CC used to be my go to for all my cake needs! It's sad to see it falling apart. I still have hope that some locals will see my plea for cake help!
I am wanting to make a lemon poppy seed cake but nearly every recipe I see needs dry poppy seeds, and I can only find the canned SOLO paste. I am wondering if anyone has successfully used the SOLO paste in a layer cake. And if so what ratio would I substitute. Even better just a lovely recipe for such a cake.
Thank you in advance!
Sorry no one seems to know I would be the type to go for it but have not tried it—have never seen that stuff —not the opened can
Like kakeladi (we are both in the US), I've never heard of SOLO paste. I've only purchased dried poppy seeds, which are readily available in the spice section of any market.
I see no reason why you could not add it to any recipe and just keep adding it until the batter contains as many seeds as you like.
Oh I’ve seen it in stores just have never used it “Paste” is what throws me How thick is it, whatis it mixed with etc? If it’s just ground/mashed seeds then there is no problem Is it jelly like? That’s what I have no idea about
ohhh it’s delicious — poppy seed is my all time favorite danish — all the bakeries used to do poppy seed danish
I don’t remember ever making a cake with it — it’s a pastry filling but i’m sure it would probably work — i’d just maybe add it to some of the sugar needed in the recipe so it breaks up nicely —
if I needed plain poppy seeds i’d look in the spice aisle — no worries yeah here they are:
MissAlmond90 We'd love to hear from you. Start a new post referring to this one.....we understand the problems of not being able to answer a post so just start a new one. Did you use it? How'd it work for you?