Comments on: Chocolate OREO Cake with Fresh Strawberries Thu, 17 Apr 2014 07:26:36 +0000 hourly 1 By: Tessie Sat, 05 Apr 2014 17:42:25 +0000 Hi Abeer,
thank you swo much for the reply. I shall make the cake and maybe i’ll try also the strawberries.

By: Farwa & Abeer Wed, 02 Apr 2014 21:16:32 +0000 Hi Tessie,
Here are the answers:
1) Yes, you can leave out almond extract. It shouldn’t affect the flavor too much.
2) I personally like the subtle tartness and “fruitiness” the strawberries bring to this cake. But, you can easily leave those out and you will end up with a more intense chocolate oreo cake :)
3) It’s 350 degrees Farenheit for 45 minutes. But, all ovens are different. Keep an eye on your cake after 30 minutes…That’s my rule of thumb ;)

By: Tessie Mon, 31 Mar 2014 18:29:47 +0000 Hello, Abeer!!!

I just love Oreo. I have three questions.
1. Can I leave out the almond extract?
2. Also can I leave out the strawberries?
3. You say to bake the cake at 350 degrees is tgat Fahrenheit or celcius? Because my oven is in celcius can you please tell me how much degrees shall I put it and for how long.

Thank you,

By: Abeer Sun, 21 Jul 2013 06:46:35 +0000 @Nicole… This cake is would love it :) I haven’t tried making this cake with self-raising. So, I am sorry but I have no idea what adjustments you would have to make. If you do try out those changes, please let us know how it turns out…

By: Nicole Fri, 19 Jul 2013 04:09:40 +0000 The cake looks really nice, and I would like to try it. Though I would like to ask, would it be possible for me to use self-raising flour instead and if so would I need to make any changes to the amount of baking powder or baking soda used?

By: gil Sun, 26 May 2013 20:25:19 +0000 hi is it neccecery to use almond extract? what can i put insread if i dont have?

By: Abeer Mon, 13 May 2013 05:38:59 +0000 Hey Shubha,
The batter is supposed to be thin.
I have never doubled or tripled this recipe coz i have never had much success with doing that with any of my cakes. So, i am not sure how tripling this recipe would have affected the cake :S
How did it turn out?
As for shapes of pans, i have made this cake in a round, square and heart pans and it worked out fine each time but i have never changed the quantities so drastically…

By: Shubha Sat, 11 May 2013 08:27:07 +0000 Hello Abeer,

I am making your cake right now… I have kept it in the oven n crossing my fingers… I dunno how it will turn out. The reason for this doubt is that the batter seemed too runny… I tripled the quantity…for a 11×15 rectangular pan and few cupcakes..and the batter turned out runny.its for a friend’s son’s bday I am really scared now…… Wt did I do wrong. I added 2 cups of water instead of 3 cups of water as I felt it was already runny. Is it supposed to be watery? also any tips on how to convert a recipe for bigger pan size and different shapes? Please please please reply….please advice.

By: Abeer Thu, 25 Apr 2013 13:28:39 +0000 Hey Nazmin,
I have personally never used gum tragacanth to make 50/50. I use half fondant and half gum paste.
But, I did a quick search and according to forum discussions on cakecentral, it seems that 1 tsp of gum tragacanth should be mixed into 500 grams of fondant. You need to mix it in well and then wrap it and let it sit for a few hours before using.

Since all fondants are slightly different, i would suggest doing this and then if you feel it’s not drying fast enough, you can add a little more gum tragacanth next time. If it’s drying too quickly, add a little less gum tragacanth next time….

Seems like you will need to do some experimenting. I wish I could have helped more :S

By: Nazmin Wed, 24 Apr 2013 21:31:55 +0000 Hi Abeer, you make some fantastic cakes! I’m a beginner and I basically want to experiment with gum paste decorations. I bought some fondant and know that I need to add gum Tragacanth so that they become hard. The problem is I am not sure how much I need to add to the fondant. I don’t really want to waste fondant and the gum as I am only experimenting. I want to use about half a kg of fondant?!

I don’t buy the ready made gum paste as it is quite expensive for someone who is just starting out. Could you give me some sort of guideline?

Thanks so much.


By: Abeer Wed, 17 Apr 2013 14:52:40 +0000 Hi Evelyn,
I apologize… I forgot to include salt quantities but they have been added to the recipe now. It’s only a 1/4 tsp salt.

By: Abeer Wed, 17 Apr 2013 14:49:56 +0000 Hey Susan,
I love vanilla extract. It makes all my baked goods smell sooooo good. So, I always tend to use more than normal and actually did use 2 tbsp vanilla extract in this recipe. You can use less if you like…i don’t think it should affect the cake :)

By: Louise Wed, 17 Apr 2013 09:29:11 +0000 Hi Susan, We have to ask Abeer since its her recipe :-)

By: Susan Mon, 15 Apr 2013 11:15:41 +0000 Louise, I just wanted to verify that you meant two tablespoons of vanilla extract? Thanks for verifying! Susan-Georgia

By: Mari J Thu, 11 Apr 2013 06:30:58 +0000 Baking this for my daughters birthday tomorrow :)

By: Evelyn Rivera Thu, 04 Apr 2013 20:09:06 +0000 Sounds delicious! One questions though in the recipe for the buttercream you mention mixing butter in salt but you don’t say how much salt in your ingredient list. Can you please let us know how much salt? I’m assuming it’s probably just a pinch but want to make sure! Thank you!

By: Bread Makers Thu, 04 Apr 2013 00:16:02 +0000 What a great looking cake. I can’t wait to give this recipe a try. Thanks for sharing.

By: ThisBakerGirlBlogs Wed, 03 Apr 2013 14:41:31 +0000 Oreos and strawberries – what a treat!! :-)