Weak raspberry flavor in cake

[Colorfulsocks]

Hello!
I've been playing around with different flavors and colors in Halloween cakes to get a neat effect. Right now I'm trying to have raspberry "brains" inside a skull cake. The problem I'm not sure how to fix is how to increase the raspberry flavor without increasing the liquid. If the cake is too wet, it doesn't come out of the mold correctly. In the photo below I added powdered freeze dried raspberries to red cake in the middle. Adding too much powder creates a drier cake. The raspberry flavor is not bad when eaten by itself, but it is a gentle flavor, and it gets lost when eaten next to vanilla or chocolate cake, especially chocolate. (In the picture linked, the chocolate part needs to be made a bit drier so it comes out cleaner.)


Is there something else I could be doing to help the raspberry flavor "pop"? https://drive.google.com/file/d/14JSWr02dLF--8wtMNWyq7WRKoqJK1HOV/view?usp=sharing are there other flavors, like a citrus that could help it fight through? Are there classic flavor pairings?

I'm using https://www.kingarthurbaking.com/recipes/chocolate-fudge-bundt-cake-recipe and https://www.kingarthurbaking.com/recipes/classic-vanilla-bundt-cake-recipe with raspberry powder added to the vanilla cake. any suggestions here?

Thanks for your help! Looking forward to any suggestions.

 

[Norcalbaker59]

Hello!
I've been playing around with different flavors and colors in Halloween cakes to get a neat effect. Right now I'm trying to have raspberry "brains" inside a skull cake. The problem I'm not sure how to fix is how to increase the raspberry flavor without increasing the liquid. If the cake is too wet, it doesn't come out of the mold correctly. In the photo below I added powdered freeze dried raspberries to red cake in the middle. Adding too much powder creates a drier cake. The raspberry flavor is not bad when eaten by itself, but it is a gentle flavor, and it gets lost when eaten next to vanilla or chocolate cake, especially chocolate. (In the picture linked, the chocolate part needs to be made a bit drier so it comes out cleaner.)


Is there something else I could be doing to help the raspberry flavor "pop"? https://drive.google.com/file/d/14JSWr02dLF--8wtMNWyq7WRKoqJK1HOV/view?usp=sharing are there other flavors, like a citrus that could help it fight through? Are there classic flavor pairings?

I'm using https://www.kingarthurbaking.com/recipes/chocolate-fudge-bundt-cake-recipe and https://www.kingarthurbaking.com/recipes/classic-vanilla-bundt-cake-recipe with raspberry powder added to the vanilla cake. any suggestions here?

Thanks for your help! Looking forward to any suggestions.

Use a bakery emulsion. They are water based flavorings and don’t evaporate in heat like alcohol based extracts. A little goes a long way. I buy them at Olive Nation.

 

[bjm]

Hello!
I've been playing around with different flavors and colors in Halloween cakes to get a neat effect. Right now I'm trying to have raspberry "brains" inside a skull cake. The problem I'm not sure how to fix is how to increase the raspberry flavor without increasing the liquid. If the cake is too wet, it doesn't come out of the mold correctly. In the photo below I added powdered freeze dried raspberries to red cake in the middle. Adding too much powder creates a drier cake. The raspberry flavor is not bad when eaten by itself, but it is a gentle flavor, and it gets lost when eaten next to vanilla or chocolate cake, especially chocolate. (In the picture linked, the chocolate part needs to be made a bit drier so it comes out cleaner.)


Is there something else I could be doing to help the raspberry flavor "pop"? https://drive.google.com/file/d/14JSWr02dLF--8wtMNWyq7WRKoqJK1HOV/view?usp=sharing are there other flavors, like a citrus that could help it fight through? Are there classic flavor pairings?

I'm using https://www.kingarthurbaking.com/recipes/chocolate-fudge-bundt-cake-recipe and https://www.kingarthurbaking.com/recipes/classic-vanilla-bundt-cake-recipe with raspberry powder added to the vanilla cake. any suggestions here?

Thanks for your help! Looking forward to any suggestions.

I am not a cake baker, but in the past have used Raspberry Oil in my cheesecakes to enhance the flavor. I also use Lemon Oil for additional flavors in place of zest as I do not like the mouthfeel of zest. I use Boyajian Oils and they keep a long time kept in the frig as you only use tiny amounts - drops to taste. Hope this is helpful .

 

[AnitasCakeBakery]

Hello!
I've been playing around with different flavors and colors in Halloween cakes to get a neat effect. Right now I'm trying to have raspberry "brains" inside a skull cake. The problem I'm not sure how to fix is how to increase the raspberry flavor without increasing the liquid. If the cake is too wet, it doesn't come out of the mold correctly. In the photo below I added powdered freeze dried raspberries to red cake in the middle. Adding too much powder creates a drier cake. The raspberry flavor is not bad when eaten by itself, but it is a gentle flavor, and it gets lost when eaten next to vanilla or chocolate cake, especially chocolate. (In the picture linked, the chocolate part needs to be made a bit drier so it comes out cleaner.)


Is there something else I could be doing to help the raspberry flavor "pop"? https://drive.google.com/file/d/14JSWr02dLF--8wtMNWyq7WRKoqJK1HOV/view?usp=sharing are there other flavors, like a citrus that could help it fight through? Are there classic flavor pairings?

I'm using https://www.kingarthurbaking.com/recipes/chocolate-fudge-bundt-cake-recipe and https://www.kingarthurbaking.com/recipes/classic-vanilla-bundt-cake-recipe with raspberry powder added to the vanilla cake. any suggestions here?

Thanks for your help! Looking forward to any suggestions.

Hiya,

I may be a little late in answering you’re question as Halloween has passed now!
But for future reference, maybe you could use flavoured extracts/oils. Some brands like Saracino, Foodie flavours, Sugarflair and others do lovely flavourings.

Hope this helps .