HELP! Pineapple sinks in cake!
I am throwing my son a luau party and wanted to make the cupcakes a
little more special. I decided to add some crushed pineapple to a regular cake mix. I made some a couple of weeks ago to test it out (plus see if he liked it), but they bottoms were soggy and all the pineapple had sunk to the bottoms. Is there a trick to keep the pineapple mixed in the cake? |
HELP! Pineapple sinks in cake!
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HELP! Pineapple sinks in cake!
Try tossing the pienapple lightly through sme flour first. Sometimes
that helps prevent sinkage. |
HELP! Pineapple sinks in cake!
> schreef in bericht ps.com... >I am throwing my son a luau party and wanted to make the cupcakes a > little more special. I decided to add some crushed pineapple to a > regular cake mix. I made some a couple of weeks ago to test it out > (plus see if he liked it), but they bottoms were soggy and all the > pineapple had sunk to the bottoms. Is there a trick to keep the > pineapple mixed in the cake? I would try using pineapple that is as dry as reasonalby possible, dust it with flour. And use small chunks if I could help it. > |
HELP! Pineapple sinks in cake!
any kind of fruit you add to cake mix should be coated in flour first
it makes it stay stable and not sink you could always deliberatly place the pineapple in the bottom of the cake pans with a little brown suger and butter and make them in to upside down pineapple cupcakes maybe use pineapple rings and a cherry in the middle of the ring .... just for something a little different Tessa |
HELP! Pineapple sinks in cake!
also what about using chunks of dried pineapple it would give it a
slightly different flavour but its not adding any extra wetness in to the cakes tessa |
HELP! Pineapple sinks in cake!
"butterflyangel" > schreef in bericht oups.com... > also what about using chunks of dried pineapple it would give it a > slightly different flavour but its not adding any extra wetness in to > the cakes > > tessa You could try that. I think they *might* get tough (too dry, because of baking heat). But if that were to happen happen, you coudl consider using them only in dough that i kind of wet, and/or presoaking them (a little or more) so that they do soften. |
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