Comments on: White Chocolate Raspberry Lady Cake

By: Shaina

Shaina — Fri, 02 Sep 2011 15:34:01 +0000

This cake is more dense than fluffy because of the fruit that is used to flavor it. It is not, however, what I would call “VERY” dense, just had more of a wet crumb to it for me. I did receive compliments on the flavor, and the only change from my recipe to the one in the book is that I used raspberries rather than strawberries (and different frosting). You can see Deb’s original post on her Pink Lady Cake and read the comments to see more suggestions from others who have made the cake. Some people did have a similar situation as you did, so here are my thoughts on why it potentially could have been more dense than it should have been:

First, be sure to mix in a full 1 1/2 cups of raspberry puree. It’s not 1 1/2 cups of raspberries that are then pureed, but 1 1/2 cups of puree itself. Second, do make sure you’re using fresh cake flour and not substituting all-purpose, as they have different amounts of gluten and would result in different cakes. Old baking powder could also be a culprit, but I can’t see it making that much of a difference on its own where the cake would be rendered inedible.

One commenter on Deb’s blog suggested whipping the egg whites before incorporating the milk, so they are frothy and foamy. This would help add air into the batter and make the cake fluffier. I think this would make a huge difference in the density of the cake, and I see on Deb’s blog that others mention they assumed they were to be whipped and ended up with fluffy cakes. I’d say this is probably the best piece of advice for getting a different cake texture.

I hope this helps, and I’m sorry you didn’t have a good experience the first time!

By: Jena

Jena — Fri, 02 Sep 2011 06:39:07 +0000

Hi, Shaina,
I made this two years ago (and previously posted). The cake was beautiful but VERY dense. Is it supposed to turn out like that? I was sure that I had unintentionally used baking powder that was too old, resulting in the density. I would like to make this again, but only if I erred. I didn’t receive any compliments on its taste, and hope it was due to the baking powder. We didn’t eat the leftovers, resulting in throwing out about 3/4 of a cake…can’t afford to be throwing this away with the price of raspberries and white chocolate. Please advise. I guess we’re used to a more fluffy cake around here.
Thanks!

By: La Betsy

La Betsy — Sun, 09 Jan 2011 21:46:15 +0000

I am DYING to try this out! It looks amazing!

By: john

john — Sat, 06 Nov 2010 23:47:36 +0000

looking fantastic!. I can’t wait to try.
john´s last post ..Fourth of July Cake Decorating

By: Poker

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By: Sherry

Sherry — Mon, 04 Oct 2010 03:18:44 +0000

Hi,
THis looks wonderful! I’m needing a recipe for my neice’s baby shower and she love raspberry. I am wondering if you have ever tried freezing it? I really need to find a raspberry cake/filling recipe that I can freeze and decorate ahead of time as I have to also arrive a day before the shower and travel with the cake. Thanks for sharing.

By: Shaina

Shaina — Thu, 13 Aug 2009 20:48:52 +0000

Jena,
I used one 9″ square and two 5″ squares, but you can also use three 8″ or 9″ round cake pans. I used one 5″ square for the top and the second 5″ square for a “smash cake” for the birthday girl. Hope this helps!