Hi! I just got your new book and LOVE it...just wondering,
can you do the same Quick Fix for Cakes for white cake as yellow? I
see it is different for chocolate, because of color, but I notice one
uses wheat germ and one uses oat bran. I just wanna get it right for
the next birthday party! THANKS!
Dear Jana,
Dear Jana,
You can certainly apply the same principal and quantities of puree, etc., but be very careful about color matching, flavor and quantities. What I mean is that the flavors in yellow cake hide the flavor of orange puree (carrots and sweet potatoes) better than a white cake will, so I would recommend trying some white puree (cauliflower and zucchini) if you want to branch out. But you've got to be willing to experiment a little–it takes me at least half a dozen tries per recipe to get everything just right. Moisture content affects texture and appearance, spices affect flavor, etc. It's quite fun and addicting to see what you can create that actually works : )
Good Luck!
Missy
Missy
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