Sorry, this is kinda long, but here goes. I have an account with a Day Spa for every Sat. am. that I have a new cake type goodie for them to serve to their clients with the tea that they serve. This week I made them the Amatetto Cake balls that I found in the receipe section. Well, they really went over big. My problem now is this. The massage theapist is also one of my clients (Bride) and now wants me to incorporate this Amaretto type cake into her wedding cake. Obviously I can't do a cake ball type recipe for a wedding cake, but does anyone have a similar recipie or idea for this?
I don't know of any but understand your problem...its so hard to have all the answers to their questions. Before walking out the door to share some of my goodies with anyone I have to know exactly how much I would charge and if I could handle a large order. Good luck finding a good recipe
i know some folks put coffee creamer into their cake mix recipes. there is an ammaretto creamer out. maybe look into that.
You can also use about a cup of Amaretto and 1-2 tsp of almond flavoring into a box mix (I use DH devil food cake).
I had a request for a butter almond cake. This is a recipe I found online but you might could substitute it for a chocolate cake?
1 Yellow butter cake mix (without pudding in the mix)
1 pkt instant vanilla pudding
1/2 cup water
1 tsp almond extract
1/2 cup vegetable oil
1/2 cup amaretto liqueur
1/2 cup almonds or walnuts, chopped (this recipe was for a bundt style pan; the nuts went into the bottom of the pan)
The durable cake mix on here is very similar and works great!
This was in the recipe section....
Do you have a favorite chocolate cake recipe? you could substitute some/all of the liquid in the cake with amaretto liquor....i would go with SOME first and make adjustments later
Wow, thanks for all the help and suggestions you guys.I'm new to this forum stuff, and this is the greatest thing that you all share. Anyway, think i'll try several suggestions and see what works. She liked the idea of the actual liquor in the cake balls , but I wonder if it would have any effect on am actual cake, like rising, falling, etc. If I find a good balance, i will post it.
I've made a Chocolate Khalua (sp?) cake several times and it was really good. Never had any problems with rising or falling. Used a cake extender recipe from another wonderful cc member.
I've heard of cake extender, but never used it. What exactly is it? Thanks againg
You'll get more amaretto flavor if you brush on amaretto after the cake is baked. It will also help it stay moist
I would still add a little almond extract to the cake batter though.