Comments on: Strawberry Thyme Cake

By: Zaferia

Zaferia — Thu, 30 Apr 2020 01:40:02 +0000

I’d like to make this gluten free for our neighbor…I’ve never baked gluten free…I bought a bag of multipurpose flour gluten free…it says replace it cup for cup. Any tips or thoughts?

By: Nona

Nona — Wed, 07 Aug 2019 08:56:43 +0000

Love the flavor of the this cake! But I had an issue with removing from the pans, it’s so moist that it won’t release and comes out crumbly. I’m using 8” pans greased and floured. I tried both 2 pans and 3 pans with less batter in each. Any idea where I went wrong? Thanks!

By: Sam

Sam — Tue, 03 Jul 2018 22:04:22 +0000

HI There. If I were to make the cakes in advance, do I brush the cakes with the syrup before refrigerating or freezing? Or should this step be completed when assembling the cake? Also, due to logistics, can I assemble this the day before (about 18-24 hours)? If yes, any tips for storing once it’s frosted?

By: Carrie Sellman

Carrie Sellman — Fri, 02 Mar 2018 17:07:41 +0000

I’m sorry to hear that some of you are having trouble with the frosting being runny. This is one of Tessa’s recipes so I will do my best to help you troubleshoot.

I’m wondering if your egg/sugar mixture was too warm when you added the butter, cream cheese and strawberry? This can cause the butter and cream cheese to literally melt and then you’ll definitely have a runny mess. If this is the case, refrigerate the frosting for 20 to 30 minutes or so. Then whip it again. Because the frosting will now be cold, it will break and separate when you first start mixing but will come back together once the emulsion rebuilds.

The other possibility is a difference in cream cheese? I’m not sure where you’re located but we’re in the USA and use block style cream cheese like Philadelphia cream cheese. I’ve learned from other readers over the years that cream cheese in other countries is very different and tends to be problematic in our frosting recipes.

The other possibility is that there is more liquid in your brand of strawberry preserve vs the one Tessa used. A preserve will be thicker than a jelly or a jam. Alternatives would be to use less of the strawberry, use a strawberry reduction instead, or dried strawberries. You can check out another one of our strawberry buttercream recipes here. It’s not a Swiss meringue recipe but is delicious as well.

I hope this gives you a place to start. Best of luck friends!

By: Carrie Sellman

Carrie Sellman — Fri, 02 Mar 2018 17:01:25 +0000

In reply to Laura. I put a longer comment with some troubleshooting tips below -- maybe they will help you out Laura.

By: Carrie Sellman

Carrie Sellman — Fri, 02 Mar 2018 17:00:09 +0000

In reply to Randa Eid. Large or XL are best for all things baking. :)

By: Carrie Sellman

Carrie Sellman — Fri, 02 Mar 2018 16:59:28 +0000

In reply to Patricia. I think so! Strawberry and basil is a lovely flavor combination. I had a strawberry basil lemonade last summer that was SO delicious. Enjoy Patricia!