More play with dehydrated flavor sheets in batter.
This time— dehydrated pumpkin in a fresh ginger root cake. This sheet, because it contains solids, is more of a chewy leather than a brittle crisp and converts to a soft, melting texture in the moist environment of the batter.
On the left are random strips embedded in the batter. On the right, strips were layered horizontally. Notice how the as the cake rose, it broke and disrupted some of the sheets. Interesting pattern, but I was going for a layered cake look. Next time, I'll try laying them in vertically.
Besides adding visual and textural interest, I think the true merit of this technique is in producing a cake with a baked-in filling. Now, to figure out how to get the frosting in there too.
Download recipe: ginger pumpkin cake
Playing with Fire and Water 
wow, I had never even heard of dehydrated flavor sheets. thanks! and cake looks delicious, by the way. ginger + pumpkin, yum!
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Looks amazing, I have never heard of this before.
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What an awesome idea. As soon as I saw this, I had to try it out. Here’s my finished cake. Love your writing and recipes.
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