I had the best cake ever this weekend and now I need help

Xislandgirl · Post by **Xislandgirl** » Sun Jun 21, 2009 8:59 pm

I went to Greenville, SC for a baby shower this weekend and the cake was from a local baker. It may sound like an odd flavor combo but I tell you that it was the best cake I have EVER had in my life.
Strawberry Lemonade Cake

The cake was strawberry, the filling in between the layers was lemon but not creamy, and the frosting was a very light lemon whipped cream.

I kid you not that I was seriously in love with cake.

I emailed the bakery and they will not share the recipe.

I think I can figure you out the cake and the frosting part but the lemon filling in between the layers has me stumped since I am not a baker. It was almost like a lemon curd, but not really. Like a thick glaze. Any thoughts on how to make a thick lemon glaze/filling?

Connie · Post by **Connie** » Sun Jun 21, 2009 9:10 pm

Hey X. I did a search on the net and there's quite a few recipes online.

The best cake I've ever had was from a local place. It's a bailey's irish creme cake. It's unbelievable.

Think I'll have to make a cake tomorrow

Xislandgirl · Post by **Xislandgirl** » Sun Jun 21, 2009 9:14 pm

I have been on the internet for 2 hours, none of the recipes have the same filling I am looking for you.

loria · Post by **loria** » Sun Jun 21, 2009 9:24 pm

write to bon appetite or gourmet--they may get the recipe for you

Carolyn · Post by **Carolyn** » Sun Jun 21, 2009 9:33 pm

Hi X...you have piqued my curiosity. I make a living as a baker, and I am trying to figure out how it could be different from a lemon curd. Can you describe how it is different. In my mind a lemon curd is a thick glaze-like goo. I can give you my lemon curd recipe if you'd like to compare it to others.

cass · Post by **cass** » Sun Jun 21, 2009 9:49 pm

Did the gooey filling look like the goo in these Strawberry Lemonade Bars?

Xislandgirl · Post by **Xislandgirl** » Mon Jun 22, 2009 7:10 am

Cass- it may have been similar to that. Do you have that recipe?

Carolyn- I will take your recipe as well. I am going to experiement with it this week and see how it comes out. My plan for the cake (I am not a baker) is a white cake mix with strawberries and some strawberry gelatin. I found that in another recipe that called for lemon in the cake but the cake I had didn't have any lemon flavor in the cake itself.

I did find a recipe that made a glaze from frozen lemonade concentrate and conf. sugar,but I think that may be too thin for what I am looking for.

Carolyn · Post by **Carolyn** » Mon Jun 22, 2009 7:52 am

X...I will send you the recipe later this AM. I will be out for a few hours now but will get to it once I return.

Carolyn · Post by **Carolyn** » Mon Jun 22, 2009 12:25 pm

X...I just emailed you the recipe...

Xislandgirl · Post by **Xislandgirl** » Mon Jun 22, 2009 8:20 pm

I got the recipe but I didn't want to wait for it to set so I bought lemon curd.

I need something that tastes more like lemonade. I am thinking that I will make a filling with frozen lemonade concentrate and conf sugar.

I also need to get the cake to have more strawberry flavor. Any suggestions?

Carolyn · Post by **Carolyn** » Mon Jun 22, 2009 8:38 pm

Strawberry preserves? ...could work, but might also alter the chemistry of the cake batter but it might be worth a try. Right now that is the best I can think of.

Agent99 · Post by **Agent99** » Mon Jun 22, 2009 8:41 pm

What about pureeing (is that a word?) a small portion of slightly sweetened frozen strawberries and adding that to the cake mixture? And for the lemon...maybe try adding some unflavored gelatin to your lemonade mixture to thicken it? Good luck....sounds delish.

Carolyn · Post by **Carolyn** » Mon Jun 22, 2009 8:50 pm

Pureed berries might work as long as the water content is minimal. When strawberries are frozen they hold ALOT of water, so try to reduce that or you might ruin the cake batter w/ too much liquid.

Agent99 · Post by **Agent99** » Mon Jun 22, 2009 9:02 pm

That makes sense. Maybe just pureed really ripe fresh berries with a litle sugar? Would another egg help? My aunt once gave me a recipe for a cake that was made with a mix and you added a can of mandarin oranges to the batter. I did drain the liquid off but I can't remember if an additional egg was called for. The cake was super moist but not too much to ruin it.

Carolyn · Post by **Carolyn** » Mon Jun 22, 2009 9:11 pm

Don't know that i would add another egg but maybe a little additional flour...maybe only 3 - 4 Tbs to the cake mix. If the fresh berries were sweetened w/ add'l sugar, make sure it gets dissolved. Thats why I originally thot of using preserves. They would be sweetened and flavor already intensified. BUT, it always nice to use fresh when possible.

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I had the best cake ever this weekend and now I need help

I had the best cake ever this weekend and now I need help