When you add raspberries to white cake mix, you get a burst of color and sweet summer flavor. Before stirring raspberries into the white cake mix batter, you must decide if you want the berries to color the cake. The way you prepare the raspberries will determine whether they remain whole in the baked cake or meld into the finished product.
Crush the Raspberries
If you want the raspberries to tint the white cake mix with a light or medium pink hue, crush the berries before stirring them into the batter. Place the raspberries in a colander and lightly rinse them with cold water. Allow them to drain for about two minutes. Pour the raspberries into a mixing bowl and crush them with a potato masher or a fork. Stir the crushed raspberries into the cake mix batter after you have mixed in all other ingredients.
For a marbled effect, divide the white cake mix batter into two bowls. Stir crushed raspberries into the batter in one bowl. Using two spoons, alternately scoop the white and pink batter into the cake pan, so the two colors are side by side. Swirl a skewer or a toothpick through the batters to create a marbled effect.
If you don’t want the raspberries to turn the cake batter pink, freeze them before you begin making the cake. Place the raspberries in a colander and lightly rinse them with cold water. Let them drain for two minutes. Line a cookie sheet with paper towels, and gently pour the raspberries onto the sheet. Gently pat the raspberries with another paper towel to remove most of the water. Place a piece of waxed paper on a cookie sheet, and place the raspberries individually on the paper so they do not touch. Carefully put the cookie sheet in the freezer and freeze the raspberries for one to two hours, or until solid. Gently stir the frozen raspberries into the cake mix batter just before you’re ready to put the cake in the oven.
Coat With Flour
If you don’t have time to freeze the raspberries, but still don’t want them to turn your cake mix pink, carefully coat them with a light layer of flour before gently stirring them into the cake mix batter. Or, drop the coated berries, one by one, into the batter after you’ve poured it into the cake pan.
Add a layer of raspberries to the white cake mix for a colorful surprise in the finished cake. Fill the cake pan approximately one-fourth full of cake batter, sprinkle on a few frozen or flour-coated raspberries, then pour the rest of the batter on top.
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Anika Torrance joined the "Mobile Press-Register" in 1997 as an advertising assistant and quickly moved into the newsroom, where she was a staff writer and copy editor for almost 10 years. She holds a Bachelor's degree with a double major in journalism and history from the University of Southern Mississippi, and completed a Master's degree in English at the University of Alabama in Huntsville.
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