Comments on: Homemade Strawberry Cake

By: Sally

Sally — Sun, 18 Dec 2022 12:26:48 +0000

In reply to Adb. A better description would certainly be helpful, and I'm glad to help. Just about as thick as tomato paste. It does thicken a bit more as it cools.

By: Adb

Adb — Sun, 18 Dec 2022 04:35:05 +0000

Just made the purée (hopefully correctly) but found the description “very thick and very red” to be lacking in what to look for as far as consistency.
In your video you even say it’s where the mistake would likely happen so I felt a bit frustrated that I couldn’t find a better description of how thick it should be.
Is it tomato paste? Thinner?
Does it thicken more as it cools?
Thank you!

I’m hopeful things go well when I make the actual cake tomorrow.
*crosses fingers*
My daughter’s 4th birthday 🙂

By: Meg

Meg — Thu, 15 Dec 2022 22:57:47 +0000

This cake is great! It turned out very dense and moist. I used King Arthur 1:1 gluten free flour so that could be why it was so dense.

By: Sally

Sally — Wed, 14 Dec 2022 22:00:11 +0000

In reply to Lisa Williams. Hi Lisa! Thank you so much for visiting my website and using my recipes! Is the strawberry puree you're referring to sweetened or unsweetened? If it's unsweetened, it might be ok. For best results, I would just follow the recipe and not take that chance!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Tue, 13 Dec 2022 16:06:14 +0000

In reply to Tejashree. Hi Tejashree, yes, we'd recommend covering them tightly with plastic wrap (and even a layer of foil for good measure!) and store in the refrigerator until you're ready to frost and assemble.

By: Tejashree

Tejashree — Tue, 13 Dec 2022 04:30:04 +0000

Hi! I need to make the cake layers 2 days in advance. Do you recommend refrigerating the layers if I plan on frosting it a couple days later?
Thank you!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Mon, 12 Dec 2022 14:33:00 +0000

In reply to Mary Sutherland. Hi Mary! Yes, you can use 8 inch pans. We’re unsure of the exact bake time, but it will be slightly longer because the layers will be slightly thicker. Keep a close eye on them and use a toothpick to test for doneness. We wish we could help adjust for your high altitude, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html Yes, you can use a mixer with regular beaters here!

By: Lauren

Lauren — Mon, 12 Dec 2022 03:35:25 +0000

In reply to Lexi @ Sally’s Baking Recipes.

So I used 10 T aquafaba (liquid from a can of chickpeas) for the 5 egg whites. (Though I read not to substitute for more than 2 egg whites for best results – I had no choice.) The cake itself was delicious and perfectly fine for my daughter’s birthday crowd. While the batter fluffed up nicely, the layers were sortof flat. Tasted great – and the dense layers didn’t dip down in the middle at least -they were nice and moist. =) So not ruined, but definitely not as fluffy as your pictures when done.