Comments on: pink lady cake

By: sheza

sheza — Sun, 20 May 2012 17:40:30 +0000

I’ve been following your blog for ages now- all those pictures make my mouth water! killed my diet too, as right after i saw your double layered chocolate cake i had to go and try it out! as predicted, it was AWESOME. i’m going to try to bake this beaut of a cake for my baby girl’s birthday this saturday! its perfect for her princess theme. thankyou so much, deb!

By: Karen S.

Karen S. — Thu, 10 May 2012 01:56:59 +0000

I made this cake for my 3-yr old neice’s birthday. I put some (about 1/4 c.)strawberry puree (I used fresh) in the frosting as well as the cake, and the frosting was delish. I also used pure fruit jam in between the layers. This cake was a huge hit, and my neice called it her “ballerina cake.” It matched her tutu. I followed the directions as written and had no problems at all. The cake itself is perfection – light but firm, very moist, great crumb.

By: Buklz

Buklz — Fri, 04 May 2012 21:31:21 +0000

I’ve made this recipe twice now as cupcakes, and they turn out very, very well. Half the recipe made 15 cupcakes (though I filled the cups rather *ahem* full). As suggested in previous comments, I baked them at 350 and checked after 15 minutes — they were close to done, but 2 more minutes made them perfect. This second time, I substituted the swiss buttercream from this site for the cream cheese frosting, whipped in some leftover strawberry puree into it, and they were TO DIE FOR!!

By: deb

deb — Tue, 01 May 2012 16:56:11 +0000

Alicia — I think they were from a drugstore or grocery store — in the sprinkles area.

By: Alicia

Alicia — Tue, 01 May 2012 16:46:05 +0000

I was wondering if you could tell me where you purchased those great pink candles (I like collecting candles).

Also, I will be experimenting this week with strawberry cake recipes as I have an order for one coming up and appreciate the time you put into testing out recipes that, in my experience, have worked out wonderfully.

By: Erin

Erin — Sun, 15 Apr 2012 13:35:17 +0000

I made these as cupcakes for my two-year-old’s birthday party yesterday and they were beautiful–pink and light and perfectly domed (even though I lost track of how much cake flour I’d added and had to do complicated weight conversions and subtraction based on what was left in the box!) I had to use a whole 12-oz bag of frozen strawberries to get 1 1/2 cups of puree. Baking time was about 22 minutes total for standard size cupcakes, but I lost track of time for the mini cupcakes–maybe around 12? I cut the frosting by a third since I prefer more like a smear of frosting on my cupcakes and had exactly enough. Too bad I forgot to buy fresh strawberries to slice for garnish.

If you don’t want to have eight egg yolks sitting in your fridge and waiting for custard/ice cream/adding to tomorrow’s omelet, you can buy a carton of egg whites in many grocery stores. 8 whites is about 1.5 cups for the brand we had and then I’ll make the remainder into meringues or use them in our waffle recipe.

By: Marybeth

Marybeth — Sat, 14 Apr 2012 20:27:52 +0000

Going to make this Monday for my Aunts birthday! I’m excited to try it!!!

By: Sarah

Sarah — Fri, 06 Apr 2012 00:23:34 +0000

Oh, thank you!

By: deb

deb — Sat, 31 Mar 2012 13:32:20 +0000

Hi Sarah — Check comments #289, 303, 326, 375, 376 for people who have made these into cupcakes recently. In comment #274, I note 10 other commenters (including myself) who have made these as cupcakes and offer advice.

By: Sarah

Sarah — Sat, 31 Mar 2012 04:03:08 +0000

Hello, this looks lovely. I’m more of a cupcake girl (tiny or large) do you have any idea how this would work as cupcakes? Specifically bake time. And do you think halving it would be fine?