tag:blogger.com,1999:blog-161196937519327917.post7232012305719315488..comments2023-08-12T16:24:08.390+01:00Comments on Tulip's Kitchen: Please....I need help with my Heavenly Pink Lemon Cake...Tuliphttp://www.blogger.com/profile/18128572829182234286noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-161196937519327917.post-52912525153771960212009-10-30T10:24:10.547+00:002009-10-30T10:24:10.547+00:00Hi all, sorry I haven't had the opportunity ye...Hi all, sorry I haven't had the opportunity yet to read everyone else's comments so I may be repeating someone else's suggestions. I followed my traditional recipe 90g SR Flour, 90g caster sugar, 90g soft margarine, 2 medium eggs for the cake recipe, added 4 teaspoons of strawberry food dye and cooked it in the Loaf Pan on 180 degrees for 30 minutes and it came out perfect, could double it for the baker but haven't tried that yet. Then used the strawberry food dye again for the icing - not even crums left.<br /><br />PS: Love the recipe ideas Tulip - thank you.xAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-161196937519327917.post-50703368352065796622009-09-21T18:55:21.977+01:002009-09-21T18:55:21.977+01:00Sorry it's taken me a while to get back to you...Sorry it's taken me a while to get back to you. I would say what everyone else has said. Try an eggless recipe with the whitest butter you can find. Wilson do a pink food dye. Good Luck!Juleshttps://www.blogger.com/profile/14015913853422407964noreply@blogger.comtag:blogger.com,1999:blog-161196937519327917.post-31197565104369020342009-09-16T05:49:18.940+01:002009-09-16T05:49:18.940+01:00Thanks for all your comments. I am going to give M...Thanks for all your comments. I am going to give Maire's recipe a go today. I re-read it and realised there was butter in it...no memo foam cake for us then! lol<br /><br />Nic - thanks for the butter tip, I used ancor butter last time and that is very yellow indeed.<br /><br />Slyvia & Lucy - I have another consultant who used your method and it wasn't half bad, very dark pink and we will probably use this method with unsalted / french or danish butter (nic's idea) depending on our results with the white cake mix, thanks for the tip. <br /><br />Belinda - As soon as I am happy with the results I will email you the recipe so you can share with your team!Tuliphttps://www.blogger.com/profile/18128572829182234286noreply@blogger.comtag:blogger.com,1999:blog-161196937519327917.post-59439331366881893812009-09-15T20:31:12.230+01:002009-09-15T20:31:12.230+01:00This is so timely as only this evening I sat down ...This is so timely as only this evening I sat down to think how I might convert the appalling but so pretty sponge cake mix that is the Heavenly Lemon Cake! Before reading your blog I had considered making a Victoria sponge and simply adding the food dye but now have my doubts! However, I wonder if using one of the colouring pastes rather than the liquid might make a more intense colour. I will have a go tomorrow and report back! I'm also thinking about trying it out in the new silicone crown cake pan. Didn't think I was going to like the silicone but I'm now a convert!Belinda Woodnoreply@blogger.comtag:blogger.com,1999:blog-161196937519327917.post-67206758758658140412009-09-14T19:03:41.924+01:002009-09-14T19:03:41.924+01:00Hmm well a while ago on my blog I made a battenber...Hmm well a while ago on my blog I made a battenberg, and dyed half of that cake mix pink and it turned out a lovely colour! As far as I can remember the recipe was just a normal sponge, with a decent amount of food colouring: the recipe is on my blog anyway. We had to dye the cake a ery bright pink before baking because we knew it fades when it bakes. I hope you manage to make a lovely pink cake, its for such a good cause :)Lucyhttps://www.blogger.com/profile/12585405037759180474noreply@blogger.comtag:blogger.com,1999:blog-161196937519327917.post-23990535859110899632009-09-14T15:14:28.783+01:002009-09-14T15:14:28.783+01:00Julie - I agree with Marie, you need a recipe with...Julie - I agree with Marie, you need a recipe without egg yolks and also use the whitest butter you can find, usually unsalted or the French/Danish kind.<br />I think you are thinking of those horrid angel cakes, which use no butter at all.<br /><br />As for the icing, definitely needs to be thicker and use a warm knife to cut though, wiping after each slice you make.<br /><br />I'm hungry for one now as I love lemon!Nichttps://www.blogger.com/profile/11843118087690038577noreply@blogger.comtag:blogger.com,1999:blog-161196937519327917.post-12814306438798411682009-09-14T12:15:37.152+01:002009-09-14T12:15:37.152+01:00Hi Julie,
I've come straight here after your ...Hi Julie,<br /><br />I've come straight here after your comment on my blog. I'm not sure how much help I can be as I never really use food colouring in any food unless I dye Easter eggs. <br /><br />My approach would probably to just stick with a standard yellowish lemon cake and just go really pink on the icing and the berries.<br /><br />Otherwise the only thing I know is that my friend's 10-year-old made a cake a while ago it was just a Victoria sponge kind of cake and she'd just put plenty of red food colouring in. It was darker than the one in the picture, but definitely pink and didn't really taste of the food colouring either.<br /><br />Good luck experimenting!Sylviehttps://www.blogger.com/profile/14476338461415416067noreply@blogger.comtag:blogger.com,1999:blog-161196937519327917.post-82560027385950419662009-09-13T14:39:47.127+01:002009-09-13T14:39:47.127+01:00Awh Marie, its not one of those memory foam cakes ...Awh Marie, its not one of those memory foam cakes is it?? Remember my post on the fatless cake and the ribbing I got from the kids??? lol<br />Is that the only way I'm going to do it,coz that won't go down well at all. Does that mean boxed cakes are yolkless too?<br /><br />I'll take on board what you say about the icing, I should have left it set for longer and I'll add more icing sugar too!Tuliphttps://www.blogger.com/profile/18128572829182234286noreply@blogger.comtag:blogger.com,1999:blog-161196937519327917.post-4775566286176887242009-09-13T11:18:03.468+01:002009-09-13T11:18:03.468+01:00Hi Julie. In order to get a really pristine white...Hi Julie. In order to get a really pristine white cake you will need to make a cake that hasn't got any egg yolks in it. A recipe such as the one in the following link would work really well, and once you add the pink colouring, you'll have a pretty pink colour instead of goldy orange.<br /><br />http://www.foodnetwork.com/recipes/sara-moulton/classic-white-cake-recipe/index.html<br /><br />Also try adding more icing sugar to the glaze and allowing it to set for several hours before cutting. I think that might help with your icing problem. Hope this helps!<br /><br />Your cake looks mighty tasty regardless!Marie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.com