FREEZE DRIED FRUIT TO ADD FLAVOR AND STYLE
Since I’ve started baking cakes, I’ve been trying to find my ‘style’. As a designer this is something that comes naturally to me, because I definitely have a design style. It includes authentic materials, natural colors, texture, comfort and a touch of vintage charm. I’d say, through some experimentation and trial and error, I’ve found this to be true when it comes to my baking as well.
Vanilla Cake with Strawberry Swiss Meringue Butter Cream
As with most food I enjoy, cakes should be made from simple ingredients, not too fussy and approachably beautiful. I am not concerned with perfection but i do like a bit of flare and style. One of the things I always strive for is that the flavor of the cake is evident in how it is decorated. Adorning the top with fresh fruit or zest is my preferred method. And while I will use food coloring occasionally, mostly for birthday cakes, I do prefer color from a natural source.
This brings us to the topic of freeze dried fruit. I wish I could remember where I was introduced to the idea but it struck me as genius. Adding flavor to the food with an ingredient that will also add color made me so happy. It appealed to my desire for purpose in ingredient and the wholesomeness of the food I try to create and share with the people I love.
The first time I tried this was with a vanilla, strawberry and lemon curd cake(above). I wanted to use freeze dried strawberries to add a two toned effect to the outside of the cake while giving the overall flavor combination a boost.
In order to incorporate the freeze dried fruit into the buttercream it must first be made into a powder in the food processor. You may be able to do it in the Vitamix or a spice grinder too, but I have not tried those methods. IT’S THAT SIMPLE. You blend the freeze dried fruit into your fully complete buttercream and you are ready.
Vanilla Cupcakes with Mango American Buttercream
TIP: Let the freeze dried fruit hang out in the buttercream fully blended for maybe 15 minutes and blend it again. This allows the fruit to rehydrate a bit and infuse the color and flavor more evenly.
TIP: Freeze dried fruit is found in either the produce section of the grocery or the bulk nut isle (Wholefoods). It is also available on Amazon where I have also seen freeze dried strawberry powder if you don’t have a way to turn it into a powder at home.
TIP: This works for all types of buttercream. I’ve used it with both American and Swiss Meringue with success. (I want to try Meringue. How amazing would a lemon curd pie topped with pink strawberry Meringue be!!!!!)
The taste of of bake goods, or any food for that matter, should always come first. If I can find a way to add beauty AND flavor, it’s a win-win. I hope you give this a try. Let me know how it works for you. I’d also love to hear about what other natural ingredients you use to decorate your baked goods.