I was asked to make a cake for a first communion. She wanted a strawberry cake, naturally I was planning on doing a cake like ive done before... a normal cake but mix strawberries into the icing... but she actually wanted the strawberriea IN the cake.
I have done berry muffins before so i thought why not just bake it in a cake pan? Aka a coffee cake (in case you guys didn't know when you bake muffins in cake pans are called coffee cakes)
I have done berry muffins before so i thought why not just bake it in a cake pan? Aka a coffee cake (in case you guys didn't know when you bake muffins in cake pans are called coffee cakes)
The cake came out good but i was not happy with it (the curse of perfectionists) I learned a couple things:
*keep in mind the moisture from the strawberries
*when its a pound cake or a thicker cake like muffins/ coffee cake - DON'T put it in the fridge it will turn into a sponge and absorb moisture like crazy! And that results in a heavy cake (this happened to my lemon and poppy seed cake but I couldn't understand what happened until now)
*frost it right before leaving (next time I make a cake like coffee cake im not frosting it... im sticking to powder sugar unless they asked for frosting) and wont put it in the fridge lol
*when its a pound cake or a thicker cake like muffins/ coffee cake - DON'T put it in the fridge it will turn into a sponge and absorb moisture like crazy! And that results in a heavy cake (this happened to my lemon and poppy seed cake but I couldn't understand what happened until now)
*frost it right before leaving (next time I make a cake like coffee cake im not frosting it... im sticking to powder sugar unless they asked for frosting) and wont put it in the fridge lol
I also used the wilton food coloring spray... it came out pretty and cool looking and didnt affect the flavor :)
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