tag:blogger.com,1999:blog-4897079154160126133.post3829162157824582648..comments2024-03-22T02:34:48.624-07:00Comments on :pastry studio: Coconut Lime Cake with Raspberries & Creampastry studiohttp://www.blogger.com/profile/18236016716310805888noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4897079154160126133.post-87635573658369142182015-10-05T07:27:34.247-07:002015-10-05T07:27:34.247-07:00Thanks so much for your speedy response! I was als...Thanks so much for your speedy response! I was also considering the crème fraiche route! :-) Marika Zoehttps://www.blogger.com/profile/15995217396620318930noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-87615916617239588732015-10-04T16:02:16.943-07:002015-10-04T16:02:16.943-07:00Howdy, Marika! Whipped cream frosting can usually...Howdy, Marika! Whipped cream frosting can usually stand up for about an hour or two without refrigeration but it really depends on the conditions, i.e., if it's in a cool environment. Once you frost the cake it should also be well-chilled the same day you plan to serve it before setting it out. Substitute powdered sugar for the granulated for added strength since it contains cornstarch.<br /><br />There are some methods for stabilizing whipped cream (like adding gelatin) so it will hold for longer periods of time but I haven't tried them. If you google that you should be able to find one if you want the cake to hold for a longer period of time.<br /><br />Another recommendation I think would work well is adding creme fraiche or sour cream. You'd have to adjust the sugar but it would help thicken it. See Nancy Silverton's recipe:<br /><br />http://food52.com/recipes/14500-nancy-silverton-s-whipped-cream<br /><br />Please let me know if you have any other questions.<br /><br />I hope you and your friends enjoy the cake!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-5861604562756505982015-10-04T14:25:56.569-07:002015-10-04T14:25:56.569-07:00Hi! Thanks for this recipe. I'm thinking of ma...Hi! Thanks for this recipe. I'm thinking of making this for a friend's birthday party - how long do you think whipped cream frosting will hold up after frosting it/without refrigeration?<br />It looks absolutely perfect for the occasion and I'm excited to try the new technique. Marika Zoehttps://www.blogger.com/profile/15995217396620318930noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-2553506211186124152014-10-29T08:29:49.130-07:002014-10-29T08:29:49.130-07:00Hi Bryan! I think I remember something like those...Hi Bryan! I think I remember something like those coconut raspberry Zingers, too. <br /><br />Yeah, for some reason, this method also took me some getting used to. After years of the creaming method, it seems so counterintuitive. But once you get the hang of it, it's a snap. I promise! I think you'd love this cake, it's tender and flavorful.<br /><br />Cheers!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-75426146863666429932014-10-29T07:20:59.788-07:002014-10-29T07:20:59.788-07:00I grew up in the Midwest with day-old Dolly Madiso...I grew up in the Midwest with day-old Dolly Madison coconut-raspberry Zingers from the local bakery outlet.<br />Zingers were a mutant variation of cream-filled snack cakes-- not quite a Twinkie.<br />It was the best flavor, but no one seemed to like the raspberry-coconut except me.<br />This cake is a great interpretation of that sense memory.<br /><br />And then... this method of making the batter was so different from what I'm used to.<br />I'll need to make this cake at least a couple more times (really, third time's the charm) to really get the hang of it.<br />Thanks for a great challenge!Bryanhttps://www.blogger.com/profile/06580216519602520327noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-12068907791878292782014-06-29T14:13:54.353-07:002014-06-29T14:13:54.353-07:00Kate, thank you for your feedback. You're a g...Kate, thank you for your feedback. You're a gem! I think if you had a taste of this cake, you might re-think the whole cake thing. It's pretty good!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-25290720570497358632014-06-28T20:04:08.089-07:002014-06-28T20:04:08.089-07:00Picture perfect. I love your atypical sense of st...Picture perfect. I love your atypical sense of style. Also, lime in the cake too... that's exciting! Wish I had a slice for the morning cuppa joe. I am not a cake fan, but the raspberries, coconut and cream make me rethink that snobby view!<br />CheersKatenoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-73651484633258461042014-06-28T07:20:45.448-07:002014-06-28T07:20:45.448-07:00Ooohh, Alex, that makes me so happy. It's a s...Ooohh, Alex, that makes me so happy. It's a simple and delicious cake. I hope you enjoy every bite. <br /><br />Cheers!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-53270332911272454252014-06-28T01:58:37.731-07:002014-06-28T01:58:37.731-07:00Thank you for another excellent recipe. My partner...Thank you for another excellent recipe. My partner asked if this could be our wedding cake ... we're not planning the big day yet, but this cake would be just our style!<br /><br />AlexAnonymousnoreply@blogger.com