Comments | cooking: Strawberry Doughnut Cake

layers_of_eli in cooking

Strawberry Doughnut Cake

Apr 28, 2014 00:36

I made you SUCH AN AMAZING CAKE. Seriously, this case isn’t just cute; it was so incredibly delicious. I blanketed an almond-scented bakery-style sheet cake with a luscious, dye-free strawberry glaze. And added sprinkles, obviously! Another huge bonus is that this cake was super quick to make ( Read more... )

fruit: all, dessert: cake, dessert: all

Comments 4

sparrowspark April 28 2014, 04:50:57 UTC

Would it be okay if I used normal cream rather than sour? Just curious as to what the sour cream does for this cake.

layers_of_eli April 28 2014, 04:55:55 UTC

It's because of the acid (see this post: http://cakecentral.com/t/739654/why-do-recipes-call-for-sour-cream#post_7262817) so I wouldn't sub in cream -- it won't work right with the leavener.

sparrowspark April 28 2014, 05:03:35 UTC

Of course. Forgive my assignment addled brain. -sigh-

layers_of_eli April 28 2014, 05:07:49 UTC

No worries :) I'm sure there's a way to sub in buttermilk somehow, but I'm not sure! May have to adjust the baking soda.