Cake Tastes Like Cornbread....????????????
Baking By saadi Updated 12 Aug 2020 , 3:19am by SandraSmiley
https://stylesweet.com/blog/2018/5/10/strawberry-layer-cake?rq=strawberry%20cake
I used this recipe to make strawberry cake. I usually use her recipes and they always turn out nice. I definitely overmixed this bc i was trying to add red color to it to instensify the pink but i think my mistake was adding it at the end (gel color) and it was not mixing in well which led me to mixing it alot even though I know very well i shouldnt overmix. sigh...
perhaps I didnt add enough vanilla extract...? Its not a great quality one i think. (https://shop.countdown.co.nz/shop/productdetails?stockcode=662134 found this at homegoods lol)
So 2 questions:
Does overmixing lead to cornbread tasting cakes?
Is it ok to add liquid color to cake mix? I know youre not supposed to add liquid color to buttercream so i only have gel on hand. What do you guys use to color cake mix??? powder, liquid, gel...? And when is the best time to add it?
Thanksssss
The only think I can think of that could possibly make a cake taste like cornbread is if you forgot to add the sugar.
I always use gel color and add it when I start adding the liquid ingredients so it mixes at the same time.
Yes, you can use liquid food coloring in cakes, but the gel mixes quite easily. I think you just needed to add it sooner in the mixing process and it is possible there was not enough liquid in your recipe.
So there was a cup of milk...and some strawberry purée...although most of liquid was reduced on the stove. Also I forgot to mention that the cakes had formed a kind of thick outer brown layer. It was like a firm thick skin. But the cakes inside were so nice and fluffy! Also forgot to mention (lol) that like cornbread it tastes as if I hadn’t added any sugar which is so weird bc I added 200 grams.. the taste is soooo off
Oooook guys I know what happened. Ugh. Ok so she didn’t have grams written so I google conversions whenevr this happens but omg I don’t know which page I used to convert but the sugar was off (less than needed I think) and the flour was too (more than needed).
So happy you figured it out, saadi! Yes, I've run into trouble trying to convert recipes too. I now always use a scale which has both metric and imperial measurements, so problem solved.
About 90% of my gel colors are wilton in the bottles without squeeze spouts. I used a tooth pick or a table knife blade (if I need a lot of color) to transport the gel to my batter.
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