Comments on: Cranberry Orange Cake Recipe

By: Whitney

Whitney — Tue, 21 Mar 2023 04:22:02 +0000

In reply to Nikki Steed. Hi Nikki! You can always place a dab of fresh buttercream where you want to place the fruit, it will stick better to fresh/slightly sticky buttercream vs. chilled buttercream.

By: Nikki Steed

Nikki Steed — Wed, 15 Mar 2023 11:54:14 +0000

How do you get the fruit to stick around the bottom of the cake? I tried placing sliced strawberries around the bottom of one of my cakes after chilling the frosting, and then moving it back into the fridge. Most of the strawberries kept falling off.

By: Whitney

Whitney — Wed, 12 Jan 2022 16:44:35 +0000

In reply to Lisa. I'm glad that resource was helpful! As for the color of the cake, it might be more yellow if the egg yolks you used are more saturated (organic eggs tend to have much more saturated yolks). I used whole eggs as the recipe states.

By: Lisa

Lisa — Mon, 10 Jan 2022 18:17:00 +0000

Hi again Whitney! Thank you for your quick response 🙂 I read that article and I can see a few mistakes I may have made. Thanks for the resource!
I do have another question. In your photos, your cake looks very white. Mine was very yellow in color. Did you use whole eggs or just egg whites? I am not sure how to get the cake to be a lighter color with using whole eggs? Thanks again!

By: Whitney

Whitney — Mon, 10 Jan 2022 16:17:11 +0000

In reply to Lisa.

Hi Lisa! I’m so happy this recipe was a hit! Usually when cakes turn out dense they are either over-mixed or the ingredients weren’t room temp. Here are some other reasons and more details: https://cakedecorist.com/why-is-my-cake-dense/ this cake should have a moist, fluffy crumb but it’s not meant to be super airy. Hope that helps for next time!

By: Lisa

Lisa — Sun, 09 Jan 2022 19:38:39 +0000

Hi Whitney! I just loved this recipe and I LOVE your blog! Your photos and writing are amazing! I have a question about this cake or cakes in general. I anticipated this cake to be more “fluffy” and “airy” and it actually turned out quite dense. It seemed very firm. It was not a bad thing, and still tasted great. The texture was just not what I was expecting. I have had this happen with other cakes I have made in the past. Particularly a similar recipe with cranberries. Any suggestions on how to make a cake airy, light and fluffier? I am not sure if being in the fridge throughout the process and over- night (I did let it come to room temp for 2-3 hours before serving) or if adding a cranberry filling along with the frosting did it? I also brushed the cakes with a very small amount of orange simple syrup??? Maybe the cakes were baked a little too long? Or maybe it was a combo of all of the above?? Regardless, the response from everyone was it was a delish cake! Thank you for the recipe and all your work sharing your blog with us!

By: Whitney

Whitney — Fri, 31 Dec 2021 00:12:36 +0000

In reply to Rachel. You absolutely can! Use an equal amount and be sure to coat them in flour first so they don't sink in the cake batter.

By: Rachel

Rachel — Thu, 30 Dec 2021 23:58:51 +0000

I am unable to find fresh cranberries, would dried cranberries work for this recipe?

By: Whitney

Whitney — Wed, 29 Dec 2021 17:31:28 +0000

In reply to Alice. Thanks for the feedback, Alice! So happy you loved the cake recipe. Did you try the buttercream recipe as-is first before making those alterations? The flavor should come partly from the orange juice but mostly from the zest.

By: Alice

Alice — Mon, 27 Dec 2021 16:05:53 +0000

Cake was divine. Buttercream was slack and not particularly flavorful. I even cut down on the liquid (did 4 T of fresh squeezed orange juice instead of 2 juice and 3 milk) and it wasn’t a success.