I wonder if any has a foolproof way to turn a white cake into a blueberry cake? I was thinking of thawing a frozen bag of blueberries and using the juice from the bag and then adding additonal water to make the total amount of liquid required. If anyone has any other suggestions I'd love to hear them. I'm doing a red/white and blue cake for the 4th.. each layer a different color.
Thanks.
Rick
Thanks.
Rick
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Re: Blueberry cake
Mon, July 2, 2007 - 8:58 AMOh good idea. I have not done it myself, but I think that your plan would work. As long as the levels of wet and dry are what they should be, it wouldn't matter if it was blueberry water. Taste the blueberry water first because it may not taste good or very blueberry.
An alternative would be to use a bit of blue food colour and blueberry flavouring. It may create a 'truer' flavour.
What do you have planned for the red layer? -
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Re: Blueberry cake
Mon, July 2, 2007 - 11:00 AMFor the red, I'm using a strawberry cake mix with a bit of extra red color to darken it up a bit. Maybe add a touch of strawberry extract to it for depth of flavor.
And the white layer will be an almond flavor, so there is a not a "bland" layer in the cake. -
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Re: Blueberry cake
Mon, July 2, 2007 - 5:15 PMWell that sounds like it will work out great. You must post pics of the finished product! -
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Re: Blueberry cake
Mon, July 2, 2007 - 6:18 PMI'll post two pics.. one of the final cake before demolition, and the other after the layers can be seen clearly!
The strawberry layer just came out of the heat and it looks and smells great. It's not RED RED, but a deep pink. I was afraid to add too much red color to it for fear it might be too red and chance it might alter the flavor. We'll see :)
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Re: Blueberry cake
Tue, July 3, 2007 - 11:17 PMWrong idea!!! One frozen bag of blueberries gave me just short of 1 cup of liquid, so I added enough water to make 1 cup. When I mixed it in the bowl, it turned the batter from white to almost a cement gray!!! So, I tried adding some royal blue paste color.. that seemed to turn it more blue than gray. However, when it came out of the oven, it looked ... DARK GREEN!!
So, I didn't another one with no blueberries, just the blue color paste and it looks much better. I'll post the completed cake here tomorrow and then a "sliced" cake from the party. -
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Re: Blueberry cake
Thu, July 5, 2007 - 10:03 AMI've posted two pictures of my cake from last night (4th of July cake). It was a big hit at the party, so much so that no one wanted to be the first to cut into it!!
The graphic on top and the drapes around the edge were a pictures I got from the internet and took them to Publix to have the edible artwork produced.
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Re: Blueberry cake
Fri, July 6, 2007 - 8:43 AMAwesome, glad it was a hit. Now we all know what to do to get a blue cake! :D
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Re: Blueberry cake
Sun, July 8, 2007 - 7:09 AMI wish I'd read this earlier... I would have been able to warn you about blueberry turning grey.
Anyway, I have a cookbook by "The Ladies of Ralls, Texas," full of the recipe many of the blue-hairs have used for a bajillion years to liven up family reunions and church socials. I was thinking of making a strawberry cake, and they do the white cake mix & box of strawberry Jello thing. I am fairly sure that one could do this with a box of blueberry jello as well.
But, congrats on figuring out a way to do it yourself! Ingenious!
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Re: Blueberry cake
Sun, July 8, 2007 - 9:18 PMI'll tell you, at first it was looking really nice and then a few seconds more under the paddle and it turned the color of cement! UGLY!!
Ya know, I had thought about the jello, as there is a blue jello, but i was afraid it would alter the texture of the cake. Maybe I'll try it just for goofs and see what happens.
I didn't have enough blueberry oil to add the flavor in the cake, but it still worked out ok.
Thanks for your info.. I'll hang on to it for next time :)
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Re: Blueberry cake
Sun, August 10, 2008 - 8:38 AMWhat about adding some a bit of cognac to the juice ? ;)
Would be hitting aromatic !
