Comments on: pink lady cake

By: Lindsey

Lindsey — Mon, 15 Mar 2010 07:34:12 +0000

Holy Moly…you are right about the batter at one point tasting like strawberry ice cream (but totally better). I made this for a very special occasion, and everyone loved it.

http://bitemefoodblog.blogspot.com/2009/10/once-upon-time.html

Thanks yet again!

By: Susan

Susan — Fri, 12 Mar 2010 16:28:50 +0000

I made this for my 3 yr. old’s birthday. It turned out wonderful! I don’t have the best luck with cakes, so that’s saying a lot. I really wanted a strawberry cake that didn’t use Jello, and this fit the bill. I live in high altitude and made the following modifications: 4 1/2 tsp. baking powder, 375 degrees, baked for 25 minutes. Thanks for a great recipe!

By: Jaclyn

Jaclyn — Sat, 06 Mar 2010 13:57:24 +0000

I made this with raspberries and mascarpone cheese frosting for my daughter’s first birthday party.
Huge hit! This was probably the most delicious cake I’ve ever made, thanks for posting it.

By: Adrienne

Adrienne — Wed, 03 Mar 2010 21:25:09 +0000

Great recipe…. I tried the cake today, except I didn’t have frozen strawberries so I used blueberries and it came out great. :)

By: Roberta

Roberta — Mon, 01 Mar 2010 16:16:00 +0000

thank you so very much for this post. I too will buy this book. I have searched for years for the perfect strawberry cake recipe. and cringe at the thought of boxed cake and jell-o for that matter just buy the strawberry cake box….lol I am making this cake tonight it is for a princess castle cake and I will let you know what the princess says about the cake!!!

By: Ann

Ann — Sat, 27 Feb 2010 22:07:46 +0000

Just finished using this recipe for Pink Lady cupcakes. I halved the recipe and it made perfectly 2 dozen. I added a few drops of coconut extract and baked for 22 minutes – excellent. I used coconut icing with a few tsp of leftover strawberry puree for a slightly pink icing. LOVE this recipe. Thanks!

By: Andy

Andy — Fri, 26 Feb 2010 14:26:21 +0000

Well I for one DID burn out the motor on my (hand) mixer, which I sort of saw coming but decided to ignore, even as the little guy pleaded for me to stop. Luckily they’re like 30 bucks I guess. (I wish we still had appliances like that repaired instead of just dropping them in the garbage)

I think had I defrosted the strawberries first, the butter wouldn’t have seized up so much, although it is crazy thick before you add the whites. I still baked the cake of course, although with some disparate globs of unmixed butter–so much the better, really. It tastes quite a bit like a muffin, which I love. Great recipe–next time I might cut back on the sugar a notch, especially if this wasn’t for a little kid. I used the chocolate fudge frosting on this site to ice it and also brushed the cakes with some amaretto. REAL GOOD THANKS

By: Kate

Kate — Mon, 22 Feb 2010 14:55:15 +0000

I made this cake into the shape of a teacup for a 2-year-old’s birthday party this weekend. It was a huge hit! After I download the photos, I’ll email you one :-) Very tasty, wonderful recipe!

By: deb

deb — Fri, 19 Feb 2010 22:23:22 +0000

There’s no reason you can’t make this as cupcakes (if you can through or do a word search in the comments, you’ll see that many people have). I haven’t worked with guava a whole lot, so I can’t be totally sure, but it seems you could also swap it for the strawberry to get the cake you want.

By: stella

stella — Fri, 19 Feb 2010 21:03:29 +0000

question:

i wanted to make a guava chiffon cake for my sisters bday but saw this cake recipe and LOVE baked goods with real strawberries. can i half this recipe to make some cupcakes? i dont know so much about the chemistry of it all. let me know! thanks!! stella