Island Breeze Rum Cake: Delicious Substitutions Received Rave Reviews!

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Discussion Overview

This thread explores various experiences and opinions regarding the Island Breeze Rum Cake, particularly focusing on ingredient substitutions and presentation methods. Participants share their successes and challenges with the recipe, including variations in fruit and serving styles.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shared that using banana rum and strawberries and bananas instead of kiwi and mango received rave reviews at their show.
  • Another participant mentioned that they made the original version of the cake and found it to be a hit as well.
  • Several users expressed enthusiasm for the idea of dicing mango to make it easier to cut and serve the cake.
  • One participant noted that using a forged serrated knife helped with cutting the cake without it falling apart.
  • Multiple participants discussed using a trifle bowl for the cake, highlighting that it simplifies serving and presentation.
  • One participant recounted their experience with the mango being difficult to work with, leading them to try different fruits like sliced peaches.
  • Another participant remarked on the versatility of the recipe, suggesting that many fruits could work well in the cake.
  • One participant expressed that while the cake looked beautiful when made as per the recipe, they felt the rum glaze did not enhance the flavor significantly.

Areas of Agreement / Disagreement

Views differ on the effectiveness of the rum glaze and the ease of cutting the cake, with some participants finding it challenging while others had success. There is no clear consensus on the best fruit combinations or presentation methods, as experiences vary widely.

Contextual Notes

Participants shared personal experiences with the recipe, including variations made for shows and family gatherings. The discussion reflects a range of cooking experiences and preferences within the community.

Who May Find This Useful

Consultants looking for creative ideas and personal experiences related to the Island Breeze Rum Cake may find this discussion beneficial.

MamaChef
MamaChef
Messages
163
Did this at a show today...the host purchased banana rum, and strawberries and bananas instead of kiwi and mango. The substitutions got RAVE reviews!!!! I had a little bite and I must say, it was REALLY good!!! Just thought I'd pass that along!

Hope everyone is having a fabulous weekend!!!:D
 
umm, now that sounds ymmy! I made the original version and it was a hit too!
 
Did any of you have trouble when you cut the cake having it fall apart?
 
Chef Ritz said:
Did any of you have trouble when you cut the cake having it fall apart?
Click to expand...
yep....there is a video somewhere (maybe on the CD they sent us) where they show cutting the cake using the hold & slice. I guess that would work, but I still have issues when it comes to eating it. It is hard to cut with a fork and you wind-up with a large piece of mango on your fork. I think it was chefann who recommended dicing the mango for the top of the cake. I haven't made it again, but I would probably do that the next time.
 
The idea of dicing the mango is fantastic. I am definitely going to try that next time I make this. I have had rave reviews when making this, but it slides all over when you try and cut it. The banana rum, and strawberries and bananas sound great. I will try that to.
 
Using the forged serrated knife helps, because it's sharp enough to cut through without too much sawing.
 
I've done this in the trifle bowl. I use 4-5 kiwi and sliced peaches and coconut rum...it looks nice in the bowl and I don't have to worry about trying to cut it.
I cut up the cake, put it in the bowl, and put the glaze on.
 
I usually make it in the trifle bowl too. It always gets great reviews, they go back for 2nds & 3rds!
 
Great idea for the trifle bowl.
 
I made a practice one for Father's Day & had a terrible time with the mango (my first one, couldn't find the pit:o ) so it was diced. I like the idea of the trifle bowl because the flavor was good (I had spiced rum), but the cake wasn't so pretty:o :rolleyes: ;)
 
ChefKrisB said:
I've done this in the trifle bowl. I use 4-5 kiwi and sliced peaches and coconut rum...it looks nice in the bowl and I don't have to worry about trying to cut it.
I cut up the cake, put it in the bowl, and put the glaze on.
Click to expand...
I was totally thinkin about trying it in the trifle and was going to next time we had a party or family gathering! I think it would be awesome and it wouldn't matter how messy it looked afer scooping as a trifle!
 
What a fabulous idea.... the trifle bowl! Thanks for the tip! I had a heck of the time with the mango also! At our last team meeting I did this recipe for a demo, and luckily I had did it once already, so for the team meeting I did sliced peaches, (2 cans!) and it turned out good. I did like the mango better but the peaches were acceptable too! Then shortly after that meeting, I was in the store and found canned sliced mangos! I jumped all over that and bought 2 cans, but I still haven't made it! I think I need to try it 3 ways now, 1 with sliced canned mangos, 1 with bananas and strawberries and flavored rum, and 1 in the trifle bowl!:D
 
The bananas and strawberries variation, as well as doing this cake as a trifle, just shows how versatile PC recipes are. Probably most any fruit would be good - just think about all the flavors of Margaritas and Daiquiris there are!
 
How many bananas did you use and how did you slice them? I'm going to do this for my show on Saturday.
 
I made the cake as per recipe for my spring open house and it came out beautifully--like something you would buy in a bakery. However, I didn't think the rum glaze added much to it (maybe I over cooked it?), and I don't know that I would do it at a show unless I precooked the cakes and premixed the filling--it did take me quite awhile to make it. It tastes good though! Just bought mangos $1 each on sale and kiwis 2 for $1 which makes me want to make this cake again!
 

Frequently Asked Questions

What is the Island Breeze Rum Cake?

The Island Breeze Rum Cake is a moist and flavorful dessert made with rum, which gives it a unique tropical taste. It typically features a rich, buttery cake base that is infused with rum and often topped with a sweet glaze or frosting.

What are some popular substitutions for ingredients in the Island Breeze Rum Cake?

Common substitutions include using a different type of alcohol, such as bourbon or coconut rum, for a different flavor profile. You can also replace the all-purpose flour with gluten-free flour for a gluten-free version, and use dairy-free butter or milk alternatives for a dairy-free option.

Can I make the Island Breeze Rum Cake without alcohol?

Yes, you can make a non-alcoholic version of the Island Breeze Rum Cake by substituting the rum with a mixture of vanilla extract and additional liquid, such as pineapple juice or coconut milk, to maintain the cake's moisture and flavor.

How can I enhance the flavor of the Island Breeze Rum Cake?

To enhance the flavor, consider adding spices like cinnamon or nutmeg, or incorporating fresh fruit such as pineapple or coconut into the batter. You can also experiment with flavored extracts, like coconut or almond, to elevate the taste.

What are some serving suggestions for the Island Breeze Rum Cake?

The Island Breeze Rum Cake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Garnishing with toasted coconut flakes or fresh fruit can also add a nice touch to the presentation.

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