https://www.thebakerchick.com/blood-orange-yogurt-cake-with-honey-whipped-cream/ Baking up a delicious life. Thu, 20 Oct 2022 11:32:21 +0000 hourly 1 https://www.thebakerchick.com/blood-orange-yogurt-cake-with-honey-whipped-cream/#comment-91371 Thu, 31 Oct 2013 23:01:32 +0000 http://69.89.31.106/~thebakf4/2012/01/18/blood-orange-yogurt-cake-with-honey-whipped-cream/#comment-91371 Hi! I’m planning to make this on Saturday and I’m just wondering how much juice did you get from the 2 oranges? I’m worried that I make have too much or too little liquid in the batter. Also, do you think it would be too overpowering if I had orange juice in the whipped cream?

]]> https://www.thebakerchick.com/blood-orange-yogurt-cake-with-honey-whipped-cream/#comment-78965 Mon, 30 Sep 2013 19:15:16 +0000 http://69.89.31.106/~thebakf4/2012/01/18/blood-orange-yogurt-cake-with-honey-whipped-cream/#comment-78965 Hi Audra….you have done me proud! So nice to see this, your version looks gorgeous. I hope all is well with you. Looking forward to seeing you in the kitchen again sometime.

]]> https://www.thebakerchick.com/blood-orange-yogurt-cake-with-honey-whipped-cream/#comment-3199 Thu, 08 Mar 2012 22:48:25 +0000 http://69.89.31.106/~thebakf4/2012/01/18/blood-orange-yogurt-cake-with-honey-whipped-cream/#comment-3199 3/4 cup would probably work out just as well…assuming you measure out 3/4 cup of yogurt (instead of using 6oz by weight). The 3:2:1 ratio would still the same as if you’d used the yogurt container. For a batch this small we’re talking teaspoons of difference. Why do I only ever have large containers of yogurt around! That little 6 oz container makes everything so much easier!

]]> https://www.thebakerchick.com/blood-orange-yogurt-cake-with-honey-whipped-cream/#comment-3193 Thu, 08 Mar 2012 21:29:40 +0000 http://69.89.31.106/~thebakf4/2012/01/18/blood-orange-yogurt-cake-with-honey-whipped-cream/#comment-3193 Good question Sam- I just figured that since 8 oz is a cup that 6 oz would be 3/4. You are right though and I’ll change it in the recipe. Thanks for pointing that out!

]]> https://www.thebakerchick.com/blood-orange-yogurt-cake-with-honey-whipped-cream/#comment-3192 Thu, 08 Mar 2012 21:27:45 +0000 http://69.89.31.106/~thebakf4/2012/01/18/blood-orange-yogurt-cake-with-honey-whipped-cream/#comment-3192 Question…how did you figure 6 oz of yogurt is 3/4 cup? Did you measure out 3/4 cup (which is 6 oz in volume) or go by the 6 oz listed on the container? Yogurt is typically sold by weight, not volume. 6 oz weight of yogurt is actually closer to 5/8 cup (or a 1/2 cup + 2Tbsp)…which would throw off the ratios for those not using the units method of measuring. Sorry..it’s the anal fabric dyer in me…I have to convert liquid volumes and dry weights all the time to get consistent color from dye bath to dye bath. I’m finally trying this cake out tonight and I’ll let you know how it turns out!

]]> https://www.thebakerchick.com/blood-orange-yogurt-cake-with-honey-whipped-cream/#comment-3097 Wed, 07 Mar 2012 02:58:33 +0000 http://69.89.31.106/~thebakf4/2012/01/18/blood-orange-yogurt-cake-with-honey-whipped-cream/#comment-3097 yum! i recently made a “blood orange cake” but it was made with soda.

]]> https://www.thebakerchick.com/blood-orange-yogurt-cake-with-honey-whipped-cream/#comment-2719 Tue, 14 Feb 2012 05:18:53 +0000 http://69.89.31.106/~thebakf4/2012/01/18/blood-orange-yogurt-cake-with-honey-whipped-cream/#comment-2719 Cool, I used 2 units so all is good, thanks for such a quick response. I am going to tint the whipped cream pink for valentines day tomorrow!

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