Comments on: Pina Colada Cake https://livforcake.com/pina-colada-cake/ Classic Cake Recipes with a Modern Twist Fri, 09 Aug 2024 16:55:33 +0000 hourly 1 https://wordpress.org/?v=6.6.2 By: Olivia https://livforcake.com/pina-colada-cake/comment-page-6/#comment-94800 Fri, 09 Aug 2024 16:55:33 +0000 http://livforcake.com/?p=6096#comment-94800 In reply to Carole.

Hi Carole! Yes, that should be the right amount. The recipe as-is is good for two 8″ layers so 1.5x will work for 3. They may be slightly thinner though.

]]> By: Carole https://livforcake.com/pina-colada-cake/comment-page-6/#comment-94797 Fri, 09 Aug 2024 15:55:44 +0000 http://livforcake.com/?p=6096#comment-94797 5 stars
Hi, if I want to make a 3 layers 8 inch cake, would 1.5 time the recipe be enough?
I have made several of your recipes and they were all wonderful, thank you.

]]> By: Olivia https://livforcake.com/pina-colada-cake/comment-page-6/#comment-91440 Tue, 11 Jun 2024 16:28:28 +0000 http://livforcake.com/?p=6096#comment-91440 In reply to Sam.

Hi Sam! Yes it firms up in the fridge like regular SMBC.

]]> By: Sam https://livforcake.com/pina-colada-cake/comment-page-6/#comment-91184 Wed, 05 Jun 2024 13:06:56 +0000 http://livforcake.com/?p=6096#comment-91184 Will the buttercream firm up like normal Swiss? I’ve never worked with coconut powder before and I need to add food coloring to it. I just want to make sure the outside gets solid. Thanks so much, I can’t wait to make this cake!!!! xo

]]> By: Olivia https://livforcake.com/pina-colada-cake/comment-page-6/#comment-91118 Mon, 03 Jun 2024 19:03:38 +0000 http://livforcake.com/?p=6096#comment-91118 In reply to Tamie Sanderson.

Hi Tamie! If your kitchen gets warm then I would leave the cake refrigerated and take it out 2-3 hours before serving.

]]> By: Tamie Sanderson https://livforcake.com/pina-colada-cake/comment-page-6/#comment-90966 Sat, 01 Jun 2024 03:46:37 +0000 http://livforcake.com/?p=6096#comment-90966 I made all the components and everything is chilling in the fridge. I plan on putting it together tomorrow. Do I need to worry about the Swiss buttercream sliding off the cake if it gets too warm in the house? Should I put it together and keep it in the fridge until serving time? Thank you. P.S. the components all taste delicious and I’m really excited to try it together!

]]> By: Olivia https://livforcake.com/pina-colada-cake/comment-page-6/#comment-90183 Fri, 17 May 2024 02:41:56 +0000 http://livforcake.com/?p=6096#comment-90183 In reply to Emily Burger.

Hi Emily! You can if you prefer.

]]> By: Emily Burger https://livforcake.com/pina-colada-cake/comment-page-6/#comment-90052 Tue, 14 May 2024 02:00:17 +0000 http://livforcake.com/?p=6096#comment-90052 Can I use cake flour instead of all purpose? Or should I not bother?

]]> By: Olivia https://livforcake.com/pina-colada-cake/comment-page-6/#comment-90044 Mon, 13 May 2024 20:59:12 +0000 http://livforcake.com/?p=6096#comment-90044 In reply to MMC.

Hi MMC! I have only made the filling with canned myself but if you crush up fresh pineapple it should work. There may be less liquid though.

]]> By: MMC https://livforcake.com/pina-colada-cake/comment-page-6/#comment-89996 Sun, 12 May 2024 09:35:51 +0000 http://livforcake.com/?p=6096#comment-89996 Can I use fresh pineapple instead of canned?

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