![]() Strawberries are sensitive to the pH of cake batters, which is a video I’m editing right now. (TIP: You may have to add some pink food coloring to achieve a pinkish rather than gray cake. They can withstand all substitutions and additions and still come out fantastic. ![]() It may mess up the ratios if the recipe hangs in a delicate balance where exact moisture and starch content are required for a specific texture.īox cake mix is the one type of cake I’d say is ok to add the puree directly to the cake batter. Those mixes are insanely (and almost unbelievably) stable. Strawberry puree adds extra sugar (sugar = moisture) and strawberry solids (adds to the starch content) to a cake batter. You can, but unless you know the cake recipe pretty well, it’s difficult to say whether or not it will negatively affect the texture and rise of the cake. Can you add strawberry puree directly to cake batter/cake mix? (This is the process that home canners know very well, allowing them to store and preserve all kinds of things.) How to use the strawberry puree for cakeĬakes are probably my favorite way to use strawberry puree, but I’m a bit biased since cakes are my focus right now :) Strawberry puree adds freshness and acidity to a cake, creating complexity in overall flavor and counterbalancing sweetness. Typically when you have heated a mixture, added lots of sugar, removed the water, and kept it chilled, it prevents microbial growth. In an airtight container and stored in the fridge, strawberry puree should last at least a few weeks. For that you can use freezer-safe zip top bags or special containers made for long term freezer storage. You can also make strawberry puree to save in the freezer for long term storage.
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