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MacsMom
Forum SuperStar!
Joined: May 05, 2007
Posts: 2895
Location: CA
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Fri Oct 30, 2009 8:12 am |
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| steffla wrote: | Hi again! I am so excited because I just realized now that I moved that I have a Smart and Final here so I will finally be able to try the frostin pride!!!!!!Yay!!!!
Also ****Does anyone know if it is okay to use cream cheese frosting under marshmallow fondant instead of buttercream?????? |
Nope, it will disintegrate the MMF  |
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GrandmaG
Forum Fanatic
Joined: Nov 19, 2007
Posts: 1709
Location: Nebraska
Birthday: Jan 04
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Fri Oct 30, 2009 8:35 am |
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I've been working on a Hot Cocoa flavor for my cupcakes. I am finally satisfied on how they came out. This is what I did.
I used the Enhanced Mix Recipe:
1 box BC vanilla mix
4 whole eggs
1 C vanilla flavored soy milk with enough Ghirardelli's sweetened cocoa mix to taste for hot chocolate. You might have to warm this up for the chocolate to dissolve.
Add 1 tsp. vinegar to the soy milk mixture to make it buttermilk.
1/3 C canola oil
1 pkg of chocolate pudding mix
4 tsp. imitation chocolate flavoring (it took that much to get it right for me)
1/4 tsp. salt
Add the vinegar to the soy milk and let it sit while adding the other ingredients. Mix all together and bake at 350. My cupcakes took about 22 minutes.
It came out a nice hot cocoa flavor. I then filled with a milk chocolate ganache and topped with 2 cups of whipped liquid Bettercreme mixed with a jar of Smuckers marshmallow Sundae topping, 1 dram marshmallow LorAnn and some mini marshmallows.
The topping was the best part but I'm sure for a regular cake you could layer the ganache and topping in between cake layers. |
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steffla
Frequent Member
Joined: Jun 30, 2006
Posts: 486
Location: nj
Birthday: Sep 12
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Fri Oct 30, 2009 8:47 am |
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| MacsMom wrote: | | steffla wrote: | Hi again! I am so excited because I just realized now that I moved that I have a Smart and Final here so I will finally be able to try the frostin pride!!!!!!Yay!!!!
Also ****Does anyone know if it is okay to use cream cheese frosting under marshmallow fondant instead of buttercream?????? |
Nope, it will disintegrate the MMF |
Thank you so much, that was a close call, I would have been heart broken!!!
btw.do you think I can freeze the leftover batch of cream cheese frosting, its a lot! Thanks again!
EDITED TO ADD...OKAY HELP!!! EMERGENCY , POOR PLANNING ON MY PART! IF I DELIVER THIS CAKE AT 3PM AND IT DOESNT GET SERVED UNTIL 8 OR SO IS THAT GONNA BE OKAY OUT OF THE FRIDGE? IT HAS CARROT CAKE WITH CREAM CHEESE FILLING AND VANILLA CAKE WITH FRESH STRAWBERRIES (SANDWICHED BETWEEN 2 LAYERS OF VANILLA BUTTERCREAM) .... i am panicking! |
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GrandmaG
Forum Fanatic
Joined: Nov 19, 2007
Posts: 1709
Location: Nebraska
Birthday: Jan 04
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Fri Oct 30, 2009 1:57 pm |
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Not a problem.  |
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bobwonderbuns
Forum SuperStar!
Joined: Nov 17, 2006
Posts: 5555
Location: one block from the edge of the earth...
Birthday: Nov 01
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Fri Oct 30, 2009 3:04 pm |
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kimbordeaux
Junior Member
Joined: Aug 02, 2009
Posts: 21
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Sun Nov 01, 2009 6:31 pm |
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I have been reading this forum all day. I have learned so much. I just started baking and decorating cakes this year and everything I have learned is from this site and my sister-in-law, Korensmommy. I'm only on page 12 of forum right now so this question may be asked and answered already. I mostly create stacked, carved or sculpted cakes. MacsMom I see you have generously shared your recipe knowledge with us. My question is what are the best cakes, besides WASC(that is what I mostly use), that are good for the type of cakes I make? I need sturdy recipes that will hold up and are able to be sculpted. I would like to offer more than WASC and Chocolate WASC I read your list of cakes, would you suggest any of those for my style of cakes? Thanks  |
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bobwonderbuns
Forum SuperStar!
Joined: Nov 17, 2006
Posts: 5555
Location: one block from the edge of the earth...
Birthday: Nov 01
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Mon Nov 02, 2009 10:25 am |
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Kim, the durable cake recipes in the recipes forum are excellent for sculpted cakes. You might also click on the link in my signature which brings you to a thread with all the google docs from all the threads that have them -- there are many recipes to be had there. |
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kilikina_24
Regular Member
Joined: Jul 16, 2008
Posts: 160
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Mon Nov 02, 2009 3:51 pm |
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I finally tried Macsmom's crusting buttercream recipe this weekend. I LOVE it--it was so good! Do you make a chocolate version? Do you just add some cocoa in place of some of the powdered sugar like other recipes? Thanks so much again for sharing all these yummy recipes! |
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cookie_fun
Regular Member
Joined: Feb 15, 2008
Posts: 171
Location: Chicagoland, IL
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Tue Nov 03, 2009 12:44 pm |
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So I bought a bunch of Lorann flavorings and have been just waiting for the opportunity to use them. A friend asked for a "pink" cake that is not strawberry. So I took a gamble and tried the champagne flavor (thinking pink champagne) and OMG it is SO GOOD.
Do you all think a raspberry filling would go well, or should I just stick with BC
Also, Macsmom I tried your MMF listed in the recipes and it came out perfect with a great flavor. I've tried two other recipes for MMF in the past, and ended up chucking both prior batches in the trash. This time the consistency is perfect! I think it's the glycerine, but thank you for sharing all your wonderful ideas! |
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GrandmaG
Forum Fanatic
Joined: Nov 19, 2007
Posts: 1709
Location: Nebraska
Birthday: Jan 04
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Tue Nov 03, 2009 1:00 pm |
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When I made it I think I filled with Bettercreme flavored with LorAnn cheesecake flavoring and mixed with cheesecake pudding mix. |
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TNTFundraiser
Forum Addict
Joined: May 14, 2009
Posts: 539
Location: Virginia Beach, VA
Birthday: Mar 21
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Tue Nov 03, 2009 1:02 pm |
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Bobwonderbuns - it's more commonly called a Pig Pickin Cake - a fav at Pig Pickin's - those are basically pig roasts - that's what they call it in the South. I had such an education when I went to nursing school in North Carolina! LOL |
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MacsMom
Forum SuperStar!
Joined: May 05, 2007
Posts: 2895
Location: CA
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Tue Nov 03, 2009 1:20 pm |
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| kimbordeaux wrote: | | MacsMom I see you have generously shared your recipe knowledge with us. My question is what are the best cakes, besides WASC(that is what I mostly use), that are good for the type of cakes I make? I need sturdy recipes that will hold up and are able to be sculpted. I would like to offer more than WASC and Chocolate WASC I read your list of cakes, would you suggest any of those for my style of cakes? Thanks |
The only ones that are too moist for carving are the orange dreamsicle (or any that you come up with using melted ice-cream), the banana, and the pumpkin.
But you can always add 8oz of melted chocolate or white chocolate to any of the WASC variations to make the cake dense enough for carving without losing moisture.
I have only done so once, and it worked great, but I've gotten so used to working with WASC that carving is not a problem for me (I also do a ton of carved cakes). |
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MacsMom
Forum SuperStar!
Joined: May 05, 2007
Posts: 2895
Location: CA
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Tue Nov 03, 2009 1:22 pm |
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| kilikina_24 wrote: | | I finally tried Macsmom's crusting buttercream recipe this weekend. I LOVE it--it was so good! Do you make a chocolate version? Do you just add some cocoa in place of some of the powdered sugar like other recipes? Thanks so much again for sharing all these yummy recipes! |
I add a bag of melted chocolate chips and a can of store-bought chocolate frosting, lol  |
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bobwonderbuns
Forum SuperStar!
Joined: Nov 17, 2006
Posts: 5555
Location: one block from the edge of the earth...
Birthday: Nov 01
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Tue Nov 03, 2009 2:01 pm |
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tomatoqeen
Regular Member
Joined: Apr 03, 2008
Posts: 187
Location: Turlock, CA
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Tue Nov 03, 2009 11:40 pm |
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I am making my niece's 3rd birthday cake for this Sat. and am having difficulty with a filling. One layer will be vanilla WASC with a chocolate truffle filling and one layer will be choc. WASC with a vanilla pudding filling. I can't seem to figure out a "vanilla pudding" -- it can't have cream cheese and I can't stand straight jello pudding. Any suggestions? Thanks! |
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But I did an internet search and this one is nearly identical. 
I do know that my friend Linda made it for me once and I about tackled her for the recipe! 
