably two 8" layers)

The recipe calls for a powdered sugar frosting (3 1/2 c) with 1 c butter and 1/2 c strawberries (pureed to 3 T), salt & vanilla.

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-K8memphis Posted 12 Oct 2017 , 1:30pm
post #12 of 15

remnant -- how cool -- what color

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remnant3333 Posted 12 Oct 2017 , 2:39pm
post #13 of 15

It is Ruby Red color and stick shift with a four speed.  Do you have one?

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-K8memphis Posted 12 Oct 2017 , 2:56pm
post #14 of 15

naw -- i gotta 15 year old saturn --

ruby red -- get outa town! way cool

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mustang1964 Posted 13 Oct 2017 , 12:38am
post #15 of 15

Remnant3333

Thanks for the recipe I'll have to try it. 

I wish I had a 64 Mustang they called it a 64 1/2 because it came out mid year. It's actually a 65. I have a 74 four speed stick shift 

not quite the same thing. I would love to have a 67.





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